Name: Garlic Herb Stuffed Chicken Breast Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 4 chicken breasts; 8 oz cream cheese softened; 3 cloves garlic minced; 3 tbsp minced parsley; 3 tbsp chopped chives; 2 tbsp chopped dill; 1/2 cup grated parmesan cheese; 1/2 tsp salt; 1/2 tsp black pepper; 1 cup panko breadcrumbs; 1 tsp garlic powder; 1/2 tsp paprika; 1/2 tsp salt; 1/2 tsp black pepper; Olive oil spray

Nothing beats the comforting aroma of garlic melded with fresh herbs wafting through the kitchen. This Garlic Herb Stuffed Chicken Breast Recipe is one of my absolute favorites when I want something impressive yet simple to throw together. Juicy chicken breasts are generously stuffed with a creamy, flavorful herb filling that really takes this dish to the next level.

The image shows four golden brown, crispy stuffed chicken fillets arranged in a row on a white plate with subtle decorative edges. Each fillet is sliced open in the middle to reveal a creamy, white filling with finely chopped green herbs mixed throughout, giving a textured, rich contrast inside. The tops of the fillets have a crunchy, breaded surface with a warm toasted hue, and small green herb sprinkles are scattered on and around the chicken for garnish. The plate sits on a white marbled surface with a small glass bowl of extra herbs in the background and a leafy plant nearby. The lighting is bright and natural, highlighting the crispiness and freshness of the dish photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Garlic Herb Stuffed Chicken Breast Recipe
Top Tip
How to Serve Garlic Herb Stuffed Chicken Breast Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Garlic Herb Stuffed Chicken Breast Recipe

Why You'll Love This Recipe

I've made this Garlic Herb Stuffed Chicken Breast Recipe countless times, and it never fails to impress. There’s a rich cream cheese and herb mixture tucked inside tender chicken that bakes up golden and flavorful—perfect for a weeknight dinner or when guests come over.

Flavor-packed filling: The cream cheese combined with garlic, parsley, dill, and chives creates a fresh but indulgent inside.
Quick to prepare: You don’t need fancy equipment, just a sharp knife to butterfly the chicken, and you’re good to go.
Crunchy breadcrumb coating: It adds a delightful crisp texture that contrasts beautifully with the creamy interior.
Versatile pairing: Goes wonderfully with a range of sides, from fresh salads to roasted veggies or buttery mashed potatoes.

Ingredients & Why They Work

Each ingredient in this Garlic Herb Stuffed Chicken Breast Recipe plays a key role in creating balanced flavor and texture. The fresh herbs brighten the rich cream cheese, while the parmesan adds a salty tang. Plus, the panko breadcrumbs crisp up the outside beautifully.

Flat lay of four fresh raw chicken breasts, a small white ceramic bowl of smooth softened cream cheese, three whole uncracked garlic bulbs with three peeled cloves beside them, a small white bowl filled with bright green minced parsley, another small white bowl with finely chopped vibrant chives, a small white bowl holding fresh chopped dill sprigs, a small white bowl of finely grated pale yellow parmesan cheese, a small white bowl of golden panko breadcrumbs, a small white bowl with paprika powder in rich red color, a small white bowl of garlic powder in off-white, a small white bowl each containing fine salt and coarse black peppercorns, all ingredients arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breast: Use boneless, skinless breasts for easy stuffing and even cooking.
Cream cheese: Softened cream cheese gives the filling its luscious, creamy texture and richness.
Garlic: Minced fresh garlic boosts the savory aroma and flavor, essential for that classic garlic herb punch.
Parsley, chives, dill: A trio of fresh herbs adds vibrancy, brightness, and a fresh garden taste to the filling.
Parmesan cheese: Grated parmesan adds a salty, nutty depth that complements the cream cheese perfectly.
Panko breadcrumbs: Light and airy, these crisp up wonderfully when baked, giving great texture contrast.
Garlic powder, paprika, salt, and pepper: Season both the chicken and breadcrumb mixture for layers of flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about the Garlic Herb Stuffed Chicken Breast Recipe is how easy it is to tweak based on what’s in your fridge or your flavor cravings. I often swap out herbs or cheeses depending on the season or mood.

Variation: I’ve tried mixing in some sun-dried tomatoes and basil with the cream cheese filling for an Italian twist—super tasty!
Healthier option: Swap the cream cheese for ricotta to lighten the filling but still keep it creamy.
Spicy kick: Add a pinch of red pepper flakes to the breadcrumb mixture for some heat on the crust.
Make it dairy-free: Use a dairy-free cream cheese and vegan parmesan to accommodate dietary restrictions.

