Description
Delicious and creamy Garlic Herb Stuffed Chicken breasts filled with a flavorful mixture of cream cheese, garlic, fresh herbs, and parmesan, coated with seasoned panko breadcrumbs and baked to golden perfection. A perfect main course that is both satisfying and easy to prepare.
Ingredients
Scale
Chicken
- 4 chicken breasts
Filling
- 8 oz cream cheese, softened
- 3 cloves garlic, minced
- 3 tbsp minced parsley
- 3 tbsp chopped chives
- 2 tbsp chopped dill
- 1/2 cup grated parmesan cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
Breading
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- Olive oil spray
Instructions
- Preheat Oven: Preheat your oven to 425°F and grease a 9×13 inch baking dish to prevent sticking.
- Prepare Filling: In a mixing bowl, combine softened cream cheese, minced garlic, parsley, dill, chives, grated parmesan, salt, and black pepper. Mix thoroughly with a rubber spatula until evenly blended.
- Slice Chicken: Lay each chicken breast flat on a cutting board. Using a knife held parallel to the surface, cut a slit about 3/4 of the way through the breast to create a pocket for the filling. Season the inside cavity lightly with salt and pepper.
- Stuff Chicken: Spoon a quarter of the cream cheese herb filling into the pocket of each chicken breast. Spread it evenly and then fold the top portion of the breast over the filling to close it.
- Prepare Breading: On a plate, mix panko breadcrumbs, garlic powder, paprika, salt, and pepper. Press both the top and bottom of each stuffed chicken breast into the breadcrumb mixture, ensuring full coating.
- Bake Chicken: Place the coated stuffed chicken breasts into the prepared baking dish. Lightly spray the outside of the chicken with olive oil spray to promote browning. Bake in the preheated oven for 35 minutes or until the internal temperature reaches 165°F.
Notes
- Make sure the chicken is pounded slightly for easier stuffing if needed.
- Use a meat thermometer to ensure chicken is cooked safely.
- Fresh herbs can be substituted with dried herbs, but use half the quantity.
- To make it gluten-free, substitute panko breadcrumbs with gluten-free breadcrumbs.
- Olive oil spray can be replaced with brushing lightly with olive oil.
- Let the chicken rest for 5 minutes before serving to keep juices locked in.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 120 mg
