20 Delicious Cream Cheese Stuffed Chicken Breast Recipes Perfect for Dinner

Looking to jazz up your weeknight dinners? Cream cheese-stuffed chicken breasts are the ultimate comfort food hack—juicy, flavorful, and endlessly versatile! Whether you crave something cozy, zesty, or loaded with herbs, we’ve rounded up 20 mouthwatering recipes that turn simple chicken into a showstopper. Get ready to impress your family (and your taste buds) with these easy, cheesy wins. Let’s dig in!

Garlic Herb Cream Cheese Stuffed Chicken Breast

This juicy, flavor-packed chicken breast is stuffed with a creamy garlic-herb filling—elegant enough for company but simple enough for a weeknight win.

Ingredients:

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 4 oz cream cheese, softened
• 2 tbsp grated Parmesan cheese
• 1 tbsp minced fresh parsley
• 1 tsp minced garlic
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. In a bowl, mix cream cheese, Parmesan, parsley, garlic, oregano, 1/4 tsp salt, and 1/8 tsp black pepper until smooth.
2. Slice a pocket into the side of each chicken breast, being careful not to cut through. Divide filling evenly between them, pressing to seal edges.
3. Rub chicken with olive oil and sprinkle with remaining 1/4 tsp salt and 1/8 tsp black pepper. Place in a baking dish.
4. Bake for 25–30 minutes until chicken reaches 165°F and the filling is bubbly. Let rest 5 minutes before slicing.

The cream cheese melts into a luscious sauce inside the chicken, keeping every bite tender and herby. Tip: For extra color, broil for 1–2 minutes at the end—just watch closely!

Spinach and Cream Cheese Stuffed Chicken Breast

Juicy chicken breasts get a luxurious upgrade with a creamy spinach and garlic filling—perfect for impressing guests or treating yourself to a restaurant-worthy meal at home.

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup fresh spinach, finely chopped
• 4 oz cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 tsp paprika (optional, for color)

Instructions:

1. Preheat oven to 375°F. In a bowl, mix the spinach, cream cheese, Parmesan, garlic, 1/4 tsp salt, and 1/8 tsp black pepper until combined.
2. Slice a pocket into the side of each chicken breast, being careful not to cut all the way through. Stuff each with 1/4 of the spinach mixture, then secure with toothpicks.
3. Rub the chicken with olive oil, then sprinkle with the remaining 1/4 tsp salt, 1/8 tsp black pepper, and paprika (if using).
4. Bake for 25–30 minutes, until the internal temperature reaches 165°F and the filling is bubbly. Let rest 5 minutes before serving.

The cream cheese melts into a velvety sauce inside the chicken, while the spinach keeps it fresh and vibrant—no dry bites here!

Tip: For extra browning, broil the stuffed chicken for the last 2–3 minutes.

Jalapeño Popper Cream Cheese Stuffed Chicken Breast

Spice up your weeknight dinner with this creamy, cheesy, and slightly spicy stuffed chicken — it’s like your favorite jalapeño poppers got a protein upgrade!

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 4 oz cream cheese, softened
• 1/2 cup shredded cheddar cheese
• 2 jalapeños, seeded and finely diced (keep seeds for extra heat)
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup panko breadcrumbs
• 1 tbsp melted butter

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix cream cheese, cheddar cheese, jalapeños, garlic powder, smoked paprika, salt, and black pepper until combined.
3. Cut a pocket into the side of each chicken breast. Stuff evenly with the cream cheese mixture, then seal with toothpicks.
4. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 3 minutes per side until golden.
5. Transfer skillet to the oven (or move chicken to the prepared baking sheet). Bake for 18–20 minutes until chicken reaches 165°F internally.
6. Meanwhile, toss panko with melted butter. Sprinkle over chicken during the last 5 minutes of baking for a crispy topping.

The melted cream cheese filling oozes perfectly when sliced, while the buttery panko adds a satisfying crunch.

Tip: For extra smoky flavor, swap cheddar for pepper jack cheese and add a pinch of cumin to the filling.

