Description
Chicken Parmesan Stuffed with Cream Cheese is a rich, cheesy twist on the classic chicken parmigiana. It features tender chicken breasts stuffed with a creamy blend of cream cheese, mozzarella, and Parmesan, coated with Italian breadcrumbs, pan-fried to a crispy golden crust, then baked in marinara sauce topped with melted mozzarella. This indulgent and flavorful dish makes for a comforting and satisfying meal.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh basil or parsley, chopped (optional)
- 1/2 cup all-purpose flour (for dredging)
- 2 large eggs, beaten
- 1 cup Italian breadcrumbs (preferably panko)
- 1/4 cup grated Parmesan cheese (for coating)
For the Sauce:
- 1 jar (24 oz) marinara sauce (or homemade tomato sauce)
For the Topping:
- 1 cup shredded mozzarella cheese (for topping)
- Fresh basil or parsley for garnish (optional)
Instructions
- Prepare the chicken: Preheat your oven to 375°F (190°C). Slice each chicken breast horizontally to create a pocket, being careful not to cut through. Pound the breasts lightly with a meat mallet if needed to even out thickness. Season both sides with salt, pepper, garlic powder, and Italian seasoning.
- Make the cream cheese filling: In a bowl, mix the softened cream cheese, shredded mozzarella, grated Parmesan, and chopped fresh basil or parsley if using. Stir thoroughly until well combined.
- Stuff the chicken: Carefully fill each chicken breast pocket with the cream cheese mixture. Seal the edges with toothpicks or fold the chicken over if thick enough to enclose the filling.
- Coat the chicken: Dredge each stuffed breast in all-purpose flour to coat evenly. Dip into the beaten eggs, then coat with the Italian breadcrumbs mixed with grated Parmesan cheese. Place on a plate or tray ready for cooking.
- Cook the chicken: Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Brown each chicken breast for 3-4 minutes per side until golden and crispy, ensuring a crust forms but not fully cooking through.
- Bake the chicken: Pour the marinara sauce over and around the chicken breasts in the skillet. Sprinkle shredded mozzarella cheese atop each breast. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken registers 165°F (74°C) internally and the cheese is melted and bubbly.
- Serve: Remove the skillet from the oven. Garnish the stuffed chicken with additional fresh basil or parsley if desired. Serve alongside pasta, a green salad, or garlic bread for a complete meal.
Notes
- Make it healthier by using whole wheat breadcrumbs or substituting cream cheese with Greek yogurt or ricotta for a lower-fat filling.
- Increase the cheese content by adding extra mozzarella or provolone inside the chicken for an even gooier filling.
- Add chopped spinach or mushrooms to the cream cheese mixture to incorporate more vegetables and nutrition.
