Stuffed Chicken Parmesan Recipe (with GF Option)

This Stuffed Chicken Parmesan is crisp on the outside and so juicy inside. This is an easy, one-pan, 30 min parmesan chicken dinner you’ll make over and over!

Close shot of stuffed chicken parmesan covered in mozzarella cheese and nestled in marinara sauce

The parmesan crust seals in the juices and the mozzarella cheese keeps the meat so tender. You will savor every bite of this easy parmesan crusted chicken.

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Watch How to Make Stuffed Chicken Parmesan:

Our family loves chicken recipes and this was no exception. My kiddos gobbled this up so fast and especially loved the giant cheese pull surprise inside! My son spotted me editing the photos for this recipe and said it was pure torture (especially the photo below), requesting that I make it for him again – good thing it’s an EASY chicken parmesan!

P.S. That pan I’m using (because I know someone will ask) is one one of my favorites because it is a pan but it is deep so it is super versatile for one-pan meals! It is a Staub Braiser.

Parmesan Crusted chicken stuffed with mozzarella sliced with cheese pull showing in center

Ingredients & Best Sauce for Chicken Parmesan:

You can use a homemade marinara sauce or your favorite store-bought marinara sauce in a pinch. We always have several glass jars of organic marinara from Costco and it works really well. If you have a favorite marinara sauce, let me know in a comment below!

Ingredients for chicken parmesan with bread crumbs, parmesan cheese mozzarella cheese, marinara sauce, eggs, flour, chicken breast

This stuffed chicken parmesan couldn’t be easier!! Season, slice, stuff and bread. And YES, you can absolutely season and stuff the chicken breasts ahead of time and have them ready to bread and cook for a most delicious chicken dinner!

How to season chicken, how to cut a pocket in chicken and how to stuff and bread chicken step by step photos to make parmesan crusted chicen

How to Make Gluten Free Chicken Parmesan:

This can easily be made gluten free! We experimented using gluten free flour to dredge and gluten free cracker crumbs for the crust and didn’t notice a difference in taste. The cracker crumbs adhered even better to the chicken than the bread crumbs. We are excited about expanding our collection of gluten free recipes!

Closeup of baked chicken parmesan in skillet with cheese topping surrounded by marinara sauce

More Easy Chicken Recipes You will LOVE:

Print-Friendly Chicken Parmesan Recipe:

Stuffed Chicken Parmesan Recipe

5 from 11 votes
Prep Time: 7 minutes
Cook Time: 23 minutes
Total Time: 30 minutes
Stuffed Chicken Parmesan in a pan with marinara sauce and cheese topping
This Stuffed Chicken Parmesan is crisp on the outside and so juicy inside. This is an easy, one-pan, 30 min parmesan chicken dinner you'll make over and over!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $7-$12
Calories: 535 kcal
Servings: 4 people

Ingredients

  • 1 1/2 lbs chicken breasts (4 medium)
  • 1/3 cup all-purpose flour *or gluten free flour
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 2 large eggs well beaten with a fork
  • 1/2 cup plain bread crumbs such as panko **see notes for GF option
  • 1/3 cup parmesan cheese finely grated
  • 3 Tbsp extra light olive oil plus more as needed
  • 2 cups marinara sauce
  • 6 oz mozzarella cheese, divided (1 1/2 cups shredded)
  • 6 fresh basil leaves, finely chopped to garnish

Instructions

  1. Season chicken breasts with 3/4 tsp salt and 1/2 tsp black pepper or to taste. Cut a deep slit into each breast without cutting all the way through and stuff each with 2-3 Tbsp of mozzarella, closing the edges to seal.

  2. Set up 3 large bowls. In the first, pour 1/2 cup flour. In the second, beat 2 large eggs thoroughly with a fork. In the third, stir together 1/2 cup bread crumbs and 1/3 cup parmesan cheese.
  3. Working with 1 stuffed chicken breast at a time, carefully dredge in flour, tapping off any excess. Then dip into the beaten eggs, letting any excess egg drip back into the bowl. Finally dip in bread crumbs, turning a couple times to get a good coating.
  4. Place a large, deep pan or dutch oven over medium heat and add 3 Tbsp olive oil to lightly coat the pan. Once oil is hot, add the breaded chicken in a single layer and sautΓ© 4 min per side or until golden brown on each side. 

