Triple Cheese Stuffed Chicken Breasts
Elevate your weeknight dinner with these irresistible Triple Cheese Stuffed Chicken Breasts, a decadent dish that's bursting with flavor and creamy indulgence. Juicy, tender chicken breasts are stuffed with a savory blend of cream cheese, shredded mozzarella, and Parmesan, along with fresh parsley and aromatic seasonings. Pan-seared to golden perfection and baked until melt-in-your-mouth tender, these cheesy chicken pockets are seasoned with a smoky paprika rub and make for the perfect protein-packed centerpiece. Whether served alongside roasted vegetables or a crisp green salad, this easy recipe offers restaurant-quality results in just under an hour, making it ideal for busy nights and special occasions alike. Indulge in a cheesy, flavorful escape that's sure to become a family favorite!
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Recipe Information
Ingredients
- 4 boneless, skinless chicken breasts
- 0.5 cup cream cheese
- 0.5 cup shredded mozzarella cheese
- 0.25 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 8 toothpicks
Instructions
Preheat your oven to 375°F (190°C).
Using a sharp knife, carefully cut a pocket into the side of each chicken breast, making sure not to cut all the way through.
In a medium bowl, combine the cream cheese, shredded mozzarella, grated Parmesan, chopped parsley, garlic powder, and a pinch of salt and black pepper. Mix until fully combined.
Stuff each chicken breast with an equal amount of the cheese mixture, pushing it deep into the pocket. Secure the opening with toothpicks to prevent the filling from spilling out.
In a small bowl, mix together the paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Sprinkle this seasoning mix evenly over both sides of each chicken breast.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake the chicken for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the chicken from the oven and let it rest for 5 minutes before removing the toothpicks.
Serve hot with your choice of sides, such as roasted vegetables or a simple salad. Enjoy!
Nutrition Facts
Calories |
1616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.2 g | 131% | |
| Saturated Fat | 43.7 g | 218% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 521 mg | 174% | |
| Sodium | 3765 mg | 164% | |
| Total Carbohydrate | 13.4 g | 5% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 4.9 g | ||
| Protein | 154.7 g | 309% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 817 mg | 63% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1345 mg | 29% | |
*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.
