Green Chile Cream Cheese Stuffed Chicken Breast
Green Chile Cream Cheese Stuffed Chicken Breast is a fantastic low carb dinner recipe. Juicy chicken stuffed with melty cheese and green chiles is a flavorful meal the entire family will love.
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Table of Contents
Easy Stuffed Chicken Breast
Cream Cheese Stuffed Chicken is a nice change from basic oven baked chicken breast. You get a chicken breast bursting with melted cheese and flavor.
Stuffed chicken can be flavored in so many ways depending on what you decide to mix in with the cream cheese. Green Chile and Cheese are the flavors in this stuffed chicken recipe. Simple yet big on flavor.
Ingredients Needed For Low Carb Green Chile Cheese Stuffed Chicken
- Boneless Skinless Chicken Breast
- Cream Cheese
- Colby Cheese
- Diced Green Chiles
- Garlic Powder
- Cumin
- Smoked Paprika
- Oil
- Salt/Pepper
How To Make Stuffed Chicken Breast
- Preheat oven to 375ºF
- Mix cream cheese, shredded Colby and green chiles.
- Carefully cut a pocket into each chicken breast. Make sure not to cut all the way through.
- Fill chicken with cream cheese mixture.
- Mix garlic powder, cumin, smoked paprika, salt and pepper. Sprinkle spice mixture over chicken breasts.
- Heat oil in cast iron pan over medium/high heat.
- Gently place chicken breasts top side down into hot pan. Brown tops, flip then transfer to preheated oven. (tuck any escaping filling back into chicken breasts)
- Bake for 18-22 minutes or until thickest part of chicken reaches 165ºF internal temp.
Tips for Perfect Stuffed Chicken
- Don’t overstuff — too much filling can leak out.
- Use room-temperature cream cheese for easier mixing.
- Sear first for maximum flavor and a golden crust.
- Use a meat thermometer to avoid overcooking.
What Goes With Stuffed Chicken
Any side dish will go well with this stuffed chicken. Here are a few side dish ideas:
Mexican Street Corn Salad – Avocado Tomato Salad – Strawberry Spinach Salad – Cilantro Lime Slaw
More Low Carb Dinner Recipes:
No Bean Chili – Chicken Taco Casserole – Chicken Caesar Salad – Low Carb Taco Casserole – Mediterranean Tuna Salad – Low Carb Taco Salad
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Green Chile Cream Cheese Stuffed Chicken Breast
Ingredients
- 4 Boneless Skinless Chicken Breasts
- 4 ounces Cream Cheese – softened
- 2 ounces Colby Cheese – grated
- 4 ounces Diced Green Chiles – drained and patted dry with paper towel
- 1 teaspoon Garlic Powder
- 1/4 teaspoon Cumin
- 1/4 teaspoon Smoked Paprika
- Salt/Pepper – to taste
- 4 Tablespoons Oil
Instructions
- Preheat oven to 375ºF
- Whip cream cheese with hand mixer until light and fluffy. Stir in shredded Colby and green chiles.
- Carefully cut a pocket into each chicken breast. Make sure not to cut all the way through.
- Fill chicken with cream cheese mixture.
- Mix garlic powder, cumin, smoked paprika, salt and pepper. Sprinkle spice mixture over chicken breasts.
- Heat oil in cast iron pan over medium/high heat.
- Gently place chicken breasts top side down into hot pan. Brown tops, flip then transfer to preheated oven. (tuck any escaping filling back into chicken breasts)
- Bake for 18-22 minutes or until thickest part of chicken reaches 165ºF internal temp.
Notes
Cheese pockets can be sealed with toothpicks if you find that easier to handle the chicken.
Nutrition
Don’t overfill the chicken, and secure the opening with toothpicks. Searing first also helps seal the edges.
Yes, you can stuff and refrigerate the chicken up to 24 hours before baking.
Yes. Cook at 375°F for about 15–18 minutes, depending on thickness, until internal temperature reaches 165°F.
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
365 for internal temperature? We normally do 165.
You’re right, thanks so much for pointing that out. That would’ve been some really over-cooked chicken 😆
Shouldn’t that be cooked to 165 degrees internal temperature?
You’re right, thanks so much for pointing that out. That would’ve been some really over-cooked chicken 😆
I’m sure you mean 165 degrees. Correct?
You’re right, thanks so much for pointing that out. That would’ve been some really over-cooked chicken 😆
Might want to check internal temp of chicken. At 365 I’m pretty sure it’s burnt to a crisp.
You’re right, thanks so much for pointing that out. That would’ve been some really over-cooked chicken 😆
Recipe states heat until internal temp reaches 365*F. I think it should say 165*F.
You’re right, thanks so much for pointing that out. That would’ve been some really over-cooked chicken 😆
Hi. Your recipe says internal temp of chicken should reach 365°…is this a typo? I think you mean 165°. Otherwise…this is a great recipe!
You’re right, thanks so much for pointing that out. That would’ve been some really over-cooked chicken 😆
What should I serve with this chicken? Looks good! TIA!