Looking for stuffed chicken with cream cheese recipes? I have a couple to share with you here. I love to cook, and because of that i’m always making up new recipes. I often try to create recipes using the stuff that’s already in my kitchen so i’m not wasting food.
If you are a fan of chicken breasts then this is recipe is going to be of interest to you. It is easy to prepare and can be put together in a matter of minutes. You will find the flavour of the filling to be quite delicate and creamy, making it ideal for serving with white rice.
Cream Cheese stuffed Chicken wrapped in Parma Ham
- Preparation and cooking time
- Prep:20 mins
- Cook:30 mins
- Easy
- Makes 2 stuffed chicken breasts
Simple but delicious chicken dish.
Ingredients
- 2 chicken breast fillets
- 1 shallot, finely chopped
- 1 clove garlic, finely chopped
- 2 tbsp mixed herbs
- 100g cream cheese
- 4 slices of Parma Ham
- Zest of 1 lemon
Method
- STEP 1Pre heat oven to 200°C. Cook the shallot and garlic with a little oil and pinch of salt before adding the lemon zest. Remove from heat and leave to cool.
- STEP 2Add the mixed herbs to the cream cheese. Season and mix with the cooled shallot and garlic.
- STEP 3Prepare the chicken by removing the mini fillet on the underside if the breast. Cut a small pocket in the thickest part of the breast and fill with half the cream cheese mixture. Seal the breast with the mini fillet and repeat this step for the second chicken breast.
- STEP 4Lay the Parma Ham out and set the chicken on it. Wrap the Ham around the chicken as tightly as possible, securing with a cocktail stick if needed.
- STEP 5Lay the parcels on a baking sheet and cook in the pre heated oven for about 20 minutes. Allow to rest for a few minutes before serving.
Cream Cheese Stuffed Chicken Breasts
Easy and flavorful cream cheese stuffed chicken breast. Tender chicken filled with delicious cream cheese, roasted red peppers, spinach, and more. An easy and delicious dinner the whole family will love.
How many of you have watched Chopped? My whole family loves watching the show. When the mystery basket ingredients get displayed we can’t help but start thinking about what we would make. Sometimes I am surprised by what the contestants go with. Other times I am like, “Yes, that is exactly what I would have done.”
I find I tend to go with what I think is the most obvious use. The cooking time is short, so no need to waste it trying to get too creative. I love the idea of using the ingredients in the way that makes sense, but with some fun flavor additions to take the expected and give it a little unexpected twist. My husband and kids tend to lean to the more creative side.
When we heard about the Chopped at Home Challenge, we knew we wanted to participate, and get the whole family in on the fun.
The 4 mystery basket ingredients were:
- Arla cream cheese (any flavor)
- Chicken breast
- Baby spinach
- Roasted red bell pepper
These mystery basket ingredients have me super excited. And my mind went immediately to a stuffed chicken breast.
Let’s chat about the ingredients:
Arla Cream Cheese
I love Arla Original cream cheese, and keep it on hand at all times for everything from bagels to cream cheese frostings. It is a better-for-you cream cheese spread that, unlike many of the cream cheese options on the market, has only 4 ingredients, all of which you can recognize: cream, skim milk, cheese culture and salt, which makes it easy to feel good about feeding it to my family. It is free from artificial flavors, preservatives, thickeners and stabilizers, and I love that the milk used comes directly from farms owned by Arla’s proud farmers.
Additionally, it comes in six delicious flavors:
- Original: This is what I went with for this recipe of stuffed chicken breasts.
- Herbs and Spices: Also would be amazing in these stuffed chicken breasts
- Blueberry: This one is my kid’s favorite.
- Mediterranean Garden: I could eat this on crackers all day long.
- Strawberry: Amazing paired with fresh fruit as a dip!
- Skyr: This flavor incorporates the Icelandic-style yogurt!
All cream cheese flavors come in a 7oz. tub, but Strawberry and Original also come in squeeze tubes, which are perfect for kids!
