Description
Learn how to make delicious Cream Cheese Stuffed Chicken Breasts with this easy recipe. Perfect for a flavorful and impressive dinner!
Ingredients
- 4 oz (113 g) reduced-fat cream cheese, softened to room temperature
- 1 tbsp (15 ml) minced fresh parsley
- 1 tbsp (15 ml) minced fresh dill
- 1 tbsp (15 ml) minced fresh chives
- 2 garlic cloves, minced
- 4 (170 g each) boneless, skinless chicken breasts (680 g total)
- Salt and black pepper
- 1 tbsp (15 ml) olive oil
Instructions
- Set your oven to 400°F and prepare a baking tray by covering it with parchment paper, then put it aside.
- In a bowl, blend the softened cream cheese with the minced parsley, dill, chives, and garlic using a spatula until well combined.
- Lay the chicken breasts on a cutting board. With a sharp knife, carefully cut them horizontally from the side, forming a pocket but not slicing all the way through. Open each breast at the incision.
- Equally distribute the cream cheese mixture among the four chicken breasts, applying it to one side of the pocket (leave the other side empty to fold it over the filling).
- Once the cream cheese mixture is spread on one side of each breast, fold the empty side over the stuffing to enclose it.
- Season the exterior of each filled breast with salt and black pepper, then turn them over and season the other side as well.
- Heat a large skillet over medium-high heat and add the olive oil. Cook the stuffed chicken breasts two at a time to avoid overcrowding, searing each side for 1-2 minutes until golden.
- After searing, move the chicken breasts to the prepared baking tray and bake them in the preheated oven for 30 minutes until fully cooked.
Notes
- Season both sides of the chicken breasts with salt and black pepper for even flavor distribution.
- Avoid overfilling the chicken breasts to prevent spillage during cooking.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for thorough cooking.
