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!
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If you love Classic Chicken Parmesan, this Stuffed Chicken Parm is bound to become a new favorite! 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.
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.
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!
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 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!
More Easy Chicken Recipes You will LOVE:
- Spatchcock Chicken – the best way to roast a whole chicken (a 1-pan dinner)
- Chicken Madeira – a Cheesecake Factory copycat with amazing flavor
- Chicken and Broccoli Stir Fry – perfect for busy weeknights
- Chicken Teriyaki – quick, easy and so much better than takeout
Print-Friendly Stuffed Chicken Parm Recipe:
Stuffed Chicken Parmesan Recipe
Ingredients
- 1 1/2 lbs chicken breasts, (4 medium)
- 1/2 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
- 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.
- 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.
- 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.
- 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 sauté 4 min per side or until golden brown on each side.
- 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.
Notes
Nutrition Per Serving
Filed Under
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
This is such a treat and I hope this becomes a favorite in your home as well. Enjoy this my friends!
Can this recipe be frozen.
I am looking for meals I can take to a friend who has relatives coming for her husband’s funeral.
Hi Marjorie! I haven’t tried freezing it completely assembled but that may make the breading too moist if you put marinara on it and then freeze. I would suggest freezing the breaded and cooked stuffed chicken ahead of time and when ready to serve, then assemble with sauce and cheese and bake.
About to make this and was wondering, a lot of recipes where chicken gets fried, the flour and breading gets seasoned. Should that not be done here?
Hello! You can definitely season the flour and breadcrumbs if you want more flavor. You can try adding some garlic powder, onion powder, italian seasoning and more!
I made this recipe just like they say except I put it on the grill in a cast iron skillet for 20 minutes on low with the lid down and it came out unbelievable
I’m in Mexico and fresh Herbs like Basil are hard to find, so is it ok to sprinkle the dried basil on top, will it flavour it the same?
Hi Hilary! Dry herbs can work too, but the fresh herbs really take it up a notch!
Sooooo good! Love your recipes. I just have to say that your hair is gorgeous!
Thank you so much, Sue!
I would first like to tell you Natasha, that every recipe I’ve made from your website was so good. What I did with this one was, I took the ingredients from your cheesy spinach stuffed chicken breast and continued cooking with the chicken parmesan recipe. Some of us had it over spaghetti and some over spaghetti squash. It turned out so fancy and my family ate it up. Your videos are fun to watch and full of tricks to make cooking fun. Thank you for sharing all your wonderful recipes.
Hi TJ! Thank you so much for the wonderful feedback.
Can I make this a day before or morning of? I’m thinking I would prep everything up to adding the sauce?
Hi Judy! If you’re fully cooking the chicken yes, you could refrigerate it until you’re ready to bake it then add the sauce.
This dish is very tasty! I, too, used a cast iron skillet from start to finish. I halved it for two people and substituted freshly shredded Parmesan for Mozzarella. Very good over spaghetti. Thank you Natasha!
I always make full recipe and have another wonderful dinner all made couple nights later 😊
So Good. So easy I make it in my cast iron skillet from start to finish. On my meal rotation. Everyone loves it!
So glad it’s been a hit!
You sent my OCD into over drive while dredging the breast. I have to do one wet hand, one dry hand. The hand that touches the eggs, puts it in the bread crumbs. The dry hand puts crumbs on top the chicken, pickles, cube steak, etc, before flipping it over for even coating. I then use the dry hand to take them out. I keep the sink on a low stream to rinse the wet hand while I’m using the dry hand.