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Stuffed Chicken Breasts with Cream Cheese and Herbs

This dish features chicken breasts carefully sliced to create pockets that are filled with a creamy mixture of cheese, herbs, and sun-dried tomatoes. The chicken is seared to develop a golden crust and then baked until juicy and tender, revealing a melty, flavorful stuffing inside. The result is a visually appealing, comforting main course with a perfect balance of crispy exterior and gooey, herb-infused filling.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts boneless, skinless
  • 4 oz cream cheese softened
  • 2 tbsp fresh parsley chopped
  • 1 tsp fresh thyme chopped
  • 2 tbsp sun-dried tomatoes chopped
  • 1 cup mozzarella cheese shredded
  • 2 cloves garlic minced
  • 2 tbsp olive oil
  • to taste salt and pepper

Equipment

  • Sharp knife
  • Skillet
  • Oven
  • Toothpicks

Method
 

  1. Preheat your oven to 200°C (390°F) and prepare a baking dish.
  2. Use a sharp knife to carefully slice each chicken breast horizontally, creating a pocket without cutting all the way through.
  3. In a bowl, mix softened cream cheese with chopped parsley, thyme, chopped sun-dried tomatoes, shredded mozzarella, and minced garlic until well combined.
  4. Stuff each chicken pocket generously with the cheese and herb mixture, pressing gently to fill completely.
  5. Secure each stuffed chicken breast with toothpicks to keep the filling inside during cooking.
  6. Heat olive oil in a skillet over medium-high heat until shimmering, then place the chicken breasts in the skillet.
  7. Sear each side for about 3-4 minutes, until the chicken develops a golden-brown crust and the filling begins to bubble.
  8. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature reaches 75°C (165°F).
  9. Remove the chicken from the oven, let it rest for 5 minutes to allow the juices to settle, then carefully remove toothpicks.
  10. Slice the stuffed chicken breasts to reveal the melty cheese and colorful filling inside, and serve immediately with pan juices or a fresh salad.

Notes

Ensure the chicken is cooked thoroughly and the filling is hot and bubbly before serving. Adjust seasoning as desired and experiment with different herbs or cheeses for variety.