Description
This Chicken Parmesan Stuffed with Cream Cheese recipe features tender chicken breasts filled with a creamy, cheesy mixture of cream cheese, mozzarella, Parmesan, and fresh basil. Coated in seasoned breadcrumbs and pan-seared to a golden crisp before finishing in the oven with marinara sauce and melted mozzarella, this dish offers a flavorful twist on a classic Italian favorite. Ready in just 45 minutes, it’s perfect for an impressive yet easy weeknight dinner.
Ingredients
Scale
Chicken and Filling
- 4 boneless, skinless chicken breasts
- 1/2 cup cream cheese, softened
- 1/4 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh basil, chopped
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
Breading and Cooking
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup seasoned breadcrumbs
- 2 tablespoons olive oil
- 1 cup marinara sauce
- 1/2 cup shredded mozzarella cheese (for topping)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed chicken.
- Prepare Filling: In a small bowl, mix together the softened cream cheese, shredded mozzarella, grated Parmesan, chopped fresh basil, garlic powder, Italian seasoning, salt, and pepper until smooth and well combined.
- Create Chicken Pockets: Using a sharp knife, cut horizontally into the center of each chicken breast to create a pocket without cutting all the way through.
- Stuff Chicken: Fill each chicken breast pocket evenly with the cream cheese mixture, and secure the openings with toothpicks if needed to keep the filling inside.
- Bread the Chicken: Coat each stuffed chicken breast first in flour, then dip into the beaten eggs, and finally cover with seasoned breadcrumbs to form a crispy exterior.
- Sear the Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes on each side until golden brown.
- Add Sauce and Cheese: Spoon marinara sauce over each browned chicken breast, then sprinkle the remaining shredded mozzarella cheese on top evenly.
- Bake: Transfer the skillet to the preheated oven and bake the chicken for 20-25 minutes until fully cooked, the cheese is melted, and it’s bubbly on top.
- Serve: Remove toothpicks from the chicken breasts before serving to ensure safe eating.
Notes
- You can substitute fresh mozzarella for shredded mozzarella to enhance the cheese texture in the filling.
- Use toothpicks to secure the chicken pockets tightly so the filling does not leak during cooking.
- Make sure to use an oven-safe skillet for the stove-to-oven method to simplify cooking and cleanup.
- Let the chicken rest for a few minutes after baking to set the juices for juicier bites.
- This dish pairs wonderfully with a side of roasted vegetables or a fresh green salad.
