Cream cheese stuffed chicken is an easy, cheesy dinner that can be prepped in advance and is hands off as it bakes. This family friendly recipe is sure to be a hit!
Stuffed chicken recipes are my jam, as is this fan favorite cream cheese chicken recipe that people RAVE about!
(My friend and hairdresser says she makes it almost weekly!)
And of course, part of my job as a food blogger is to keep changing things up and trying new recipes.
And that's how this cream cheese stuffed chicken came about.
It's got similar flavors as that favorite, with a few little twists.
We're stuffing our chicken with a combination of cream cheese and mozzarella to give it great flavor and melty cheese goodness. I also highly recommend including the sun-dried tomatoes, which add a great pop of texture and a savory punch.
Then it bakes away in the oven and is hands off! Plus, you can prep this ahead of time if needed and it'll be ready to go when you're ready to put it in the oven.
Chicken with cream cheese stuffing is a really easy, family friendly recipe that everyone is going to love!
OK, let's get cooking.
Ingredient Notes:
Chicken: We are using chicken breasts and butterflying them, which just means cutting them most of the way through horizontally so they open and lay flat like a book. (I have a how-to post on butterflying chicken if you need a step-by-step.) You'll want your chicken breasts to be pretty evenly sized so they cook through in the same time in the oven.
Cream cheese: You can use regular plain cream cheese or ⅓ reduced fat cream cheese for this recipe. I don't recommend using fat free cream cheese.
Sun-dried tomatoes: These add great texture and flavor. You'll want about 5 per chicken breast. I have made it without them before, and it's still good, just not quite as amazing.
Parmesan: I love the look and flavor of having some Parmesan cheese on top of the chicken breasts as a little crust. However, you can skip it if you don't have any.
I don't bother with toothpicks when I bake this chicken. Mostly because I don't like to fuss with them.
Sometimes a little of the cream cheese filling will spill out from the chicken, but it actually is very easy to just sorta tuck it back in with your spatula before you serve it.
Timing: The timing needed to cook the chicken through will depend on the size of your chicken breasts. I've done just 2 breasts in the toaster oven and they were ready in 28 minutes. I've also made it with 3 or 4 larger chicken breasts in the regular oven and it took closer to 35 minutes.
I recommend a digital thermometer to ensure your chicken is properly cooked through. As a reminder, it should get to 165 degrees F.
Serving: If you need ideas to round out your meal, this chicken goes great with rice or baked or roasted potatoes. Add some steamed broccoli or green beans or a side salad and you are set.
I hope you give this a try for a deliciously cheesy, creamy stuffed chicken that's easy to make and quick to prep.
Happy cooking!
XO,
Kathryn
Cream Cheese Stuffed Chicken
Ingredients
- 4 (6-7 oz) boneless, skinless chicken breasts
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 4 oz plain cream cheese, softened
- ½ cup shredded mozzarella cheese
- ¼ cup sun-dried tomatoes, cut in slivers (about 20 slivers total)
- ½ teaspoon paprika
- ½ teaspoon Italian seasoning
- ¼ cup grated Parmesan cheese
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil or parchment paper, if desired, for easy clean up.
- Butterfly the chicken breasts by cutting through them, not all the way, horizontally and opening like a book. (See this how-to post for details if needed.)
- Season the inside of each chicken breast with the salt, pepper, garlic powder and onion powder.
- In a small bowl, combine the cream cheese and mozzarella cheese and stir until well mixed.
- Use a spoon to slather and spread the cream cheese mixture evenly over one side of each of the butterflied chicken breasts. Place 4-5 slivers of sun dried tomatoes on top of the cheese mixture on each chicken breast.
- Fold each chicken breast over to close it and place on the baking sheet. Sprinkle the tops of the stuffed chicken breasts with the paprika and Italian seasoning. Sprinkle each chicken breast with one tablespoon of Parmesan cheese.
- Bake at 375 for 28-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165.
- Serve immediately and enjoy!
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Notes
Nutrition
Love stuffed chicken recipes like we do? I've got you.
Try this spinach stuffed chicken or broccoli cheese stuffed chicken for some family friendly options.
I also love making this chicken stuffed with prosciutto, spinach and mozzarella for friends coming over. Same goes for chicken cordon bleu, which is simple but feels fancy.
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