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Home » Main Dish » Cream Cheese Stuffed Chicken Breasts
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Main Dish

Cream Cheese Stuffed Chicken Breasts

By Rachael | Updated on March 20, 2020

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Easy and flavorful cream cheese stuffed chicken breast. Tender chicken filled with delicious cream cheese, roasted red peppers, spinach, and more. An easy and delicious dinner the whole family will love.  

Chicken stuffed with Arla cream cheese, spinach, roasted red peppers, lemon juice, and paprika.

How many of you have watched Chopped? My whole family loves watching the show. When the mystery basket ingredients get displayed we can’t help but start thinking about what we would make. Sometimes I am surprised by what the contestants go with. Other times I am like, “Yes, that is exactly what I would have done.”

I find I tend to go with what I think is the most obvious use. The cooking time is short, so no need to waste it trying to get too creative.  I love the idea of using the ingredients in the way that makes sense, but with some fun flavor additions to take the expected and give it a little unexpected twist. My husband and kids tend to lean to the more creative side.

When we heard about the Chopped at Home Challenge, we knew we wanted to participate, and get the whole family in on the fun.

 The 4 mystery basket ingredients were:

  • Arla cream cheese (any flavor)
  • Chicken breast
  • Baby spinach
  • Roasted red bell pepper

These mystery basket ingredients have me super excited. And my mind went immediately to a stuffed chicken breast.

Pinwheels of chicken stuffed with Arla cream cheese, spinach, roasted red peppers, lemon juice, and paprika.

Let’s chat about the ingredients:

Arla Cream Cheese

I love Arla Original cream cheese, and keep it on hand at all times for everything from bagels to cream cheese frostings. It is a better-for-you cream cheese spread that, unlike many of the cream cheese options on the market, has only 4 ingredients, all of which you can recognize: cream, skim milk, cheese culture and salt, which makes it easy to feel good about feeding it to my family. It is free from artificial flavors, preservatives, thickeners and stabilizers, and I love that the milk used comes directly from farms owned by Arla’s proud farmers.

Additionally, it comes in six delicious flavors:

  1. Original: This is what I went with for this recipe of stuffed chicken breasts.
  2. Herbs and Spices: Also would be amazing in these stuffed chicken breasts
  3. Blueberry: This one is my kid’s favorite.
  4. Mediterranean Garden: I could eat this on crackers all day long.
  5. Strawberry: Amazing paired with fresh fruit as a dip!
  6. Skyr: This flavor incorporates the Icelandic-style yogurt!

All cream cheese flavors come in a 7oz. tub, but Strawberry and Original also come in squeeze tubes, which are perfect for kids! 

Chicken Breast

Chicken breasts are a staple around here. They are versatile, easy to work with, and when cooked right impart a ton of flavor. The key to a good chicken breast is cooking it to the right temperature. So to make sure this recipe turned out as awesome as I knew it would, I used a meat thermometer to insure it was cooked through, but not overcooked.

Baby Spinach

Tender leaves, lots of flavor, and perfect for mixing with the other ingredients for a pop of color and nutrition.

Roasted Red Bell Peppers

I am a huge fan of roasted red bell peppers. I first tried them as an adult, while visiting Italy. In Sicily, many families eat them as an antipasto before a meal. I love the depth of flavor they bring, and knew they would compliment the chicken perfectly.

When I went to my local grocery store to buy my roasted red bell peppers they only had ones with added flavors, which I knew I did not want for this challenge, so I decided to just make my own. It was surprisingly simple. All you need is a sheet pan and red bell peppers, and a little time.

If roasting your own peppers:

  1. Preheat your oven to 450 degrees.
  2. Wash the peppers and then cut it in half lengthwise.
  3. Cut off the stem and scoop out all the seeds.
  4. Place the peppers cut side down on a lined baking sheet.
  5. Roast the peppers in the pre-heated 450 degree oven for 25 minutes; or until the skins are completely wrinkled and the peppers are charred
  6. Let the peppers cool for 5 minutes on the baking sheet
  7. Remove from sheet and cover with foil, letting the peppers cool for about 30 minutes..
  8. When the peppers are cool enough to handle, peel off the skin and toss it.
  9. Dice your roasted red bell peppers and use as desired.
  10. If not using immediately, put in olive oil until ready to use.

Now that we are familiar with the mystery basket ingredients, let’s talk about my Chopped at Home Challenge inspired recipe: Cream Cheese Stuffed Chicken Breasts.

This recipe is elegant, and flavorful, but deceptively easy to make. After mixing together the filling, you start by slicing your chicken in half to create one large, thin piece of chicken. You do not want to cut all the way through.

A sliced chicken breast stuffed with cream cheese and roasted red peppers then cooked up

Then you will layer on the filling. Spread it out so it covers nearly all of the chicken breast, leaving a little room on the edges.

Once you have the filling in place, roll the chicken breast up, and use some kitchen twine to tie it into a log.

