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Creamy Pepper Jack Stuffed Chicken Breast Recipe
Ben Carraoli

Creamy Pepper Jack Stuffed Chicken Breast Recipe

I made this creamy pepper jack stuffed chicken breast 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.
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Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method Notes

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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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