Creamy Pepper Jack Stuffed Chicken Breast Recipe | Easy & Juicy
I made this Creamy Pepper Jack Stuffed Chicken Breast Recipe on a weeknight when I wanted something comforting but not boring. As soon as I sliced into the chicken and saw the creamy, melty center, I knew it was a winner. The mild heat from the pepper jack paired with juicy chicken makes every bite exciting.
I love how it feels fancy without requiring complicated steps. This is one of those recipes I keep coming back to when I want guaranteed flavor. You can enjoy this dish alongside a refreshing Dr Pepper Float for a fun twist on dinner and dessert.
Ingredients
- 3 large boneless, skinless chicken breasts – Medium, evenly sized breasts cook more evenly and stay juicy.
- 4 oz cream cheese, softened – Softened cream cheese blends smoothly and prevents lumps in the filling.
- 1 cup shredded pepper jack cheese – Freshly grated cheese melts better and gives a creamier texture than pre-shredded.
- ½ red bell pepper, finely chopped – Adds sweetness, color, and a slight crunch that balances the creamy filling.
- ¼ cup onion, finely chopped – Fresh onion enhances flavor without adding excess moisture.
- ½ teaspoon garlic powder – Boosts savory flavor without overpowering the filling.
- ½ teaspoon onion powder – Adds depth and complements the fresh onion.
- 2 tablespoons olive oil – Helps create a golden crust when searing the chicken.
Dry Rub Ingredients
- ½ teaspoon cumin – Adds warmth and subtle smokiness to the chicken.
- ½ teaspoon garlic powder – Enhances the savory outer crust.
- ¼ teaspoon chili powder – Provides gentle heat without being overpowering.
- ½ teaspoon salt – Essential for properly seasoning the chicken.
- ¼ teaspoon black pepper – Freshly ground gives the best flavor.
Note: several serving
This ingredient quantity comfortably serves about 6 people, depending on portion size.
Variations
You can easily adapt this recipe to suit different dietary needs or flavor preferences.
Dairy-Free Option: Use dairy-free cream cheese and dairy-free shredded cheese alternatives for a similar creamy texture.
Milder Flavor: Swap pepper jack with Monterey Jack or mozzarella if you prefer less heat.
Extra Veggies: Add finely chopped spinach or mushrooms to the filling for extra nutrition and texture.
Herb-Forward Version: Mix in fresh parsley, chives, or cilantro to brighten the flavors.
Smoky Upgrade: Add smoked paprika or chipotle powder to the dry rub for a bold, smoky finish. You can also enjoy a refreshing Mojito Recipe while preparing the chicken for a little extra fun in the kitchen.
Cooking Time
Here’s how long the recipe takes from start to finish:
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Equipment You Need
- Sharp knife – For cutting clean pockets into the chicken
- Cutting board – Keeps prep safe and organized
- Mixing bowl – To combine the cheese filling evenly
- Heavy skillet (oven-safe preferred) – For searing and baking
- Toothpicks or skewers – Helps keep the filling sealed inside
- Baking dish – Needed if your skillet isn’t oven-safe
- Meat thermometer – Ensures chicken reaches a safe internal temperature
How to Make Creamy Pepper Jack Stuffed Chicken Breast Recipe
This method keeps the chicken juicy while creating a rich, cheesy center.
Prepare the Filling
In a bowl, mix the softened cream cheese, shredded pepper jack, chopped red bell pepper, onion, garlic powder, and onion powder. Stir until everything is evenly combined and creamy. Set aside while you prep the chicken.
Cut the Chicken Pockets
Using a sharp knife, carefully slice a pocket into the thick side of each chicken breast. Be careful not to cut all the way through. Leave about half an inch on each side so the filling stays inside.
Stuff the Chicken
Divide the cheese mixture evenly and spoon it into each chicken pocket. Gently press the opening closed and secure with toothpicks to prevent the filling from leaking during cooking.
Season and Sear
Mix all dry rub spices together and season both sides of the stuffed chicken. Heat olive oil in a skillet over medium heat and sear the chicken for about 4 minutes per side until golden brown.
Bake the Chicken
Transfer the skillet to a preheated 400°F oven, or move the chicken to a baking dish. Bake for 15–18 minutes until the internal temperature reaches 165°F.
Rest and Serve
Remove the chicken from the oven and loosely cover with foil. Let it rest for 5 minutes before serving to lock in juices and keep the filling creamy.
Additional Tips for Making This Recipe Better
After making this recipe several times, these tips made a noticeable difference for me:
- I always grate cheese fresh for better melting and flavor
- I let the cream cheese fully soften before mixing
- I don’t overcrowd the pan when searing
- I rest the chicken before slicing to keep it juicy
How to Serve Creamy Pepper Jack Stuffed Chicken Breast Recipe
Serve this dish on a warm plate for the best presentation. I like to drizzle any pan juices over the chicken and garnish with fresh parsley or green onions. It pairs beautifully with roasted vegetables, mashed potatoes, rice, or a crisp green salad. For an elegant touch, slice the chicken at an angle to show off the creamy filling.
Nutritional Information
Here’s a general nutritional overview per serving:
- Calories: Approximately 375
- Protein: High, thanks to lean chicken and cheese
- Carbohydrates: Low, mainly from vegetables
- Fat: Moderate due to cream cheese and olive oil
Make Ahead and Storage
Refrigerating
You can assemble the stuffed chicken up to 24 hours in advance. Store covered in the refrigerator until ready to cook.
Freezing
Stuffed chicken breasts can be frozen raw for up to 3 months. Wrap individually and thaw overnight in the refrigerator before cooking.
Reheating
Reheat leftovers in a 300°F oven for 10–15 minutes until warmed through. This keeps the chicken moist and prevents the cheese from separating.
Why You’ll Love This Recipe
This recipe checks all the right boxes for a dependable, flavorful meal.
- Rich and creamy filling that melts perfectly inside juicy chicken
- Simple preparation with restaurant-style results
- Easy to customize for spice level or dietary needs
- Perfect for weeknights, meal prep, or entertaining guests
Creamy Pepper Jack Stuffed Chicken Breast Recipe
Ingredients
Method
- In a bowl, mix the softened cream cheese, shredded pepper jack, chopped red bell pepper, onion, garlic powder, and onion powder. Stir until everything is evenly combined and creamy. Set aside while you prep the chicken.
- Using a sharp knife, carefully slice a pocket into the thick side of each chicken breast. Be careful not to cut all the way through. Leave about half an inch on each side so the filling stays inside.
- Divide the cheese mixture evenly and spoon it into each chicken pocket. Gently press the opening closed and secure with toothpicks to prevent the filling from leaking during cooking.
- Mix all dry rub spices together and season both sides of the stuffed chicken. Heat olive oil in a skillet over medium heat and sear the chicken for about 4 minutes per side until golden brown.
- Transfer the skillet to a preheated 400°F oven, or move the chicken to a baking dish. Bake for 15–18 minutes until the internal temperature reaches 165°F.
- Remove the chicken from the oven and loosely cover with foil. Let it rest for 5 minutes before serving to lock in juices and keep the filling creamy.
Notes
- I always grate cheese fresh for better melting and flavor
- I let the cream cheese fully soften before mixing
- I don’t overcrowd the pan when searing
- I rest the chicken before slicing to keep it juicy