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.

We have included our Amazon affiliate links for all of our favorite tools used to make this chicken parm.

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

4.98 from 37 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)
  • 1/2 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

  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 sauté 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.

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!

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Ardith
    October 9, 2018

    The best stuffed chicken parmesan. I turn the oven on, by the time I prepare the chicken, cook on top of stove, the oven is at the 400 degree temp. Dinner is served in 30 min or less with small side of spaghetti. Taste better than the Italian restaurants version. GREAT RECIPE Reply

    • Natashas Kitchen
      October 9, 2018

      Isn’t that the best, Ardith! I’m happy you enjoyed this recipe! Thank you for the wonderul feedback! Reply

  • Mari
    September 25, 2018

    We’re now 4 for 4! Excellent recipes – every single one!
    The coating on this was delicious. I did two different things: one, I used an “Italian blend” cheese for the middle (my mozz was, um, not good) and two, I added a slice of prosciutto into each breast (because I had it). The chicken was still juicy and had the best crispy crust when done. Thank you! Reply

    • Natashas Kitchen
      September 26, 2018

      That’s so great Mari! Thank you for sharing this awesome review with us! Reply

  • Dana Jordan
    September 23, 2018

    My favorite marinara sauce, believe it or not, is from Smart & Final., It’s there LaROMANELLA MARINARA SAUCE. It’s in a can, but it’s sooo good! Reply

    • Natashas Kitchen
      September 23, 2018

      Thanks for sharing that Dana! Reply

  • Judy Duncan
    September 18, 2018

    Do you think an Alfredo sauce would world I have sun-dried tomatoe alfredo Reply

    • Natashas Kitchen
      September 19, 2018

      That may work. Alredo is a lot richer and thicker. I would love to know how you like it if you try that! Reply

  • Debbie
    September 16, 2018

    soo yummy, Thank you, love the quick dishes, but yet sooo good..look forward to trying MORE of your recipes.God Bless. Reply

    • Natashas Kitchen
      September 16, 2018

      Thank you Debbie! So happy you enjoyed this one! Reply

  • Yvette Cummings
    September 14, 2018

    This looks delicious and I do plan to make it, but what sides should I serve it with? Reply

    • Natashas Kitchen
      September 14, 2018

      Hi Yvette you can’t go wrong with a nice fresh salad and of course pasta! Reply

  • Deb
    September 13, 2018

    This turned out so good ! Dipped chicken in buttermilk instead of eggs, then in crushed Ritz crackers. I made enough for two meals. Husband is looking forward to “left-overs”. Thank you for a great recipe. Reply

    • Natashas Kitchen
      September 13, 2018

      I’m so happy you both enjoyed that Deb! Thank you for the wonderful review! Reply

  • David ward
    September 12, 2018

    Does this have soy in it, I live with someone who is highly allergic to soy Reply

    • Natasha
      September 14, 2018

      Hi David, the ingredients I used do not have soy in it, but check the labels on the products you buy at the grocery store since some products may contain hidden soy or soybean oil. Reply

  • leo roppa
    August 29, 2018

    Waouh !!! je vais essayer cette recette , merci ….. Reply

    • Natashas Kitchen
      August 29, 2018

      You’re so welcome, Leo! Reply

  • Lynnette
    August 25, 2018

    I’m looking forward to making this recipe Natashas; when all my canning is over! Hopefully soon! The only way I’ve found to keep my fingers clean is to wear sterile gloves. This also works when canning beets. Reply

    • Natashas Kitchen
      August 25, 2018

      Hi Lynnette! Thanks for the tip! Reply

      • Lynnette
        September 5, 2018

        Hi Natasha
        It’s Lynnette I’m back! last night I made your wonderful “Stuffed Chicken Parmesan Recipe” The family was really impressed and said, “It’s a keeper” I used the sterile gloves and I had NO MESSY FINGERS! Hopefully you will give them a try, I give this a
        5 Star rating

