Pepper Jack Stuffed Chicken
Elevate your dinner game with this irresistible Pepper Jack Stuffed Chicken recipe! Juicy, oven-baked chicken breasts are filled with a creamy, flavorful blend of spiced cream cheese and gooey Pepper Jack cheese, delivering the perfect combination of heat and richness in every bite. The chicken is seared to golden perfection before being baked until tender, creating a beautifully crispy exterior while locking in all that cheesy goodness. Simple yet packed with bold flavors like garlic, paprika, and cayenne, this dish is quick to prepare and ideal for weeknight dinners or special occasions. Serve it with your favorite sides for a meal that's as comforting as it is impressive. Perfect for cheese lovers and spice enthusiasts alike!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 4 slices Pepper Jack cheese
- 4 tablespoons cream cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon paprika
- 0.25 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 8 pieces toothpicks
Instructions
Preheat your oven to 375°F (190°C).
Place each chicken breast on a cutting board. Using a sharp knife, carefully cut a pocket into the thickest side of each breast, making sure not to cut all the way through.
In a small bowl, mix the cream cheese with garlic powder, onion powder, paprika, and cayenne pepper until well combined.
Spread about 1 tablespoon of the seasoned cream cheese into the pocket of each chicken breast.
Place one slice of Pepper Jack cheese into the pocket of each chicken breast on top of the cream cheese.
Use toothpicks to secure the opening of the chicken breasts and keep the stuffing inside.
Season both sides of the chicken breasts with salt and black pepper.
Heat olive oil in a large oven-safe skillet over medium-high heat.
Sear the chicken breasts for about 2-3 minutes on each side until golden brown.
Once seared, transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes before serving.
Carefully remove the toothpicks before placing the chicken on plates and serve warm.
Nutrition Facts
Calories |
2036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.1 g | 136% | |
| Saturated Fat | 43.5 g | 217% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 772 mg | 257% | |
| Sodium | 3749 mg | 163% | |
| Total Carbohydrate | 9.1 g | 3% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.5 g | ||
| Protein | 248.5 g | 497% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 958 mg | 74% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1961 mg | 42% | |
*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.
