Cream Cheese Herb Stuffed Chicken Breasts
Juicy, flavorful, and effortlessly elegant, these Cream Cheese Herb Stuffed Chicken Breasts take weeknight dinners to a gourmet level! Tender chicken breasts are carefully filled with a luscious mixture of cream cheese, fresh parsley, chives, thyme, and garlic, creating a rich, herb-infused center that melts in your mouth. Searing the chicken to golden perfection locks in the flavor, while a paprika-scented broth keeps it moist and juicy as it bakes. This easy, 45-minute recipe yields a stunning dish that's perfect for family meals or special occasions. Serve with roasted vegetables or creamy mashed potatoes, and don’t forget to drizzle the savory pan juices over the top for a restaurant-quality finish.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 120 grams Cream cheese, softened
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh chives, chopped
- 1 teaspoon Fresh thyme leaves
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 0.5 teaspoon Paprika
- 120 milliliters Vegetable broth or chicken stock
Instructions
Preheat your oven to 375°F (190°C).
In a small mixing bowl, combine the softened cream cheese, parsley, chives, thyme, and minced garlic. Mix until well blended and creamy.
Using a sharp knife, carefully slice a pocket into the side of each chicken breast, being careful not to cut all the way through.
Season the inside and outside of each chicken breast with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Stuff each chicken breast with an equal amount of the cream cheese and herb mixture. Secure the opening with toothpicks to prevent the filling from leaking out.
In a large oven-safe skillet, heat olive oil over medium-high heat. Place the stuffed chicken breasts in the skillet and sear for 2-3 minutes on each side until golden brown.
Sprinkle the seared chicken with paprika and add the vegetable broth or chicken stock to the skillet.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes before serving. Remove the toothpicks carefully.
Serve the chicken breasts with your choice of sides, such as roasted vegetables or mashed potatoes, and spoon some of the pan juices over the top for extra flavor.
Nutrition Facts
Calories |
1850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.4 g | 122% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 724 mg | 242% | |
| Sodium | 3546 mg | 154% | |
| Total Carbohydrate | 11.9 g | 4% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 5.1 g | ||
| Protein | 224.8 g | 450% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 243 mg | 19% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2098 mg | 45% | |
*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.
