This creamy stuffed chicken Parmesan features tender chicken breasts filled with a flavorful blend of cream cheese, muenster, and fresh basil. The stuffed breasts are rolled, breaded, and seared to form a crisp crust, then baked in a rich tomato sauce and topped with mozzarella. Serve over spaghetti for a comforting, restaurant-style meal that’s simple enough for weeknights but special enough for guests.
Although stuffing the chicken adds a few extra steps compared to the classic unfilled version, the payoff is worth it: the creamy cheese melds with the meat and the basil gives a fresh, aromatic lift. Freezing the breaded roll-ups briefly before searing helps the filling stay in place so it doesn’t leak out during cooking. That extra hour in the freezer also gives you time to tidy up the prep area and makes the rest of the process smoother. Try this twist on chicken Parmesan next time you want a satisfying pasta dinner, and leave a comment if you make it—I’d love to hear your feedback.
Ingredients for stuffed chicken parmesan:
How to make Cream Cheese Stuffed Chicken Parmesan:
Pound each chicken breast thinly inside a large zip-top bag until each piece is about 10″ long by 7″ wide. Cut the cream cheese package into quarters so you have four equal pieces. Slightly flatten each cream cheese piece and place it down the center of each chicken breast. Add fresh basil leaves on top, then place half of a slice of muenster cheese over the basil.
Roll each breast starting from the narrow end and secure the roll. Cut each rolled breast in half so you have four smaller roll-ups and set them aside. Prepare three shallow bowls: in the first combine the breadcrumbs, parmesan, salt, pepper, and dried oregano; in the second mix the flour and cornstarch; in the third whisk the eggs.
Coat each chicken roll-up first in the flour mixture, then dip in the beaten eggs, and finally press into the breadcrumb mixture so each piece is well coated. Arrange the breaded roll-ups on a large plate and freeze for at least 1 hour—this helps keep the filling from melting out during the next steps.
When ready, remove the chicken from the freezer. In a large cast-iron skillet or heavy pan, heat about 1 cup of oil over medium heat for 4–5 minutes. Sear the roll-ups on all sides until golden brown, then transfer to paper towels briefly to drain excess oil.
Preheat the oven to 375°F (190°C). Place the seared roll-ups in an oven-safe casserole dish. Pour a 24 oz jar of your favorite pasta sauce over the chicken and add 1/2 cup of water to thin the sauce slightly. Sprinkle 1 cup of shredded mozzarella over the top. Cover the dish and bake for 30–45 minutes, or until the chicken is cooked through. Baking time will vary depending on the thickness of the chicken pieces—use a meat thermometer to confirm an internal temperature of 165°F (74°C) if desired.
Remove from the oven and let the dish rest a few minutes before serving. Plate each roll-up over cooked spaghetti and spoon extra sauce over the top. Garnish with additional basil or grated parmesan if you like.
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Creamy Stuffed Chicken Parmesan
Ingredients
- 2 large chicken breasts
- 1 lb spaghetti
- 1 24 oz jar pasta sauce
- 1/2 cup bread crumbs
- 1/4 cup parmesan cheese
- 1/8 tsp dried oregano
- 1/4 tsp ground black pepper
- 1/2 tsp salt
- 2 eggs
- 1/2 cup all-purpose flour
- 1 tbsp cornstarch
- 1 cup shredded mozzarella cheese
- FILLING:
- 2 slices muenster cheese
- 1 8 oz cream cheese
- fresh basil leaves
Instructions
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Pound each chicken breast thin inside a large zip-top bag.
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Cut the cream cheese into four equal pieces.
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Flatten each cream cheese piece slightly and place it down the center of each breast.
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Top with basil leaves and half a slice of muenster on each breast.
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Roll the chicken from the narrow end, then cut each roll in half to make four pieces.
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Set up three bowls: breadcrumbs mixed with parmesan, salt, pepper, and oregano; flour combined with cornstarch; and beaten eggs.
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Dredge each roll-up in flour, then egg, then breadcrumbs. Place on a plate and freeze for at least 1 hour.
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Heat 1 cup oil in a large cast-iron skillet over medium heat for about 5 minutes. Sear all sides of the frozen roll-ups until golden, then drain on paper towels.
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Preheat oven to 375°F. Place seared roll-ups in an oven-safe casserole, pour 24 oz pasta sauce and 1/2 cup water over them, and sprinkle with 1 cup shredded mozzarella. Cover and bake 30–45 minutes or until chicken is cooked through.
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