        Lynnette Reply

        • Natashas Kitchen
          September 5, 2018

          That’s so great, Lynnette! Thank you for sharing your amazing review with us! I’m so happy you enjoyed that! Reply

  • Natalie Cooper
    August 25, 2018

    Making this right now! I can’t wait to taste it. Reply

    • Natashas Kitchen
      August 25, 2018

      Oh I wish I was making it now to! Please let us know how you like it! Reply

  • Nikky
    August 22, 2018

    Omg I love ur recipes I made ur chicken pesto roll up and jus loved them. Can’t wait to make this one tonight! I’ll let u know how I like it which I most likely will! Keep up the good work! Reply

    • Natashas Kitchen
      August 22, 2018

      Can’t wait to hear it Nikky! Thank you for the great review! Reply

  • Tricia Algieri
    August 21, 2018

    ABSOLUTELY Delicious!!!
    Great Directions…. easy to follow… simple recipe for Most EXCELLENT results!!!
    THANK YOU!!!~~ Reply

    • Natashas Kitchen
      August 21, 2018

      You’re so nice Tricia! Thank you for that amazing review! Reply

  • Kenna
    August 16, 2018

    Made it and loved it!! It is now a favorite at my house!! Reply

    • Natashas Kitchen
      August 16, 2018

      I’m so glad you enjoyed it, Kenna! Thank you for the wonderful review! Reply

  • Maria Giorgilli
    August 15, 2018

    Stuffed chicken parmesan sounds great! Will try it tonight for dinner! Reply

    • Natashas Kitchen
      August 15, 2018

      It sure does doesn’t it!? Enjoy! Reply

  • Brooke
    August 10, 2018

    I thought soap was bad for the pans? Do you reseason them each time? What about lodge pans? Is there a type of non stick pan you recommend if you can’t afford Staub? Reply

    • Natashas Kitchen
      August 10, 2018

      Brooke, You’re absolutely right! It isn’t good for the seasoned exposed cast iron pans. The coated pans are okay to wash with soap. If washing the exposed pan with soap you will have to re-season it at that point. Reply

      • Brooke
        August 15, 2018

        Not sure what you mean by that and how to tell? Reply

        • Natasha
          August 15, 2018

          Hi Brooke sorry I did not word that very clearly. The staub pan that we use is coated and the coasted Staub cast iron is ok to wash with soap and water and do not have to be re-seasoned. If it is a plain non-coated cast iron pan like the ones made by Lodge, you do need to maintain their seasoning. Lodge pans come pre-seasoned and you just have to make sure you do not wash them with soap or you will have to re-season them. There are many tutorials on youtube for how to season cast iron. A seasoned cast iron skillet does serve as a non-stick pan, except for delicate things like crepes for which I use a regular non-stick frying pan. Reply

          • Brooke
            August 15, 2018

            But if you season them on your own I don’t think you have to do that each time you use them. I have a pioneer woman & it says is pre seasoned but still

          • Natashas Kitchen
            August 15, 2018

            That is correct some are pre seasoned. 🙂

  • Halsey
    August 9, 2018

    You could use gf Panko or they have gf bread crumbs they even come Italian flavored. Also the best flour I have found for frying or making gravy is pilsbury. Reply

    • Natashas Kitchen
      August 10, 2018

      Thank you for letting me know Halsey! I’ll have to try those next time. Reply

  • Brooke
    August 7, 2018

    How Do you clean your pan with all these types of heavy dish recipes you make since it’s cast-iron? Reply

    • Natashas Kitchen
      August 7, 2018

      Hi Brooke. We usually hand wash cast Iron. It is not recommended for them to be washed in the Dish washer. Reply

      • Brooke
        August 8, 2018

        Do you use soap& water because you do a lot of heavy cooking in it? What kind of cast iron do you recommend besides Staub that you can get in the store?? because it’s really expensive. what about Lodge? Reply

