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  • Writer's pictureNicole Kuhn

Kale and Cream Cheese Stuffed Chicken

Updated: Nov 18, 2021

This is one of my favorite go-to dishes. This dish is extremely versatile and is even keto friendly!




PREP: 15 min. COOK: 13 min. TOTAL: 28 min.



for the chicken:

  • 2 chicken breasts

  • 6 oz. cream cheese

  • 1 tsp. garlic, minced

  • 1/4 cup chicken broth

  • 3 cups kale (uncooked)

  • 1 tbsp. olive oil

  • salt & pepper to season

for the sauce:

  • 1/3 cup chicken broth

  • 2 oz. cream cheese


for the chicken & sauce:

  • Butterfly the chicken breasts and season with salt and pepper.

  • In a pan, combine kale, garlic, and salt until wilted. Add in 6 oz of the cream cheese and mix until well combined.

  • Divide and stuff the kale and cream cheese mixture amongst the chicken breasts.

  • In the same pan, heat 1 tbsp. of olive oil on medium high heat. Place the chicken breasts in the pan and cook for 5 minutes. Flip the chicken and add in 1/4 cups chicken broth. Cover pan with lid and cook for 8-10 minutes or until the juices run clear. Set aside to rest.

  • In the pan, add 1/3 cup chicken broth and 2 oz. cream cheese. Bring to a simmer, whisking, being sure to incorporate the burnt bits from the chicken into the sauce. When the sauce reaches your desired thickness, remove from heat and pour over the chicken.

NOTE: I keep some extra kale on the side so I can also incorporate it into my sauce.

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