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Cream Cheese Stuffed Chicken Breast Recipe

ByWendy Carter
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Chicken breast. The most boring protein on the planet—until you stuff it with cream cheese.

Suddenly, it’s juicy, decadent, and tastes like something you’d order at a restaurant while pretending you’re fancy.

This recipe takes 10 minutes to prep and delivers flavor that’ll make you question why you ever settled for dry, unseasoned chicken.

Want to impress your family, your date, or just your hungry self? Keep reading.

Why This Recipe Slaps

Cream cheese stuffed chicken breast isn’t just food—it’s a flavor explosion.

The cream cheese keeps the chicken moist (no more cardboard texture), while herbs, garlic, and a crispy outer layer add depth.

It’s keto-friendly, high-protein, and looks way harder to make than it actually is.

Pro tip: Serve this at dinner parties and let people assume you’re a culinary genius.

Cream Cheese Stuffed Chicken Breast Recipe
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Cream Cheese Stuffed Chicken Breast Recipe

Recipe by Wendy CarterCourse: Dinner, High-Protein
Servings

4

servings
Prep time

10

minutes
Cooking time

25

minutes
Calories

320

kcal

Ingredients

  • 4 boneless, skinless chicken breasts

  • 4 oz cream cheese, softened

  • 1/2 cup shredded mozzarella

  • 2 cloves garlic, minced

  • 1 tsp Italian seasoning

  • 1/2 tsp paprika

  • Salt and pepper to taste

  • 1 tbsp olive oil

  • 1/4 cup grated Parmesan (for topping)

Step-by-Step Instructions

  • boneless, skinless chicken breasts
  • oz cream cheese, softened
  • /2 cup shredded mozzarella
  • cloves garlic, minced
  • tsp Italian seasoning
  • /2 tsp paprika
  • Salt and pepper to taste
  • tbsp olive oil
  • /4 cup grated Parmesan (for topping)

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to keep the texture crisp—microwaving turns it into a sad, soggy mess.

For longer storage, freeze (wrapped tightly) for up to 2 months.

Why You Should Make This

This recipe is high-protein, low-carb, and packed with flavor. It’s perfect for meal prep, date nights, or when you just want to eat something that doesn’t taste like regret.

Plus, it’s customizable—swap fillings, add veggies, or crank up the spice.

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Nutrition Facts (Per Serving)

  • Calories: 320
  • Protein: 35g
  • Fat: 18g
  • Carbs: 3g
  • Fiber: 0.5g

Common Mistakes to Avoid

  • Overstuffing: Too much filling = leaks.

    Keep it tidy.

  • Skipping the sear: Browning adds flavor. Don’t be lazy.
  • Underseasoning: Cream cheese needs help. Salt your chicken properly.

Alternatives

Not feeling cream cheese?

Try these swaps:

  • Goat cheese + sun-dried tomatoes: Fancy upgrade.
  • Feta + spinach: Greek vibes.
  • Pesto + ricotta: Italian flair.

FAQs

Can I use chicken thighs instead?

Absolutely. Thighs are juicier and harder to overcook, but adjust baking time (they cook faster).

What if I don’t have toothpicks?

Use skewers or just press the edges together tightly. Pray to the cooking gods.

Can I make this ahead?

Yes!

Prep the stuffed chicken, refrigerate for up to 24 hours, then cook when ready.

Why is my chicken dry?

You overcooked it. Use a meat thermometer—165°F internal temp is the sweet spot.

Final Thoughts

Cream cheese stuffed chicken breast is the ultimate way to turn a bland staple into a showstopper. It’s easy, versatile, and tastes like you put in way more effort than you did.

Make it once, and you’ll never look at chicken the same way again. Now go stuff that bird and thank me later.

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