Bacon Wrapped Cream Cheese Stuffed Chicken Breast

This indulgent dish turns simple chicken breasts into a showstopper with a gooey cream cheese filling and crispy bacon hug.

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 4 oz cream cheese, softened
• 1/4 cup shredded cheddar cheese
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 slices bacon
• 1 tbsp chopped fresh chives (optional garnish)

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with foil and place a wire rack on top.
2. In a bowl, mix 4 oz cream cheese, 1/4 cup cheddar, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
3. Cut a pocket into the side of each chicken breast. Stuff evenly with cream cheese mixture, then wrap each breast with 2 slices bacon, tucking ends underneath.
4. Place chicken on the wire rack. Bake 30-35 minutes until bacon is crisp and chicken reaches 165°F internally. Broil 1-2 minutes for extra crispiness if desired.
5. Garnish with 1 tbsp chives before serving.

The magic here? The bacon keeps the chicken juicy while the cream cheese melts into a savory river inside. It’s fancy enough for date night but simple enough for weeknights.

Tip: For easier stuffing, use a paring knife to widen the chicken pockets without cutting through.

Sun-Dried Tomato and Cream Cheese Stuffed Chicken Breast

This sun-dried tomato and cream cheese stuffed chicken breast is a restaurant-worthy dish that’s surprisingly simple to make at home—juicy, flavorful, and packed with a creamy, tangy filling.

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 4 oz cream cheese, softened
• 1/4 cup chopped sun-dried tomatoes (oil-packed, drained)
• 2 tbsp grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

1. Preheat oven to 400°F. In a bowl, mix cream cheese, sun-dried tomatoes, Parmesan, garlic powder, basil, 1/4 tsp salt, and 1/4 tsp black pepper until combined.
2. Slice a pocket into the side of each chicken breast, being careful not to cut all the way through. Stuff evenly with the cream cheese mixture and secure with toothpicks.
3. Rub chicken with olive oil and season outside with remaining 1/4 tsp salt and 1/4 tsp black pepper.
4. Place in a baking dish and bake for 25–30 minutes, until internal temperature reaches 165°F and the top is lightly golden.
5. Let rest 5 minutes before slicing. Remove toothpicks before serving.

The sun-dried tomatoes add a sweet-tart punch that balances the rich cream cheese, while the garlic and basil keep every bite fragrant. Tip: For extra flavor, spoon a bit of the sun-dried tomato oil over the chicken before baking.

Mushroom and Cream Cheese Stuffed Chicken Breast

This rich, savory stuffed chicken breast feels fancy but comes together with simple steps—perfect for impressing weeknight guests or treating yourself.

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 tbsp olive oil
• 8 oz cremini mushrooms, finely chopped
• 2 cloves garlic, minced
• 4 oz cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth

Instructions:

1. Preheat oven to 375°F. Heat olive oil in a skillet over medium heat. Add mushrooms and cook for 5 minutes until softened. Stir in garlic, thyme, 1/2 tsp salt, and 1/4 tsp black pepper; cook 1 minute longer. Remove from heat and let cool slightly.
2. In a bowl, mix cooked mushrooms, cream cheese, and Parmesan until combined. Cut a horizontal pocket into each chicken breast, then stuff evenly with the mushroom mixture. Secure with toothpicks.
3. Place chicken in a baking dish, pour chicken broth around it, and bake for 25–30 minutes until internal temperature reaches 165°F. Let rest 5 minutes before serving.

The cream cheese melts into a luscious sauce inside the chicken, while the mushrooms add an earthy depth—no heavy cream required!

Tip: For extra browning, broil the stuffed chicken for 2–3 minutes at the end.

Pesto Cream Cheese Stuffed Chicken Breast

This juicy, flavor-packed chicken breast is a weeknight winner—stuffed with creamy pesto and cheese, then baked to golden perfection.