Step-by-Step: How I Make Garlic Herb Stuffed Chicken Breast Recipe

The dish shows a close-up of two pieces of fried chicken on a white plate with a textured edge. Each chicken piece has two main layers: a crispy golden-brown breaded outer layer and a thick creamy white filling mixed with green herbs, slightly oozing out where one piece is cut open to show the soft white meat inside. The chicken is garnished with small green herb pieces scattered on top. The plate sits on a white marbled surface, and a glass bowl with green herbs is blurred in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep your baking dish and make the filling

I always start by preheating the oven to 425°F and greasing a 9x13 inch baking dish because it’s easier to get everything ready ahead of time. Then, I mix together the cream cheese, minced garlic, chopped parsley, dill, chives, parmesan, salt, and pepper in a bowl until it’s well combined and creamy. This filling is the star of the show, so take your time to evenly blend those flavors.

Step 2: Butterfly, season, and stuff the chicken breasts

Lay each chicken breast flat on your cutting board. Hold a sharp knife parallel to the board and carefully cut a horizontal slit about three-quarters of the way through the thickest part of the breast—that’s the "pocket" for your filling. Don’t rush this to avoid slicing all the way through. Once open, sprinkle some salt and pepper inside, then spoon in a generous quarter of the cream cheese mixture. Spread it evenly and fold the chicken flap back over the filling.

Step 3: Coat with breadcrumb mixture and bake

On a plate, I mix panko breadcrumbs with garlic powder, paprika, salt, and a little pepper. Press each stuffed breast into this breadcrumb mixture, making sure the chicken is nicely coated all over for that crispy crust. Then place them in your greased dish and lightly spray the outside with olive oil spray. Bake for 30-35 minutes until the chicken is cooked through (165°F internal temp) and the crust is golden brown.

Top Tip

From my experience, a few little tips can make this Garlic Herb Stuffed Chicken Breast Recipe foolproof and next-level delicious every time.

Butterflying technique: Use a very sharp knife, and take it slow to avoid cutting fully through the chicken breast. It makes stuffing easier and keeps the juices in.
Fill evenly: Spread the filling in a flat layer inside the pocket for consistent flavor and to prevent lumps that can burst during cooking.
Breading press: Firmly press the breasts into the breadcrumb mixture so the crust sticks well and crisps up beautifully in the oven.
Use an instant-read thermometer: Avoid overcooking by checking the internal temperature right at 165°F—juicy chicken is the goal!

How to Serve Garlic Herb Stuffed Chicken Breast Recipe

garlic herb stuffed chicken - Serving Suggestion

Garnishes

I like to finish this dish with a sprinkle of fresh parsley or dill over the top right before serving. It adds that fresh green pop and ties back to the herbs inside. A light drizzle of olive oil or a squeeze of lemon juice brightens the whole plate nicely, too.

Side Dishes

My go-to sides include roasted garlic Parmesan asparagus or a simple mixed greens salad with a tangy vinaigrette. Mashed potatoes or creamy polenta also soak up those delicious juices from the chicken perfectly, making every bite indulgent.

Creative Ways to Present

For special occasions, I’ve arranged the stuffed chicken on a platter with lemon wedges and a sprinkle of chopped herbs. Another fun idea is slicing the stuffed breasts into medallions to showcase the creamy filling—super elegant and perfect for entertaining.

Make Ahead and Storage

Storing Leftovers

Any leftovers I store in an airtight container in the fridge and eat within 2-3 days. The chicken stays surprisingly moist if reheated gently, either in the oven or microwave with a splash of water.

Freezing

I’ve successfully frozen the stuffed chicken pre-cooked by wrapping each piece tightly in plastic wrap and then foil. When ready to eat, I thaw overnight and bake for a short time to crisp the crust back up. It’s a lifesaver for meal prepping!

Reheating

To reheat without drying out, cover the chicken loosely with foil and warm in a 350°F oven for about 15-20 minutes. This keeps the filling creamy and the breadcrumb crust crispy enough.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs have more fat and can stay moist even with higher heat, but you’ll want to adjust the cooking time and keep an eye on doneness since they’re thicker.

What’s the best way to butterfly the chicken breast?

Lay the chicken flat and slice horizontally through the thickest part with a sharp knife, but don’t cut all the way through. Open it like a book to create a pocket, perfect for stuffing.

How do I prevent the filling from leaking out?

Make sure not to overfill the chicken breast and press the edges gently to seal. Using a sharp knife for clean cuts helps avoid tears that cause leaking during baking.

Can I prepare this recipe ahead of time?

Yes! You can stuff and bread the chicken breasts a few hours before baking. Keep them refrigerated until you’re ready to cook for maximum freshness.

Final Thoughts

This Garlic Herb Stuffed Chicken Breast Recipe has become a staple in my kitchen for good reason. It’s elegant enough to wow dinner guests but simple enough to whip up on a busy weeknight. The combination of creamy herbs, crispy crust, and tender chicken always hits the mark, and I’m confident you’ll love it too. Give it a try—you might just find your new favorite chicken dinner!