        • Natashas Kitchen
          August 8, 2018

          Hi Brooke, We clean the pot/pan with warm water, liquid dish soap, and a soft sponge or brush. We then dry it completely to prevent water spots. The quality of Staub is well worth the price and you can definitely feel that it is made to last, that being said they can be pricey! One of the first pots that I tried was from Walmart. It began to chip and crack after a little while. I wish I had a better recommendation for you. I would recommend reading reviews, the good and the bad and find the best one for you that’s within your budget. Reply

  • Patrick Williamson
    August 3, 2018

    What kind of pan did you use, it didn’t look like a “Dutch oven”. Reply

    • Natashas Kitchen
      August 3, 2018

      Hi Patrick. We used this Staub pan. Reply

  • Kathy
    July 30, 2018

    Can I use bone-in chicken with skin? That’s all I have right now. Reply

    • Natasha
      July 30, 2018

      Hi Kathy, you would need to debone and remove the skin for this recipe without having to alter the cooking instructions. Reply

  • Kelly Evans
    July 30, 2018

    Hey, just saw this recipe and it looks so yummy. I love chicken and cheese so this will be great for me and my bf. I was wondering what would the setting be for a gas oven as I use gas mark also from the UK. 🙂 Reply

    • Natashas Kitchen
      July 30, 2018

      I would watch it closely but I don’t think there should be much of a difference! Reply

  • John DiGaetano
    July 27, 2018

    I tried this and it was great, the only problem I had was when I fried the chicken for four minutes on each side the bread crumbs burned, the chicken did not look golden brown like yours what did I do wrong Reply

    • Natasha
      July 27, 2018

      Hi John, It sounds like maybe the heat was too high. If you notice the chicken is browning too quickly, it’s best to remove the pan from the heat to cool slightly and then return it over lower heat. I hope that helps! It also helps to use a pan that is more non-stick. Reply

  • Terry Devine
    July 24, 2018

    Love how you made the Parm chicken, so easy.
    What is the name of the stove? I love the burner. Who sells them? Reply

  • Helen
    July 21, 2018

    Hi Natasha! I cannot thank you for all the wonderful recipes you provide!
    On this chicken recipe what size Dutch pan are you using!? It seems like the perfect size! Thanks Helen Reply

  • Jonathan Hudon
    July 19, 2018

    What would be the best choice of accompaniment food for such a masterpiece? :p Reply

    • Natashas Kitchen
      July 19, 2018

      The classic pasta side will work great with this! A side salad or some veggies will go great with this also! Reply

  • Leandro Hugo
    July 16, 2018

    Natasha!!! I LOVE your recipes😭😭💕 they’re so delicious and I’ve tried several of them and O EMMM GEEE! Delicious 👌🏻🙏🏻 So perfect easy and scrumptious 🤙🏻 Thank you for the share! Keep it up 🤤🤤🤤👅👅💕💕💕 Reply

    • Natashas Kitchen
      July 16, 2018

      Thank you so much for this thoughtful review, Leandro! I’m so happy you are enjoying our recipes! Reply

  • Greg Vick
    July 15, 2018

    I’ve always liked Rao’s Sauces in a pinch. They are very simple and have no added sugar. They are a little expensive but worth it. Reply

    • Natashas Kitchen
      July 16, 2018

      Thank you for the wonderful review, Greg! Reply

  • Leigh R
    July 13, 2018

    I’m going to try to adapt this to “Keto” (Ketogenic) diet by substituting almond flour for AP flour and crushed pork rinds for panko crumbs. Not sure how to “carb-down” the sauce unless I make it homemade and just use less. But definitely going to try to adapt this one. Sounds AWESOME! Reply

    • Natashas Kitchen
      July 14, 2018

      I’m so happy to hear that! Thank you for sharing your great review, Leigh! Reply

  • July 13, 2018

    Natasha, I only have stainless pots & pans, could they be put in the oven to finish the meal??? I’m not a big chicken eater, but this sure looks good !!! Reply

    • Natasha
      July 13, 2018

      Hi Nancy, so long as your stainless steel pans don’t have any visible rubber or plastic components (most don’t), you should be ok to put them in the oven. Most stainless steel pots and pans are oven-safe. Reply