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 4 oz cream cheese, softened
• 1/4 cup basil pesto (store-bought or homemade)
• 1/2 cup shredded mozzarella cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix cream cheese, pesto, mozzarella, garlic powder, salt, and black pepper until smooth.
3. Slice a pocket into the side of each chicken breast, being careful not to cut through. Stuff evenly with the pesto mixture, then seal with toothpicks.
4. Brush chicken with olive oil and place on the baking sheet. Bake for 25–30 minutes, until internal temperature reaches 165°F and the top is golden.
5. Let rest 5 minutes before serving.

The creamy pesto center stays luxuriously gooey, while the chicken stays tender—no dry bites here!

Tip: For extra crunch, broil for 1–2 minutes at the end (watch closely!).

Broccoli and Cream Cheese Stuffed Chicken Breast

This creamy, cheesy stuffed chicken is a weeknight hero—juicy on the inside, golden on the outside, and packed with veggie goodness.

Ingredients:

• 2 large boneless, skinless chicken breasts (about 1 lb total)
• 1 cup small broccoli florets, finely chopped
• 4 oz cream cheese, softened
• 1/4 cup shredded cheddar cheese
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix broccoli, cream cheese, cheddar, 1/2 tsp garlic powder, 1/4 tsp smoked paprika, 1/4 tsp salt, and 1/8 tsp black pepper until combined.
3. Slice each chicken breast horizontally to create a pocket (don’t cut all the way through). Stuff evenly with the broccoli mixture, then secure with toothpicks.
4. Rub chicken with olive oil, then sprinkle with remaining 1/2 tsp garlic powder, 1/4 tsp smoked paprika, 1/4 tsp salt, and 1/8 tsp black pepper.
5. Bake for 25 minutes until chicken reaches 165°F and the top is lightly browned. Rest 5 minutes before slicing.

The cream cheese melts into a luscious sauce while the broccoli stays tender-crisp—a surprise in every bite!

Tip: For extra crunch, broil for 1–2 minutes at the end (watch closely!).

Cheesy Jalapeño Cream Cheese Stuffed Chicken Breast

This juicy, flavor-packed chicken breast is stuffed with a spicy cream cheese filling and topped with melty cheddar—perfect for turning an ordinary weeknight into something special.

Ingredients:

• 2 large boneless, skinless chicken breasts (about 1 lb total)
• 4 oz cream cheese, softened
• 1/4 cup shredded sharp cheddar cheese
• 1 jalapeño, seeds removed and finely diced (about 2 tbsp)
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. In a bowl, mix cream cheese, cheddar, jalapeño, garlic powder, smoked paprika, salt, and black pepper until combined.
2. Slice a deep pocket into the side of each chicken breast. Stuff evenly with the cream cheese mixture and secure with toothpicks.
3. Heat olive oil in an oven-safe skillet over medium-high. Sear chicken for 3 minutes per side until golden.
4. Transfer skillet to the oven and bake for 18–20 minutes, until chicken reaches 165°F internally.

The creamy, spicy filling stays perfectly gooey inside while the chicken stays tender—no dry bites here! Serve with a drizzle of the pan juices for extra richness.

Tip: For milder heat, swap jalapeño for 1/4 cup diced roasted poblano peppers.

Artichoke and Cream Cheese Stuffed Chicken Breast

This elegant yet easy stuffed chicken breast is packed with creamy, tangy flavor—perfect for impressing guests or treating yourself to a restaurant-worthy meal at home.

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup canned artichoke hearts, drained and finely chopped
• 4 oz cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup chicken broth

Instructions:

1. Preheat oven to 375°F. In a bowl, mix artichoke hearts, cream cheese, Parmesan, garlic, oregano, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
2. Slice a pocket into the side of each chicken breast, being careful not to cut through. Stuff each with 1/4 of the artichoke mixture, securing with toothpicks if needed.
3. Heat olive oil in an oven-safe skillet over medium-high. Sear chicken for 3–4 minutes per side until golden. Pour in chicken broth, then transfer skillet to the oven.
4. Bake for 20–25 minutes, until chicken reaches 165°F internally. Let rest 5 minutes before serving.

The creamy filling stays luxuriously rich while the artichokes add a bright, briny contrast—no one will guess how simple it is to make!

