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!
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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
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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.
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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.
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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.
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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.
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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.
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!
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Thanks for the recipe! This was tender, delicious, moist, easy, and flavorful. I used your homemade marinara sauce recipe. Your recipes are always clear, well-written, successful, and tasty! I have tried quite a few, and almost always love them. I can count on your recipes!
That’s wonderful to hear! So glad you enjoy my recipes. Thank you for sharing.
Thank you for your recipes! Never liked cooking much till i found them, each a huge hit!!!
But now stuck on what to make for dinner tonight, hosting friends and want it to be perfect. And cant choose between your classic or stuffed chicken parm! They both look amazing!!! Helpppp 🙂
It’s my pleasure! They’re great options, hard to choose but whatever it is that you will try, I hope you and your family will love it.
I made this last night with a few additions. I used finely crushed Ritz crackers instead of panko. I also sliced up a few Roma tomatoes and stuffed a few slices in the split breasts, and the rest went on top of the chicken before I put my homemade sauce on it. I used a well seasoned 12″ cast iron pan to cook it. The rest was kept as you wrote it and it turned out very well! I’ll be making this again.
Sounds great, we appreciate that you’re sharing that with us!
Looks delicious. I will try this. My dips whenever handling meat raw, I always use plastic gloves. I too don’t like sticky hands or touching raw meat. I use gloves a lot in prepping vegetables for cooking.
I hope you love this recipe, Gwynne!
This looks amazing, I will try it for sure. I want to make Chicken Papakash, do you have a receipe for that, I lost mine.TY
Hi James. No, I do not have a recipe for that. I hope you love this recipe.
I’m an accomplished cook although this was the first time I have made Chicken Parm. The family loved it! Easy to follow instructions made it a breeze. I added garlic salt to the flour which I believe made the meat very tender. Instead of grating the cheese I sliced it to minimize it running out of the pocket. I cooked it in the air fryer until the cheese began to melt, then transferred it to a large skillet on the stove with warm Rao’s marinara sauce. Topped with shredded Parmesan and served with fusili pasta and green beans. Perfect dish , I will make it again. Thank you!
That’s wonderful Sue! So glad your family enjoyed this recipe and I’m happy you found a keeper that will be on repeat!
I just checked out the Stuffed Chicken Parmesan. I can’t wait to make it. It looks delicious and easy to make. Thank you for sharing your recipe with video. I’m giving it 5 stars, because I know my family is going to Love it!
Hi Cora! Thank you, enjoy this recipe!
Hi Natasha. Oh my word, this recipe tasted out of this world. I added a little more parmesan to the breadcrumb mixture (1:1 ratio) and sprinkled even more on top of the chicken breasts before baking. I had some leftover marinara sauce from making your baked ziti recipe and used it in this one. This is easy enough for weekday dinners and fancy enough for entertaining. I plan to to add a little more marinara sauce next time to suit the amount of pasta I usually cook. Thanks so much for another great recipe. You are amazing!
That’s just awesome! Thank you for sharing your wonderful review, Marg! I’m so glad this was a hit!
Great chicken parm with a surprise in the middle! Was gobbled up! Yum…..thank you for all you recipes.
I’m so glad you enjoyed it, Judy!
I’m makeing this tonight. I did change a few thing added a little Italian seasoning and Parmesan with the stuffing. Well see how it tastes later…😋
Sounds good, Thomas. Please update us on how it goes!
Made this and it was absolutely excellent. Make it, you’ll love it.
Thank you for the review, Lenoard! So glad to hear that.
I use your recipes all the time.
I like that you use recipes that use ingredients that are always part of my pantry. There is no running out to the store to pick up something in order to make the recipe. Also the GF options are great.
I’m so glad to hear that, Pat! Thank you so much for sharing that with me!
THANK YOU!! appreciate your reciepes getting your meals we now look forward to our dinner time!! We use to go out now we stay home and make our own!!
and for the hand staying dry comment. Gloves keep your hand dry though it doesnt stop from leaving empty spots from the chicken. I just keep it simple use one hand for wet and the other for dry lol not as fast but i am not in a race!! blessing to you!!
What a classic dish with a spin!! Delicious. Family loved it!
That’s just awesome! Thank you for sharing your wonderful review!
Made this tonight. Major hit with my fam. Will definitely keep this one around.
I’m glad you and your family enjoyed this recipe, Angela!
I use disposable essential vinyl gloves,they come fifty in a box,they are BPA & Phthalate Free,also latex free and powder free,mine are made by clean ones!
I dont have Staub pan but staub pots. Will this do? Can’t wait to try it soon! I am a big fan of yours. <3
Hi Val, if you don’t have a Staub or cast iron an oven sage pan will also work.
