Stuffed Chicken With Cream Cheese


How many stuffed chicken with cream cheese recipes do you know? Several I would guess — but how many of them are made with cream cheese and cilantro? That’s right, not many. So, next time you are planning on cooking up a storm with your chicken breast, why not try this BACON WRAPPED CREAM CHEESE STUFFED CHICKEN recipe and see how it goes.

Stuffed Chicken Breast Cream Cheese is the ideal chicken recipe for your next dinner party. It’s simple, tasty, and the health benefits of cream cheese makes it very healthy to consume.

Stuffed Chicken With Cream Cheese

Once you try this Bacon and Cream Cheese Stuffed Chicken Breast, you won’t want any other kind of chicken.  Perfectly seasoned and bursting with cream cheese, mozzarella, and bacon, this will be your new favorite meal!  Our other favorite stuffed chicken recipes are Ham and Cheese Stuffed Chicken, Spinach Stuffed Chicken, and Stuffed Buffalo Chicken!

Stuffed Chicken Breast

Bacon and Cream Cheese Stuffed Chicken Breast

First of all, bacon and cream cheese stuffed into anything is a winner in my book.  If you love bacon and cream cheese, make sure to check out Bacon Jalapeno Poppers and Bacon Ranch Cheese Ball Bites.  I have been making appetizers like this for an eternity and I decided that I wanted to add a little more protein to my favorites.  So, chicken stuffed with the stuff must be good, right?  Right!

How to Butterfly Chicken

How to Make this Stuffed Chicken Breast Recipe

To make this stuffed chicken recipe, let’s start by gathering the necessary equipment.  You will need three small bowls, a plate, a whisk, a cutting board, and a sharp knife.  Set the three small bowl out.  In the first bowl, you will whisk together your eggs.  The second bowl will contain bread crumbs, parmesan cheese, and garlic powder.  Our final bowl is for our cream cheese mixture (cream cheese, garlic powder, mozzarella, and (my favorite) bacon).  The plate (or wide bowl) should contain your flour.  Set all of this aside because before you can go any further, you have to butterfly the chicken breasts.

How to Butterfly a Chicken Breast

Starting with the cutting board, we are going to butterfly the chicken.  If you have never done this before, there are a couple of options.  You can ask the fine employees behind the meat counter to do this for you.  They do it for free.  Otherwise, you can do it the old-fashioned way, with a knife.  Essentially, butterflying a chicken means that you are going to cut the chicken in half without completely separating it.  It is basically a way to make the chicken thinner and longer (and way easier to stuff).  With one hand on the top of the chicken breast and the other on the knife, gently cut through the thickest part of the chicken, but stop before you cut all of the way through.  The top and the bottom of the chicken should stay together, folding out into a butterfly shape.

Stuffed Chicken Breast Prep

Now that you have your set up ready to go, you can prepare the stuffed chicken.  Stuff each chicken breast with the cream cheese mixture and close the chicken breast the best you can.  I have found that it works just as well to spread the cream cheese mixture out before closing it.  You can secure with toothpicks if you want, but you don’t need to.  Dip and cover each breast in flour, then egg, and finally the breadcrumb mixture.  Place each chicken breast on a baking dish and set them in the oven for 30-45 minutes or until a meat thermometer reads 165° F.

How to Make Cream Cheese Stuffed Chicken

Baked Stuffed Chicken Breast

In my opinion, baking this dish is really the only way to go.  The crispy outside of the chicken pairs nicely with the creamy contents baked into the inside of the chicken.  Another option would be to wrap the chicken in bacon, in addition to adding it to the filling.  You have to be careful with timing doing it this way because depending on the thickness of your bacon, it might come out a little soggy.  I have cooked this way and I usually pop the bacon in the oven for about 10 minutes before I wrap it around the chicken.  This pre-cooks the bacon, giving it a better chance of crisping up during the baking process.  Side note though, I like my bacon crispy.


A base recipe for baked bacon wrapped chicken stuffed with cream cheese and chives. Make it as written or add more flavors – customize it however you like!

Three bacon wrapped cream cheese stuffed chicken breasts resting in a baking dish, garnished with chives.


If you’re looking for a simple and easily adjustable dinner for weeknights or special occasions, this bacon wrapped cream cheese stuffed chicken recipe is guaranteed to fit any occasion.

Between the tender chicken, the crispy bacon, and the tart cream cheese, this four-ingredient recipe makes for a delicious meal on its own or the perfect canvas to add your own flavor and fiar.


While all recipes have a recommended cooking time, your unique ingredients or cooking devices may vary, so it’s always handy to know how to tell when your chicken dish has finished cooking.