  • Cynthia Gracie
    July 9, 2018

    Hi Natasha,
    My son and I had a lot of laughter and memories making this dish (he’s
    11) ! How did you split your chicken so perfectly? We tried to do “little pockets” but it just wasn’t happening. The dish turned out scrumptious regardless and my son is proud of his accomplishment.
    We use disposable gloves for most messy cooking and it works well for cleaning. Reply

    • Natasha
      July 9, 2018

      Hi Cynthia, it helps to use larger chicken breasts (the very small ones are more difficult to create a pocket, also when your chicken breast is laying flat with the smooth side up, aim for the upper third of the chicken breast to start the slit since the under side is less uniform and more easily pierced. I hope that helps! Reply

  • Courtney Miller
    June 29, 2018

    What can you substitute for olive oil in this recipe? Reply

    • Natashas Kitchen
      June 29, 2018

      You can substitute with vegetable or canola oil. It may have a slightly different taste with that. Reply

  • Pat
    June 29, 2018

    I have to watch sodium consumption and 1731mmg seems quite high. I will eliminate the 3/4 tsp of salt since the cheese and marinara sauce have enough salt (sodium) already. I buy Classico marinara sauce because it is lower in sodium. Thanks for the recipe, I’m going to try it. Reply

    • Natashas Kitchen
      June 29, 2018

      Thank you for sharing that with is Pat! Reply

    • Denise Rollick
      July 20, 2018

      If you use Himalayan pink salt, you do not need to worry about sodium, as it has 83 other minerals to balance the sodium. If you use table salt, which is just sodium chloride, that is where you have problems. Reply

  • bonnie
    June 27, 2018

    Hi I do not have a pan that is oven friendly. How would you change things? I have some ideas but was wondering what you would suggest. Thank you in advance for your reply 🙂 Can’t wait to try this! Reply

    • Natashas Kitchen
      June 28, 2018

      Hi Bonnie, I’ve always made this by putting it in the oven. If that’s not an option, I would recommend turning the heat down really really low, covering the pan and finish it until done on the stove top. Reply

      • Donna Ross
        July 18, 2018

        Thanks I am making this tonight and did not want to heat the house up with the oven! Reply

        • Natashas Kitchen
          July 18, 2018

          You’re welcome! Reply

    • Patty
      July 17, 2018

      I cooked 2 chicken breasts in my cas iron but I only cook for 2. I then put the browned breasts in a open oven safe dish, and put the sauce with it. I made sure to get all the drippings too! Reply

  • Susan bergman
    June 26, 2018

    I made this last week- used baby fresh mozzarella balls – amazing recipe thank you so much.
    Wanted to pass along_ have recently found Barilla Marinara sauce being closest to homemade real Italian sauce – ❤️ Reply

    • Natashas Kitchen
      June 26, 2018

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Victoria
    June 26, 2018

    This is in my oven right now. Can’t wait to eat😊 I love your recipes Reply

    • Natashas Kitchen
      June 26, 2018

      Thank you for that wonderful compliment! I bet your home smells amazing right now! Reply

  • Katehrine ocampo
    June 25, 2018

    Hello what is marinara sauce Reply

    • Natashas Kitchen
      June 25, 2018

      Hi Katehrine, It is a tomato sauce that involves tomatoes, garlic, herbs, and onions etc. Hope this helps. Reply

  • Stacey
    June 23, 2018

    I thought could not have sauce tho Reply

    • Natashas Kitchen
      June 23, 2018

      Hi Stacey. Are you referring to the sauce being gluten free? Reply

  • kathy lux
    June 22, 2018

    This recipe sounds so good. And I would like to make it using the 4 servings. That would be 4 meals for me. What I need to know is: Can this recipe be frozen after cooked and then reheated at a later date? Reply

    • Natasha
      June 23, 2018

      Hi Kathy, I haven’t experimented with freezing it completely assembled but that may make the breading too moist especially if you put marinara on. 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. Reply

