Juicy garlic herb stuffed chicken breast, filled with cream cheese, garlic and fresh herbs, baked to golden perfection for a flavorful, easy, and delicious meal.

A larger platter with four garlic herb stuffed chicken at an angle so you can see the filling.

If you are looking for a flavorful way to shake up plain chicken breast, than you should try this garlic herb stuffed chicken. Chicken breast are stuffed with a creamy garlic, fresh herb and parmesan filling, coated in a panko breading and baked to juicy golden perfection.

This garlic herb stuffed chicken is great for weeknight dinners and dinner parties alike, as this chicken impresses in both flavor and appearance, but is easy to make. This chicken recipe is great with so many different sides, so you can mix it up each time.

Ingredients

Chicken breast: this recipe calls for 4 medium to large skinless chicken breast.
Cream cheese: cream cheese acts as the base for the filling that binds the ingredients together.
Garlic: fresh garlic for the best flavor payout.
Fresh herbs: the filling consists of fresh parsley, dill and chives.
Parmesan cheese: adds a sharp cheesy bite to the filling.
Breadcrumbs: the chicken is coated in seasoned breadcrumbs to add some crunch.
Seasoning: garlic powder, paprika, salt and black pepper.

Equipment

Cutting board and knife
Measuring cups and spoons
Mixing bowl
9×13″ baking dish

Four chicken breasts filleted on a cutting board with filling covering one half of each.

Instructions

Preheat oven to 425°F and grease a 9×13 inch baking dish.

In a mixing bowl, combine the softened cream cheese, garlic, parsley, dill, chives, parmesan cheese, salt and pepper. Mix with rubber spatula until well combined.

Lay chicken breast flat on the cutting board and hold your knife parallel to the cutting board. Cut a slit about 3/4 of the way through the chicken breast. Season the inside of the chicken breasts with salt and pepper.

Scoop a quarter of the filling onto the bottom portion of the chicken breast. Spread out into an even layer, then fold the top of the chicken breast over the filling.

On a plate, combine the breadcrumbs, garlic powder, paprika, salt and pepper. Press the bottom and top of the chicken into breadcrumbs to coat the chicken fully.

Place the chicken into prepared baking dish. Spray the outside of the chicken with olive oil spray. Bake stuffed chicken breasts at 425°F for 30-35 minutes, or until the internal temperature of the chicken reaches 165°F.

What to Serve with Garlic Herb Stuffed Chicken

Appetizer: Fig Panzanella Salad
Vegetable side dish: Grilled Veggies with Chimichurri
Starch: Air Fryer Smashed Potatoes
Dessert: Lemon Cookies

Tips

Microwave the cream cheese for 10-15 seconds to soften it. This will make mixing the filling much easier.
Finely mince the garlic and fresh herbs to ensure they mix evenly into the filling.
Stuffed chicken breasts can take longer to bake. To ensure the chicken is cooked all the way through, use a meat thermometer to check the temperature of the center of the chicken breast.
The best way to reheat stuffed chicken breasts is in the oven. Place stuffed chicken in a baking dish, cover with aluminum foil and bake the chicken until it and the filling are heated through, approximately 15-20 minutes at 350°F.

A stuffed chicken breast cut in half to show the filling.

Substitutions

Cream cheese: use neufchâtel cheese for a lower fat option.
Fresh herbs: you can switch up the combination of fresh herbs used. Tarragon, basil and even scallions are great substitutions or additions.
Parmesan cheese: pecorino romano can also be used.
Breadcrumbs: I used panko but you can also use regular breadcrumbs or a combination.

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If you make this Garlic Herb Stuffed Chicken, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!

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