Instructions
- Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease with olive oil. - Prepare the Filling:
In a medium mixing bowl, combine the cream cheese, parsley, dill, chives, and minced garlic. Stir with a spatula until smooth and well blended. - Stuff the Chicken:
- Place the chicken breasts on a cutting board.
- Using a sharp knife, make a horizontal slit along the side of each chicken breast, creating a pocket. Be careful not to cut all the way through.
- Spoon the cream cheese mixture evenly into each pocket. Fold the top flap over the filling and gently press to seal.
- Season both sides with salt and black pepper.
- Sear the Chicken:
- Heat olive oil in a large skillet over medium-high heat.
- Add two chicken breasts at a time (do not overcrowd) and sear for 1–2 minutes per side until golden brown.
- Transfer the seared chicken breasts to the prepared baking sheet. Repeat with the remaining breasts.
- Bake the Chicken:
Bake in the preheated oven for 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear. - Rest and Serve:
Let the chicken rest for 5 minutes before slicing. Serve with a side of roasted vegetables, salad, or cauliflower rice. Garnish with chopped fresh parsley and lemon wedges, if desired.
Notes & Tips
- Cheese Variations: Substitute cream cheese with mascarpone or goat cheese for a slightly different flavor profile.
- Herb Alternatives: Thyme, tarragon, or basil can be used instead of parsley/dill/chives for a twist.
- Make-Ahead Option: Prepare the stuffed chicken ahead of time, cover, and refrigerate until ready to sear and bake.
- Cooking Tip: Avoid overfilling the pockets to prevent the cheese from oozing out.
- Optional Crunch: Wrap stuffed chicken in prosciutto or bacon before searing for extra flavor.
Nutrition (per serving)
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