Creamy stuffed chicken breast recipe

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serves: 4
Skill: easy
5-a-day: 1
Prep: 5 min
Cooking: 24 min
(may need 5 mins extra)

Nutrition per portion

Calories 351 kCal 18%
Fat 18.0g 26%
  -  Saturates 8.4g 42%
Carbohydrates 1.1g 18%
  -  of which Sugars 0.9g 1%
Protein 46.4g 93%
Salt 1.65g 28%
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  • This Italian-inspired creamy stuffed chicken breast with Parma ham and watercress is a real treat with crushed potatoes and green beans.

    Learn how to make this delicious creamy stuffed chicken breast in under 30 minutes. This mouth-watering dish is a great mid-week meal option the whole family will love tucking into. Each chicken breast is bursting with flavour thanks to the Philadelphia, marsala wine and double cream filling.


    • 50g/2oz medium fat, soft cheese like Philadelphia
    • 1 (85g) bag watercress, finely chopped
    • 1 small clove garlic, crushed
    • 4 chicken breast fillets, skinless
    • 4 slices Parma ham
    • 1tbsp (15ml) olive oil
    • 4tbsp (60ml) marsala wine
    • 150ml/1/4pt chicken stock
    • 4tbsp (60ml) double cream
    • Salt and freshly ground black pepper


    • Mash the cheese with half the watercress, garlic and salt and pepper.

    • Use a knife to make a slit along one side of each chicken breast and make a pocket. Fill with the cheese then wrap the Parma ham around the chicken, tucking the loose ends of ham underneath.

    • Heat the olive oil in a frying pan. Add the chicken and cook for 8 mins, turning each breast over once until the ham is golden.

    • Add the marsala wine to the pan, saut√© for 1 min, stir in the stock, then cover the pan with a baking sheet or foil and simmer for 15-20 mins or until tender and cooked through. Transfer the chicken to a plate and keep warm.

    • Simmer the liquid to reduce until it becomes syrup. Stir in the remaining watercress and cream and bring to the boil. Simmer for 1 min, then remove from the heat and season to taste. Serve with crushed potatoes and green beans.

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