Description
Delicious Chicken Parmesan stuffed with a creamy blend of cream cheese, mozzarella, Parmesan, and fresh basil, coated in seasoned breadcrumbs, pan-seared to golden perfection, then baked with marinara sauce and melted mozzarella cheese on top. This flavorful and hearty dish is perfect for an impressive yet easy weeknight dinner.
Ingredients
Scale
Stuffing
- 1/2 cup cream cheese, softened
- 1/4 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh basil, chopped
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
Chicken
- 4 boneless, skinless chicken breasts
Coating
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup seasoned breadcrumbs
Topping and Cooking
- 1 cup marinara sauce
- 1/2 cup shredded mozzarella cheese (for topping)
- 2 tablespoons olive oil
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed chicken later.
- Prepare the cream cheese mixture: In a small bowl, thoroughly combine the softened cream cheese, shredded mozzarella, grated Parmesan, chopped fresh basil, garlic powder, Italian seasoning, salt, and pepper until smooth and well blended.
- Create pockets in the chicken breasts: Using a sharp knife, carefully cut horizontally into the center of each chicken breast to create a pocket without slicing all the way through.
- Stuff the chicken: Fill each chicken breast pocket generously with the cream cheese mixture, making sure it is well packed. Secure the opening with toothpicks if needed to keep the filling inside during cooking.
- Coat the chicken: Dredge each stuffed chicken breast first in all-purpose flour, then dip them into the beaten eggs, and finally coat with seasoned breadcrumbs for a crispy crust.
- Sear the chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and cook for 3 to 4 minutes on each side until golden brown and crispy.
- Add sauce and cheese: Spoon marinara sauce generously over each chicken breast and top with shredded mozzarella cheese.
- Bake: Transfer the skillet to the preheated oven and bake the chicken for 20 to 25 minutes, or until the chicken is fully cooked through and the cheese topping is melted and bubbly.
- Serve: Remove the skillet from the oven. Take out the toothpicks from each chicken breast carefully before serving hot.
Notes
- You can substitute fresh basil with dried basil if fresh isn’t available.
- For extra crispiness, use panko breadcrumbs instead of regular seasoned breadcrumbs.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- This dish pairs beautifully with a side of pasta, steamed vegetables, or a fresh salad.
- Leftovers can be refrigerated up to 3 days and reheated in the oven to maintain crispiness.
