Description
Garlic Herb Stuffed Chicken is a flavorful and comforting main course featuring tender chicken breasts stuffed with a creamy mixture of garlic, herbs, cream cheese, and parmesan, then coated with a seasoned breadcrumb crust and baked to golden perfection.
Ingredients
Scale
Chicken
- 4 chicken breasts
Stuffing
- 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
Breading
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- Olive oil spray (as needed)
Instructions
- Preheat Oven: Preheat your oven to 425°F and grease a 9×13 inch baking dish to prevent sticking.
- Make the Filling: In a mixing bowl, combine softened cream cheese, minced garlic, parsley, dill, chives, grated parmesan cheese, salt, and pepper. Mix thoroughly with a rubber spatula until well combined and smooth.
- Prepare Chicken: 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 each breast to create a pocket. Season the inside of each pocket with salt and pepper.
- Stuff the Chicken: Scoop a quarter of the cream cheese mixture into the bottom portion of each chicken breast pocket. Spread evenly, then fold the top of the breast over the filling to enclose it.
- Coat with Breadcrumbs: On a plate, combine panko breadcrumbs, garlic powder, paprika, salt, and pepper. Press the bottom and top of each stuffed chicken breast into the breadcrumb mixture to coat fully.
- Bake: Place the coated chicken breasts into the prepared baking dish. Spray the outside of each chicken breast lightly with olive oil spray. Bake in the preheated oven for 35 minutes or until the internal temperature reaches 165°F and the coating is golden and crispy.
Notes
- For extra flavor, add a pinch of crushed red pepper flakes to the breadcrumb mixture.
- You can substitute fresh herbs with 1 tablespoon each of dried parsley, chives, and dill if needed.
- Ensure chicken is cooked to an internal temperature of 165°F to avoid any food safety issues.
- Use a meat thermometer to check doneness accurately.
- Leftover stuffed chicken slices well and can be stored in the refrigerator for up to 3 days.
