Description
A savory and cheesy Chicken Parmesan stuffed with a rich blend of cream cheese, mozzarella, and Parmesan, coated in Italian-style breadcrumbs and baked to perfection with marinara sauce and melted mozzarella topping. This Italian-American classic makes for a hearty and satisfying main course perfect for family dinners.
Ingredients
Scale
Chicken and Cheese Filling
- 4 boneless, skinless chicken breasts
- 4 oz cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Coating and Topping
- 1 cup Italian-style breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups marinara sauce
- 1 cup shredded mozzarella (for topping)
- Fresh basil or parsley, for garnish
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the stuffed chicken breasts.
- Prepare the Filling: In a bowl, combine the softened cream cheese, shredded mozzarella, grated Parmesan, garlic powder, Italian seasoning, salt, and pepper. Mix well until smooth and evenly combined.
- Stuff the Chicken: Carefully cut a pocket into the side of each chicken breast without cutting all the way through. Spoon the cream cheese mixture into each pocket, and secure with toothpicks if necessary to keep the filling inside during cooking.
- Coat Chicken: Dredge each stuffed chicken breast in all-purpose flour, then dip into the beaten eggs, and finally coat thoroughly with the Italian-style breadcrumbs to form a crispy crust when cooked.
- Sear the Chicken: Heat a skillet over medium heat with a small amount of oil. Sear each chicken breast for 2–3 minutes per side until they develop a golden-brown crust, which helps seal in the juices.
- Bake with Sauce and Cheese: Transfer the seared chicken breasts to a baking dish. Spoon marinara sauce evenly over each breast and sprinkle the shredded mozzarella on top.
- Bake Until Done: Bake in the preheated oven for 25–30 minutes, or until the internal temperature reaches 165°F (74°C) ensuring the chicken is fully cooked.
- Rest and Garnish: Remove the chicken from the oven and let it rest for 5 minutes. Take out the toothpicks, garnish with fresh basil or parsley, and serve warm.
Notes
- You can prep the stuffed chicken breasts ahead of time and refrigerate before baking to save time on the day of serving.
- Try adding chopped spinach or sun-dried tomatoes to the cheese filling for extra flavor and nutrition.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 580
- Sugar: 6g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 48g
- Cholesterol: 175mg
