Cream Cheese-Stuffed Chicken Breasts
Description
This easy, flavor-packed recipe turns plain chicken breasts into a wow-worthy dinner with a creamy, cheesy filling and crispy baked finish. Perfect for busy weeknights or when you want to impress with minimal effort.
For the Chicken
For the Stuffing
Optional Toppings
Preparing the Chicken
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Preparing the Chicken
1. Preheat oven to 375°F and pat the chicken breasts dry.
2. Slice a pocket into each chicken breast without cutting all the way through.
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Making the Stuffing
3. In a mixing bowl, combine cream cheese, parmesan, garlic, chives, oregano, and red pepper flakes.
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Stuffing and Seasoning
4. Fill each chicken pocket with the cheese mixture, being careful not to overfill.
5. Rub each breast with olive oil and season with salt, pepper, garlic powder, and paprika.
6. Use toothpicks to secure any loose pockets if needed.
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Baking to Perfection
7. Place chicken breasts in a baking dish, not touching each other.
8. Bake for 25-30 minutes or until internal temp reaches 165°F.
9. Let rest for 5 minutes before serving.
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Serve HOT!
10. Remove toothpicks, garnish with parsley, and serve with lemon wedges.
Nutrition Facts
- Amount Per Serving
- Calories 385kcal
- % Daily Value *
- Total Fat 22g34%
- Cholesterol 165mg56%
- Sodium 520mg22%
- Total Carbohydrate 3g1%
- Sugars 2g
- Protein 40g80%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store leftovers in the fridge for up to 3 days or freeze uncooked stuffed breasts for 3 months. Reheat in the oven at 325°F covered with foil for 15 minutes. For microwave reheating, use 70% power and a damp paper towel. Optional variations include different cheeses, add-ins like spinach or bacon, or seasoning swaps like Cajun or lemon pepper. Serve with garlic roasted asparagus, lemon herb rice, honey glazed carrots, or an arugula salad.
