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Creamy Leftover Dip Stuffed Chicken Breast

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A quick and easy stuffed chicken breast recipe using leftover creamy dip, perfect for a comforting and flavorful dinner that impresses without the fuss.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz / 170 g each), pounded slightly to even thickness
  • 1 cup (240 ml) leftover creamy dip (spinach-artichoke, buffalo, ranch, or any creamy dip)
  • 1 cup (100 g) shredded mozzarella or cheddar cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 2 tablespoons olive oil or butter
  • Chopped parsley or chives for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Pat chicken breasts dry with paper towels. Using a sharp knife, slice a horizontal pocket into each breast, stopping about 1/2 inch from the edge to create a pouch for the filling. If needed, gently pound the breasts to an even thickness around 1/2 inch (1.3 cm) using a meat mallet or rolling pin, placing them between plastic wrap.
  3. In a mixing bowl, combine 1 cup leftover creamy dip, 1 cup shredded cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, and a pinch of salt and pepper. Stir until well combined and thick enough to hold.
  4. Carefully fill each chicken breast pocket with about 3 tablespoons of the creamy dip mixture. Use toothpicks to secure the edges if needed.
  5. Lightly brush the outside of the chicken breasts with olive oil or melted butter and season with salt and pepper.
  6. Heat 2 tablespoons olive oil or butter in an oven-safe skillet over medium-high heat. Sear chicken breasts for 3-4 minutes on each side until golden brown.
  7. Transfer the skillet to the oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  8. Remove from oven and let chicken rest for 5 minutes to allow juices to redistribute.
  9. Garnish with chopped parsley or chives if desired, slice carefully to reveal the creamy center, and serve immediately.

Notes

Use a sharp knife to slice the chicken pocket carefully to avoid cutting through. If the dip is too thin, add extra shredded cheese or cream cheese to thicken. Use a meat thermometer to ensure chicken is cooked to 165°F for juicy results. Rest chicken after baking to keep juices inside. Can freeze raw stuffed chicken breasts for up to 2 months; thaw fully before cooking.

Nutrition

Keywords: stuffed chicken breast, creamy dip, leftover dip recipe, easy chicken dinner, weeknight dinner, creamy stuffed chicken, baked chicken breast

Find it online: https://cooksybite.com/creamy-leftover-dip-stuffed-chicken-breast-recipe-easy-perfect-dinner-idea/