Description

Chicken Parmesan Stuffed with Cream Cheese is a decadent twist on the classic chicken parm, featuring tender chicken breasts stuffed with a rich, creamy mixture of cream cheese, mozzarella, and Parmesan. The chicken is breaded, pan-seared until golden, then baked in marinara sauce topped with melted mozzarella cheese, creating a crispy, cheesy, and flavorful dish perfect for a comforting 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)

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Instructions

Prepare the chicken: Preheat your oven to 375°F (190°C). Slice the chicken breasts horizontally to create a pocket without cutting all the way through. If needed, gently pound the chicken to even thickness. Season both sides with salt, pepper, garlic powder, and Italian seasoning.
Make the cream cheese filling: In a bowl, combine softened cream cheese, shredded mozzarella, grated Parmesan, and chopped basil or parsley if using. Stir well to blend all ingredients into a smooth mixture.
Stuff the chicken: Carefully stuff each chicken breast with the cream cheese mixture. Use toothpicks to seal the edges or fold over tightly if breasts are thick enough.
Coat the chicken: Dredge each stuffed chicken breast in all-purpose flour, then dip into beaten eggs. Coat thoroughly with Italian breadcrumbs mixed with grated Parmesan cheese. Place breaded chicken on a plate or tray ready for cooking.
Cook the chicken: Heat 2 tablespoons olive oil in a large oven-safe skillet over medium heat. Brown the coated chicken breasts for about 3-4 minutes per side, until golden and crispy. This step is to create a crust, not to fully cook the chicken.
Bake the chicken: Pour marinara sauce over the browned chicken breasts in the skillet. Sprinkle shredded mozzarella on top. Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
Serve: Remove from oven and garnish with fresh basil or parsley if desired. Serve warm with your choice of side like pasta, green salad, or garlic bread.

Notes

Use whole wheat breadcrumbs or substitute cream cheese with Greek yogurt or ricotta for a lighter, lower-fat version.
Add extra cheese such as provolone inside the chicken for a gooier filling.
Mix in chopped spinach or mushrooms into the cream cheese mixture to boost flavor and nutrition.