Tip: For extra browning, broil the chicken for the last 2–3 minutes.

Buffalo Cream Cheese Stuffed Chicken Breast

Buffalo Cream Cheese Stuffed Chicken Breast

This juicy stuffed chicken packs a punch with creamy, tangy buffalo filling—perfect for game day or a weeknight dinner with flair.

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 4 oz cream cheese, softened
• 1/4 cup shredded cheddar cheese
• 1/4 cup buffalo sauce
• 1 tbsp chopped fresh chives
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. In a bowl, mix 4 oz cream cheese, 1/4 cup cheddar, 1/4 cup buffalo sauce, 1 tbsp chives, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp salt until smooth.
2. Slice a pocket into each chicken breast horizontally, being careful not to cut through. Stuff each with 1/4 of the cream cheese mixture, then secure with toothpicks.
3. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high. Sear chicken for 3 minutes per side until golden. Transfer skillet to the oven and bake for 18–20 minutes, until internal temp reaches 165°F.

The melty, spicy filling stays perfectly oozy while the chicken stays tender—no dry bites here! Tip: For extra crunch, sprinkle panko breadcrumbs over the stuffed chicken before baking.

Ranch Cream Cheese Stuffed Chicken Breast

This Ranch Cream Cheese Stuffed Chicken Breast is a juicy, flavor-packed dinner that feels indulgent but comes together in no time—perfect for busy weeknights!

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 4 oz cream cheese, softened
• 2 tbsp ranch seasoning mix (or 1 packet)
• 1/2 cup shredded cheddar cheese
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• Fresh parsley, chopped (for garnish)

1. Preheat oven to 375°F. In a bowl, mix 4 oz cream cheese, 2 tbsp ranch seasoning, 1/2 cup cheddar cheese, 1/2 tsp garlic powder, and 1/4 tsp black pepper until smooth.
2. Slice a pocket into the side of each chicken breast, being careful not to cut through. Stuff each with 1/4 of the cream cheese mixture, then secure with toothpicks.
3. Rub chicken with 1 tbsp olive oil, then sprinkle with 1/2 tsp paprika and 1/4 tsp salt.
4. Bake for 25–30 minutes until chicken reaches 165°F internally and the filling is bubbly. Garnish with fresh parsley before serving.

The creamy, tangy ranch filling stays lusciously melty inside the tender chicken, making every bite irresistible. Serve with a crisp salad to balance the richness!

Tip: For extra crunch, broil for the last 2–3 minutes to brown the top.

Cream Cheese and Chive Stuffed Chicken Breast

This juicy stuffed chicken breast is a restaurant-worthy dish that comes together with just a handful of ingredients—perfect for impressing guests or treating yourself!

Ingredients:

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 4 oz cream cheese, softened
• 2 tbsp fresh chives, finely chopped
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. In a bowl, mix cream cheese, chives, garlic powder, onion powder, 1/4 tsp salt, and black pepper until smooth.
2. Slice a pocket into the side of each chicken breast, being careful not to cut through completely. Stuff each with half the cream cheese mixture, then seal with toothpicks.
3. Rub chicken with olive oil and sprinkle with remaining 1/4 tsp salt. Place in a baking dish and bake for 25–30 minutes, until internal temperature reaches 165°F.
4. Let rest 5 minutes before slicing—this keeps the filling creamy instead of oozing out!

The tangy cream cheese melts into the chicken as it cooks, while the chives add a fresh pop that cuts through the richness.

Tip: For extra color, sear the stuffed chicken in an oven-safe skillet for 2 minutes per side before baking.

Mediterranean Cream Cheese Stuffed Chicken Breast

Juicy chicken breasts get a luxurious upgrade with a tangy, herby cream cheese filling—perfect for impressing guests or treating yourself to a restaurant-worthy meal at home.

