Chicken Parmesan Stuffed with Cream Cheese
Introduction
This Mediterranean-inspired Chicken Parmesan features a flavorful cream cheese filling with sun-dried tomatoes, spinach, garlic, and feta. The chicken is coated in a crispy, golden-brown breadcrumb crust, then baked (or air-fried!) to perfection with a light tomato sauce and melted mozzarella. Serve it over a bed of arugula, quinoa, or roasted vegetables for a complete Mediterranean meal.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian seasoning
½ teaspoon paprika
1 tablespoon olive oil (for searing)
For the Stuffing:
4 oz (½ cup) cream cheese, softened
¼ cup crumbled feta cheese
¼ cup sun-dried tomatoes, finely chopped
¼ cup fresh spinach, finely chopped
1 clove garlic, minced
½ teaspoon dried oregano
½ teaspoon lemon zest
For the Coating:
1 cup panko breadcrumbs (or whole-wheat breadcrumbs for a healthier option)
½ cup grated Parmesan cheese
½ teaspoon garlic powder
½ teaspoon onion powder
1 large egg
2 tablespoons milk or water
For the Sauce & Topping:
1 cup marinara sauce (homemade or store-bought)
1 cup shredded mozzarella cheese
Fresh basil, for garnish
Instructions
Prepare the Stuffing
In a bowl, mix cream cheese, feta cheese, sun-dried tomatoes, spinach, garlic, oregano, and lemon zest until well combined. Set aside.
Prepare the Chicken
Pat the chicken breasts dry and slice a pocket into each one without cutting all the way through.
Season both sides with salt, pepper, Italian seasoning, and paprika.
Stuff each chicken breast with about 2 tablespoons of the cream cheese mixture. Secure with toothpicks if needed.
Coat the Chicken
In a shallow bowl, whisk the egg with milk or water.
In another bowl, mix panko breadcrumbs, Parmesan, garlic powder, and onion powder.
Dip each stuffed chicken breast into the egg mixture, then coat it in the breadcrumb mixture, pressing gently to adhere.
Cook the Chicken
Air Fryer Method (Healthier & Crispier!):
Preheat the air fryer to 375°F (190°C).
Lightly spray the basket with olive oil. Place the stuffed chicken in a single layer.
Air fry for 15-18 minutes, flipping halfway, until golden brown and cooked through (internal temp: 165°F/74°C).
Oven-Baked Method:
Preheat the oven to 400°F (200°C).
Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 2 minutes per side until golden brown.
Transfer to the oven and bake for 20-25 minutes until fully cooked.
Add Sauce & Cheese
Spoon marinara sauce over the cooked chicken.
Sprinkle shredded mozzarella on top and return to the oven (or air fryer) for 3-5 minutes until the cheese is melted and bubbly.
Serve & Enjoy!
Remove toothpicks (if used), garnish with fresh basil, and serve with quinoa, roasted veggies, or a fresh Mediterranean salad.
Tips & Tricks
Don’t overstuff! Leave space to prevent the filling from leaking out.
For extra crispy coating, toast the panko breadcrumbs in a dry pan before using.
Use a meat thermometer to check for doneness (165°F/74°C inside).
Make it lighter! Use Greek yogurt instead of cream cheese.
Make it gluten-free by using almond flour or gluten-free panko.
Nutrition Facts (Per Serving)
Calories: ~420 kcal
Protein: 42g
Carbs: 18g
Fat: 20g
Fiber: 3g
This Mediterranean-style Chicken Parmesan is crispy, creamy, and full of vibrant flavors.