Chicken Pillows with Creamy Parmesan Sauce
Tender chicken breasts stuffed with a creamy cheese filling, baked until golden, and topped with a rich homemade parmesan sauce. An easy baked chicken dinner ready in about 40 minutes.
Equipment
- Baking dish
- Small saucepan
- Meat mallet
- Whisk
Ingredients
- 4 boneless skinless chicken breasts, pounded to 1/4 inch thin-cut preferred
- 4 oz cream cheese, softened
- 1/2 cup shredded mozzarella
- 1/4 cup grated parmesan for filling
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp onion powder
- salt and pepper to taste
- 1 tbsp olive oil
- 1 cup heavy cream for sauce
- 2 tbsp butter for sauce
- 1/2 cup grated parmesan for sauce, freshly grated
- fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Mix cream cheese, mozzarella, parmesan, garlic, and Italian seasoning in a bowl until smooth.
- Lay each chicken breast flat. Spoon filling onto one half, leaving a small border. Fold over and press edges closed. Secure with toothpicks if needed.
- Season the outside with salt, pepper, and onion powder. Drizzle with olive oil and place in the baking dish.
- Bake uncovered for 25 to 28 minutes until internal temperature reaches 165°F.
- Make the sauce: melt butter in a saucepan over medium-low heat. Add heavy cream and bring to a gentle simmer. Whisk in parmesan gradually until smooth and slightly thickened. Season with salt and pepper.
- Rest the chicken for 3 minutes, then plate and spoon the warm parmesan sauce generously over the top. Garnish with parsley.
Notes
- Pound chicken to even thickness to prevent dry edges.
- Use freshly grated parmesan for the smoothest sauce.
- Assemble up to 24 hours ahead and refrigerate before baking.
- Store leftovers up to 3 days - keep sauce separate for best results.