Description
Make Baked Cream Cheese Chicken with a rich, cheesy filling and crispy topping. A creamy, flavorful dish perfect for any dinner!
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 2 tablespoons sour cream
- ½ cup shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning (or fresh chopped herbs)
- ¼ teaspoon red pepper flakes (optional)
For the Topping:
- ½ cup Panko breadcrumbs
- 2 tablespoons melted butter
- ¼ cup grated Parmesan cheese
- 1 teaspoon dried parsley
Instructions
-
Preheat & Prepare the Chicken
- Preheat oven to 375°F (190°C).
- Lightly grease a baking dish with butter or cooking spray.
- Season chicken breasts with salt, pepper, garlic powder, and onion powder.
-
Make the Cream Cheese Filling
- In a bowl, mix softened cream cheese, sour cream, mozzarella, Parmesan, garlic, and Italian seasoning.
- Stir until fully combined and smooth.
-
Stuff the Chicken
- Using a sharp knife, slice a pocket into each chicken breast without cutting all the way through.
- Spoon the cream cheese filling into each pocket and spread evenly.
-
Prepare the Topping
- In a small bowl, mix Panko breadcrumbs, melted butter, Parmesan, and parsley.
- Sprinkle the mixture evenly over the stuffed chicken.
-
Bake the Chicken
- Place the stuffed chicken breasts in the prepared baking dish.
- Bake uncovered for 25-30 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F/75°C).
- If desired, broil for 2-3 minutes at the end for a crispy topping.
-
Serve and Enjoy!
- Let the chicken rest for 5 minutes before serving.
- Garnish with fresh herbs or extra Parmesan cheese.
- Serve with steamed vegetables, mashed potatoes, or a fresh salad
Notes
- Use a meat thermometer to check for doneness (165°F/75°C).
- Let the chicken rest before cutting to keep the filling from leaking.
- Broil for 2-3 minutes at the end for extra crispiness.
- Make it keto-friendly by replacing breadcrumbs with crushed pork rinds.
- Store leftovers in an airtight container for up to 3 days and reheat in the oven at 350°F (175°C) for 10 minutes.
- Prep Time: 15minutes
- Cook Time: 30minutes