  1. For best results, use a meat thermometer. Chicken is done when the internal temperature is 165 degrees F.
  2. Poke the chicken with a sharp utensil. If it’s done, the juices should run clear. If the juices are pink or red, it needs to be cooked more.
  3. In ideal circumstances, cooked chicken should be pale and opaque. And while this is a helpful visual guide, it is not a hard rule. Even fully cooked chicken could have a pink tint. Other ingredients in the dish (such as the bacon in this recipe, which has nitrates, known for giving a red hue) can change the color of the meat and make it hard to do a visual test. So whenever in doubt, always use the first two rules (temperature and juice color) to help confirm your chicken is done and avoid the temptation to overcook.


Yes, you totally can! As long as they’re boneless and skinless, you can substitute chicken thighs for the chicken breasts in this recipe.


When mixing the cream cheese, feel free to experiment! Kick up the flavor and make it uniquely yours by adding things like:

  • More chopped herbs, like basil, oregano, parsley, sage, dill, or thyme.
  • Fresh or dried garlic.
  • Other veggies, like spinach, chopped peppers or chiles, etc.
  • Mix in some shredded cheese, any type you’d like.



When making the recipe, prepare the bacon wrapped chicken up to placing them in the baking dish. From there, you can cover the dish and store it in the refrigerator for up to 24 hours before cooking.

When ready to eat, let the chicken rest on the counter for 10-15 minutes, then bake the chicken per the recipe instructions.


Once prepared and cooled, this dish can be stored in a sealed container in the refrigerator for up to three to five days.


Bad news here, guys. Due to the cream cheese in this recipe, I can’t recommend freezing this dish. The cream cheese will get a grainy texture


  • In the recipe instructions, it says to use a meat tenderizer to flatten the chicken breast, but you could use any utensil that’s sturdy & heavy but isn’t breakable. For example, the recipe video in this post uses a standard rolling pin.
  • And speaking of flattening the chicken breast, make sure the surface you do this on isn’t breakable, such as a tile countertop. If you’re unsure about your surface, place a wood cutting board on top to help absorb some of the impact.

Stuffed Chicken Breast Cream Cheese

Cream Cheese and Herb Stuffed Chicken side view

This Cream Cheese and Herb Stuffed Chicken is a fresh, flavorful, low carb dinner recipe that’s great any time of year. The chicken breasts are seasoned with salt and pepper and stuffed with cream cheese, garlic, dill, chives, and parsley. They’re then seared and baked to perfection! I love the comfort food feeling I get from the cheese and garlic combined with the brightness of the fresh herbs. Plus, each large serving is just 307 calories, 3 carbs, or 7 Green, 4 Blue or 4 Purple myWW SmartPoints!

Cream Cheese and Herb Stuffed Chicken with rice and broccoli

Don’t be intimidated by stuffing the chicken, it only takes a few minutes. You’ll just slice the breasts in half to create a top and bottom, open them up, and spread the filling on one side. It’s so simple! I included a photo below so that you can see how it should appear.

Cream Cheese and Herb Stuffed Chicken raw

Cream Cheese and Herb Stuffed Chicken

  • prep time: 18 MINS
  • cook time: 30 MINS
  • total time: 48 MINS
  • calories: 307KCAL
  •  yield: 4 SERVINGS

This Cream Cheese and Herb Stuffed Chicken is a fresh, flavorful, low carb dinner!


  • 4 oz 1/3 less fat cream cheese, softened to room temperature
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh dill
  • 1 tablespoon minced fresh chives
  • 2 garlic cloves, minced
  • 4 (6 oz each) boneless, skinless chicken breasts, (24 oz total)
  • Salt and black pepper
  • 1 tablespoon olive oil


  • Pre-heat the oven to 400. Line a baking sheet with parchment paper and set aside.
  • In a mixing bowl, combine the cream cheese with the parsley, dill, chives and garlic and mash together using a spatula until mixed.
  • Place the chicken breasts on a cutting board. Using a sharp knife, slice the breasts from the side (creating a top and bottom) almost all the way through. Open each breast at the slit. Divide the cream cheese mixture evenly amongst the four breasts and spread across the surface of one side (leaving the other half empty to fold over the filling). When all four breasts are topped on one side, fold the empty half over the filling to make a stuffed breast. Sprinkle each stuffed and closed breast with salt and pepper, flip them over and sprinkle the bottom side as well.
  • In a large skillet, add the oil and bring over medium-high heat. Working in batches of two at a time so as not to crowd the pan, add the stuffed chicken breasts to the pan and cook for about 1-2 minute(s) until the bottoms are seared golden. Flip the breasts and cook for another minute on the other side to do the same. Transfer the breasts to the prepared baking sheet and place in the pre-heated oven. Bake for 30 minutes until chicken is fully cooked through.

