Roasted Herb and Garlic Stuffed Chicken Breasts
Juicy chicken breasts are stuffed with a flavorful mixture of garlic, fresh herbs, and cream cheese, then roasted to golden perfection. This American dinner recipe is medium difficulty and perfect for a comforting family meal.
Ingredients
Check ingredients as you go.
- Main Ingredients
- Stuffing
- Main Ingredients
- Seasoning
Let’s make it
Preparation
Preheat your oven to 190°C (375°F).
Stuffing
In a small bowl, combine softened cream cheese, minced garlic, chopped parsley, thyme, and rosemary. Mix well to form the stuffing.
Preparation
Using a sharp knife, carefully cut a pocket horizontally in each chicken breast without cutting all the way through.
Assembly
Stuff each chicken breast pocket generously with the herb and garlic cream cheese mixture. Secure pocket edges if necessary using toothpicks.
Seasoning
Rub the outside of the stuffed chicken breasts with olive oil, then season generously with salt and black pepper to taste.
Cooking
Place the chicken breasts on a baking sheet or in a baking dish, spacing them evenly.
Cooking
Roast in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through with juices running clear.
Finishing
Remove from the oven and let the chicken rest for 5 minutes before serving. Remove any toothpicks used for securing the stuffing.
Tips & notes
For easier stuffing, soften the cream cheese at room temperature before mixing. Make sure not to cut through the chicken breasts when creating the pockets to prevent the filling from spilling out during roasting.
Saving it for later
Store any leftover chicken breasts in an airtight container in the refrigerator and consume within 3-4 days.
Reheating
Reheat gently in a preheated oven at 175°C (350°F) for 10-15 minutes until warmed through to avoid drying out the chicken. Cover with foil to retain moisture.