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 4 oz cream cheese, softened
• 1/4 cup crumbled feta cheese
• 1 tbsp chopped fresh parsley
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp lemon zest
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. In a bowl, mix cream cheese, feta, parsley, oregano, garlic powder, lemon zest, 1/4 tsp salt, and 1/8 tsp black pepper until combined.
2. Slice a pocket into the side of each chicken breast, being careful not to cut through completely. Stuff each with 1/4 of the cream cheese mixture and secure with toothpicks.
3. Rub chicken with olive oil and sprinkle with remaining 1/4 tsp salt and 1/8 tsp black pepper. Place in a baking dish.
4. Bake for 25–30 minutes until internal temperature reaches 165°F and the filling is bubbly. Let rest 5 minutes before serving.

The creamy, briny filling pairs beautifully with the tender chicken, while the lemon zest adds a bright finish that cuts through the richness.

Tip: For extra color, broil for 1–2 minutes at the end—just watch closely to avoid burning!

BBQ Cream Cheese Stuffed Chicken Breast

This juicy, smoky-sweet stuffed chicken breast is a guaranteed crowd-pleaser—packed with creamy tang and just the right amount of BBQ kick.

Ingredients:

• 2 large boneless, skinless chicken breasts (about 1 lb total)
• 4 oz cream cheese, softened
• 1/4 cup shredded cheddar cheese
• 2 tbsp BBQ seasoning, divided
• 1/2 cup BBQ sauce, divided
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp garlic powder

Instructions:

1. Preheat oven to 375°F. In a bowl, mix cream cheese, cheddar, 1 tbsp BBQ seasoning, 2 tbsp BBQ sauce, garlic powder, and salt until smooth.
2. Slice a deep pocket into the side of each chicken breast. Stuff evenly with the cream cheese mixture, then seal with toothpicks.
3. Rub chicken with olive oil and remaining 1 tbsp BBQ seasoning. Heat an oven-safe skillet over medium-high, sear chicken for 3 minutes per side until golden.
4. Brush tops with remaining BBQ sauce, transfer skillet to oven, and bake for 18–20 minutes until internal temp reaches 165°F.

The melty cheese center and caramelized BBQ glaze make every bite irresistible—perfect for turning a weeknight dinner into something special.

Tip: For extra smokiness, add a pinch of smoked paprika to the cream cheese filling!

Caramelized Onion and Cream Cheese Stuffed Chicken Breast

This juicy stuffed chicken breast is a showstopper, with sweet caramelized onions and tangy cream cheese melting into every bite.

Ingredients:

• 2 large boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 medium yellow onion, thinly sliced
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1/4 cup cream cheese, softened
• 1/4 tsp garlic powder
• 1/2 tsp dried thyme
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 375°F. Heat olive oil in a skillet over medium-low heat. Add onions and 1/4 tsp salt, cooking for 15 minutes, stirring occasionally, until golden brown and caramelized.
2. In a bowl, mix cream cheese, garlic powder, thyme, remaining 1/4 tsp salt, and pepper. Fold in caramelized onions.
3. Slice a pocket into the side of each chicken breast. Stuff evenly with the cream cheese mixture, then secure with toothpicks.
4. Bake for 25 minutes or until chicken reaches 165°F internally. Let rest 5 minutes, then garnish with parsley.

The contrast of savory chicken with the rich, sweet filling makes this dish feel restaurant-worthy—yet it’s simple enough for weeknights.

Tip: For extra browning, sear the stuffed chicken in the skillet for 2 minutes per side before baking.

Smoked Gouda and Cream Cheese Stuffed Chicken Breast

This indulgent stuffed chicken breast is a showstopper—juicy, cheesy, and packed with smoky-sweet flavor that’ll make it a weeknight favorite.

Ingredients:

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 cup shredded smoked Gouda cheese
• 2 oz cream cheese, softened
• 1 tbsp chopped fresh chives
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. In a bowl, mix shredded Gouda, cream cheese, chives, garlic powder, smoked paprika, salt, and black pepper until combined.
2. Slice a pocket into the side of each chicken breast, being careful not to cut all the way through. Divide the cheese mixture evenly between the pockets, pressing to seal.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden brown.
4. Transfer skillet to the oven and bake for 15–18 minutes, or until chicken reaches 165°F internally. Let rest 5 minutes before slicing.

