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

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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.

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 Stuffed Chicken Parm Recipe:

Stuffed Chicken Parmesan Recipe

4.97 from 130 votes
Author: Natasha of NatashasKitchen.com
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!
Prep Time: 7 minutes
Cook Time: 23 minutes
Total Time: 30 minutes

Ingredients 

Servings: 4 people
  • 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

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

Nutrition Per Serving

535kcal Calories21g Carbs53g Protein25g Fat8g Saturated Fat204mg Cholesterol1731mg Sodium1128mg Potassium2g Fiber6g Sugar950IU Vitamin A10.6mg Vitamin C463mg Calcium3.2mg Iron
Nutrition Facts
Stuffed Chicken Parmesan Recipe
Amount per Serving
Calories
535
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
8
g
50
%
Cholesterol
 
204
mg
68
%
Sodium
 
1731
mg
75
%
Potassium
 
1128
mg
32
%
Carbohydrates
 
21
g
7
%
Fiber
 
2
g
8
%
Sugar
 
6
g
7
%
Protein
 
53
g
106
%
Vitamin A
 
950
IU
19
%
Vitamin C
 
10.6
mg
13
%
Calcium
 
463
mg
46
%
Iron
 
3.2
mg
18
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dinner, Main Course
Cuisine: American, Italian
Keyword: stuffed chicken parmesan
Skill Level: Easy
Cost to Make: $$
Calories: 535
Natasha's Kitchen Cookbook

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

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

4.97 from 130 votes (52 ratings without comment)

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Comments

  • TJ
    October 23, 2024

    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.

    Reply

    • NatashasKitchen.com
      October 23, 2024

      Hi TJ! Thank you so much for the wonderful feedback.

      Reply

  • Judy
    October 2, 2024

    Can I make this a day before or morning of? I’m thinking I would prep everything up to adding the sauce?

    Reply

    • NatashasKitchen.com
      October 3, 2024

      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.

      Reply

  • Chris
    August 8, 2024

    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!

    Reply

  • Kathi
    August 6, 2024

    So Good. So easy I make it in my cast iron skillet from start to finish. On my meal rotation. Everyone loves it!

    Reply

    • NatashasKitchen.com
      August 6, 2024

      So glad it’s been a hit!

      Reply

  • lonnie adams
    June 24, 2024

    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.

    Reply

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