Cream Cheese Herb Chicken

This Cream Cheese and Herb Stuffed Chicken is a fresh and flavorful low carb dinner that combines the creamy richness of cream cheese with bright herbs and savory garlic. It’s a simple way to elevate a chicken breast into something elegant yet comforting. The searing and baking method ensures the chicken stays juicy while getting a lovely golden crust, making it a perfect weeknight supper or a dish to impress guests.

I first made this recipe when I wanted something special but quick and easily memorable for my family’s dinner, and now it’s a go-to on my meal rotation because it never disappoints.

Ingredients

• Cream cheese: 1 third less fat, softened to room temperature, creates the creamy base that holds the herbs and garlic together smoothly
• Fresh parsley: minced adds a bright and herbaceous note, use vibrant green leaves for the best flavor
• Fresh dill: minced imparts a subtle tangy fragrance that complements chicken beautifully
• Fresh chives: minced provides a mild oniony sharpness without overpowering the dish
• Garlic cloves: minced essential for savory depth, fresh garlic is best for pungency and aroma
• Boneless skinless chicken breasts: about six ounces each, choose plump, firm breasts to get a juicy, tender outcome
• Salt and black pepper: simple seasoning to enhance all the fresh flavors
• Olive oil: for searing the chicken and adding a subtle fruity richness

Instructions

Slicing the Chicken:

Using a sharp knife, gently slice each chicken breast almost all the way through from the side to create a hinged pocket. Be careful not to cut all the way through. This allows you to open the breast like a book for stuffing.

Mixing the Filling:

In a mixing bowl, combine the softened cream cheese with the minced parsley, dill, chives, and garlic. Use a spatula to thoroughly mash and mix until all the herbs and garlic are evenly distributed throughout the cream cheese.

Stuffing the Chicken:

Lay the sliced chicken breasts flat with the slit side up. Evenly divide the cream cheese mixture among the four chicken breasts, spreading it on one side of the pocket. Fold the other side over the filling to enclose it securely. Season both sides of the stuffed breasts generously with salt and black pepper.

Searing the Chicken:

Heat a tablespoon of olive oil in a large skillet over medium high heat. In batches of two, place the stuffed chicken, careful not to crowd the pan. Cook for 1 to 2 minutes on the first side until golden and caramelized. Flip and sear the other side for about one minute. This step locks in moisture and builds a flavorful crust.

Baking to Finish:

Transfer all seared breasts to a parchment lined baking sheet. Place into the preheated oven at 400 degrees Fahrenheit. Bake for 30 minutes so the chicken cooks thoroughly and the cheeses meld with the herbs inside. The chicken should reach an internal temperature of 165 degrees Fahrenheit.

My personal favorite ingredient is fresh dill because its unique flavor lifts the richness of the cream cheese and ties the whole chicken together. One memorable time I made this for a family dinner, my kids loved helping me mince the herbs and couldn’t wait to taste the fresh garlic cream cheese surprise inside.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently in the oven to maintain the crispy seared exterior without drying out the chicken. This recipe also freezes nicely before baking. Wrap individually in plastic wrap and place in a freezer bag for up to three months. Thaw overnight before searing and baking as directed.

Ingredient Substitutions

If fresh herbs are not available, use about one teaspoon of dried herbs but reduce the amount and add slowly because dried herbs have a more concentrated flavor. Cream cheese can be swapped with goat cheese or ricotta for a tangier or lighter filling respectively. Chicken thighs can be used instead of breasts for a more forgiving and juicy meat option but watch the baking time as thighs may need a bit longer.

Serving Suggestions

Serve with hearty roasted vegetables such as broccoli or carrots, or a simple green salad for a lighter meal. For a comforting plate, pair with creamy mashed potatoes or herb infused rice to soak up the flavorful juices.

Serve these stuffed chickens warm so the creamy herb filling is at its best. They make a simple weeknight supper or an elegant dish to impress guests.

Common Recipe Questions

→ How do I prepare the chicken breasts for stuffing?

Slice the breasts horizontally almost all the way through to create a pocket for the filling, then carefully open and spread the cream cheese mixture inside before folding it closed.

→ What herbs are used in the filling?

Fresh parsley, dill, and chives provide a bright herbal flavor that balances the creamy cheese and garlic.

→ Can I sear the chicken before baking?

Yes, searing the stuffed breasts in olive oil until golden adds a flavorful crust before baking finishes the cooking.

→ What temperature should I bake the chicken at?

Preheat the oven to 400°F (200°C) and bake the stuffed breasts for about 30 minutes until cooked through.

→ Is this dish suitable for low-carb diets?

Yes, this preparation is low in carbs, featuring protein-rich chicken and a creamy herb filling without heavy carbohydrates.