- Prepare the Ingredients
Gather all ingredients: 4 boneless, skinless chicken breasts, 4 oz softened cream cheese, 1/4 cup chopped sun-dried tomatoes, 2 tbsp chopped fresh basil, 1 tbsp chopped fresh parsley, 2 minced garlic cloves, 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper.
- Make the Filling
In a medium bowl, combine the cream cheese, sun-dried tomatoes, basil, parsley, and minced garlic. Mix until well blended and creamy. Season with a pinch of salt and pepper. Set aside.
- Stuff and Secure the Chicken
Place each chicken breast between two pieces of plastic wrap. Using a meat mallet or heavy pan, pound to an even 1/2-inch thickness. Spoon about 2 tablespoons of the filling onto the center of each breast. Fold the sides over the filling and secure with toothpicks. Pat dry and season all over with the remaining salt and pepper.
- Cook the Chicken
Preheat oven to 400°F. In a large oven-safe skillet, heat olive oil over medium-high heat. Add the chicken and sear for 3-4 minutes per side until golden brown. Transfer the skillet to the oven and bake for 15-18 minutes, or until the internal temperature reaches 165°F. Remove toothpicks before serving.
- Calories:350 kcal
- Protein:30 g
- Carbohydrates:8 g
- Sugar:3 g
- Salt:1 g
- Energy:1500 kJ
- Fat:20 g
I still remember the first time I nailed a stuffed chicken breast. It was a weeknight miracle—transforming humble chicken into something special enough for company. The key is in the filling; mine packs a punch with herbed cream cheese and sun-dried tomatoes. This dish is a game-changer for dinner, offering a juicy interior and a crispy, golden exterior that feels downright luxurious.
The Origin of This Stuffed Chicken Breast
Inspired by Mediterranean flavors, this recipe is my twist on a classic. I wanted something creamy yet bright, and after a few kitchen experiments, this version was born. It’s become my go-to when I need a meal that whispers “I know my way around a kitchen” without shouting “I spent all day there.”
What Makes This Stuffed Chicken Breast Special
It’s all about the balance. The cream cheese melts into a silky river inside, while the sun-dried tomatoes add a sweet-tart pop. Every bite is a surprise—herby, tangy, and utterly satisfying. The magic is in how simple ingredients elevate the whole experience.
Mastering the Fill and Seal
My pro-tip: pound the chicken evenly. A lopsided breast means uneven cooking. Use a meat mallet or a heavy pan, and aim for a consistent 1/2-inch thickness. This ensures the filling stays put and the chicken cooks through perfectly. I used to skip this step and ended up with burst seams—trust me, it’s worth the extra minute.
Serving & Pairing Ideas
I love serving this with roasted asparagus or a simple arugula salad dressed in lemon vinaigrette. For drinks, a crisp Sauvignon Blanc complements the herbs beautifully. If you’re feeling fancy, a side of garlic mashed potatoes never hurt. Check out our recipe collection for more inspiration. Meanwhile, for deeper cooking science, I always turn to Serious Eats.
Variations & Substitutions
For a dairy-free version, swap in vegan cream cheese. Spinach or sautéed mushrooms make great additions to the filling. You can also use chicken thighs for a richer flavor. This recipe is wonderfully adaptable—make it your own.
Make-Ahead & Storage Tips
You can assemble the stuffed chicken breast up to a day ahead. Keep it covered in the fridge, then let it sit at room temperature for 20 minutes before cooking. Leftovers reheat well in a 350°F oven for about 15 minutes, keeping the filling creamy.
FAQs
Q: Can I grill this instead of baking?
A: Absolutely! Just sear it on the grill first over medium-high heat, then move to indirect heat to cook through, about 20-25 minutes.
Q: How do I know when it’s done?
A: Use a meat thermometer—165°F at the thickest part ensures juicy, safe chicken. The exterior should be golden brown and firm to the touch.
I hope this recipe inspires you to get creative in the kitchen. Now, go make that stuffed chicken breast and tell me how it turns out in the comments!
