Cream Cheese Stuffed Chicken Breast
This creamy stuffed chicken breast recipe combines tender chicken with a rich herb and cream cheese filling, cooked perfectly and quickly in a pressure cooker for a delicious and stress-free meal.
Ingredients
Ingredients
- 4 oz Cream cheese softened
- 1 tablespoon Fresh parsley finely chopped
- 2 teaspoon Fresh thyme finely chopped
- 1 teaspoon Fresh rosemary finely chopped
- 1 teaspoon Fresh oregano finely chopped
- 3 cloves Garlic minced
- 1.5 lbs Boneless skinless chicken breasts
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Paprika
- 1 tablespoon Olive oil
Instructions
Instructions
- Clean chicken breasts and cut a pocket into each one without slicing all the way through.
- In a bowl, combine cream cheese, parsley, thyme, rosemary, oregano, and garlic until smooth and well mixed.
- Stuff each chicken breast with the cream cheese mixture and secure with toothpicks if needed.
- Sprinkle kosher salt, black pepper, and paprika over chicken breasts, then drizzle olive oil and rub in.
- Set pressure cooker to sauté mode and sear chicken breasts until golden brown on each side.
- Pour in about a cup of broth or water, ensure sealing ring is in place and lid is locked.
- Set pressure cooker to high pressure cooking for 8 minutes, then use quick release when done.
- Let chicken rest a few minutes, carefully remove toothpicks before serving.
Notes
Use toothpicks to prevent cheese filling from leaking. Quick release prevents overcooking and keeps chicken tender.