Ground Chicken Pockets with Cream Cheese and Basil
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These panko crusted, cream cheese stuffed chicken pockets take ground chicken, season it simply, and press it into thin rounds stuffed with cream cheese, tomatoes, fresh basil, and mozzarella.
Each pocket gets folded, brushed with olive oil, and coated in panko and Parmesan before baking to a golden, crispy finish. The texture ends up closer to a savory meatloaf than a typical chicken breast, and it holds up well for a make ahead lunch or dinner.
I originally planned to use spinach in this recipe, but around the time I was testing it, there was ongoing news about food safety concerns tied to certain leafy greens, so out of caution I swapped in fresh basil instead.
Honestly, the basil turned out to be a great call. It added a bright, herby flavor that worked really well against the rich cream cheese and mozzarella filling. My husband loved these enough to ask for them again the next day for lunch and so that is the version I am sharing.
What You Need for This Recipe
- Ground chicken forms the base, seasoned simply and pressed into thin rounds.
- Garlic powder, salt, paprika, and black pepper season the chicken.
- Cream cheese, softened and divided, spreads onto each round before folding.
- Diced grape tomatoes and fresh basil, divided, add fresh flavor to the filling.
- Shredded mozzarella cheese, divided, melts inside each pocket.
- Olive oil, brushed on top, helps the panko coating crisp up in the oven.
- Panko bread crumbs and grated Parmesan cheese, divided, coat the outside of each pocket for crunch.
How to Make Cream Cheese Stuffed Chicken Pockets
Preheat the oven to 350 degrees and line a baking sheet or flat surface with parchment paper.
Add the ground chicken to a mixing bowl along with the garlic powder, salt, paprika, and pepper. Mix well, using your hands if needed. Divide the mixture into 4 equal parts and gently press each into a 6 to 7 inch round on the prepared parchment paper.
Once you have four rounds, divide the remaining ingredients equally among them. Spread the cream cheese onto half of each chicken round. Add 1 tablespoon of tomatoes, 1 tablespoon of fresh basil, and 2 tablespoons of mozzarella cheese to each round.
Cut the parchment paper into four squares so you can use it to help fold each round in half and seal the edges shut. Add a fresh piece of parchment paper to the baking sheet and spray with cooking spray.
Place each newly folded chicken pocket onto the new parchment paper and discard the old piece.
Using a pastry brush, spread 1 tablespoon of olive oil onto each folded and stuffed chicken pocket. Sprinkle each pocket with 1 tablespoon panko bread crumbs and 1 teaspoon grated Parmesan cheese for that crispy, panko crusted finish.
Bake for 25 to 30 minutes, or until the internal temperature reaches 165 degrees F. Remove from the oven and let stand for 5 minutes before serving, topped with additional fresh basil if desired.
Tips for the Best Chicken Pockets
Use parchment paper to help fold the pockets. Since the ground chicken mixture is soft, using the parchment paper underneath to help lift and fold each round makes sealing the edges much easier and less messy.
Watch for sticking. Some parchment paper brands can stick a little more to ground chicken than others. If you notice sticking, try a different brand next time, or lightly spray the parchment before pressing the chicken onto it.
Keep the rounds even in thickness. Pressing each round to a consistent 6 to 7 inches helps them cook evenly and reach the correct internal temperature at the same time, and gives you that even panko crust all the way around.
More Chicken Dinner Ideas to Try
If you love a good stuffed chicken recipe, our caprese stuffed chicken with balsamic is another quick favorite with similar tomato and basil flavors. For more chicken dinner ideas, try our sundried tomato chicken pasta or our easy salsa chicken for a busy weeknight.
Pair any of these with our Parmesan basil orzo for a complete meal.
Ground Chicken Pockets with Cream Cheese and Basil
Equipment
- Parchment Paper
- Baking Sheet
Ingredients
- 1 lb ground chicken
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 3 ounces cream cheese softened, divided
- 1/4 cup diced grape tomatoes divided
- 1/4 cup chopped fresh basil divided
- 1/2 cup shredded mozzarella cheese divided
- 1/4 cup olive oil divided
- 1/4 cup panko bread crumbs divided
- 4 teaspoons grated Parmesan cheese divided
Instructions
- Preheat oven to 350 and line a baking sheet or flat surface with parchment paper.
- Add ground chicken to a mixing bowl and add garlic powder, salt, paprika, and pepper. Mix well. Divide mixture into 4 equal parts and gently press them into a 6 to 7 inch round on the prepared parchment paper.
- Divide remaining ingredients equally. Spread cream cheese onto half of each chicken round. Add 1 tablespoon tomatoes, 1 tablespoon fresh basil, and 2 tablespoons mozzarella cheese to each round.
- Cut the parchment paper into four squares to help fold the rounds in half and seal the edges shut. Add a new piece of parchment paper to the baking sheet and spray with cooking spray. Place each chicken pocket onto the new parchment paper and discard the old.
- Spread 1 tablespoon olive oil onto each chicken pocket with a pastry brush. Sprinkle each pocket with 1 tablespoon panko bread crumbs and 1 teaspoon grated Parmesan.
- Bake for 25 to 30 minutes or until internal temperature is 165 degrees F. Remove from oven and let stand for 5 minutes before serving with additional chopped fresh basil if desired.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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