Chicken Parmesan Stuffed with Cream Cheese

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Chicken Parmesan Stuffed with Cream Cheese

Crispy, cheesy, and bursting with flavor—this Chicken Parmesan Stuffed with Cream Cheese is the ultimate comfort food with a delicious twist. The golden, crunchy coating gives way to juicy chicken filled with a creamy, garlicky center, making each bite indulgent yet balanced.

Perfect for family dinners or special occasions, this recipe brings together crispy breadcrumbs, melty mozzarella, and a rich, herb-infused cream cheese filling for an unforgettable meal.

Short Description

A crispy, golden-breaded chicken breast stuffed with a creamy Parmesan and herb filling, baked to perfection with marinara sauce and melted mozzarella.

Key Ingredients

For the Stuffed Chicken:

  • 4 boneless, skinless chicken breasts (pounded to an even thickness)
  • 8 oz cream cheese (softened)
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley (chopped, plus more for garnish)
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

For the Coating:

  • 1 cup all-purpose flour
  • 2 large eggs (beaten)
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried oregano

For the Topping:

  • 1 1/2 cups marinara sauce (homemade or store-bought)
  • 1 cup shredded mozzarella cheese
  • Fresh basil (for garnish)

Tools Needed

  • Sharp knife
  • Meat mallet (or rolling pin)
  • Mixing bowls
  • Shallow bowls (for breading)
  • Baking dish
  • Toothpicks (to secure the filling)
  • Cooking thermometer

Cooking Instructions

Step 1: Preheat Your Oven

Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper for easy cleanup.

Step 2: Prepare the Cream Cheese Filling

In a small bowl, mix the softened cream cheese, grated Parmesan, parsley, garlic powder, Italian seasoning, salt, and pepper until smooth and well combined.

Step 3: Stuff the Chicken

  1. Using a sharp knife, cut a horizontal pocket into the side of each chicken breast, being careful not to cut all the way through.
  2. Spoon the cream cheese mixture evenly into each pocket.
  3. Use toothpicks to seal the openings and keep the filling secure during cooking.

Step 4: Bread the Chicken

Set up three shallow bowls:

  • Bowl 1: Place the flour.
  • Bowl 2: Beat the eggs.
  • Bowl 3: Mix panko breadcrumbs, grated Parmesan, and dried oregano.

Dredge each stuffed chicken breast in the flour, shaking off any excess. Dip it into the beaten eggs, ensuring full coverage. Press the chicken into the breadcrumb mixture, patting gently to create an even crust.

Step 5: Bake the Chicken

  1. Place the breaded chicken breasts in the prepared baking dish.
  2. Top each piece with marinara sauce and shredded mozzarella cheese.
  3. Bake for 25–30 minutes, or until the chicken is fully cooked (internal temperature of 165°F / 75°C) and the cheese is bubbly and golden.

Step 6: Serve and Enjoy

  1. Remove toothpicks before serving.
  2. Garnish with fresh parsley and basil.
  3. Serve with your favorite sides and enjoy.

Why You’ll Love This Recipe

  • Creamy & Cheesy: A rich cream cheese filling that melts beautifully inside.
  • Crispy & Golden: Perfectly breaded for a satisfying crunch.
  • Simple & Versatile: Elegant enough for special occasions yet easy for weeknights.
  • Healthier Option: Baked instead of fried for a lighter but still indulgent meal.

Mistakes to Avoid & Solutions

  1. Overstuffing the Chicken
    Solution: Use just enough filling to avoid leakage while baking. Secure with toothpicks.
  2. Uneven Breading
    Solution: Pat the breadcrumbs firmly onto the chicken to ensure even coverage.
  3. Dry Chicken
    Solution: Bake just until the internal temperature reaches 165°F (75°C) to keep it juicy.

Serving and Pairing Suggestions

  • Serve with garlic butter spaghetti, roasted vegetables, or a crisp Caesar salad.
  • Pair with a glass of white wine or sparkling water with lemon.
  • Great for meal prep—leftovers taste even better.

Storage and Reheating Tips

  • Refrigerate: Store in an airtight container for up to 3 days.
  • Freeze: Wrap each piece individually and freeze for up to 2 months.
  • Reheat: Bake at 350°F (175°C) for 15 minutes or until heated through.

FAQs

1. Can I make this ahead of time?
Yes. Assemble the stuffed chicken, refrigerate, and bake when ready.

2. What can I use instead of panko breadcrumbs?
Crushed cornflakes or regular breadcrumbs work well.

3. Can I fry instead of baking?
Absolutely. Fry in hot oil for 3–4 minutes per side, then finish in the oven.

4. How do I prevent the filling from leaking out?
Use toothpicks and ensure the pocket isn’t cut too deep.

5. Can I use a different cheese?
Yes. Ricotta or goat cheese makes a great alternative.

Tips & Tricks

  • Use thin chicken breasts to make stuffing easier.
  • Let the chicken rest for 5 minutes after baking for juicier results.
  • Add red pepper flakes to the filling for a spicy kick.

Recipe Variations

  • Spinach & Ricotta: Swap cream cheese for ricotta and mix in fresh spinach.
  • Buffalo Style: Add buffalo sauce to the filling for a spicy twist.
  • Keto-Friendly: Use almond flour and crushed pork rinds instead of panko.

Final Thoughts

This stuffed Chicken Parmesan isn’t just a meal—it’s an experience. The contrast between the crunchy coating, melty cheese, and creamy filling makes it irresistible. Every time I make it, I’m reminded why it’s such a staple in my kitchen. It’s comforting, flavorful, and easy to customize.

If you’re looking for a way to elevate classic Chicken Parmesan, this is it. Pair it with your favorite side, pour yourself a glass of wine (or a refreshing iced tea), and enjoy every cheesy, crispy, flavor-packed bite. Once you try it, I have a feeling it’ll become one of your favorites, too.

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