Cream Cheese Herb Chicken

This Cream Cheese and Herb Stuffed Chicken makes for a fresh and flavorful low carb dinner that feels both comforting and bright thanks to the combination of creamy cheese and fresh herbs. The chicken breasts are simply seasoned and then carefully stuffed with a herby cream cheese mixture before being seared and baked to juicy perfection. It is an approachable recipe that feels a bit fancy without the fuss and keeps the calorie count modest.

I first made this recipe when trying to add variety to my chicken dinners and instantly loved how the fresh herbs lifted the dish. Now it’s in my regular rotation because it feels special but is so easy to pull off.

Ingredients

• Cream cheese: softened to room temperature to ensure easy mixing and creamy texture, choose a good quality 1/3 less fat option for balance
• Fresh parsley: minced for its bright, clean flavor that complements the cheese
• Fresh dill: minced for an aromatic herbal note that keeps things fresh
• Fresh chives: minced add a subtle onion like bite without overpowering the mixture
• Garlic cloves: minced to bring savory warmth and depth, always use fresh garlic for best taste
• Boneless skinless chicken breasts: about six ounces each which are easy to stuff and cook evenly, pick firm and plump breasts for best results
• Salt and black pepper: to season the chicken simply and enhance all other flavors
• Olive oil: for searing the chicken, opt for extra virgin for a touch of fruitiness

Instructions

Sear the chicken:

Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and simplify cleanup. Heat olive oil in a large skillet over medium high heat.

Prepare the filling:

In a mixing bowl combine the softened cream cheese, minced parsley, dill, chives and garlic. Use a spatula or spoon to mash and mix everything together until well combined and smooth.

Stuff the chicken breasts:

Place each chicken breast flat on a cutting board. Using a sharp knife, carefully slice horizontally through the side most of the way but not all the way through so it opens like a butterfly. Spread the cream cheese herb mixture evenly over one inside surface, leaving the other half clear so you can fold it back over. Gently fold the breast closed, enclosing the filling inside. Sprinkle salt and pepper on both sides of the stuffed chicken breasts.

Sear in batches:

Add two of the stuffed breasts to the hot skillet without crowding. Cook for about one to two minutes until the bottom side is golden and nicely seared. Flip and cook the other side for another minute to get some color as well. Remove and repeat with the remaining breasts.

Bake the chicken:

Transfer the seared breasts to the prepared baking sheet. Place in the preheated oven and bake for about 30 minutes or until fully cooked through and juices run clear. The cream cheese inside will be warm and melty.

This recipe’s fresh dill is a standout for me. It adds a delicate anise like flavor that pairs beautifully with garlic and cream cheese, turning simple chicken into something special. I remember making this for a family dinner and getting a thumbs up from everyone which felt like a real win.

Storage tips

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave to keep the filling creamy without drying the chicken.

Ingredient substitutions

If fresh herbs are not on hand, you can use about one teaspoon each of dried parsley, dill, and chives but reduce added salt since dried herbs are more concentrated. Cream cheese can also be swapped with a block of goat cheese or ricotta for a different tang and texture.

Serving suggestions

Serve with roasted vegetables or a simple green salad to keep the meal light and balanced. This chicken also goes well with rice or quinoa if you want a more substantial side.

Let the chicken rest briefly after baking to keep the filling creamy and the juices locked in. Serve warm and enjoy.

Common Recipe Questions

→ How do I properly stuff the chicken breasts?

Slice each breast almost through to create a pocket, then spread the cream cheese and herb mixture on one side before folding it closed carefully.

→ What herbs work best in the filling?

Fresh parsley, dill, and chives provide a bright and aromatic flavor that complements the cream cheese and chicken well.

→ Can I use other types of cheese in the filling?

Soft cheeses like goat cheese or ricotta can be used, but cream cheese gives a smooth texture and mild tang that works beautifully here.

→ What's the best way to ensure the chicken stays juicy?

Searing the breasts in oil before oven baking locks in moisture and creates a flavorful golden crust while the baking completes cooking evenly.

→ How long should I bake the stuffed chicken?

Bake at 400°F (200°C) for about 30 minutes or until the internal temperature reaches 165°F (74°C) for fully cooked chicken.