Cream Cheese and Herb Stuffed Chicken
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 4 WW Points! To view your current WW Points for this recipe and track it in the WW app or site, click here!
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.
Looking for more ways to make your chicken breasts delicious? Try my Cream Cheese Stuffed Everything Chicken, Pimento Cheese Stuffed Chicken, Baked Hot Barbecue Chicken Tenders, Mediterranean Topped Grilled Chicken, Cheesy Bacon BBQ Chicken, Crispy Cheddar Chicken with Cream Sauce, Barbecue Bacon Wrapped Chicken Tenders, Tuscan Olive Chicken, Fiesta Stuffed Chicken, Chicken Cordon Bleu, Baked Chicken Tenders, Bruschetta Topped Balsamic Chicken, Pesto Chicken Roulades, Lemon Pepper Iced Tea Chicken, Cheesy Chicken and Stuffing, Pizza Chicken Roulades, Thai Chicken Skewers, Chicken Piccata, Slow Cooker Buffalo Chicken and many, many more in the Chicken section of my recipe index!
Cream Cheese and Herb Stuffed Chicken
Ingredients
- 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
Instructions
- 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.
Notes
8 per serving (PP calculated using the a Weight Watchers PointsPlus calculator and the nutrition info below)
Hi. I’d like to subscribe to your website for new ww recipes but I can’t seem to make the page work.
Hi Stacey, can you walk me through what you’re doing? Once you enter your email address you should get a confirmation email with a link you have to click to confirm your subscription. perhaps the email is going into your junk mail?
Your receipe is fast and easy. After cooking in the oven, the top layer is dry. woul it be preferable to wrap the chicken in a parchemin paper to keep the moisture.
Hm, well, you could try cooking it on a lower rack in your oven or covering the pan with aluminum foil while baking to see if that helps. All ovens are different!
Try putting a single layer of bacon on the top. I do that with breasts a lot to keep em from drying out. It works great and gives it great extra flavor. You can also use a slice of your favorite lunch meat.
Love your page!!! How do you think these would warm up? I love to meal prep but like options other than pasta and casseroles. This looks delish and I will make it regardless, just wondering. Thanks!!
I ate the leftovers reheated and thought they were great!
What kind of rice is this? Looks yummy!
It’s from a packet of Uncle Ben’s 90 second rice. I think it’s the brown and wild rice one. It’s good!
Nutrion comes out to 7 ww freestyle points
Hi Kathy,
You can’t use the nutrition information to calculate freestyle points for a recipe because it does not take into account zero point ingredients. You will need to use the WW recipe builder to get an accurate point total, like I did. Feel free to check out my FAQs for more info. Thanks!
Love the recipes with smart point values listed thankyou
I recently found your site due to the baked oatmeal singles (love, btw), and have started going through other recipes. We are trying this tomorrow night, looks yummy!
Made this today and they turned out delicious!! My husband doesn’t like “low carb meals” but he raved about this chicken! Wonderful
That’s such a great compliment! I’m thrilled you both loved it 🙂
Any thoughts on whether you could do this in an air fryer? Looks delicious and I look forward to making it! Thanks!
I’ve made this twice now and love it! Rich and fancy enough to serve company. The second time I made it, I browned it in my cast iron skillet and then just put that in the preheated oven, rather than transfer it to a baking sheet. (One dish to wash!) I think the outside browning tasted a little richer and it cut the baking time a bit. Still juicy and wonderful inside. Thank you, Emily, for all your recipes and work. You are my go to site!
Will try this tonight. Looks great and easy
My guests loved this recipe but when I looked at the pan after I realized that most of my cream cheese had leaked out. Tips on how I can avoid this? I’d love to actually eat all the cheesy goodnessThanks!
I had a dish identical to this out somewhere years ago, and loved it!! I saved it on my phone and can’t wait to try making it myself!!
I don’t have any fresh herbs..is dry suitable ..and what measurement is preferred if so ?
Thank you !
Any chance I can make this in the slow cooker? We are experiencing a heat wave with 100 degree plus temps and I do not have air conditioning!
This was the second time I made it. We love it. Both times my husband took some of mine. Outrageously delicious!
So delicious in its simplicity. That’s one of the things I like about coming to this site–no pretentious, over-complicated recipes, just an understated elegance.
Outstanding..family loved every bite. I reduced cook time in oven to 20 minutes..chicken was perfectly cooked and absolutely delicious.
Delish!
Omg!! This was delish! My hubby loved it!!! Thanks for another great WW recipe!!
Absolutely delicious! I’m a southwest person so I subbed chopped jalapeños (jarred variety) and green onion for the herbs. About 1 tablespoon of each. Served with lime buttered corn on the cob.
I loved this! Was very easy and my family thought it was delicious. When I make this they wonder what special occasion is it?
Did everything in my cast iron skillet.. I split the breasts and bc they were thick. Seared them on either SIDE THEN stuffed. Secured with toothpicks. Covered with half cooked bacon, and covered that with more shredded cheese and bread crumbs. Half thru.. added butter to cast iron skillet in.oven and added more mushrooms to pan. Turned out well and was assured they were properly cooked thru. ❤
This was delicious! I didn’t follow it exactly as I used the fresh herbs we had in the garden and I added some fresh mozzarella. I seared as directed and then cooked in our Ninja XL Pro 10 on air roast for about 20 mins until internal temp reached 165. De. Lish. Us!
This is an amazing recipe. It’s quick, simple, and created with things I already have in my kitchen. It was certainly a huge hit. I used our air fryer and it was amazing. I’ll be using this recipe again soon.
This looks amazing. Can I use dried herbs in place of fresh? I just don’t grow them and purchase it in a grocery store is costly for just one recipe – I’m not good at meal planning to reuse fresh herbs.
This was excellent and super easy to make. Will definitely be making it again!
Made this tonight and my husband and son loved it. I actually fried the chicken before I stuffed it, fried on each side two minutes then took off the stove, sliced and stuffed and baked. It took more like 45 minutes to be cooked through in my oven. I also topped each piece with a slice of bacon and it added flavor and kept the chicken from drying out. I will make this again. Oh and the herbs were too overpowering in 4oz of cream cheese for me, so I actually used a whole 8oz cube of cream cheese with the same amount of herbs as the recipe called for and thought it was perfect.
Love this recipe. I did tweak it for us. I used garden vegetables flavored cream cheese and cooked it on a bed of spinach with a little white wine.
I always do this when baking chicken breast. I brush on a thin layer of mayonnaise on both sides of the chicken. This keeps the chicken very moist and does not change the flavor of the recipe. The mayo evaporates into the chicken keeping it moist
This is absolutely delicious…my kids loved it too!
This came out great! I added some low fat mozzarella and bacon on top and it was gooey, creamy, and super juicy. Thanks for sharing!