Season the exterior generously with salt and pepper.

Cream cheese stuffed chicken breasts, seared in a pan

Then sear all the sides until it is nice and browned. At this point you are going to pop it into the oven to finish off the cooking.

Use a thermometer to insure you reach the proper temperature of 165 degrees F, and not overcook your chicken breast.

Once finished, let it rest for a few minutes before slicing. This will give the juices a chance to reabsorb and redistribute so you get a nice, juicy, flavorful finished product.

Cream cheese stuffed chicken breasts

When you are ready to serve, slice it into pinwheels, and enjoy!

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Chicken stuffed with Arla cream cheese, spinach, roasted red peppers, lemon juice, and paprika.

Cream Cheese Stuffed Chicken Breasts

Deliciously stuffed cream cheese stuffed chicken breasts. Chicken breasts stuffed with Arla cream cheese, spinach, roasted red peppers, lemon juice, and paprika.
5 from 4 votes
Print Pin Rate
Course: Chicken
Cuisine: American
Keyword: cream cheese stuffed chicken breasts, cream cheese stuffed chicken breasts recipe
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 4
Calories: 238kcal
Author: Rachael

Ingredients

  • 7 oz Arla Original cream cheese
  • 1/2 cup shredded spinach
  • 1/4 cup diced roasted red bell peppers
  • 1 TBS lemon juice
  • ½ tsp paprika
  • 2 large boneless skinless chicken breasts approx 2 lbs
  • Salt and pepper to taste
  • Canola oil for searing

Instructions

  • Using a sharp knife, cut the chicken breasts across the center, like you would a hamburger bun, but don’t cut all the way through, instead, open it up so you have one large, thin piece of chicken.
  • Preheat oven to 450 F degrees.
  • Combine Arla cream cheese, spinach, roasted red peppers, lemon juice, and paprika.
  • Spoon cream cheese mixture onto the open chicken breast.
  • Roll the chicken breast and criss cross tie it to keep it together while cooking.
  • Season the exterior of the chicken generously with salt and pepper.
  • In an ovenproof skillet, heat oil over medium high heat.
  • Sear, and brown the rolled chicken on all sides
  • Transfer the whole pan to your preheated oven and bake for approximately 9 minutes, until chicken reaches an internal temperature of 165 degrees F..
  • Let rest for two to five minutes, then remove the tie and slice.
  • Enjoy!

Nutrition

Calories: 238kcal | Carbohydrates: 2g | Protein: 15g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 90mg | Sodium: 347mg | Potassium: 311mg | Sugar: 1g | Vitamin A: 1220IU | Vitamin C: 7.3mg | Calcium: 59mg | Iron: 0.6mg

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

Tried this recipe?Mention @ezpzmealz or tag #ezpzmealz!
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Pin to your Chicken board on Pinterest:

Cream Cheese Stuffed Chicken Breasts- Tender chicken stuffed with a spinach, red pepper, and cream cheese filling, and seared then baked. Delicious.

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Related

Related categories:
Chicken Low-Carb Main Dishchicken cream cheese stuffed chicken stuffed chicken

Reader Interactions

Comments

  1. Melissa says

    May 7, 2018 at 10:47 pm

    I love chopped and your chicken dish looks perfect! I think I might just be up for this challenge... pondering a dish as I type!
    ★★★★★
    Reply
  2. NANCY says

    September 1, 2019 at 10:11 am

    THIS WAS A BIG HIT WITH MY HUSBAND! I HAD TO ROAST MY OWN PEPPER SO IT TOOK A LITTLE LONGER, BUT OTHERWISE IT WAS SIMPLE AND TASTED GREAT. THANKS FOR THE RECIPE.
    ★★★★★
    Reply
    • Rachael says

      September 1, 2019 at 1:20 pm

      I am so glad he liked it!
      Reply
  3. Marilyn says

    November 4, 2019 at 6:10 pm

    Hi, So glad I found your site! I had already stuffed my chicken breasts with a cream cheese stuffing using spinach and mozerella and a few other ingredients. My 3 skinless boneless chicken breasts are almost a pound each. I cut a pocket and stuffed them and used toothpicks to secure them. I wish I had seen your suggestion of laying the chicken breasts out flat and rolling back up instead of just doing a flap. I'm concerned they will not cook all the way through, they are pretty thick!! Should I still pan sear and put in a pre heated oven of 450 for only 9 minutes?? Thanks in advance for answering my question, I hate ruining good food!
    Reply
    • Rachael says

      November 5, 2019 at 12:30 pm

      If I was you, I would use a meat thermometer and cook until the center reaches 165 degrees.
      Reply
      • Jo says

        April 29, 2020 at 2:09 pm

        When you say the center, do you mean the cream cheese or just the chicken??
      • Rachael says

        June 25, 2020 at 9:17 am

        The chicken, thanks!

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