Juicy Oven-Roasted Chicken Breasts Stuffed with Creamy Herb-Cheese Filling

Ingredients:

4 large boneless, skinless chicken breasts

Salt and black pepper, to taste

1 teaspoon paprika

1 tablespoon olive oil

8 oz cream cheese, softened

1 cup sharp cheddar cheese, shredded

1 tablespoon ranch seasoning mix

2 cloves garlic, minced

1 tablespoon fresh parsley, finely chopped

1/2 teaspoon dried Italian herbs

Optional: lemon wedges for serving

Directions:

Preheat oven to 375°F (190°C).

Using a sharp knife, carefully cut a deep pocket into the side of each chicken breast.

In a bowl, mix cream cheese, cheddar cheese, ranch seasoning, garlic, parsley, and Italian herbs until smooth.

Stuff each chicken breast generously with the cheese mixture, securing with toothpicks if needed.

Season the outside of the chicken with salt, pepper, and paprika.

Heat olive oil in an oven-safe skillet over medium-high heat.

Sear the chicken for 3–4 minutes per side until golden brown.

Transfer the skillet to the oven and bake for 18–22 minutes, or until the chicken is cooked through and juices run clear.

Rest for 5 minutes before slicing and serving with fresh parsley and lemon wedges.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 520 kcal | Servings: 4 servings