Chicken with Homemade Herb Cheese
Elevate your weeknight dinner with this irresistible Chicken with Homemade Herb Cheese—a dish that combines juicy, oven-baked chicken breasts with a creamy, flavor-packed herb cheese filling. Each chicken breast is stuffed with a luscious mixture of cream cheese, fresh parsley, chives, and thyme, adding bursts of fresh, aromatic herbs in every bite. Seasoned to perfection with paprika, garlic powder, and black pepper, the chicken is seared to golden perfection before finishing in the oven. This easy yet impressive recipe is ready in under an hour, making it perfect for both busy weeknights and special occasions. Serve it alongside roasted vegetables, mashed potatoes, or a crisp green salad for a complete, satisfying meal that’s sure to impress. SEO keywords: stuffed chicken, homemade herb cheese, oven-baked chicken breasts, quick dinner recipe, weeknight dinner ideas.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 8 ounces Cream cheese, softened
- 2 tablespoons Fresh parsley, finely chopped
- 2 tablespoons Fresh chives, finely chopped
- 1 tablespoon Fresh thyme leaves, finely chopped
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 teaspoon Paprika
- 12 pieces Toothpicks
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, combine the cream cheese, parsley, chives, thyme, garlic powder, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix until smooth and well combined.
Using a sharp knife, carefully slice a pocket into the thickest side of each chicken breast, making sure not to cut through the other side.
Stuff each chicken breast with 2 tablespoons of the herb cheese mixture. Secure the opening with toothpicks to prevent the filling from spilling out during cooking.
Season the outsides of the chicken breasts with the remaining salt, black pepper, and paprika.
Heat the olive oil in a large ovenproof pan over medium-high heat. Once the oil is shimmering, sear the chicken breasts for 2-3 minutes per side, until golden brown.
Transfer the pan to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Remove the chicken from the oven and let it rest for 5 minutes. Carefully remove the toothpicks before serving.
Serve hot, alongside your favorite side dishes such as roasted vegetables, mashed potatoes, or a simple green salad.
Nutrition Facts
Calories |
2230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.9 g | 170% | |
| Saturated Fat | 59.2 g | 296% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 843 mg | 281% | |
| Sodium | 3622 mg | 157% | |
| Total Carbohydrate | 18.9 g | 7% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 8.5 g | ||
| Protein | 231.8 g | 464% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 347 mg | 27% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2198 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
