Description
This Baked Cream Cheese Chicken recipe features juicy boneless chicken breasts stuffed with a rich, savory blend of cream cheese, cheddar, Parmesan, and aromatic herbs. Baked to perfection, the chicken is tender and flavorful with a creamy, cheesy filling that makes it a comforting and impressive main dish, perfect for weeknight dinners or special occasions.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil (for greasing)
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil or use cooking spray to prevent sticking.
- Prepare the Cream Cheese Filling: In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, grated Parmesan, garlic powder, onion powder, dried thyme, dried parsley, salt, and black pepper. Mix thoroughly until smooth and well incorporated.
- Stuff the Chicken: Carefully create a pocket in each chicken breast by cutting a slit along the side without cutting through. This pocket will hold the cheese filling.
- Fill the Chicken Breasts: Spoon the cream cheese mixture into each chicken pocket, pressing firmly to fill evenly. Use toothpicks to close the opening if necessary to keep the filling inside during baking.
- Bake the Chicken: Place the stuffed chicken breasts into the prepared baking dish and bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the cheese is bubbly and lightly golden.
- Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes to retain juices. Garnish with chopped fresh parsley if desired, and serve with your favorite sides.
Notes
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure safety.
- You can substitute the cheddar cheese with mozzarella for a milder flavor.
- To prevent filling leakage, secure chicken pockets with toothpicks.
- Letting the chicken rest after baking helps keep it moist.
- This recipe pairs well with steamed vegetables, rice, or a fresh salad.