  5. Pour 2 cups of marinara sauce around the chicken and spoon some of the marinara onto the center of each chicken breast. Sprinkle remaining mozzarella over the stuffed chicken then bake uncovered at 400˚F for 15-20 min, or until an instant read thermometer reads 165˚F when inserted into the chicken (mine was ready at 15 min). Garnish with freshly chopped basil. 

Recipe Notes

*For Gluten Free version, we used Namaste brand flour and **finely crushed GF cracker crumbs by the "Glutino" brand.

Nutrition Facts
Stuffed Chicken Parmesan Recipe
Amount Per Serving
Calories 535 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 8g 40%
Cholesterol 204mg 68%
Sodium 1731mg 72%
Potassium 1128mg 32%
Total Carbohydrates 21g 7%
Dietary Fiber 2g 8%
Sugars 6g
Protein 53g 106%
Vitamin A 19%
Vitamin C 12.9%
Calcium 46.3%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.

This is such a treat and I hope this becomes a favorite in your home as well. Enjoy this my friends!

Read comments/reviewsAdd comment/review

  • Lena
    April 20, 2018

    I was busy all the time so i never had time to peak at this!!! Yesterday I made it and it was Great!!!!!

    Me and my Little cousins loved it!!!! Reply

    • Natasha's Kitchen
      April 20, 2018

      I’m glad to hear how much everyone enjoys the recipe! Thanks for sharing your excellent review Lena! Reply

  • Teresa McCarthy
    April 20, 2018

    Your recipe doesn’t say how to use the basil? Please reply. Reply

    • Natasha
      natashaskitchen
      April 20, 2018

      Hi Teresa, it is intended to be used just as a garnish to serve. Sorry I missed that in the instructions. I hope you love the recipe! πŸ™‚ Reply

  • Dina
    April 16, 2018

    Just made this chicken and i used boneless chicken things and it worked great!
    Loved the recipe so delicious!! Reply

    • Natasha's Kitchen
      April 17, 2018

      Yay! I’m glad to hear the recipe is a success. Thanks for sharing your fantastic review Dina! Reply

  • Rita W.
    April 16, 2018

    Thank you so much for adding advice and recipe ideas for gluten free. I have celiac disease, and so it’s so nice to have options to make such great recipes (0: Reply

    • Natasha's Kitchen
      April 16, 2018

      My pleasure Rita! I’m glad you find that so helpful. πŸ™‚ Reply

  • Cathy McLeod
    April 16, 2018

    Can’t wait to try this….love all your recipes! Try using disposable plastic gloves like the deli’s and meat markets do. they work great. Reply

    • Natasha's Kitchen
      April 16, 2018

      I hope you love the recipe Cathy! Thanks for sharing your great tip with other readers! Reply

  • Inessa
    April 16, 2018

    Can you make a post with all your favorite pots/pans/kitchen stuff? We finally moved into our new house and i want to start investing into some quality kitchen items. Since you cook and bake all the time I’m sure you have tried a lot!! A post with links :)) thanks for all the awesome recipes Reply

    • Natasha's Kitchen
      April 16, 2018

      I will keep your suggestion in mind Inessa! I do have some of what your requesting already on blog that may help for now. Click this link to see my product favs! Reply

  • Tani
    April 15, 2018

    This recipe looks so good, can’t wait to try it. Would Ragu sauce work for this recipe instead for Marinara? Reply

    • Natasha
      natashaskitchen
      April 16, 2018

      Hi Tani, Ragu brand would work for the marinara sauce. You can use whichever is your favorite tomato pasta sauce brand, or what you have on hand πŸ™‚ Reply

  • Rebecca
    April 14, 2018

    I’ve tried several chicken parmesan recipes and this one is by far the best! SOOO tasty!! Reply

    • Natasha's Kitchen
      April 14, 2018

      That’s great to hear Rebecca! Thanks for sharing your excellent review with other readers! Reply

  • Vincent Pascale Jr
    April 14, 2018

    Favorite Marina Sauce: Rao’s. It is expensive – about $8/28 oz jar – but it is just like the sauce we had in NY restaurants. Not too sweet and not too much sodium. When I can find it on sale for $5, I buy 5 of them. I try to make my own, but it doesn’t compare to Rao’s. Thank you for all of your magnificent recipes. Reply

    • Natasha's Kitchen
      April 14, 2018

      Thanks for following Vincent and sharing your great tip! πŸ™‚ Reply

  • alexandra shaw
    April 14, 2018

    the salt content of this dish is off the charts…is there a way to cut down on the sodium? Reply

