Description
Recreate the rich, creamy flavor of the famous steakhouse dish with this easy stuffed chicken recipe—perfectly cheesy and baked to golden perfection at home.
Ingredients
4 oz cream cheese, softened
½ cup shredded Monterey Jack cheese
½ cup shredded sharp cheddar cheese
1 tsp Worcestershire sauce
½ tsp garlic powder
½ tsp onion powder
½ tsp dried parsley
¼ tsp paprika
2 large boneless, skin-on chicken breasts
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil
1 tbsp unsalted butter
Chopped fresh parsley (optional, for garnish)
Instructions
Preheat oven to 450°F (230°C). Line a baking sheet or use an oven-safe skillet.
Make the filling: In a mixing bowl, beat the cream cheese until smooth. Add Monterey Jack, cheddar, Worcestershire, garlic powder, onion powder, parsley, and paprika. Mix until fully combined.
Prepare chicken: Pat chicken breasts dry. Cut a deep pocket into the thickest part of each breast. Season the outside with salt and pepper.
Stuff the chicken: Spoon half of the cheese mixture into each pocket. Press edges together to seal; use toothpicks if necessary.
Sear the chicken: In an oven-safe skillet, heat olive oil and butter over medium-high heat. Place chicken skin-side down and sear for 3–4 minutes until golden.
Bake: Flip the chicken, then transfer the skillet to the oven. Bake for 15–18 minutes, or until internal temperature reaches 165°F (74°C) and filling is bubbly.
Rest and serve: Let chicken rest for 5 minutes. Remove toothpicks, garnish with fresh parsley if desired, and serve hot.
Notes
Use caution when slicing and stuffing the chicken to avoid tearing the meat.
Searing the chicken before baking adds a crisp, golden skin and seals in flavor.
Monitor baking closely to avoid overcooking and drying out the chicken.
Serve with mashed potatoes, asparagus, or a crisp salad for a complete steakhouse-style meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
