Chicken Parmesan Stuffed with Cream Cheese

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Golden, crispy on the outside, and decadently creamy inside, this Chicken Parmesan Stuffed with Cream Cheese takes comfort food to the next level. Imagine a tender chicken breast, breaded and fried to perfection, revealing a molten core of savory cream cheese the moment you slice in. Each bite is wrapped in flavor—juicy chicken, sharp Parmesan, and gooey filling, balanced by a rich tomato sauce that ties everything together beautifully.

Perfect for a cozy dinner or an impressive main for guests, this recipe blends the heartiness of classic Italian fare with a luxurious twist. The contrast of textures—from the crispy coating to the creamy, tangy middle—makes every forkful a satisfying experience. Serve it alongside a simple salad or over a bed of pasta for a meal that’s comforting yet elevated.

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Ingredients for this Chicken Parmesan Stuffed with Cream Cheese

• 4 boneless, skinless chicken breasts
• 8 oz (225g) cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried Italian seasoning
• Salt and pepper to taste
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups Italian-style breadcrumbs
• 1/2 cup grated Parmesan (for coating)
• Olive oil, for frying
• 1 1/2 cups marinara or tomato sauce, warmed
• Fresh parsley or basil, chopped (optional, for garnish)

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Step 1: Prepare the Filling

In a medium bowl, combine softened cream cheese, grated Parmesan, shredded mozzarella, garlic powder, onion powder, and Italian seasoning. Mix until smooth and creamy. Season with a pinch of salt and pepper to taste.

Step 2: Butterfly and Stuff the Chicken

Using a sharp knife, slice each chicken breast horizontally to create a pocket (but don’t cut all the way through). Carefully stuff each pocket with the cream cheese mixture. Secure with toothpicks if needed to prevent the filling from leaking.

Step 3: Bread the Chicken

Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of Italian-style breadcrumbs and additional grated Parmesan. Coat each stuffed chicken breast in flour, then dip in the egg wash, and finally press into the breadcrumb mixture until evenly coated.

Step 4: Fry to Golden Perfection

Heat a generous amount of olive oil in a large skillet over medium heat. Once hot, add the breaded chicken breasts and cook for about 4-5 minutes per side, or until golden brown and cooked through. Depending on thickness, you may finish them in a 375°F (190°C) oven for 10-12 minutes to ensure doneness.

Step 5: Finish with Sauce

Warm the marinara or tomato sauce in a separate saucepan. Once the chicken is cooked, spoon the sauce over each portion or serve it on the side for dipping. Garnish with chopped fresh parsley or basil if desired.

Enjoy your creamy, crispy masterpiece while it’s hot!

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Frequently Asked Questions

Can I use other cheeses instead of cream cheese?

Yes! Ricotta or mascarpone make great alternatives, though they may not be as tangy or creamy as cream cheese.

Can I bake this recipe instead of frying?

Absolutely. Preheat the oven to 400°F (200°C), place breaded chicken on a greased baking sheet, and bake for 25-30 minutes until golden and cooked through.

Is this recipe keto-friendly?

Not in its original form, but you can adapt it by using almond flour and pork rinds for breading and skipping the marinara sauce.

Can I prepare this in advance?

Yes. You can stuff and bread the chicken ahead of time and refrigerate for up to 24 hours before cooking. Wait to fry or bake until ready to serve.

What can I serve it with?

This pairs well with spaghetti, garlic bread, or a fresh green salad for balance.

How do I know when the chicken is fully cooked?

Use a meat thermometer. The internal temperature should reach 165°F (74°C) at the thickest part of the chicken.

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