Cream Cheese and Herb Stuffed Chicken
A juicy, savory chicken dinner filled with a creamy herb mixture and baked until tender and golden.
Equipment
- Cutting board
- Sharp knife
- Mixing bowl
- Skillet
- Baking dish
Ingredients
- 4 boneless skinless chicken breasts pounded to even thickness
- 8 ounces cream cheese softened
- 2 tablespoons fresh parsley finely chopped
- 1 tablespoon fresh dill finely chopped
- 1 tablespoon fresh chives finely chopped
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 tablespoon butter
Instructions
- Preheat the oven to 400 F and line a baking dish or sheet pan with parchment.
- Mix cream cheese, parsley, dill, chives, garlic, salt, black pepper, and paprika until smooth.
- Cut a pocket into each chicken breast, being careful not to slice all the way through.
- Spoon the filling inside, then gently press the edges to keep it tucked in.
- Heat olive oil and butter in a skillet over medium-high heat and sear the chicken for 2 to 3 minutes per side.
- Transfer the chicken to the prepared pan and bake for 20 to 25 minutes, or until it reaches 165 F in the center.
- Rest for a few minutes before slicing and serving.
Notes
- Soften the cream cheese for easier mixing.
- Do not overfill the chicken pockets.
- Use a thermometer to avoid overcooking.
- Rest the chicken before slicing so the filling stays inside.