NATASHA YOUVE OUTDONE YOURSELF AGAIN……………..YOU CAN USE DISPOSABLE GLOVES SUCH AS CHEFS DO………………..I STUFF MY CHICKEN WITH SPINACH………….THEN COAT IT AND FRY IT COVERED IN A COUNTER TOP ELECTRIC FRYING PAN LARGE ENOUGH TO ACCOMMODATE EVERYTHING………………………THAT IS MY SIGNATURE DISH………….
Thanks for your great feedback and suggestion, Bill. I’ll take note of that!
Hi Natasha. Saying thank you for your amazing website all the way from Daylesford Victoria Australia. I discovered your website through a friend and honestly you have inspired me to become a cook. I watch your videos and so far I’ve made your stuffed chicken parmesan, chicken gloria, chocolate cake and a few more recipes. I love the fact that you also have the option of metric for non US residents. So thank you. I think HGTV need to hire you for your own cooking show.
Wow! That’s so awesome! I’m so happy you’re enjoying my recipes!. Thank you for sharing that with me!
How about if I wanted to cook in air fryer? How long and what temperature? Thanks !
Hi Vanessa, I haven’t tried that in an air fryer but I know it reheats well in an Air Fryer. If you happen to experient, I’d love to know how you like that.
i dont like cooking at 400 in my oven, so i cook at 375, how long do i cook the chicken for at that temp.
Thank you
Hi Pat, I haven’t tested that specifically to give you an exact timing, but I think it would be 3-5 minutes longer in the oven.
I just made this last night is was so so yummy
Thank you so much for sharing that with me. I’m so glad you enjoyed it!
do you recommend refrigerating it for meal prep? if so, any guidance on that? Thanks
Hi David, breaded chicken does reheat well so you could store portions in the refrigerator. I would reheat in the oven (325˚F for about 10 minutes), or it would be twicwe as fast in the air fryer. You want to rehat just until warmed through or even in the microwave would work.
Just made this for dinner tonight. Love it!!!
I retired from the military last year and, being bored, I have pretty well taken over the kitchen, (My wife does not mind at all)
Your recipe’s are very practical and easy to understand.
Thank You!
Aww, that’s the best! Thank you so much for sharing that with me. I’m glad our recipes are easy to read!
Thank you for your service, Don!
Enjoy your well deserved retirement!
I made this last night and it was easy and awesome! I find myself using your recipes more and more. They’re becoming my favorites! thank you. And your videos rock!
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
I just got diagnosed with Gluten Intolerance and this recipe is absolutely amazing… Love Love all your recipes and have been using them all the time.. Love your vidios too… Please start adding gluten free versions to your regular version.. Thanks so much Also i use gluten free flour and gluten free panco breadcrumbs. What is gluten free crackers?? that used in this recipe…?? thank you
Hi Gloria, we have them linked in the recipe. These are the crackers we used HERE.
Rao’s Marinara is the best.
Thank you so much for sharing that with me.
Thank-you so much for adding a gluten free option. Will be making this tonight as I have everything on hand. Looking forward to more gluten free options. Yay!
I love when that works out! I hope you love this recipe, Dee!
What other sauce can I use to replace marinara sauce?
Hi Amy, I usually use my homemade marinara sauce recipe to make this. Others used storebought like Victoria Sauce at costco and loved it too.
Try alfredo sauce! It’s not going to be classic chicken parm, but all the fun is in making it your own 🙂 Happy cooking!
I love it
I’m happy you enjoyed this recipe!
I’ve been getting into stuffed chicken recently. I tried your spinach-stuffed chicken earlier this week, adding marinara sauce. Today, I’m trying this one but adapting it once again. Skipping the breading (for time) and using alfredo sauce.
I hope you love this recipe Nikki!
Enjoyed this recipe but made one slight change – added homemade pesto to the mozzarella stuffing. Will definitely make it again.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Natasha – love this twist on the regular chicken parmesan, the more cheese the better !
But I put some flour right into the beaten eggs, that eliminates dipping it twice and it really works !
Thank you for sharing that wonderful tip with us, Karin! I’m happy to hear that!
I am going to trying make your stuffed chicken parmesan for our Christmas dinner I am using a cast iron pan and I noticed that some chief pound the chicken they said it help the chicken cook evenly do I need to pound the meat for this recipe please respond asap also to you recommend the pot and pan you use to better result I don’t want to burn my chicken
Hi Tillie, you are definitely welcome to do that for a more even cook 🙂 If you experiment please let me know how that works!
Hi Natasha
How can I reduce the calorie count on this stuffed chicken parmesan breast recipe. Txs
One of the easiest ways to do this is to add less cheese in the recipe. I hope you love it!
