Cheesy Stuffed Chicken Breasts with Garlic Veggies: A Low-Carb Comfort Classic
Tonight’s dinner is a savory, satisfying meal—stuffed chicken breasts! This dish checks all the boxes: hearty, filling, and low-carb. The creamy filling combines sour cream, chive cream cheese, and shredded Swiss, giving each bite a luscious, cheesy flavor. Pair these with garlic-seasoned veggies for a quick and wholesome dinner.
I wear gloves when handling the chicken to make prep easier. Slice each breast lengthwise, creating a pocket for the filling without cutting all the way through. After stuffing, a quick bake at 350°F ensures juicy chicken with a golden finish. Dinner is ready in no time!
Stuffed Chicken Breasts Recipe
Serves: 6
Ingredients:
• 6 chicken breasts
• 1 (8 oz) container of sour cream
• 1 (6 oz) container of chive cream cheese
• 1 (8 oz) block of Swiss cheese, shredded
• Salt and pepper, to taste
• Garlic powder, to taste (for seasoning the vegetables)
• Your choice of vegetables (e.g., broccoli, zucchini, or asparagus)
Directions:
1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, mix together the sour cream, chive cream cheese, and shredded Swiss cheese until well combined.
3. Put on gloves (optional for easier handling). Carefully slice each chicken breast lengthwise to create a pocket, being careful not to cut all the way through.
4. Season the chicken with salt and pepper, then stuff each pocket with the cheese mixture.
5. Arrange the stuffed chicken breasts in a greased baking dish and cover with foil.
6. Bake in the preheated oven for 30 minutes, covered.
7. Remove the foil and bake for an additional 10–15 minutes, or until the chicken is browned and cooked through (internal temperature should reach 165°F).
8. While the chicken cooks, sauté or roast your choice of vegetables with garlic powder, salt, and pepper.
9. Serve the stuffed chicken alongside the seasoned veggies and enjoy!
This flavorful and creamy dish is a crowd-pleaser—and it’s simple enough to whip up any night of the week!