Creamy Herb Stuffed Chicken

I was tempted to call this “Anti-Vampire Creamy Herb Stuffed Chicken” because I used so much garlic, but it really works in this dish!

Servings: 4

  • 2 thick skinless boneless chicken breasts
  • ~8 oz cream cheese, whipped or a softened block (there will be leftover, but it’s great for using with other dishes)
  • 2 tablespoons minced garlic (more or less to taste – there’s no such thing as too much garlic in my book!)
  • 2 handfuls fresh spinach, finely chopped
  • 1 small bunch fresh basil, finely chopped
  • Seasoning of choice for chicken (I used this one:
  • 12 oz .bag of chopped broccoli (or 1 large head cut into florets)
  • Salt and pepper
  • Cooking oil of choice (preferable in a spray can)
  1. Preheat oven to 375 F.
  2. Spray a large baking dish with non-stick cooking spray.
  3. Mix the cream cheese, minced garlic, chopped spinach and basil until well combined.
  4. Season both sides of the chicken breast with a seasoning blend (optional but recommended).
  5. Using a paring knife, carefully slice an opening in each chicken breast to create a pocket.
  6. Using a large spoon, stuff about 2 oz. of the cream cheese mixture into each chicken breast pocket.
  7. Place the chicken in the baking dish, and surround it with broccoli.
  8. Spray everything with a little cooking oil. Sprinkle everything generously with seasoning blend of choice and a little salt and pepper.
  9. Bake for 30 minutes or until chicken is cooked through and broccoli is tender.  Allow to rest for a few minutes before serving.


Approximate Nutritional Info for 1 Serving (1/2 chicken breast and ¼ of the broccoli):

Calories: 220, Fat: 6g, Carbs: 8g, Fiber: 4g, Sugar: .5g, Protein: 31g


  1. Great recipe! I added habanero powder (2pinches) to the cream chees! Bam!

    Very good!

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