Ingredients
Scale
- 4 oz cream cheese, softened
- ½ cup shredded Monterey Jack cheese
- ½ cup shredded sharp cheddar cheese
- 1 tsp Worcestershire sauce
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried parsley
- ¼ tsp paprika
- 2 large boneless skin-on chicken breasts
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- Chopped fresh parsley (optional)
Instructions
- Preheat oven to 450°F (230°C). Prepare a baking sheet or oven-safe skillet.
- Beat cream cheese until smooth. Stir in Monterey Jack, sharp cheddar, Worcestershire sauce, garlic powder, onion powder, dried parsley, and paprika.
- Pat chicken dry. Cut deep pocket into each breast, season outside with salt and pepper.
- Fill each pocket with cheese mixture. Seal edges; secure with toothpicks if needed.
- Heat olive oil and butter in skillet over medium-high heat. Sear chicken skin-side down for 3-4 minutes until golden.
- Flip chicken and bake in preheated oven 15-18 minutes until internal temperature reaches 165°F (74°C) and cheese is bubbly.
- Remove from oven, rest 5 minutes, remove toothpicks, garnish with parsley, and serve hot.
Notes
- Be gentle when cutting and stuffing the chicken to prevent tearing and filling leakage.
- Thoroughly sear chicken before baking for a crispy, golden-brown skin.
- Monitor baking time to prevent the chicken from drying out.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 100 mg