Jalapeño Cream Cheese Stuffed Chicken Breast

Name: Jalapeño Cream Cheese Stuffed Chicken Breast
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 chicken breasts; 1/2 tsp garlic powder; 1/2 tsp paprika; 1/4 tsp cayenne pepper; salt, to taste; black pepper, to taste; 1 tbsp avocado oil; 3 tbsp cream cheese; 1 jalapeño, diced; 2 tbsp fresh dill, chopped; 1/2 tbsp lime juice

Jalapeño Cream Cheese Stuffed Chicken Breast combines tender pan-seared chicken with a creamy, spicy filling of cream cheese, fresh dill, jalapeño, and lime—a restaurant-quality dish ready in under 30 minutes.

🌍American 🏷️Stuffed chicken 🏷️Chicken breast 🏷️Jalapeno popper chicken 🏷️Cream cheese Jalapeno

🏷️

🏷️Dill

-0:00

TikTok

Total

25 min

Servings

2

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

2 chicken breasts
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp cayenne pepper
salt, to taste
black pepper, to taste
1 tbsp avocado oil
3 tbsp cream cheese
1 jalapeño, diced
2 tbsp fresh dill, chopped
1/2 tbsp lime juice

11 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Carefully slice a pocket into the side of each chicken breast, being careful not to cut all the way through.
2
Season both sides of the chicken breasts with garlic powder, paprika, cayenne, salt, and pepper. Drizzle with avocado oil and rub the seasonings in.
3
In a small bowl, combine the cream cheese, diced jalapeño, chopped fresh dill, and lime juice. Mix until well combined.
4
Transfer the cream cheese mixture to a piping bag or a zip-top bag with the corner snipped off.
5
Pipe the filling into the pocket of each chicken breast and press the opening closed.
6
Heat a skillet over high heat. Sear the chicken for 2-3 minutes on each side until golden brown.
7
Add a squeeze of lime juice to the pan, then cover, reduce heat to low, and cook for 8-10 minutes, or until the chicken is cooked through.
8
Transfer the chicken to a cutting board, let it rest for a moment, then slice into pieces.
9
Serve immediately, spooning any of the filling that oozed out over the top.

Was this recipe helpful?

Tips & Notes

Pro tips

Butterfly the chicken breasts carefully—cut horizontally without slicing all the way through—to create a pocket that holds the filling without bursting.
Pat chicken dry before searing for better browning and crust development.
Don't skip resting the cream cheese filling slightly before stuffing; cold filling may cause the exterior to overcook while the center stays cool.
Use a meat thermometer to confirm 165°F internal temperature rather than relying on visual cues alone.

Substitutions

cream cheese → mascarpone or softened goat cheese (creamier texture, tangier flavor)
fresh dill → fresh cilantro or parsley (different herb profile but same freshness)
jalapeño → serrano pepper (more heat) or poblano (milder, earthier)
avocado oil → butter (adds richness, reduces smoke point slightly)

Storage & make-ahead

Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a 325°F oven until warmed through.

Equipment

meat thermometer · sharp chef's knife

Common Questions

How do I keep the chicken moist while cooking?

Don't overcook. Sear until golden on both sides, then finish cooking to an internal temperature of 165°F. Resting for 3–5 minutes before serving helps retain juices.