Print

Flavorful Hatch Green Chili Cream Cheese Stuffed Chicken Breast

Hatch green chili cream cheese stuffed chicken breast - featured image
Print Recipe

A quick and easy stuffed chicken breast recipe featuring smoky Hatch green chiles and creamy cream cheese for a flavorful southwestern twist. Perfect for busy weeknights or last-minute guests.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
  • 1 cup roasted and chopped Hatch green chiles (fresh or frozen)
  • 8 oz (225 g) cream cheese, softened (full-fat or reduced-fat)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt (or to taste)
  • ½ tsp black pepper (or to taste)
  • 2 tbsp olive oil
  • Fresh cilantro, chopped (optional, for garnish)

Instructions

  1. Place the chicken breasts on a cutting board. Using a sharp knife, slice each breast horizontally about ¾ of the way through to create a pocket without cutting all the way through (about 5 minutes).
  2. In a mixing bowl, combine softened cream cheese, roasted chopped Hatch green chiles, garlic powder, onion powder, cumin, smoked paprika, salt, and pepper. Mix until evenly incorporated (about 3 minutes).
  3. Spoon the cream cheese mixture evenly into each chicken pocket. Gently spread inside and press edges lightly to seal (about 5 minutes).
  4. Heat olive oil in a skillet over medium-high heat. Add stuffed chicken breasts and cook 4-5 minutes per side until golden brown and crisp (total 8-10 minutes).
  5. Lower heat to medium-low, cover skillet with lid, and cook another 8-10 minutes until chicken is cooked through and filling melts. Alternatively, transfer skillet to preheated oven at 375°F (190°C) for 10-15 minutes if oven-safe. Use a meat thermometer to ensure internal temperature reaches 165°F (74°C) (about 10 minutes).
  6. Remove chicken from heat and let rest for 5 minutes to redistribute juices. Garnish with fresh cilantro if desired.

Notes

Do not overstuff the chicken pockets to avoid leaking. Use a sharp knife for clean pockets. Use room temperature cream cheese for easier spreading and better melting. Sear first to get a crispy crust, then finish cooking covered to keep chicken juicy. Let chicken rest before serving to lock in juices. Can bake stuffed chicken covered at 375°F for 25-30 minutes as an alternative cooking method.

Nutrition

Keywords: Hatch green chiles, stuffed chicken breast, cream cheese, southwestern chicken, quick dinner, easy chicken recipe, spicy chicken, weeknight meal

Find it online: https://cookluma.com/flavorful-hatch-green-chili-cream-cheese-stuffed-chicken-breast-recipe-to-try-tonight/