Why You’ll Love This Recipe

Stuffed Chicken Parmesan takes the classic Italian-American favorite to the next level by filling tender chicken breasts with a cheesy, herbed mixture before breading, frying, and topping them with marinara sauce and melted mozzarella. Crispy on the outside, juicy and flavorful on the inside, it’s a hearty, satisfying dish perfect for family dinners or special occasions.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken breastssalt and peppermozzarella cheese (sliced or shredded)parmesan cheese (grated)Italian seasoninggarlic powderfresh basil or parsley (optional)eggsall-purpose flourbreadcrumbs (Italian-style or plain with added seasoning)olive oilmarinara sauce

directions

Preheat your oven to 375°F (190°C).

Slice each chicken breast horizontally to create a pocket without cutting all the way through.

Season the inside and outside of the chicken with salt, pepper, garlic powder, and Italian seasoning.

Stuff each chicken breast with mozzarella and a sprinkle of grated parmesan. Add chopped basil or parsley if desired.

Secure the opening with toothpicks to keep the filling inside.

Prepare three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

Dredge each stuffed chicken breast in flour, dip in eggs, then coat with breadcrumbs.

Heat olive oil in a skillet over medium heat and sear each chicken breast until golden brown on both sides, about 3-4 minutes per side.

Transfer the seared chicken to a baking dish. Spoon marinara sauce over each piece and top with additional mozzarella and parmesan.

Bake uncovered for 20-25 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.

Remove toothpicks before serving.

Servings and timing

This recipe serves 4.Preparation time: 20 minutesCooking time: 30 minutesTotal time: 50 minutes

Variations

Use provolone or fontina cheese instead of mozzarella for a different flavor.

Add sautéed spinach or sun-dried tomatoes inside the chicken for extra depth.

Use panko breadcrumbs for a crunchier texture.

Make it spicy by adding crushed red pepper flakes to the sauce or cheese filling.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in the oven at 350°F (175°C) until warmed through, about 15 minutes.Microwave reheating is also possible, but the coating may lose its crispiness.Freeze unbaked, breaded stuffed chicken (without sauce) for up to 2 months; thaw before baking.

FAQs

Can I use chicken thighs instead of breasts?

Breasts work best for stuffing due to their size and shape, but boneless thighs can be used with some adjustment.

Do I need to pound the chicken first?

Not usually, but if your chicken is very thick, lightly pounding can help even out the cooking.

Can I make this ahead of time?

Yes, assemble and bread the chicken, then refrigerate up to 24 hours before baking.

What marinara sauce works best?

Use your favorite store-bought or homemade sauce. A garlic-forward sauce enhances the flavor.

Can I air-fry this instead?

Yes, air fry at 375°F for 20-25 minutes, flipping halfway through, and add sauce and cheese at the end.

What sides go well with this?

Serve with spaghetti, garlic bread, or a crisp Caesar salad.

How do I prevent the cheese from leaking out?

Secure well with toothpicks and avoid overstuffing.

Can I make it gluten-free?

Use gluten-free breadcrumbs and flour alternatives.

Conclusion

Stuffed Chicken Parmesan brings together crispy coating, melty cheese, and rich marinara in one irresistible package. It’s a show-stopping main dish that’s as comforting as it is impressive. Whether you’re serving it for a weeknight dinner or a special gathering, it’s bound to become a favorite at your table.