Chicken Parmesan Stuffed with Cream Cheese
A delightful chicken dish filled with a creamy cheese mixture, perfectly baked for crispy outer texture and flavorful filling.
Servings: 4 servings
Calories: 450kcal
Ingredients
For the Filling
- 4 oz cream cheese, softened Ensure it's at room temperature for a smoother mixture.
- 1/2 cup shredded mozzarella cheese
- 2 tbsp fresh parsley, chopped
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For Coating
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 2 tbsp butter, melted
For the Chicken
- 4 pieces boneless, skinless chicken thighs Can substitute with chicken breasts, adjusting cooking time.
- 2 large eggs
- 2 tbsp milk
Instructions
Preparation
- In a medium-sized bowl, combine the softened cream cheese, shredded mozzarella cheese, and fresh parsley. Add garlic powder, onion powder, salt, and pepper. Mix until smooth.
- Carefully slice a pocket into each chicken thigh, taking care not to cut all the way through.
- Fill each pocket with the cream cheese mixture, ensuring it is fully packed. Secure openings with toothpicks if necessary.
- In a small bowl, whisk together the eggs and milk. In another bowl, mix panko breadcrumbs, grated Parmesan cheese, Italian seasoning, paprika, and melted butter.
Cooking
- Dip each stuffed chicken piece into the egg wash, then roll in the breadcrumb mixture.
- Place the stuffed chicken thighs on a greased baking dish. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes.
- Let the chicken cool slightly, garnish with extra chopped parsley and serve.
Notes
This dish is best served with a light salad or roasted vegetables. You can also prepare the filling a day in advance.