Why You’ll Love This Recipe

I enjoy this recipe because it transforms simple chicken breasts into a satisfying, restaurant-style meal without much effort. The crunchy crumb coating contrasts perfectly with the creamy filling, and the herb and tomato flavors make each portion rich and aromatic. It’s a wonderful dish for family dinners, entertaining, or whenever I want something comforting but impressive.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

150g cream cheese
2 Tbsp sun-dried tomatoes, finely chopped
1 handful fresh basil, chopped
1 clove garlic, crushed
1 kg chicken breasts
½ cup plain flour
1 egg, whisked
1 cup breadcrumbs

To serve
Steamed vegetables

Directions

1. I preheat the oven to 180°C fan bake.

2. In a small bowl, I mix the cream cheese, sun-dried tomatoes, basil, and crushed garlic until smooth and well combined.

3. I prepare the chicken breasts by inserting a knife into one side and gently moving it back and forth to create a deep pocket without cutting through the other side.

4. I divide the cream cheese mixture evenly among the chicken breasts, pushing it all the way into each pocket. I secure the opening with a soaked toothpick or skewer to keep the filling inside.

5. I set up three bowls: one with flour, one with the whisked egg, and one with breadcrumbs. I coat each chicken breast in flour, then dip it in the egg, and finally coat it thoroughly in the breadcrumbs. I place each prepared breast in an ovenproof dish.

6. I bake the chicken for 60 minutes, or until the crumb is golden and the chicken is fully cooked through.

7. I serve the chicken immediately with steamed vegetables or a fresh green salad.

Servings and Timing

This recipe serves 4–6 people.
Prep time: 20 minutes
Cook time: 1 hour
Total time: 1 hour 20 minutes

Variations

• I add chopped olives or roasted capsicum to the filling for extra Mediterranean flavor.

• I mix grated parmesan into the breadcrumbs for a richer crust.

• I swap basil for spinach or parsley for a different herb profile.

• I add a pinch of chilli flakes to the filling when I want a hint of heat.

• I use panko breadcrumbs for an extra-crispy coating.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the chicken in a 180°C oven until heated through, which keeps the crumb crisp. I avoid microwaving because it can soften the coating and make the filling leak. These filled chicken breasts also freeze well before baking; I thaw them overnight and bake as usual.

FAQs

How do I keep the filling from leaking out?

I make sure to create a deep pocket without slicing through the other side, and I secure the opening with a toothpick.

Can I pan-fry instead of baking?

I prefer baking for even cooking, but I can pan-fry the crumbed breasts gently until golden, then finish them in the oven.

Can I use chicken thighs?

Yes, I use large boneless thighs, though they won’t hold as much filling as breasts.

Why is my crumb coating falling off?

I press the breadcrumbs firmly onto the chicken and make sure the flour and egg coatings are even.

Can I prep these ahead?

Yes, I assemble the chicken and refrigerate for up to 24 hours before baking.

Can I stuff the chicken with other fillings?

Absolutely—spinach and feta, pesto and mozzarella, or mushroom and cream cheese all work well.

How do I know the chicken is cooked?

I check that the internal temperature reaches 75°C (165°F) and the juices run clear.

Can I use low-fat cream cheese?

Yes, though the filling will be slightly firmer.

Can I make the crumb gluten-free?

I simply replace the flour and breadcrumbs with gluten-free versions.

What can I serve with this dish?

I love serving it with steamed vegetables, mashed potatoes, roasted capsicum, or a crisp salad.

Conclusion

I love how these crumbed, filled chicken breasts turn simple ingredients into a satisfying, comforting meal. The creamy, herb-packed filling and crispy crumb coating make every bite delicious, and the dish works beautifully for casual dinners or special occasions.