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 for coating

There’s something irresistible about juicy chicken breasts filled with a creamy, flavorful mix of herbs and cheese — that’s exactly why this Garlic Herb Stuffed Chicken Breast Recipe quickly became a staple in my kitchen. It’s simple but feels fancy, making it perfect for weeknight dinners or when you want to impress family without fuss.

Four breaded and golden brown chicken pieces are arranged on a white scalloped plate, each sliced open and filled with a creamy white and green herb mixture with a slightly rough texture. The filling is thick and evenly spread inside the chicken, with flecks of green herbs visible throughout. Small green parsley leaves are sprinkled on top of the chicken and filling. The plate sits on a white marbled surface next to a beige cloth, with a small clear glass bowl holding finely chopped green herbs in the background. The lighting highlights the crunchiness of the breading and the freshness of the herbs. 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 dozens of times, and it’s always a hit. It strikes the perfect balance between creamy, garlicky filling and a crispy seasoned crust that just keeps you coming back for more.

Flavor Explosion: The fresh herbs combined with garlic and parmesan cheese pack serious flavor inside every bite.
Textural Contrast: Crispy panko coating contrasts beautifully with the tender stuffed chicken breast.
Impress Without Stress: It looks gourmet but is totally achievable — even on busy weeknights.
Versatility: Easy to tweak with your favorite herbs or spices to suit your taste.

Ingredients & Why They Work

Each ingredient plays a key role in bringing this Garlic Herb Stuffed Chicken Breast Recipe together. Fresh herbs brighten the filling and cut through the richness of cream cheese, while garlic and parmesan add depth and savoriness. The panko crust ensures a golden, crunchy finish every time.

Flat lay of four raw chicken breasts, a small mound of softened cream cheese on a simple white ceramic plate, three whole garlic cloves, a small white bowl of minced fresh parsley, a small white bowl of chopped fresh chives, a small white bowl of chopped fresh dill, a small white bowl filled with grated Parmesan cheese, a small white bowl with panko breadcrumbs, a small white bowl containing garlic powder, another small white bowl with paprika, a small white bowl of coarse salt, and a small white bowl holding whole black peppercorns, all ingredients fresh and natural arranged with perfect symmetry and balanced proportions, 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: Boneless and skinless is easiest for stuffing and cooks evenly.
Cream cheese: Softened for that smooth, creamy filling base that locks in moisture.
Garlic cloves: Fresh minced garlic amps up flavor in the filling.
Parsley, chives, dill: Fresh herbs add brightness and complexity — don’t skimp here!
Parmesan cheese: Gives salty, nutty richness that melts into the filling.
Panko breadcrumbs: For a light, crispy crust that contrasts with tender chicken.
Garlic powder and paprika: Season the crust for an herby, smoky finish.
Salt and pepper: Essential for seasoning both inside and out.

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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

I love experimenting with the herbs in this Garlic Herb Stuffed Chicken Breast Recipe — it’s a simple way to make it feel fresh and seasonal. Plus, you can easily adjust the stuffing or crust to fit your mood or whatever’s on hand.

Variation: One time, I swapped the dill for fresh basil and added a splash of lemon zest — it gave it a bright Italian flair that was amazing!
Dietary modification: For a lower-carb version, I skip the panko and just sear the chicken in a pan before baking to get that golden crust.
Make it spicy: Adding a pinch of red chili flakes to the filling gives it a gentle heat that I personally adore.

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

The image shows a close-up of a crispy breaded chicken cut into two pieces placed on a white plate with a patterned edge. The top piece is cut to show the layers inside: a golden-brown crunchy crust on the outside, tender white chicken meat in the middle, and a creamy white filling mixed with green herbs layered inside. Small bits of fresh green herbs are sprinkled both on the filling and crust for color. The plate is set on a white marbled surface with a wooden object and a glass bowl blurred in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up Your Herb-Cream Cheese Filling

Start by mixing the softened cream cheese, minced garlic, parsley, chives, dill, parmesan cheese, salt, and pepper in a bowl. I usually use a rubber spatula to make sure everything is evenly combined and smooth—this filling is what makes the inside of the chicken sing, so don’t rush it!

Step 2: Prepare Your Chicken Breasts for Stuffing

Lay the chicken breasts flat on a cutting board. Using a sharp knife, carefully slice a pocket about ¾ the way through each breast, keeping your knife parallel to the board. This part can feel intimidating at first, but go slow—just think “butterfly” but without cutting all the way through. Season the inside lightly with salt and pepper to make sure every bite is tasty.

