cream cheese stuffed chicken recipe

Written ByJenny Smyth Posted on
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The Best cream cheese stuffed chicken recipe

I’ve been making cream cheese stuffed chicken for years, and it’s a recipe that never fails to impress my family and friends. I first discovered this dish in a cookbook from the Southern United States, where it’s a staple at family gatherings and picnics.

The combination of creamy cream cheese, tender chicken, and crunchy herbs is a match made in heaven. What I love most about this recipe is how easy it is to make – just a few simple ingredients and some basic cooking techniques are all you need to create a dish that’s both elegant and satisfying.

The best part? It’s incredibly versatile – serve it at a dinner party, or as a quick weeknight meal.

My kids love helping me stuff the chicken breasts with cream cheese, and they’re always eager to taste the final product. This recipe is perfect for any occasion, whether you’re hosting a special event or just need a healthy meal on the go.

One of the reasons I adore this recipe is that it’s so adaptable to different tastes and dietary needs – you can easily swap out the cream cheese for low-fat alternatives or add some extra spices to suit your taste buds. My husband loves the way the flavors meld together, and I appreciate how easy it is to reheat leftovers for a quick lunch or snack.

Whether you’re a seasoned cook or just starting out, this recipe is sure to become a favorite in your household.

Cream Cheese Stuffed Chicken

4.5 from 1165 votes

Juicy chicken breasts are filled with a creamy, herbed cream cheese mixture, then baked to golden perfection. This easy dish is perfect for a weeknight dinner yet elegant enough for company.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

4 boneless, skinless chicken breasts (about 6 oz each)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil

For the Cream Cheese Filling

4 oz cream cheese, softened
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried thyme

For the Coating

1/2 cup panko breadcrumbs
2 tablespoons melted butter
1/4 teaspoon paprika

👨‍🍳Directions

1Preheat your oven to 400°F (200°C).
2Lightly grease a 9×13 inch baking dish with cooking spray or a little oil.
3In a medium bowl, combine the softened cream cheese, Parmesan cheese, parsley, garlic powder, onion powder, and dried thyme.
4Mix until smooth and well blended.
5Place each chicken breast on a cutting board.
6Using a sharp knife, cut a horizontal slit along the thick side of the breast to create a pocket, being careful not to cut all the way through.
7Season the inside and outside of each chicken breast with salt and pepper.
8Divide the cream cheese mixture evenly among the pockets, using about 2 tablespoons per breast.
9Gently press the edges to seal, or secure with toothpicks if needed.
10In a small bowl, mix the panko breadcrumbs, melted butter, and paprika.
11Brush the outside of each stuffed chicken breast with olive oil, then press the breadcrumb mixture onto the top side.
12Place the chicken breasts, coated side up, in the prepared baking dish.
13Bake for 25 to 30 minutes, until the chicken is cooked through (internal temperature reaches 165°F) and the breadcrumbs are golden brown.
14Let rest for 5 minutes before serving.

🔧Equipment

Baking dish (9×13 inch)
Mixing bowls
Sharp knife
Cutting board
Toothpicks (optional)

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 110mg🧂Sodium: 620mg🌾Total Carbs: 8g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 38g

📝Notes

For a lighter version, use reduced-fat cream cheese and skip the breadcrumb topping. You can also add chopped spinach or sun-dried tomatoes to the filling for extra flavor.

Watch Video Of How Cream Cheese Stuffed Chicken Works

This cream cheese stuffed chicken recipe has been a staple in my household for years – it’s easy to make, delicious, and versatile enough to serve at any occasion.

One of my favorite things about this recipe is how well it stores – simply refrigerate or freeze leftovers as needed, then reheat them in the oven until crispy on top again.

My family loves when I serve this dish at our weekly family gatherings – everyone gets excited when they see those beautiful stuffed chicken breasts on the table!

❓ Frequently Asked Questions About Cream Cheese Stuffed Chicken

Q: What type of chicken breasts are best for this recipe?

A: For this recipe, you’ll want to use boneless, skinless chicken breasts. Look for ones that are about 1-1.5 pounds each – they’ll be easier to stuff and will yield more even results.

Q: Can I use low-fat cream cheese instead of regular cream cheese?

A: Yes, you can definitely use low-fat cream cheese if you prefer – just keep in mind that it may affect the overall flavor of the dish slightly. If you’re watching your calories closely, you might also consider using Neufchâtel cheese or another lower-fat alternative.

Q: How do I know when the chicken is cooked through?

A: To ensure your chicken is cooked through, use an instant-read thermometer to check its internal temperature. The ideal temperature is 165°F (74°C) – if it’s not quite there yet, give it a few more minutes of cooking time.

Q: Can I make this recipe ahead of time?

A: Yes, you can prepare the cream cheese mixture ahead of time and store it in an airtight container in the fridge for up to 24 hours. Just be sure to let it come to room temperature before stuffing the chicken breasts.

Q: Do I need any special equipment for this recipe?

A: You’ll need a sharp knife for cutting open the chicken breasts and some kitchen twine for tying them up after stuffing. Other than that, just use your standard mixing bowl and baking sheet – no fancy gadgets required!

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