If you’re craving a dish that’s comfortingly creamy, beautifully cheesy, and packed with a subtle kick of green chiles, then this Cream Cheese Stuffed Chicken Breast with Green Chiles and Cheddar Recipe is going to become your new favorite. It combines juicy, tender chicken breasts with an irresistible filling of cream cheese, smoky chiles, and sharp cheddar that melts perfectly into every bite. This recipe strikes a balance between simplicity and flavor, making it an ideal choice for a weeknight dinner or a special occasion where you want to wow without spending hours in the kitchen.
Ingredients You’ll Need
This recipe leans on simple ingredients that come together beautifully to deliver rich flavors and satisfying textures. Each component plays a vital role from lending creaminess, a bit of heat, to a golden sear that makes every bite unforgettable.
- 2 large boneless, skinless chicken breasts: The perfect canvas for stuffing, tender and juicy when cooked just right.
- 1/2 of an 8-ounce package of cream cheese, softened: Creates the luscious, creamy filling that melts beautifully inside the chicken.
- 1/2 cup diced fire-roasted green chiles: Adds smoky heat and a delightful texture contrast to the filling.
- 1/2 cup grated sharp cheddar cheese: Brings a punch of flavor and gooey goodness that blends seamlessly with the cream cheese.
- Salt: Essential for seasoning and enhancing all the flavors.
- Freshly ground black pepper: Adds mild heat and depth.
- Ground chipotle powder, optional: For those who want an extra smoky-spicy touch.
- 1 tablespoon unsalted butter: For creating a golden, crispy sear on the chicken outside.
How to Make Cream Cheese Stuffed Chicken Breast with Green Chiles and Cheddar Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 425 degrees Fahrenheit. If your skillet can’t go into the oven, no worries—just line a small baking dish with parchment paper so your chicken can finish cooking there without sticking or drying out. This step sets you up for juicy, perfectly cooked chicken.
Step 2: Create the Chicken Pockets
Take a sharp knife and gently cut a pocket into each chicken breast. Aim about one-third of the way down and slice horizontally, being careful not to cut all the way through. This little pocket is where all the magic stuffing goes, so take your time and get a nice deep opening without breaking apart the meat.
Step 3: Mix the Stuffing
Combine the softened cream cheese, diced fire-roasted green chiles, and sharp cheddar in a medium bowl. Give it a good stir to break up the cream cheese so everything is blended into a smooth, cheesy mixture. Season with a pinch of salt and fresh black pepper to bring out the best flavors.
Step 4: Stuff the Chicken
Divide the cheesy chile mixture equally and stuff it into each chicken breast pocket. If you have toothpicks handy, use them to secure the opening, but it’s not a deal breaker if you don’t. Just gently press the filling inside and close it up as best you can.
Step 5: Season the Chicken
Sprinkle salt, black pepper, and if you’re feeling adventurous, a pinch of chipotle powder on the top of each stuffed breast. This seasoning layer creates a nice flavor contrast with the creamy filling inside.
Step 6: Sear the Chicken
Melt the butter over medium-high heat in a small non-stick skillet. Place the chicken breasts top-side down and sear for 4 to 5 minutes until a gorgeous golden-brown crust forms. While this side cooks, season the bottom side of the chicken with salt, pepper, and chipotle powder.
Step 7: Flip and Cook the Other Side
Turn the chicken and let it cook for another 4 to 5 minutes on the other side. This helps seal in the juices and locks that stuffed filling inside, preparing it for the final oven finish.
Step 8: Bake to Perfection
Transfer the skillet to the oven, or gently move the chicken to your prepared baking dish if the pan isn’t oven-safe. Bake for 10 minutes, then use a meat thermometer to check the thickest part—the target is 165 degrees Fahrenheit for safe, juicy chicken. If it hasn’t reached that temperature, bake for another 3 to 5 minutes and check again.
Step 9: Rest and Serve
Allow the chicken to rest in the pan or skillet for 5 minutes after baking. This resting stage lets the filling solidify slightly so it stays inside when you cut into it. If some filling escaped during cooking, simply push it back into place before plating.
How to Serve Cream Cheese Stuffed Chicken Breast with Green Chiles and Cheddar Recipe
Garnishes
A sprinkle of fresh cilantro or chopped green onions adds a lovely pop of color and fresh herbal brightness that complements the smoky cream cheese filling. A squeeze of fresh lime juice on top can bring an irresistible tang that lifts the whole dish.
Side Dishes
This recipe pairs beautifully with simple sides like roasted vegetables, a crisp green salad, or fluffy rice to soak up any cheesy goodness. For a heartier option, consider creamy mashed potatoes or a southwest-inspired quinoa salad to echo the flavors in the chicken.
Creative Ways to Present
For a fun twist, slice the cooked chicken breasts into medallions for a fantastic appetizer or buffet spread. Alternatively, serve the whole breast alongside colorful vegetable ribbons to create a vibrant plate that’s as visually stunning as it is delicious.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, place them in an airtight container and keep them in the refrigerator for up to 3 days. The flavors often deepen after resting, making it an easy and tasty next-day meal.
