Cheesy Stuffed Lemon Chicken Breasts recipe

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Ingredients

3 skinless, boneless chicken breasts
1 (8 ounce) package cream cheese, softened
¼ cup grated Parmesan cheese
¼ cup lemon juice, divided
⅛ cup buttermilk
2 tablespoons garlic powder
1 teaspoon ground black pepper, divided
1 teaspoon dried thyme, divided
1 cup mayonnaise
1 teaspoon garlic powder

Nutrition Info

975 calories
carbohydrate: 12.3 g
cholesterol: 180.9 mg
fat: 89.1 g
fiber: 1.1 g
protein: 34.1 g
saturatedFat: 27.1 g
servingSize: -
sodium: 808.9 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Split chicken breasts down the middle with a knife, but do not cut fully in half.

  3. Mix cream cheese, Parmesan cheese, 2 tablespoons lemon juice, buttermilk, 2 tablespoons garlic powder, 1/2 teaspoon pepper, and 1/2 teaspoon thyme together in a bowl. Divide mixture and stuff evenly into split chicken breasts. Set into a casserole dish.

  4. Mix mayonnaise, 2 tablespoons lemon juice, 1 teaspoon garlic powder, 1/2 teaspoon pepper, and 1/2 teaspoon thyme together in a separate bowl. Apply mayo mixture evenly to both sides of the chicken breasts.

  5. Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).

Recipe Yield

3 servings

Recipe Note

A creamy stuffed lemon-pepper chicken with a crisp outside.

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