      • kathy lux
        June 23, 2018

        Thank you Reply

  • Stephanie Parks
    June 20, 2018

    Is the nutrition information for the entire recipe or for 1 piece of the chicken? Thank you! Reply

    • Natashas Kitchen
      June 20, 2018

      Hi Stephanie! The nutrition facts are per serving. There are 4 servings in this dish. Hope this helps. Reply

  • Nahida Aurangzeb
    June 20, 2018

    Kindly let me know
    How to make homemade marinara sauce?
    Thanks Reply

    • Natashas Kitchen
      June 20, 2018

      Hi Nahida, for this recipe we purchased Marinara sauce but I do have this recipe for you tp try. Marinara Sauce Reply

  • Pedro M. Roman
    June 20, 2018

    Beside the cheese stuffing for the chicken breast, you may combine it with ham and crumbled bacon. For a chicken cordon bleu. Then follow the steps that you provided. What do you think? Reply

    • Natashas Kitchen
      June 20, 2018

      That sounds creative to me! Chicken Cordon Bleu is a classic! Let us know how you like it! Reply

      • Gloria
        June 25, 2018

        Love this chicken recipes Reply

  • Mark
    June 18, 2018

    Would this recipe work using veal chops instead of chicken breasts? Reply

    • Natashas Kitchen
      June 18, 2018

      I haven’t tried it with veal chops before. Sounds interesting! Reply

  • Kathy
    June 17, 2018

    Whenever I use store bought marinara sauce, I always get Victoris brand. We find it to be the BEST! Reply

  • Sally
    June 16, 2018

    Hi Natasha, looks so yummy, What kind is the pan you are using ? I noticed you can cook in it then tuse the same pan for the oven Reply

  • Dustin
    June 16, 2018

    Hello, we are looking forward to trying this recipe. Just wanted to mention that in the ingredients, you say 1/3 cup of flour, but in the directions, you say 1/2. Reply

    • Natasha
      June 17, 2018

      Thank you for noticing that Dustin, I just updated the recipe 😀 Reply

  • Ann Cermak
    June 16, 2018

    I made It tonight and it was amazing! This is the second recipe of yours I have made and love them! Reply

    • Natashas Kitchen
      June 16, 2018

      Thank you for the wonderful review! Reply

  • Gary St
    June 16, 2018

    Hi Natasha, i’m going to try your recipe. It sounds delish. I’m wondering if it would be okay to freeze this dish? Thanks. Reply

    • Natasha
      June 16, 2018

      HI Gary, 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. Reply

  • Kat M
    June 15, 2018

    Excited to try it tonite. Looks absolutely delish. Reply

    • Natashas Kitchen
      June 15, 2018

      Thank you for that wonderful compliment! Reply

  • stephen crowley
    June 15, 2018

    what is mirinars sauce? Reply

    • Natashas Kitchen
      June 15, 2018

      Hi Stephen! Are you referring to the marinara sauce? It is a tomato sauce that involves tomatoes, garlic, herbs, and onions etc. Hope this helps. Reply

  • HORTENSIA MOROYOQUI VALENZUELA
    June 14, 2018

    LAS RECETAS LAS PODRAN PONER EN ESPAÑOL POR FAVOR YA QUE EL INGLES NO MLE ENTIENDO. Reply

    • Natasha
      June 14, 2018

      Hi, I won’t be able to translate them into Spanish but you can use Google Translate program to translate the recipe. Thank you for visiting 😀 Reply

  • Lisa Weston
    June 12, 2018

    Hi Natasha,
    My husband is doing a low carb diet and I was wondering – can this be done without the coatings? I was thinking I could just pan sear the chicken once they’ve been stuffed, and then follow the rest of the instructions.
    I love your recipes and I can’t wait to try this! Reply

    • Natasha
      June 13, 2018

      Hi Lisa, I think that would still be ok. The coating helps keep the chicken juicy and makes it a little more forgiving when it comes to overbaking. I would suggest checking with an instant read meat thermometer for doneness. I hope you love it! Reply