Step 3: Stuff and Seal Those Breasts

Scoop about a quarter of your cream cheese mixture into each chicken pocket. Spread it evenly inside, then fold the top over the filling like closing a book. This part reminds me of little chicken parcels—so satisfying!

Step 4: Coat the Chicken in Seasoned Panko

On a plate, mix panko breadcrumbs with garlic powder, paprika, salt, and pepper. Press each stuffed breast firmly on both sides into this mixture, so it’s fully coated. I find this step gives such a lovely crunch after baking and perfect crust flavor.

Step 5: Bake to Golden Perfection

Place the coated chicken breasts into a greased 9×13 inch baking dish. Spray the tops lightly with olive oil spray—that helps with browning. Pop it into a preheated 425°F oven for about 30-35 minutes, or until the chicken is cooked through and juicy (internal temp 165°F). I always use a meat thermometer here to be sure.

Top Tip

From my many attempts, these tips took my Garlic Herb Stuffed Chicken Breast Recipe from good to unforgettable:

Sharp Knife Skills: Taking your time to slice the chicken pocket carefully makes stuffing easier and keeps juices inside.
Don't Overfill: I learned that packing too much filling can cause leaking—so stick to about a quarter of the mixture per breast.
Olive Oil Spray Magic: Spraying the chicken before baking helps the crust brown beautifully without drying it out.
Test for Doneness: Always use a meat thermometer so you don’t overbake; juicy chicken is the goal, not dry.

How to Serve Garlic Herb Stuffed Chicken Breast Recipe

Garlic Herb Stuffed Chicken - Serving Suggestion

Garnishes

I usually sprinkle a little extra chopped parsley or chives on top right before serving. It adds a fresh pop of green and a subtle herb aroma that makes the dish feel bright and fresh. Sometimes a lemon wedge on the side brightens things up wonderfully.

Side Dishes

My go-to sides with this recipe include roasted garlic mashed potatoes and a crisp green salad with vinaigrette — the creamy potatoes echo the cheesy filling, and the salad cleanses the palate. Steamed asparagus or sautéed green beans also pair nicely if you want simple veggies.

Creative Ways to Present

For holiday dinners or special occasions, I slice the stuffed chicken into medallions and fan them out on a platter with a drizzle of herb-infused olive oil. Adding edible flowers or microgreens makes it feel extra special and festive.

Make Ahead and Storage

Storing Leftovers

I usually place leftovers in an airtight container and keep them in the fridge for up to 3 days. The flavors actually deepen overnight, making the next-day meal even tastier. Just be sure to reheat gently so the chicken stays juicy.

Freezing

If I’m prepping in advance, I sometimes freeze the stuffed but uncooked chicken breasts, wrapped tightly in plastic wrap and then foil or a freezer bag. When ready to cook, I thaw them overnight in the fridge—then follow the baking instructions. It’s a real time saver!

Reheating

To reheat, I cover the chicken loosely with foil and warm it in a 350°F oven for about 15 minutes. This method helps maintain moisture without drying out the chicken or filling, unlike microwaving which can be uneven.

Frequently Asked Questions:

Can I use frozen chicken breasts for this recipe?

You can, but it’s best to thaw them completely in the fridge before stuffing and baking to ensure even cooking and proper stuffing. Cooking from frozen might result in uneven texture and incomplete cooking.

How do I prevent the filling from leaking out?

Make sure to cut a deep enough pocket without slicing all the way through the chicken breast, and don’t overfill. Press the chicken edges gently to seal before coating in breadcrumbs—it also helps to chill the stuffed breasts briefly before baking.

Can I prepare this recipe ahead of time?

Absolutely! You can stuff the chicken breasts and store them covered in the fridge up to 24 hours before baking. This makes dinner prep super easy after a long day.

What can I substitute for cream cheese?

For a lighter option, you could try ricotta cheese or a mixture of Greek yogurt and shredded mozzarella, but keep in mind the texture and flavor may change slightly. Cream cheese gives the best creamy, rich consistency for stuffing.

Final Thoughts

This Garlic Herb Stuffed Chicken Breast Recipe holds a special place on my dinner table because it balances comfort with elegance so effortlessly. I love how it makes even ordinary chicken feel like a special meal you’d serve to guests. Give it a try—you might find yourself making it again and again, just like I do!