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This creamy, herb—filled chicken dish brings a fresh and flavorful twist to any weeknight dinner. The tender chicken breasts are generously stuffed with a luscious mixture of cream cheese, garlic, and bright fresh herbs, then seared and baked to golden perfection. It’s a satisfying low—carb meal that never fails to impress without much hassle.
I first made this for a family dinner on a busy weekday and everyone kept asking for seconds. It quickly became one of my go—to dishes when I want something comforting but also light.
Ingredients
- Cream cheese with reduced fat: delivers a rich and velvety filling while keeping calories in check
- Fresh parsley: adds a mild, fresh finish boosting aroma and flavor
- Fresh dill: lends a clean, slightly tangy note that pairs beautifully with chicken
- Fresh chives: contribute a subtle oniony brightness without overpowering
- Garlic cloves: bring warmth and depth that tie the herbs together
- Boneless skinless chicken breasts: easy to work with and a healthy lean protein choose plump, fresh breasts for best results
- Olive oil: for searing, adds richness and helps develop that golden crust
- Salt and freshly cracked black pepper: essential for seasoning both inside and out
Instructions
- Slicing the chicken breasts:
- Lay each chicken breast flat on your cutting board. Using a sharp knife, carefully slice horizontally through the thickest part almost to the other edge but do not cut all the way through. Open the breast like a book to create a top and bottom half.
- Preparing the herb and cream cheese filling:
- In a bowl, combine the softened cream cheese with finely minced parsley, dill, chives, and garlic. Use a spatula to mix thoroughly until evenly blended, creating a fragrant and creamy filling.
- Stuffing the chicken:
- Evenly divide the cream cheese mixture between the four chicken breasts. Spread the filling on one side of each opened breast. Fold the other half of the chicken breast over the filling to enclose it like a pocket. Press gently to seal.
- Seasoning the chicken:
- Sprinkle salt and black pepper generously on both the top and bottom sides of each stuffed chicken breast to enhance flavor.
- Searing the chicken:
- Heat olive oil in a large skillet over medium—high heat. In batches of two so you don’t overcrowd the pan, place the stuffed chicken breasts carefully. Cook for 1 to 2 minutes on the bottom side until a golden crust forms. Flip and sear the other side for about a minute.
- Baking to finish:
- Transfer the seared chicken breasts to a parchment—lined baking sheet. Place in a preheated 400—degree oven and bake for 30 minutes. This step ensures the chicken cooks fully while melting the cheese inside.
My favorite part of this recipe is the herb and cream cheese blend. It reminds me of a family gathering where my grandmother taught me how to fold stuffed meats carefully. That memory always makes this dish even more special to prepare and share.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to four days. To prevent drying out, cover well or wrap in foil. Reheat gently in the oven or microwave with a splash of water or broth to keep the chicken moist.
Ingredient Substitutions
You can replace cream cheese with ricotta or mascarpone for a different creamy texture. If fresh herbs are unavailable, dried herbs may be used but reduce the quantity to avoid overpowering the filling. Chicken thighs can be a juicier alternative to breasts if preferred.
Serving Suggestions
This stuffed chicken pairs wonderfully with simple sides like steamed broccoli, garlic roasted potatoes, or a crisp garden salad. For a low carb balanced meal, serve with cauliflower rice or sautéed greens.
Enjoy this creamy, herb—filled stuffed chicken as an easy weeknight favorite that feels special. It reheats well and scales nicely for guests.
FAQs About This Recipe
- → How do you prepare the chicken breasts for stuffing?
Slice each chicken breast horizontally nearly through to create a pocket. Open it carefully to spread the filling evenly inside before folding shut.
- → What herbs are used in the filling?
Fresh parsley, dill, and chives are minced and mixed with cream cheese and garlic to create a flavorful stuffing.
- → Is searing necessary before baking?
Yes, searing the stuffed breasts on both sides locks in juices and creates a golden, flavorful crust before baking.
- → Can I use full-fat cream cheese for this dish?
Absolutely. Full-fat cream cheese will add richness but the original uses a 1/3 less fat version for a lighter option.
- → What side dishes pair well with this chicken?
Steamed vegetables, rice, or a fresh salad complement the creamy, herbaceous flavors of the chicken stuffing.
- → How long does it take to bake the stuffed chicken?
Bake the seared chicken breasts at 400°F (200°C) for about 30 minutes until fully cooked through.