I made this last night with one big chicken breast and used a 10-inch cast iron pan. It was okay. Not sure I would make it again. Because the breading was almost burnt on one side, I kept the oven heat down at 350 and baked for 25 minutes. I also added a sliced zucchini into the sauce before baking.
Hi Margaret, it sounds like maybe the chicken breast was too large – I recommend using medium for this type of recipe because it will cook through faster without over-browning the crust. I hope that helps for next time! I like the idea of sliced zucchini.
Natasha, thank you very much for suggestions to make this recipe gluten free! I have a GF flour that I use for baking; now I will look for Glutina crumbs. I love your recipes and website!
You’re welcome, Joan. Please share with us how it goes when you make this recipe! Enjoy and I hope you love it.
Hello Natasha,
What is this I read in a comment about a cookbook ?
Is it close to completion ?
Thanks,
Mike
Hello Mike, I am currently working on it. It may take a while but I’m definitely looking forward to finishing it soon!
I’ve used tongs to dip in egg and bread crumbs or one hand for egg and one hand for bread crumbs. Usually helps.
Recipe is very good!
Great idea! Thank you so much for sharing that with us! I’m glad you enjoyed this recipe Rose!
Look so yummy, Natasha,and easy with the one pot.
It is so so good Marie! I hope you try and love this recipe!
My family loves this recipe can’t wait to get your cook book
That’s so great! Stay tuned we are working on one!
Made the stuffed chicken Parmesan last night 1st time. Like all your recipes it was amazing. The taste absolutely delicious. You and your oh so tasty recipes are fast becoming a permanent fixture in my kitchen. Thank you.
I’m so happy you enjoyed that. Thank you for sharing that with us!
I am on a salt restricted diet.Could you feature some recipes with low sodium please?
Thank you for that suggestion Cindy! I will add that to my list.
Yes, we are on a low sodium diet as well. Thank you for asking!
Is it ok to use a cast iron skillet? Trying this tonight. Thank you!
Hi Chelsea, I imagine that should work.
I use Victoria Sauce that can be bought @ Costco! We Love it!
Hi Natasha,
This chicken parmesan meal looks amazing. I am making freezer meals for my daughter in law and son as they are expecting our first grandchild. How would you adapt this recipe to freeze and cook later? Thank you
Hi Sarah, 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.
Thank you for posting this recipe! It was a big hit! Your instructions made it easy to do. Everyone liked it and it was great as leftovers as well.
That’s so great Dave! Thank you for that wonderful feedback.
Woo! What a chef’s beauty!! Thanks Girl, fantastic recips. I like this.
Thank you so much, Maria. Hope you love every recipe that you try!
Juicy, tender, yummy
Thank you for that wonderful review!
Excellent!! Really enjoyed it. Easy, flavorful and moist.
That’s just awesome!! Thank you for sharing your wonderful review, Myra!
Very tasty!! Family loved it. Will definitely make this again
I’m so happy you enjoyed that. Thank you for sharing that with us!
Stuffed chicken parm was a big hit in my house kiddos loved it did a couple things different added a little of my own touch but great all the same
I’m so happy you all enjoyed that, Ashley! Thank you for that review.
Best chicken parmesan I’ve ever made! Made my own sauce. Delicious!
I’m so glad you enjoyed it, Melanie. Thank you for the wonderful review!
I love your recipes! They are easy and delicious. Keep em coming! Thanks.
Dianne
You’re very welcome! I’m glad you enjoyed that.
Just checked the sodium & potassium levels – WAY TOO HIGH! Bad for those with kidney disease!
Hi Maryann, I would suggest cutting down the salt and reducing the amount of both cheeses used for a lighter chicken parmesan.
Maryann, I agree. I am sodium sensitive and the recommended amount is 1500 mg per day. I reduced the cheese, salt and poor very little Marinara. Awe, shuckens, but nevertheless delicious. I find most recipes high in sodium so adjust and use other spices to oomph the flavour. Do not use store-bought Marinara – it is loaded with sodium. These recipes can be adjusted. We have to be vigilant.
I don’t know where the “poor” crept in – it wasn’t supposed to be in there. Should be “used”. Have to proof-read TWICE!
The chicken turned out perfectly tender and delicious! The whole household loved it. I used good pasta sauce for the marinara. I wish I had more mozzarella cheese, but I sprinkled some extra Parmesan on top before baking instead. Yum!
That’s just awesome!! Thank you for sharing your wonderful review Krista!
Looks good but my chicken will not hold the batter i did just what you said it is in the oven now
I hope you love this recipe Helen!
Hi is there a way to substitute or make bread crumbs?