Chicken Breast
Chicken breasts are a staple around here. They are versatile, easy to work with, and when cooked right impart a ton of flavor. The key to a good chicken breast is cooking it to the right temperature. So to make sure this recipe turned out as awesome as I knew it would, I used a meat thermometer to insure it was cooked through, but not overcooked.
Baby Spinach
Tender leaves, lots of flavor, and perfect for mixing with the other ingredients for a pop of color and nutrition.
Roasted Red Bell Peppers
I am a huge fan of roasted red bell peppers. I first tried them as an adult, while visiting Italy. In Sicily, many families eat them as an antipasto before a meal. I love the depth of flavor they bring, and knew they would compliment the chicken perfectly.
When I went to my local grocery store to buy my roasted red bell peppers they only had ones with added flavors, which I knew I did not want for this challenge, so I decided to just make my own. It was surprisingly simple. All you need is a sheet pan and red bell peppers, and a little time.
If roasting your own peppers:
- Preheat your oven to 450 degrees.
- Wash the peppers and then cut it in half lengthwise.
- Cut off the stem and scoop out all the seeds.
- Place the peppers cut side down on a lined baking sheet.
- Roast the peppers in the pre-heated 450 degree oven for 25 minutes; or until the skins are completely wrinkled and the peppers are charred
- Let the peppers cool for 5 minutes on the baking sheet
- Remove from sheet and cover with foil, letting the peppers cool for about 30 minutes..
- When the peppers are cool enough to handle, peel off the skin and toss it.
- Dice your roasted red bell peppers and use as desired.
- If not using immediately, put in olive oil until ready to use.
Now that we are familiar with the mystery basket ingredients, let’s talk about my Chopped at Home Challenge inspired recipe: Cream Cheese Stuffed Chicken Breasts.
This recipe is elegant, and flavorful, but deceptively easy to make. After mixing together the filling, you start by slicing your chicken in half to create one large, thin piece of chicken. You do not want to cut all the way through.
Then you will layer on the filling. Spread it out so it covers nearly all of the chicken breast, leaving a little room on the edges.
Once you have the filling in place, roll the chicken breast up, and use some kitchen twine to tie it into a log.
Season the exterior generously with salt and pepper.
Then sear all the sides until it is nice and browned. At this point you are going to pop it into the oven to finish off the cooking.
Use a thermometer to insure you reach the proper temperature of 165 degrees F, and not overcook your chicken breast.
Once finished, let it rest for a few minutes before slicing. This will give the juices a chance to reabsorb and redistribute so you get a nice, juicy, flavorful finished product.
ASPARAGUS STUFFED CHICKEN BREASTS
Asparagus Stuffed Chicken Breasts! Tender and juicy oven-baked chicken breast stuffed with cream cheese, asparagus, and parmesan cheese.
This chicken breast recipe is a winner and I am sure you will love it too. Let me show you how to make it with my step-by-step guide.
ASPARAGUS STUFFED CHICKEN BREASTS RECIPE
This stuffed chicken is simply delicious! Enjoy this one-pan oven-baked chicken with any side of choice. This dish is healthy, low-carb, keto-friendly, and most importantly, delicious.
Rather than mozzarella cheese, I stuffed the chicken with garlic and herb, and parmesan cheese. This stuffing added a ton of flavor to the chicken, in fact, you might even get away with seasoning the chicken with extra spices other than salt and pepper. Like you know, I adore smoked paprika and garlic and I use them to season chicken all the time, so they had to be used in this dish.
This is a wonderful recipe for anybody who wants to eat and enjoy chicken breast in a new way. I’m sure this dish will be a hit during dinner and will soon be on rotation. I’ve included instructions for using an air fryer, which should make my air fryer fans extremely happy.
WHY YOU WILL LOVE THIS RECIPE
- It is easy to make, all you need to do is to make a pocket in the chicken breast and season it, then stuff it with the cream cheese and asparagus.
- Minimal prep and use everyday ingredients
- Creamy and cheesy, the filling makes it simply delicious and irresistible! Restaurant quality dish served at home.