    • Natasha
      natashaskitchen
      April 14, 2018

      Hi Alexandra, the recipe itself has very little salt but it comes from the parmesan, mozzarella and the marinara sauce. You can use less marinara (1.5 cups) and less parmesan (1/4 cup, but replace the missing portion with more bread crumbs) and sprinkle on a little less cheese over the top and that should cut the sodium considerably. Reply

      • alexandra shaw
        April 15, 2018

        good morning from Ottawa, Canada.
        reducing amounts is an excellent idea since both mozzerella and parmesan are low-sodium cheeses so substituting them is not the right option.
        …and i make my own sauce too so that will help as well.

        i love receiving natashaskitchen.com email’s
        thank you for your wonderful recipes. Reply

        • Natasha's Kitchen
          April 15, 2018

          I’m happy to hear how much you’re enjoying the recipes Alexandra! Thanks for following and sharing your input! Reply

  • Lyla
    April 14, 2018

    Thank you so much for supplying a gluten free option for this recipe. I hope that going forward, you continue to do this (especially with baked goods recipes). Some of your muffins look so yummy and I get so sad that I will never be able to make them. Reply

    • Natasha's Kitchen
      April 14, 2018

      My pleasure Lyla! I hope you enjoy the recipe. Please expect for gluten free option in the future! For more gluten free recipes, click hereReply

  • barbara cutting
    April 14, 2018

    Hi Natasha, this sounds so yummy I was wondering if I could use any other cheese besides mozzarella in this recipe. Thank you. Reply

    • Natasha
      natashaskitchen
      April 14, 2018

      Hi Barbara, I think provolone or another kind of mild cheese that melts well. Reply

  • Elena
    April 13, 2018

    Try having one hand for wet, and the other hand for dry ingredients. I usually do that when making chicken fingers. Reply

    • Natasha's Kitchen
      April 14, 2018

      Great suggestion Elena, thanks for sharing! Reply

  • Inna
    April 13, 2018

    Just made it and it’s delicious! Thank you for the recipe!!! πŸ’› Reply

    • Natasha
      natashaskitchen
      April 13, 2018

      You are so quick! I am impressed!! Thank you for the wonderful review. I’m so glad you enjoyed the chicken parmesan! Reply

  • Maia Everhart
    April 13, 2018

    I buy marinara sauce by the pint from Mazzios pizza and it’s delicious on my chicken parmesan! Reply

    • Natasha's Kitchen
      April 13, 2018

      Yummy! πŸ™‚ Reply

      • Darrell DuBois
        April 15, 2018

        Simply beautiful and beautifully simple! Gonna make it! Reply

        • Natasha's Kitchen
          April 15, 2018

          I hope you love it Darrell, please let me know what you think! Reply

  • Absolutely delicious!
    I love having the option of gluten-free! Thanks for thinking that through. You’re the bestestest!;) Reply

    • Natasha
      natashaskitchen
      April 13, 2018

      Thank you Valentina!! Being on a gluten free diet with my son for the past month has really forced me to consider gluten free options to be able to continue enjoying some of our favorite recipes like this gluten free chicken parmesan! πŸ™‚ Reply

      • Inessa
        April 13, 2018

        Hello Natasha! I know being gluten free sucks, but I promise it gets easier and better when your body gets used to it. I’ve been gluten free for a little more than a year and I miss being able to eat whatever I want. If I knew I had to be gluten free, I sure would’ve been a lot more food-adventurous and tried all the things I can’t anymore!! But I’m glad you’re finding alternatives you and your family can enjoy. And I’m thankful for more wonderful gluten free recipes on your blog! Wishing you and your son the best:) Reply

        • Natasha
          natashaskitchen
          April 13, 2018

          Thank you Inessa!! It definitely is hard especially at first, but it has forced us to take a good look at what we eat and what the ingredients are in certain foods we buy. Our buying habits have definitely changed for the better at the grocery store and I’m so happy about that πŸ™‚ Reply

      • Sandy
        April 13, 2018

        Sounds really good. Any chance we could use chicken thighs? Reply

        • Natasha
          natashaskitchen
          April 13, 2018

          Hi Sandy, I think it would be difficult to stuff chicken thighs the same way. I would probably roll the chicken thighs up with cheese in the center. I hope you love the recipe! πŸ™‚ Reply

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