Hi Mia, we have a gluten-free option that can be used as a substitute “*For Gluten Free version, we used Namaste brand flour and **finely crushed GF cracker crumbs by the “Glutino” brand”
I told my brother and SIL about you and they’re in love. They paid me back with left overs of this recipe. I’ll take it! Keep up the good work. You’re adorable!
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!
Excellent recipe.
Hi Rex, I’m so glad you enjoyed the chicken parmesan! Thanks for the awesome review.
I tried stuffed chicken breast with cheese , paneer n spinabh.BT all the stuffing came out pls help wht shd I do
Hi Nisreen, it helps to secure the opening closed with toothpicks.
Won’t the tooth picks fry?
Hi Daniel, we haven’t had that happen
Get the longer tooth pics, it works better. Use the tooth pic like a long needle, in and out along the seem
Thank you so much for sharing that with me Charlene!
I made these last weekend. I am usually not a fan of anything with the red sauce but these were amazing!! Thank you,Natasha 🙂
That’s so great! Thank you for sharing that with me Alla!
Hi Natasha,
I was wondering if I can transfer the chicken to and bake it in the regular casserole dish after breading it in the iron cast pan? I want to make a bigger batch and use a large casserole dish to bake the chicken. Would that work as well?
Hi Alla, yes that would work great!
This was delicious! Definitely a favorite & will be making often. My only problem was all of the cheese melted out of the chicken because I couldn’t get the chicken to seal after I stuffed it. But it was still one of the best meals I’ve made. I served on top of angel hair pasta. Thank You for sharing this recipe!!
Sounds like you found a new favorite Stephani! Thank you for sharing your awesome Review with us!
Wow this was so easy and everyone LOVED it! I used Prego jar sauce, was so goooood! Even my picky kids loved it and ate it all.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Dear Natasha, I have tasted chicken parmesan plenty of times but never with a stuffed version. It looks so yummy. I surely try your recipe.
I hope you love it! Thank you for sharing that with me!
Excellent recipe! Have made several chicken Parmesan recipes, and this is one of the best!
I’m so happy you enjoyed that, Monica!
I made your Stuffed Chicken Parmesan tonight and it was OFF THE CHART! I loved it, hubby loved it. Thanks Natasha!
That’s so great Michelle! It sounds like you have a new favorite!
This was one of the first recipes I made from your blog. It was GREAT!!
Thank you for this terrific recipe Mrs. Natasha!
You’re welcome! I’m so happy you enjoyed it, Elissa
Hi there. Do you recommend pounding the chicken to make it even? I have made chicken parm before and the chicken has had hard spots…..
Hi Angela, you are definitely welcome to do that for a more even cook 🙂 If you experiment please let me know how that works!
I made this before (I did mix ricotta with the mozzarella to stuff the chicken because I LOVE ricotta) and oh my goodness, this is still the best chicken I’ve ever eaten. I highly recommend this one. It’s just myself and my daughter here and she has texture issues so it was just me eating it. I did share one with a friend but did eat this for 3 days. I made all rights chicken because I knew it’d be good and wouldn’t mind eating it for days!
I’m so happy to hear that! Thank you for sharing your great review!
1st time i have baked chicken parm and I used your recipe…..It was awesome……slight variation was salsa instead of marinara…..I will be cooking this one again….!!
Sounds like you found a new favroite!
Spaghetti Sauce, (Garlic and Herb)
Can I stuff with spinach and cheese?
Hi Sandra, I haven’t tested with spinach ut I don’t see why not! Sounds delicious! If you experiment, let me know how you liked the recipe.
Made it waiting for it to cook!!! will let you know how she tastes I am having some homemade ravioli with the sauce!!!
That sounds lovely!! I hope you love it!
I made this last night, it was great!
Pretty much followed the recipe just used Panko crumbs and added a thin slice of proscuitto in with the cheese.
I thought was the best tasting chicken parm I’ve ever made and the family agreed,
Thanks!
That’s so great! It sounds like you have a new favorite!
It was a fantastic dinner. Although I had to transfer it to an oven ready dish,I added an extra 10 minutes to the cooking time. If I could find a place to live pictures I would.
I’m happy you enjoyed that, Rob!
Hi natashas kitchen am so thankful for all the wonderful recipes Cordel
I’m so happy you are enjoying our recipes!! Thank you for sharing this with me!
I am really excited about this one! Im trying your kielbasa and potatoes tonight, so this is on the menu for tomorrow 🙂 Thank you for sharing all of your wonderful recipes!
You’re welcome! I’m so happy you are enjoying our recipes!
Stuffed Parmesan chicken was great. I used small chicken breasts. I served it over pasta.chicken was tender and sauce delicious.
I’m so happy you enjoyed that, Carol!