Cream Cheese Herb Chicken

This Cream Cheese and Herb Stuffed Chicken is a fresh and flavorful low carb dinner that feels comforting and special any night of the week. The combination of creamy cheese and bright herbs creates a luscious filling that keeps the chicken moist while adding bursts of flavor. It's a simple recipe but impressive enough to serve to guests or enjoy as a satisfying family meal.

I first made this on a busy weeknight and was amazed how this luxurious stuffed chicken felt like a restaurant meal but was so easy to prepare. My family loved the creamy herby filling, and now it's a go-to whenever I want something a little special but still simple.

Ingredients

• 4 ounces 1/3 less fat cream cheese softened to room temperature: for smooth, creamy filling that melts beautifully
• 1 tablespoon minced fresh parsley: adds mild brightness and freshness
• 1 tablespoon minced fresh dill: brings a fragrant, slightly tangy touch
• 1 tablespoon minced fresh chives: provides a subtle oniony flavor without overpowering
• 2 garlic cloves minced: packs savory depth and warmth, use fresh for best flavor
• 4 boneless skinless chicken breasts about 6 ounces each: choose plump, firm breasts for juiciness and even cooking
• Salt and black pepper: essential for seasoning both inside and out
• 1 tablespoon olive oil: for searing to get a golden crust and lock in moisture

Instructions

Preheat the Oven:

Set your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and make cleanup easy.

Mix the Cream Cheese Filling:

In a bowl, combine the softened cream cheese with the parsley, dill, chives, and minced garlic. Use a spatula to mash and mix everything until fully combined and smooth. This mixture packs all the fresh herbal flavor into a creamy base.

Prepare the Chicken:

Place the chicken breasts flat on a cutting board. Using a very sharp knife, carefully slice each breast horizontally almost all the way through to create a flap or pocket. Open each breast like a book.

Stuff the Chicken:

Divide the cream cheese mixture evenly among the four breasts. Spread it on one side of the pocket you created, leaving the other side empty. Fold the empty half over the filling to enclose it. Sprinkle salt and pepper on both sides of each stuffed chicken breast for balanced seasoning.

Sear the Chicken:

Heat the olive oil in a large skillet over medium-high heat. Add two stuffed chicken breasts at a time so they are not crowded. Cook for one to two minutes on each side until the chicken is golden brown and has a nice crust. This step locks in juices and adds flavor.

Bake to Perfection:

Transfer the seared chicken breasts to your prepared baking sheet and place in the oven. Bake for about 30 minutes until the chicken is cooked through and reaches an internal temperature of 165 degrees Fahrenheit. The cheese should be melted and the herbs fragrant.

Clean Up and Serve:

Clean up and serve your delicious stuffed chicken with your favorite sides and enjoy.

The fresh herbs are my favorite part here. Using dill and chives together brings a wonderful herbal brightness that cuts through the richness of the cream cheese and chicken. I remember making this for a small dinner party and everyone was surprised by how simple the ingredients were given how flavorful the dish turned out.

Storage Tips

Cool leftover chicken completely before storing in an airtight container. Keep in the refrigerator for up to three days. Reheat gently in the oven or microwave to keep the chicken tender. This recipe also freezes well — wrap individual portions tightly and freeze for up to two months. Thaw overnight before reheating.

Ingredient Substitutions

Feel free to swap fresh herbs based on what you have on hand. Basil or tarragon can add a different but delicious twist. For the cream cheese, a full fat version can make the filling richer and silkier. If you prefer, use garlic powder in a pinch instead of fresh garlic but fresh always provides the best flavor.

Serving Suggestions

Serve this stuffed chicken with simple steamed or roasted vegetables like broccoli or green beans and a light grain such as jasmine rice or quinoa. A crisp side salad with a tangy vinaigrette balances the richness of the filling beautifully. For a low carb meal keep the sides focused on vegetables.

This cream cheese and herb stuffed chicken is an elegant, low carb weeknight dinner that's both simple and impressive. It reheats well and freezes nicely for easy make-ahead meals.

Common Questions About Recipes

→ How do I prepare the chicken for stuffing?

Slice each chicken breast horizontally to create a pocket, ensuring not to cut all the way through. This opens the breast for filling with the cream cheese and herb mixture.

→ What herbs are best for the filling?

Fresh parsley, dill, and chives work well, contributing bright and aromatic notes that complement the cream cheese and garlic.

→ Can I cook the chicken entirely on the stovetop?

While searing the chicken breasts adds a golden crust, baking ensures even cooking through the thick stuffed breasts.

→ How do I avoid the filling leaking during cooking?

Be careful when folding the chicken breast around the filling and press edges gently. Searing helps seal the breast and keeps the filling intact.

→ What sides pair well with this dish?

Steamed broccoli, rice, or a fresh green salad offer a balanced complement to the creamy, herbaceous chicken breasts.

→ Is there a way to reduce the fat content?

Using a light or reduced-fat cream cheese and trimming any excess chicken fat can help lower the overall fat content.