Chili and Cheese Stuffed Chicken Breasts
Elevate your weeknight dinner game with these indulgent Chili and Cheese Stuffed Chicken Breasts! Juicy chicken breasts are generously filled with a creamy mixture of Monterey Jack, sharp cheddar, cream cheese, and zesty diced green chilies, delivering a perfectly balanced burst of rich flavor and a hint of spice in every bite. Coated with a tantalizing blend of smoked paprika, cumin, and garlic powder, these stuffed chicken breasts are seared to golden perfection before being oven-baked for a tender, mouthwatering finish. Whether served alongside a bed of fluffy rice, steamed vegetables, or a crisp garden salad, this recipe is a show-stopping meal that’s surprisingly easy to make. Perfect for family dinners or entertaining guests, this stuffed chicken dish is guaranteed to impress!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
- 4 ounces canned diced green chilies
- 2 ounces cream cheese, softened
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper.
Using a sharp knife, carefully slice each chicken breast horizontally to create a pocket without cutting all the way through.
In a medium-sized mixing bowl, combine Monterey Jack cheese, cheddar cheese, diced green chilies, and softened cream cheese. Mix until well incorporated.
Season the cheese mixture with half the garlic powder, smoked paprika, cumin, salt, and black pepper. Stir to combine.
Spoon the cheese mixture equally into each chicken breast, carefully stuffing the pockets. Use toothpicks to secure the sides of the chicken if necessary to prevent the filling from spilling out during cooking.
In a small bowl, combine the remaining garlic powder, smoked paprika, cumin, salt, and black pepper. Rub the mixture evenly over the outside of each chicken breast.
Heat the olive oil in a large, oven-safe skillet over medium heat. Sear the stuffed chicken breasts for about 2-3 minutes per side until golden brown.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the chicken from the oven and let it rest for 5 minutes. Remove any toothpicks before serving.
Serve hot with a side of rice, vegetables, or a fresh salad. Enjoy!
Nutrition Facts
Calories |
624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 16.7 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 219 mg | 73% | |
| Sodium | 1136 mg | 49% | |
| Total Carbohydrate | 5.9 g | 2% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 1.4 g | ||
| Protein | 69.6 g | 139% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 451 mg | 35% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 541 mg | 12% | |
*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.