The melted Gouda and cream cheese create a luscious, gooey center, while the smoked paprika adds a subtle depth that pairs perfectly with the chicken’s crisp exterior.

Tip: For extra flavor, brush the seared chicken with a touch of honey before baking—it caramelizes beautifully with the smoky cheese.

Green Chile and Cream Cheese Stuffed Chicken Breast

This juicy stuffed chicken breast packs a creamy, spicy punch—perfect for spicing up weeknight dinners without the fuss.

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 4 oz cream cheese, softened
• 1/4 cup diced green chiles (canned or roasted)
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/4 cup shredded Monterey Jack cheese

Instructions:

1. Preheat oven to 400°F. In a bowl, mix cream cheese, green chiles, garlic powder, cumin, salt, and black pepper until smooth.
2. Slice a pocket into the side of each chicken breast, being careful not to cut through. Stuff evenly with the cream cheese mixture, then seal with toothpicks.
3. Heat olive oil in an oven-safe skillet over medium-high. Sear chicken for 3 minutes per side until golden. Sprinkle Monterey Jack cheese on top.
4. Transfer skillet to the oven and bake for 15–18 minutes, until chicken reaches 165°F internally. Rest 5 minutes before serving.

The melted cream cheese filling stays luxuriously gooey, while the green chiles add just the right kick. A crowd-pleaser that looks fancy but comes together in a flash!

Tip: For extra smokiness, char fresh poblano peppers instead of using canned chiles.

Lemon Dill Cream Cheese Stuffed Chicken Breast

This elegant yet easy stuffed chicken breast is bursting with bright lemon, fresh dill, and creamy tang—perfect for impressing guests or treating yourself to a restaurant-worthy meal at home.

Ingredients:

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 4 oz cream cheese, softened
• 1 tbsp fresh dill, finely chopped
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. In a bowl, mix cream cheese, fresh dill, lemon zest, lemon juice, garlic powder, salt, and black pepper until smooth.
2. Slice a pocket into the side of each chicken breast, being careful not to cut through. Divide the cream cheese mixture evenly and stuff into the pockets. Secure with toothpicks.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden brown.
4. Transfer skillet to the oven and bake for 15–18 minutes, or until chicken reaches 165°F internally. Let rest 5 minutes before slicing.

The creamy filling stays luxuriously soft while the chicken stays juicy, and the lemon-dill combo adds a refreshing lift to every bite.

Tip: For extra flavor, spoon pan juices over the chicken before serving.

Blue Cheese and Cream Cheese Stuffed Chicken Breast

This indulgent stuffed chicken breast is a showstopper—creamy, tangy, and perfectly juicy with a golden crust. It’s easier than it looks and guaranteed to impress!

Ingredients:

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1/4 cup crumbled blue cheese
• 2 oz cream cheese, softened
• 1 tbsp chopped fresh chives
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/4 cup panko breadcrumbs

Instructions:

1. Preheat oven to 400°F. In a small bowl, mix blue cheese, cream cheese, chives, garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper until smooth.
2. Slice a pocket into the side of each chicken breast, being careful not to cut through. Divide the cheese mixture evenly and stuff into the pockets. Secure with toothpicks.
3. Heat olive oil in an oven-safe skillet over medium-high. Season chicken with remaining 1/4 tsp salt and 1/8 tsp black pepper, then sear for 3 minutes per side until golden.
4. Sprinkle panko over the chicken, pressing lightly to adhere. Transfer skillet to the oven and bake for 15–18 minutes, until the internal temperature reaches 165°F.
5. Let rest for 5 minutes before slicing. The melted blue cheese filling oozes beautifully against the crisp panko topping—worth every bite!

Tip: For extra crunch, toast the panko in a dry pan for 1–2 minutes before sprinkling.

Conclusion

With 20 mouthwatering cream cheese stuffed chicken breast recipes, dinner just got a whole lot tastier! Whether you’re craving something cozy or bold, there’s a dish here for every night of the week. Give these recipes a try, then let us know which one was your favorite—and don’t forget to share the love on Pinterest. Happy cooking!