      • Lisa Weston
        June 19, 2018

        Hi Natasha,
        I made this the other night (without the coating) and it came out amazing! I did make some minor adjustments that I’ll share.
        Along with the cheese, I placed sliced roma tomato and fresh basil leaves into the center of the chicken breast. I used pizza sauce in place of the marinara as it was much lower in carbs – placing some in the pan and on top of the chicken. Using an oven-proof skillet, I baked the chicken at 350F for about 30 minutes and then added some shredded mozzarella on top and broiled for 5 minutes to get the cheese melted and bubbly.
        This was so moist and juicy! Thank you for creating the actual recipe – I’d been looking for something like this for quite a while! Reply

        • Natashas Kitchen
          June 19, 2018

          I’m so happy you enjoyed that. Thank you for sharing that with us, Lisa! Reply

  • Anna
    June 9, 2018

    Hi Natasha,
    Thanks agaian for your recipes. Do you think i can use adjika (Ukrainian tomato sauce ) instead of marinara? Reply

    • Natashas Kitchen
      June 9, 2018

      Hi Anna! I have never tried it with adjika, it is much more runny and has more acidity than marinara. If you happen to try it with that we’d love to hear your feedback! Great question! Reply

  • Careen
    June 7, 2018

    Thank you for the gluten free options! We use Glutino crackers but I never thought to crush them for bread crumbs. Love your recipes and comments! Reply

    • Natashas Kitchen
      June 7, 2018

      It is definitely my pleasure! I’m so happy to hear you are enjoying my blog! Reply

  • Kelly Zimmer
    May 14, 2018

    Can this be made ahead of time? If so, would I need to lengthen cooking time? Thank you! Reply

    • Natasha
      natashaskitchen
      May 14, 2018

      Hi Kelly, you could sautee the chicken then refrigerate overnight and before baking, add marinara and toppings and bake. Keep in mind it will need a longer bake time if you are starting with chilled chicken. I hope you LOVE it! 🙂 Reply

      • Kelly Z
        July 30, 2018

        Thank you so much! We loved this and it is now a regular in our rotation 🙂 <3 Reply

        • Natashas Kitchen
          July 30, 2018

          That’s awesome! You’re welcome! Reply

  • Betty
    May 9, 2018

    Made this for supper and it was delicious. Will for sure make it again. Reply

    • Natasha's Kitchen
      May 9, 2018

      I’m glad you love it Betty, thanks for sharing your excellent review! Reply

  • patricia
    May 1, 2018

    delicious! made as almost as written (using Ina Garten’s marinara recipe) and added some spinach to the cheese stuffing. served over spaghetti. this is the second recipe i have made from this site. i love and appreciate the detailed instructions. very helpful to novice cooks!! Reply

    • Natasha's Kitchen
      May 1, 2018

      I’m happy to hear how much you enjoy the recipe! Thanks for following and sharing your excellent review Patricia! Reply

  • Jeffrey J
    April 28, 2018

    Looks awesome, I’m going to add one step, place 4 slices of pepperonni inside the chicken before the mozzarella. Hormel has low fat, low sodium and Turkey Pepperoni (70% less fat) Reply

    • Natasha's Kitchen
      April 28, 2018

      YUM, that sounds good! Please let me know how it turns out Jeffrey! Reply

  • gloria Osmond
    April 25, 2018

    Love your receipes! Go Girl Reply

    • Natasha's Kitchen
      April 25, 2018

      Thanks Girl, I’m happy to hear that! Reply

  • Jennifer
    April 23, 2018

    What are some good marinera sauces? Reply

    • Natasha
      natashaskitchen
      April 24, 2018

      Hi Jennifer, I usually try to buy an organic one (I have this theory that organic tomatoes taste better than non organic so the marinara should as well ;)). We have tried both organic brands at Costco (Kirkland and Newmans) and both were good. We also love the homemade marinara very much 🙂 Reply

  • 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! 🙂 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. 🙂 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 🙂 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! 🙂 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!!! 💛 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! 🙂 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! 🙂 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 🙂 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! 🙂 Reply

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