Cream Cheese Herb Chicken (Printer-Friendly)
Juicy chicken breasts filled with creamy cheese and fresh herbs, seared and oven-baked for a flavorful meal.
# What You’ll Need:
→ Cream Cheese 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, 6 oz each
07 -
Salt, to taste
08 -
Black pepper, to taste
09 -
1 tablespoon olive oil
# Steps to Follow:
01 -
Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 -
In a mixing bowl, blend the softened cream cheese with minced parsley, dill, chives, and garlic until fully incorporated using a spatula.
03 -
Place chicken breasts on a cutting board. Slice each breast horizontally almost through, creating a flap. Open each breast at the slit to create a pocket for filling.
04 -
Divide the cream cheese mixture evenly among the four chicken breasts. Spread the filling over one side, then fold the other half over to enclose the filling. Season both sides of each stuffed chicken breast with salt and black pepper.
05 -
Heat olive oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, sear the chicken breasts for 1-2 minutes on the bottom until golden brown. Flip and sear the other side for 1 minute.
06 -
Transfer the seared chicken breasts to the prepared baking sheet. Bake in the preheated oven for 30 minutes or until cooked through.
# Helpful Hints:
01 -
To ensure even cooking, do not overcrowd the skillet while searing.