Chicken Parmesan Stuffed with Cream Cheese

Why You’ll Love This Recipe

This Chicken Parmesan Stuffed with Cream Cheese takes the classic Italian favorite to the next level by adding a rich and creamy filling. Juicy chicken breasts are stuffed with a smooth mixture of cream cheese, Parmesan, and herbs, then coated in a crispy breadcrumb crust and baked to perfection. This dish is a deliciously indulgent twist on traditional Chicken Parmesan and is perfect for a comforting weeknight dinner or a special occasion meal.

Ingredients

For the Stuffed Chicken:

• 4 boneless, skinless chicken breasts
• 4 oz cream cheese, softened
• ½ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper

For the Coating:

• 1 cup Italian-style breadcrumbs
• ½ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 2 eggs, beaten
• ½ cup all-purpose flour

For the Topping:

• 1 ½ cups marinara sauce
• 1 cup shredded mozzarella cheese
• 2 tablespoons fresh basil, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven

• Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

2. Prepare the Cream Cheese Filling

• In a small bowl, mix together cream cheese, Parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper until smooth.

3. Stuff the Chicken

• Using a sharp knife, carefully cut a pocket into each chicken breast without slicing all the way through.
• Spoon equal portions of the cream cheese mixture into each pocket and press the edges of the chicken to seal.

4. Coat the Chicken

• Set up a breading station:
  • Flour in one bowl
  • Beaten eggs in a second bowl
  • Breadcrumbs mixed with Parmesan and garlic powder in a third bowl
• Dredge each stuffed chicken breast in flour, dip into the beaten eggs, and coat in the breadcrumb mixture.

5. Bake the Chicken

• Place the coated chicken breasts in the greased baking dish.
• Bake for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).

6. Add the Marinara and Cheese

• Remove the chicken from the oven and spoon marinara sauce over each piece.
• Sprinkle mozzarella cheese on top and return to the oven for another 5 minutes, or until the cheese is melted and bubbly.

7. Garnish and Serve

• Remove from the oven, garnish with fresh basil, and serve hot.

Servings and Timing

• Servings: 4
• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes

Variations

• Spicy Kick: Add red pepper flakes to the cream cheese mixture for extra heat.
• Low-Carb Option: Use almond flour or crushed pork rinds instead of breadcrumbs.
• Extra Cheesy: Mix shredded mozzarella into the cream cheese filling for even more richness.
• Air Fryer Method: Cook at 375°F for 18-20 minutes, flipping halfway.

Storage/Reheating

• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze uncooked stuffed chicken breasts for up to 2 months. Thaw before baking.
• Reheating: Warm in the oven at 350°F for 10-12 minutes or in the microwave for 1-2 minutes.

FAQs

1. Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless chicken thighs work well, but the cooking time may be slightly shorter.

2. How do I prevent the filling from leaking out?

Seal the edges tightly with toothpicks and avoid overstuffing the chicken.

3. Can I make this dish ahead of time?

Yes! Stuff and coat the chicken, then refrigerate for up to 24 hours before baking.

4. What sides go well with this dish?

Serve with garlic bread, roasted vegetables, pasta, or a fresh green salad.

5. Can I use store-bought marinara sauce?

Absolutely! Use your favorite brand, or make a homemade sauce for extra flavor.

6. Can I use panko breadcrumbs instead of Italian-style?

Yes! Panko creates a crispier texture—just mix in Italian seasoning for extra flavor.

7. What’s the best way to ensure the chicken is fully cooked?

Use a meat thermometer—the internal temperature should reach 165°F (75°C).

8. Can I fry the chicken instead of baking?

Yes! Pan-fry in hot oil over medium-high heat for 4-5 minutes per side, then finish in the oven.

9. Can I make this dish keto-friendly?

Yes! Replace breadcrumbs with crushed pork rinds and use a low-carb marinara sauce.

10. What can I do with leftovers?

Slice the chicken and use it in sandwiches, wraps, or over pasta for a delicious next-day meal.

Conclusion

This Chicken Parmesan Stuffed with Cream Cheese is a creamy, crispy, and cheesy twist on the classic dish. Whether you’re making it for a cozy family dinner or an impressive meal for guests, this stuffed chicken is guaranteed to be a hit. Try it today and enjoy a flavorful, restaurant-quality dish at home!

Chicken Parmesan Stuffed with Cream Cheese

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• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Dinner, Comfort Food
• Method: Baked
• Cuisine: Italian-American
• Diet: Vegetarian

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Description

• This Chicken Parmesan Stuffed with Cream Cheese is a rich and flavorful twist on the classic Italian dish. Juicy chicken breasts are filled with a creamy garlic-Parmesan mixture, coated in crispy breadcrumbs, baked to perfection, and topped with marinara sauce and melted mozzarella. A perfect comfort food for family dinners or special occasions!

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Ingredients

For the Stuffed Chicken:

4 boneless, skinless chicken breasts

4 oz cream cheese, softened

½ cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon Italian seasoning

½ teaspoon salt

½ teaspoon black pepper

For the Coating:

1 cup Italian-style breadcrumbs

½ cup grated Parmesan cheese

1 teaspoon garlic powder

2 eggs, beaten

½ cup all-purpose flour

For the Topping:

1 ½ cups marinara sauce

1 cup shredded mozzarella cheese

2 tablespoons fresh basil, chopped (for garnish)

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Instructions

• Preheat the Oven: Preheat to 375°F (190°C) and lightly grease a baking dish.
• Prepare the Cream Cheese Filling: In a bowl, mix cream cheese, Parmesan, garlic powder, Italian seasoning, salt, and pepper until smooth.
• Stuff the Chicken: Cut a pocket into each chicken breast without slicing through. Fill each with the cream cheese mixture and press the edges to seal.
• Coat the Chicken:
  • Set up a breading station: flour in one bowl, eggs in another, and breadcrumbs mixed with Parmesan and garlic powder in a third.
  • Dredge each stuffed chicken breast in flour, dip into beaten eggs, then coat with breadcrumb mixture.
• Bake the Chicken: Place in the prepared dish and bake for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
• Add Marinara and Cheese: Remove from oven, spoon marinara sauce over each piece, and sprinkle mozzarella cheese on top. Return to the oven for 5 minutes until melted and bubbly.
• Garnish and Serve: Remove from oven, top with fresh basil, and serve hot.

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Notes

• For extra crispiness: Lightly spray the coated chicken with cooking spray before baking.
• For a spicier version: Add red pepper flakes to the cream cheese filling.
• To make it low-carb: Use almond flour or crushed pork rinds instead of breadcrumbs.