Cream Cheese Herb Chicken (Printer-Friendly)
Juicy chicken breasts stuffed with cream cheese, garlic, and fresh herbs for a vibrant, satisfying dish.
# What You’ll Need:
→ Filling
01 -
4 oz reduced-fat cream cheese, softened
02 -
1 tablespoon fresh parsley, minced
03 -
1 tablespoon fresh dill, minced
04 -
1 tablespoon fresh chives, minced
05 -
2 garlic cloves, minced
→ Chicken
06 -
4 boneless, skinless chicken breasts (6 oz each)
07 -
Salt, to taste
08 -
Black pepper, to taste
09 -
1 tablespoon olive oil
# Steps to Make This:
01 -
Set the oven to 400°F (204°C) and line a baking sheet with parchment paper.
02 -
In a bowl, combine softened cream cheese, parsley, dill, chives, and minced garlic; mix thoroughly with a spatula until evenly incorporated.
03 -
Place each chicken breast on a cutting board and carefully slice horizontally almost through to create a pocket. Open the breasts and evenly spread the cream cheese mixture on one side. Fold the other half over to enclose the filling. Season both sides with salt and pepper.
04 -
Heat olive oil in a skillet over medium-high heat. In batches of two to avoid overcrowding, sear the stuffed breasts for 1-2 minutes per side until golden brown.
05 -
Transfer seared breasts onto the prepared baking sheet. Bake in the preheated oven for 30 minutes or until the internal temperature reaches 165°F (74°C).
# Additional Notes:
01 -
Allow chicken breasts to rest for a few minutes after baking to seal in juices before serving.