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Creamy Dill Stuffed Chicken

Prep Time:

5 mins

Cook Time:

20 mins

Servings:

Flavors Used:

We’re about to turn some basic chicken into a Dantastic flavor bomb that’ll have you sayin’ Yum Yum Get Ya Sum! with every bite. This one’s stuffed, sauced, and stacked with that fresh, herby Dill goodness that hits just right. Creamy on the inside, golden on the outside, and finished in a skillet like a true flavor boss. No breading, no mess—just big-time taste the Dan-O’s way. So grab that Dan-O’s Dips Dill, fire up the oven, and let’s make some magic happen!

Ingredients

1 packet Dan-O’s Dips Dill
2 boneless, skinless chicken breasts
4 oz cream cheese, softened to room temperature
1 tbsp avocado oil
3 tbsp butter
2 tsp minced garlic
½ cup chicken broth
⅔ cup heavy cream
1 tbsp lemon juice
Black pepper
Fresh dill (optional)
About 2 cups sliced mushrooms
Small bunch of asparagus - top halves of stems only

Preparation Instructions

Crank that oven up to 375°F and let it preheat.
Grab a small bowl and mix together the cream cheese and 1 tablespoon of Dan-O’s Dips Dill until smooth and spreadable. Set the mixture aside.
Now lay your chicken breasts out on a cutting board. With a sharp knife, carefully slice each breast from the side, almost all the way through — don’t cut it clean in half. Open it up like a book.
Divide that cream cheese mixture evenly between the two breasts and spread it across one side only. Fold the empty side over the filling to make yourself some stuffed chicken. Sprinkle both sides with Dan-O’s Dill Dip.
Heat a large oven-safe skillet over medium heat and add oil. Once hot, add the chicken and brown it for 2 to 3 minutes on each side. This step is just to get some color on the chicken, so it doesn’t need to be cooked through. Remove the chicken and set it on a plate.
In the same pan, add the remaining 2 tablespoons of butter and the garlic. Sauté the garlic for about one minute, until it becomes fragrant. Then pour in the chicken broth, heavy cream, 2 tablespoons of Dan-O’s Dips Dill, and the lemon juice. Add the asparagus and mushrooms, stir to combine, and let it cook over medium heat for 2 to 3 minutes.
Return the chicken to the pan, spoon that sauce all over the top, and slide the whole skillet into the oven. Bake for about 25 minutes, or until the chicken hits 165°F internal temp. Quick tip: If you don’t have an oven-safe skillet, no worries. Just do the browning in a regular pan, then transfer everything to a baking dish before it goes into the oven.
Remove from oven, spoon more of that pan sauce over the chicken, then finish it off with some fresh dill and a little cracked black pepper. Serve with some pasta or just the veggies for a Dantastic meal. Yum Yum Get Ya Sum!®