Description
Delicious stuffed cheese chicken breasts filled with a savory blend of cream cheese, mozzarella, Parmesan, herbs, and spices, baked to tender perfection. This recipe delivers a creamy, flavorful main dish that is simple to prepare and impressive to serve.
Ingredients
Scale
Chicken
- 4 large boneless, skinless chicken breasts
- 1 tablespoon olive oil (for seasoning)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon olive oil (for brushing)
Cheese Filling
- 4 ounces cream cheese, softened
- 3.5 ounces shredded mozzarella cheese
- 1.75 ounces grated Parmesan cheese
- 2 tablespoons finely chopped fresh parsley
- 1 minced garlic clove
- ½ teaspoon dried oregano
- ½ teaspoon paprika
Instructions
- Preheat Oven and Prepare Baking Vessel: Preheat your oven to 400°F (200°C). Line a baking dish with parchment paper or lightly grease it with non-stick spray to prevent sticking.
- Craft the Cheese Filling: In a medium bowl, mix together softened cream cheese, shredded mozzarella, grated Parmesan, parsley, minced garlic, dried oregano, and paprika until the mixture is smooth and well combined. Set aside.
- Prepare Chicken Breasts for Stuffing: Pat the chicken breasts dry with paper towels. Using a sharp knife, carefully cut a horizontal pocket along the thickest part of each chicken breast without slicing all the way through.
- Season the Chicken: Season both the inside and outside of each chicken breast generously with salt and freshly ground black pepper.
- Stuff the Chicken: Spoon the cheese filling evenly into each chicken pocket. If needed, secure the opening with toothpicks to prevent the filling from spilling out during baking.
- Apply Finishing Glaze: Brush the outside of each stuffed chicken breast with the remaining olive oil to add a light, flavorful sheen.
- Bake to Perfection: Place the stuffed chicken breasts into the prepared baking dish and bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese filling is hot and bubbly.
- Rest and Serve: Remove the toothpicks carefully. Let the chicken rest for 5 minutes to allow the juices to redistribute before slicing and serving.
Notes
- Ensure the chicken pockets are not cut all the way through to hold the filling securely.
- Use a meat thermometer to confirm the chicken is fully cooked to 165°F (74°C).
- Allow resting time for juicier, more tender chicken.
- Replace fresh parsley with dried if desired, but reduce quantity to 1 tablespoon dried.
- To add a crispy exterior, broil the chicken for the last 2-3 minutes, watching closely to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: stuffed chicken breast, cheese stuffed chicken, baked chicken breast, creamy chicken recipe, mozzarella, cream cheese, Parmesan, easy dinner