- Chicken breast meat is low in fat and calories yet high in protein, making this a healthy recipe not forgetting the health benefit of the asparagus as well.
- You can make this stuffed chicken breast in your air fry without the need to sear it on the stove first. You will get the golden brown finish in the air fryer.
TOOLS NEEDED
A flat plate or a chopping board in my case, you may need both.
A small mixing bowl
Toothpicks to hold the stuffed chicken together
ASPARAGUS STUFFED CHICKEN BREASTS INGREDIENTS
Boneless skinless chicken breasts
Asparagus: select the ones that are similar in size and make sure it is not too thin as well
Cream cheese: I am using garlic and herb cream cheese for additional flavor, use this if you can find it otherwise stick with the good ol’ plain cream cheese
Parmesan cheese
Smoked paprika
Garlic granules
Olive oil: vegetable oil or any other flavorless cooking oil would work too
Salt and ground black pepper
HOW TO MAKE ASPARAGUS STUFFED CHICKEN BREASTS
Preheat the oven at 200C/400F
Pat the chicken breasts dry with a kitchen paper towel. Place it on a chopping board or a flat plate, using a sharp knife, create a pocket in the chicken breast lengthwise, make sure not to cut it all the way through
Clean the asparagus and cut off the end (woody part) about an inch off.
Season each chicken with salt, black pepper, paprika, garlic granules all over thoroughly.
To a small bowl, add grated parmesan cheese, cream cheese, and mix to combine.
Spoon about 1½ Tablespoon of the cheese filling in the pocket, add 3 asparagus stalks, and secure the ends of the pocket with toothpicks to stop the filling from spilling.
Place a cast iron on medium heat, add olive oil, and heat until hot. Carefully add the chicken breast to the cast iron and sear on each side for about 3 minutes or until slightly golden brown. This process will build up the flavor of the chicken and give it a nice finish.
Remove it from the heat and place the pan in the oven. Bake the stuffed chicken for 15-20 minutes or until the internal temperature registers 165F/73C. Remove it from the oven and rest for about 3-5 minutes for the juice to redistribute back into the chicken breast. Serve and enjoy.
PS: remove the toothpick before serving
AIR FRYER STUFFED CHICKEN INSTRUCTIONS
Preheat the air fryer at 180C/365F for 5 minutes
Make a pocket in the chicken and season with the chicken seasoning
Stuff the chicken with the cream cheese filling, add 3 asparagus stalks, and secure the end of the pocket with toothpicks
Spray the air fryer basket with cooking oil spray. Carefully place the stuffed chicken in the preheated air fryer, lightly spray the top with some oil and cook for 10 minutes. Flip the chicken with a tong and continue to cook for an additional 10-15 minutes or until the internal temperature registers 165F/73C.
Rest the chicken for about 3-5 minutes before you cut into it. Serve and enjoy
STORAGE INSTRUCTIONS
Fridge: store in an airtight container for 3-4 days.
Freezer: store cooked and cooled stuffed chicken breast in a freezer-safe, sealable bag or an airtight container for up to 3 months. Thaw overnight in the fridge before use.
WATCH HOW TO MAKE IT
TIPS
- Pound the chicken to similar sizes for even cooking.
- Always rest the cooked chicken for at least 5 minutes before cutting into it or serving, this will ensure that the juices redistribute back into the chicken.
- Remember to use toothpicks to secure the stuffed chicken breast so that the filling does not fall out.
- Do not overcook or undercook your stuffed chicken breast, keep an eye on it while it cooks, especially if you are cooking in the oven as oven temperatures may vary slightly. I recommend you start checking from 10 minutes. This cooking time is based on roughly 400F/200C. Use a meat thermometer to check the internal temperature of your chicken.
- You can freeze the leftover stuffed chicken and use it next time you need a quick dinner.
WHAT TO SERVE IT WITH
I served mine with buttery-boiled baby potatoes. You can serve it with rice such as garlic butter rice or coconut rice. It is also perfect with salad or coleslaw.