Description
This Garlic Herb Stuffed Chicken recipe features tender chicken breasts filled with a creamy mixture of cream cheese, garlic, fresh herbs, and parmesan, then coated in flavorful seasoned panko breadcrumbs and baked to golden perfection. It’s an easy yet elegant main course perfect for dinner.
Ingredients
Scale
Chicken and Coating
- 4 chicken breasts
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- Olive oil spray
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
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 425°F and grease a 9x13 inch baking dish lightly to prevent sticking.
- Make the Filling: In a mixing bowl, combine the softened cream cheese, minced garlic, parsley, dill, chives, grated parmesan cheese, salt, and pepper. Mix thoroughly using a rubber spatula until well blended and creamy.
- Prepare Chicken Breasts: Lay each chicken breast flat on a cutting board. Using a sharp knife held parallel to the board, cut a slit about three-quarters of the way through the thickest part of each breast to create a pocket. Season the inside of each pocket lightly with salt and pepper.
- Stuff the Chicken: Scoop one quarter of the herb and cheese filling onto the bottom portion inside each chicken breast pocket. Spread the filling evenly, then carefully fold the top portion over to enclose the filling.
- Coat Chicken with Breadcrumbs: On a flat plate, mix together the panko breadcrumbs, garlic powder, paprika, salt, and pepper. Press both the bottom and top surfaces of each stuffed chicken breast into this breadcrumb mixture to coat fully.
- Bake: Place the coated chicken breasts into the prepared baking dish. Spray the outside of each chicken breast generously with olive oil spray to help with browning. Bake in the preheated oven for 35 minutes or until the internal temperature reaches 165°F and the chicken is cooked through.
Notes
- Make sure the cream cheese is at room temperature to make mixing easier.
- If you don't have fresh herbs, substitute with 1 tablespoon each of dried parsley, chives, and dill but reduce the quantity.
- Use a meat thermometer to ensure the chicken is properly cooked and safe to eat.
- For extra crispiness, you can broil the stuffed chicken for 2-3 minutes at the end of baking, watching carefully to avoid burning.
- Leftover stuffed chicken can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 105 mg
