Crunchy Cheese Stuffed Chicken
Indulge in the ultimate comfort food with this irresistible Crunchy Cheese Stuffed Chicken recipe! Tender, juicy chicken breasts are stuffed to perfection with a creamy blend of mozzarella, cheddar, and cream cheese, creating a gooey, melty center. Coated in a golden, crispy panko breadcrumb crust seasoned with Parmesan, paprika, and garlic powder, each bite delivers a delightful contrast of textures. Searing the chicken before baking locks in flavor and ensures a perfectly crunchy exterior. This easy yet impressive dish is perfect for weeknight dinners or special occasions, serving up cheesy goodness in under an hour. Pair it with a fresh salad or roasted vegetables for a well-rounded meal your family will love.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 4 tablespoons cream cheese, softened
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1.5 cups panko breadcrumbs
- 0.5 cup grated Parmesan cheese
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 tablespoons olive oil
- 8 toothpicks
Instructions
Preheat your oven to 375°F (190°C).
Using a sharp knife, cut a pocket into the thickest side of each chicken breast. Be cautious not to cut all the way through.
In a small bowl, mix the mozzarella cheese, cheddar cheese, and cream cheese until well combined.
Stuff each chicken breast with 2-3 tablespoons of the cheese mixture. Secure the edges with toothpicks to keep the filling inside.
Set up a breading station with three shallow bowls. In the first bowl, add the flour. In the second bowl, whisk together the eggs and milk. In the third bowl, combine the panko breadcrumbs, Parmesan cheese, paprika, garlic powder, salt, and black pepper.
Dredge each stuffed chicken breast in the flour, then dip it into the egg mixture, and finally coat it thoroughly with the breadcrumb mixture.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Add two chicken breasts to the pan and sear for 2-3 minutes per side, until golden brown. Remove and repeat with the remaining 2 tablespoons of olive oil and the other two chicken breasts.
Once all the chicken breasts are seared, return them all to the skillet (or transfer them to a baking dish if your skillet is not oven-safe).
Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Let the chicken rest for 5 minutes before removing the toothpicks. Serve immediately and enjoy!
Nutrition Facts
Calories |
1023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 19.3 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 1574 mg | 68% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 4.2 g | ||
| Protein | 84.2 g | 168% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 611 mg | 47% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 616 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
