Cream Cheese Herb Chicken (Printer-Friendly)
Juicy chicken breasts stuffed with cream cheese, garlic, and fresh herbs, seared and baked to perfection.
# What You'll Need:
→ Filling
01 -
4 oz reduced-fat cream cheese, softened to room temperature
02 -
1 tablespoon fresh parsley, minced
03 -
1 tablespoon fresh dill, minced
04 -
1 tablespoon fresh chives, minced
05 -
2 garlic cloves, minced
→ Chicken
06 -
4 boneless, skinless chicken breasts, approximately 6 oz each
07 -
Salt, to taste
08 -
Black pepper, to taste
09 -
1 tablespoon olive oil
# Steps to Follow:
01 -
Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 -
In a bowl, combine softened cream cheese, parsley, dill, chives, and garlic. Mash thoroughly using a spatula until evenly mixed.
03 -
Place chicken breasts on cutting board. Carefully slice each breast horizontally from the side nearly through to create a pocket. Open each breast and evenly spread the cream cheese mixture on one side. Fold the other half over the filling to close. Season both sides of each stuffed breast with salt and black pepper.
04 -
Heat olive oil in a large skillet over medium-high heat. Cook two stuffed breasts at a time, searing each side for 1-2 minutes until golden brown.
05 -
Transfer seared breasts to prepared baking sheet. Bake in preheated oven for 30 minutes until internal temperature reaches 165°F and chicken is fully cooked.
# Extra Suggestions:
01 -
Allow chicken breasts to rest for a few minutes after baking to retain juices.