Freezing
You can freeze unopened stuffed chicken breasts before cooking by tightly wrapping them in plastic wrap and foil. They’ll keep well for up to 2 months in the freezer. When ready to cook, thaw overnight in the refrigerator for best results.
Reheating
Reheat leftovers gently in the oven at 350 degrees Fahrenheit until warmed through, or microwave on medium power in short bursts. Avoid overheating to keep the chicken moist and the cream cheese filling creamy.
FAQs
Can I use another type of cheese in this recipe?
Absolutely! While sharp cheddar adds a nice tang and meltiness, feel free to experiment with pepper jack for extra spice or mozzarella for a milder, stringier texture.
What if I don’t like spicy food?
You can simply omit the chipotle powder and substitute the fire-roasted green chiles for mild green bell peppers or leave them out altogether for a creamy but mellow stuffing.
How do I know when the chicken is fully cooked?
The safest method is using a meat thermometer, aiming for an internal temperature of 165 degrees Fahrenheit. This ensures the chicken is juicy and perfectly cooked without drying out.
Can I prepare this recipe ahead of time?
Yes! You can assemble and stuff the chicken breasts up to a day ahead and keep them covered in the fridge, then cook when you’re ready. This cuts down active prep time on busy days.
Is it possible to make this recipe dairy-free?
While the cream cheese and cheddar are central to the dish’s flavor and texture, dairy-free cream cheese and vegan cheese alternatives can work in a pinch, just expect some differences in richness and melt.
Final Thoughts
If you’ve been searching for a dish that combines creamy, cheesy filling with tender, juicy chicken and just the right touch of spice, this Cream Cheese Stuffed Chicken Breast with Green Chiles and Cheddar Recipe is an absolute winner. It’s comforting, surprisingly simple, and full of flavors that’ll make you want to cook it again and again. Give it a try and watch it quickly become a beloved staple on your dinner table.
Print
Cream Cheese Stuffed Chicken Breast with Green Chiles and Cheddar Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This stuffed chicken breast recipe features tender boneless, skinless chicken breasts filled with a creamy mixture of cream cheese, fire-roasted green chiles, and sharp cheddar cheese. The chicken is seared for a golden crust and finished in the oven for juicy, flavorful results. Perfect for a comforting and flavorful dinner for two.
Ingredients
Chicken
- 2 large boneless, skinless chicken breasts
- Salt, to taste
- Freshly ground black pepper, to taste
- Ground chipotle powder, optional, to taste
- 1 tablespoon unsalted butter
Filling
- 1/2 of an 8-ounce package of cream cheese, softened (4 ounces)
- 1/2 cup diced fire-roasted green chiles (or 1 4.5-ounce can, drained)
- 1/2 cup grated sharp cheddar cheese
Instructions
- Preheat the Oven: Preheat your oven to 425°F. If your skillet is not oven-safe, be prepared to transfer the chicken to a parchment-lined small baking dish later.
- Create Chicken Pockets: Using a small, sharp knife, carefully cut a horizontal pocket into each chicken breast about one-third from the top, making sure not to slice all the way through.
- Prepare Filling: In a medium bowl, thoroughly mix softened cream cheese, diced fire-roasted green chiles, and grated sharp cheddar cheese. Season with a pinch of salt and freshly ground black pepper, stirring until smooth and well combined.
- Stuff the Chicken: Divide the cheese mixture evenly and stuff it into the pockets you cut in each chicken breast. Use toothpicks to close the pockets if desired.
- Season the Chicken: Sprinkle salt, black pepper, and ground chipotle powder (if using) over the tops of the stuffed chicken breasts.
- Melt Butter: Heat the unsalted butter in a small non-stick skillet over medium-high heat until melted and hot.
- Sear Chicken – First Side: Place the chicken breasts in the skillet, stuffed side up, and sear for 4–5 minutes until a golden-brown crust forms. Season the bottom side of the chicken in the pan with salt, pepper, and chipotle powder during cooking.
- Sear Chicken – Second Side: Flip the chicken breasts and cook the other side for an additional 4–5 minutes until golden and browned.
- Bake the Chicken: Transfer the skillet directly to the preheated oven if oven-safe; otherwise, transfer the breasts to the prepared baking dish. Bake for 10 minutes, then check the internal temperature of the thickest part of the chicken. It should read 165°F. If not yet done, return to the oven for another 3–5 minutes and recheck.
- Rest and Serve: Let the chicken rest in the skillet or baking dish for 5 minutes to allow the filling to set slightly. If any filling has leaked out, push it back into place before serving.
Notes
- Using softened cream cheese ensures easier mixing and a creamier filling.
- Be careful when cutting the pocket in the chicken to avoid slicing all the way through.
- Using a cast iron or oven-safe skillet allows seamless transfer from stovetop to oven.
- Allowing the chicken to rest after baking helps retain juices and solidify the filling.
- Ground chipotle powder adds smoky heat but can be omitted for milder flavor.