Health Benefits Of Cream Cheese

Cream cheese is made with pasteurized cream or a combo of milk and cream. The pH-lowering lactic acid bacteria is added in, which produces curds, and then the whey gets strained, the cheese undergoes heat treatment and additives are mixed in to improve the texture. In the U.S., the FDA requires cream cheese’s minimum milkfat content to be 33 percent and the maximum moisture content to be 55 percent.

The beloved dairy product can be found in a variety of forms, including regular, whipped, brick, low-fat and fat-free. Flavors such as vegetable, chive and strawberry are also widely available, as is Neufchâtel cheese.

Cream Cheese vs. Neufchâtel

Real French Neufchâtel is made with raw cow’s milk and has a rind like Brie. However, the type you spot next to the cream cheese in the dairy aisle is made with pasteurized dairy and is more like a low-fat cream cheese product. The FDA requires American Neufchâtel to have milkfat around 20 to 30 percent milkfat and a maximum moisture content of 65 percent.

Cream Cheese Nutrition Facts

Two tablespoons (about 30 grams) of cream cheese is equal to a single serving. One serving of regular cream cheese contains:

  • Calories: 102
  • Total fat: 10 g
  • Cholesterol: 29 mg
  • Sodium: 91 mg
  • Total carbs: 1.6 g
  • Dietary fiber: 0 g
  • Sugar: 1 g
  • Added sugar: 0 g
  • Protein: 1.8 g

How Different Types of Cream Cheeses Compare

Whipped and low-fat cream cheeses contain fewer calories and grams of fat, while flavored cream cheeses often contain more calories from sugar.

Cream Cheese Macros

  • Total fat: One serving of cream cheese has 10 grams of total fat, which includes 2.6 grams of monounsaturated fats, 0.4 grams of polyunsaturated fat, 5.8 grams saturated fat and 0.4 grams of trans fat.
  • Carbohydrates: One serving of cream cheese has 1.6 grams of carbs, which includes 0 grams of fiber and 1 gram of natural sugars.
  • Protein: One serving of cream cheese has 1.8 grams of protein.

Vitamins, Minerals and Other Micronutrients

  • Vitamin A: 10% of your Daily Value (DV)
  • Vitamin B2: 5% DV
  • Selenium: 4% DV
  • Vitamin B12: 3% DV
  • Vitamin B5: 3% DV
  • Two tablespoons of cream cheese is not a significant source of vitamin E (2% DV), phosphorus (2% DV), calcium (2% DV), magnesium (1% DV), zinc (1% DV), copper (1% DV) or potassium (1% DV).

Health Benefits of Cream Cheese

Cream cheese doesn’t provide as much calcium and protein as many hard cheeses, but does have some redeeming qualities.

1. The Vitamin A in Cream Cheese Is Linked to Promoting Good Vision

Cream cheese is a good source of vitamin A, which is integral to eye health. It is critical to healthy eyesight and helps prevent vision-related issues, including night blindness, according to the National Institutes of Health.

With 10 percent of our recommended daily value found in only two tablespoons, cream cheese packs a powerful punch.

Bonus: Vitamin A is fat-soluble, which means your body is able to better absorb it when it’s paired with fats — so opt for low-fat or full-fat cream cheese, or pair the cheese with a source of fats such as eggs, to help your body get the most vitamin A.

2. It May Be OK for People With Lactose Intolerance

Those with lactose intolerance will be delighted to learn that a serving of cream cheese likely won’t cause GI discomfort.

Cream cheese has about 1 gram of lactose, according to the University of Virginia. That’s not a lot — in fact, most people with lactose intolerance can tolerate around 12 to 15 grams of lactose (about the amount in an 8-ounce glass of milk), according to a June 2010 review in the Annals of Internal Medicine.

Which Is Healthier, Butter or Cream Cheese?

The same one-ounce serving of unsalted butter could be considered as less healthy than cream cheese. It has twice the calories, more than twice the saturated fat and less protein.

Cream Cheese Potential Health Risks

Food Allergies

Dairy can cause either a food allergy or food intolerance in some people. While these may produce similar symptoms, they’re not the same.

Here’s the difference: An allergy to dairy is the body’s immune response to the protein found in cow’s milk, which is the result of inadequate lactase. Lactase, the enzyme that breaks down lactose, is the natural sugar in cow’s milk. Other symptoms may include hives, cramps, wheezing, vomiting or a rash. An allergy to dairy may be life-threatening depending on the severity of the allergic reaction.

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