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
Scale
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.
