Cream Cheese Garlic and Chive Stuffed Chicken Recipe

Chicken breasts: Boneless and skinless, these will be the base of your dish.

Cream cheese: Softened to make it easy to mix and stuff into the chicken.

Garlic: Freshly minced to add a robust flavor to the filling.

Chives: Chopped to provide a mild onion-like flavor and a pop of color.

Salt: Enhances the overall taste of the dish.

Black pepper: Adds a hint of spice and depth to the flavor profile.

When cutting a pocket into the chicken breasts, make sure to use a sharp knife and create a deep enough pocket to hold the cream cheese mixture without cutting all the way through. This will help keep the stuffing inside while baking and ensure even cooking.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts have a similar texture and flavor profile to chicken, making them a suitable alternative.

• softened cream cheese - Substitute with ricotta cheese: Ricotta cheese has a creamy texture and mild flavor that can mimic cream cheese in stuffed chicken recipes.

• softened cream cheese - Substitute with Greek yogurt: Greek yogurt provides a tangy flavor and creamy consistency, making it a healthier alternative to cream cheese.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlic flavor, though it is less intense than fresh minced garlic.

• minced garlic - Substitute with shallots: Shallots offer a milder, slightly sweet flavor that can complement the dish if fresh garlic is unavailable.

• chopped chives - Substitute with green onions: Green onions have a similar mild onion flavor and can be used in place of chives.

• chopped chives - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can add a different but pleasant taste to the stuffing.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the dish, though it will also add a bit of liquid.

• black pepper - Substitute with white pepper: White pepper has a similar heat and flavor profile but is slightly milder, making it a good alternative.

• Allow the chicken breasts to cool completely before storing. This helps to prevent condensation, which can make the chicken soggy.
• Wrap each stuffed chicken breast individually in plastic wrap or aluminum foil to maintain freshness and prevent freezer burn.
• Place the wrapped chicken breasts in an airtight container or a resealable freezer bag. If using a freezer bag, remove as much air as possible before sealing.
• Label the container or bag with the date and contents to keep track of storage time.
• Store the chicken in the refrigerator for up to 3-4 days. For longer storage, place the chicken in the freezer, where it can be kept for up to 2-3 months.
• To reheat, thaw frozen chicken breasts in the refrigerator overnight. Preheat the oven to 350°F (175°C) and bake the chicken for 15-20 minutes, or until heated through. Alternatively, you can reheat in the microwave on medium power, checking every 1-2 minutes until warmed.
• For a crispier texture, consider reheating the stuffed chicken in a skillet over medium heat for a few minutes on each side after baking or microwaving.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover chicken breasts in an oven-safe dish. Cover with aluminum foil to keep the moisture in. Heat for about 20-25 minutes, or until the chicken is warmed through. This method helps maintain the cream cheese filling's creamy texture.

• Stovetop Method: Heat a skillet over medium heat and add a splash of olive oil. Place the stuffed chicken breasts in the skillet and cover with a lid. Cook for 10-15 minutes, flipping halfway through, until the chicken is heated thoroughly. This method can give the chicken a nice, slightly crispy exterior.

• Microwave Method: Place the chicken breasts on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. Be cautious as this method can sometimes dry out the chicken.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the stuffed chicken breasts in the air fryer basket. Heat for about 8-10 minutes, or until the chicken is warmed through. This method can help maintain a crispy exterior while keeping the cream cheese filling warm and creamy.

• Sous Vide Method: If you have a sous vide machine, set it to 140°F (60°C). Place the chicken breasts in a vacuum-sealed bag or a resealable bag using the water displacement method. Heat for about 1 hour. This method ensures the chicken remains juicy and the cream cheese filling stays perfectly creamy.

• Oven: Used to bake the stuffed chicken breasts at the specified temperature.

• Mixing bowl: Used to combine the cream cheese, garlic, chives, salt, and pepper.

• Knife: Used to cut a pocket into each chicken breast for stuffing.

• Cutting board: Provides a safe surface to cut the chicken breasts.

• Baking dish: Holds the stuffed chicken breasts while they bake in the oven.

• Measuring spoons: Used to measure out the salt, pepper, and chives accurately.

• Spatula: Helps to mix the cream cheese mixture thoroughly.

• Garlic press: Used to mince the garlic cloves efficiently.

• Tongs: Useful for handling the chicken breasts without piercing them.

• Meat thermometer: Ensures the chicken is cooked through by checking the internal temperature.

Prepare the filling: Mix the cream cheese, garlic, and chives ahead of time and store in the fridge. This will save you time when you're ready to cook.

Pre-cut pockets: Cut the pockets in the chicken breasts the night before and store them in an airtight container in the fridge.

Use a baking sheet: Instead of a baking dish, use a baking sheet lined with parchment paper for easier cleanup.

Batch cooking: Double the recipe and freeze the extra stuffed chicken breasts for a quick meal later.