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Creamy Pepper Jack Stuffed Chicken Breast Recipe
Ash Tyrrell

Creamy Pepper Jack Stuffed Chicken Breast Recipe

I have to tell you, I was blown away the first time I made this creamy pepper jack stuffed chicken breast recipe. The cheese inside is perfectly melted and spicy, giving every bite a rich, comforting flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts – Choose fresh chicken for the juiciest results.
  • 1 cup shredded pepper jack cheese – Grate your own cheese for better melting and flavor.
  • 2 tablespoons cream cheese softened – Adds creaminess and binds the filling.
  • 1 teaspoon garlic powder – Enhances savory notes without overpowering the cheese.
  • 1 teaspoon smoked paprika – Gives a subtle smoky flavor that pairs perfectly with the cheese.
  • Salt and pepper to taste – Season the chicken generously for maximum flavor.
  • 2 tablespoons olive oil – Helps sear the chicken and lock in moisture.
  • Optional: fresh parsley chopped – Adds color and a fresh, herby finish.

Method
 

  1. I start by carefully slicing each chicken breast horizontally to create a pocket for the cheese. Flatten them slightly with a meat mallet for even cooking. Make sure not to cut all the way through.
  2. Next, I combine shredded pepper jack cheese and cream cheese in a bowl. I add garlic powder, smoked paprika, salt, and pepper for that perfect flavor boost. Stir until it’s creamy and well-mixed.
  3. I spoon the cheese mixture into each chicken pocket, then press the edges gently to seal it. It’s important to distribute the filling evenly so each bite is cheesy and spicy.
  4. I heat olive oil in a skillet over medium heat and sear each chicken breast for 2–3 minutes on each side. This gives a golden crust and locks in the juices. Don’t skip this step—it makes a huge difference.
  5. I transfer the skillet to a preheated oven at 375°F (190°C) and bake for 20 minutes. The cheese inside should be melted and bubbly. Let it rest a few minutes before slicing.

Notes

  • I always use fresh grated cheese; it melts smoother than pre-shredded cheese.
  • Patting the chicken dry before searing helps it brown beautifully.
  • I like to cover the chicken loosely with foil while baking to prevent over-browning.
  • Using a meat thermometer ensures the chicken stays juicy and reaches a safe 165°F.