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!

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.

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.