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:

Natasha's Kitchen Cookbook

Stuffed Chicken Parmesan Recipe

4.97 from 123 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

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

Read more posts by Natasha

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Recipe Rating




Comments

  • Andy
    February 14, 2024

    Making this for my wife for valentines day. Do you think it’s okay to make this in a cast iron skillet?

    I dont know how to cook but I know shes very particular about her pans, so I dont want to put them in the oven just in case lol

    Reply

    • NatashasKitchen.com
      February 14, 2024

      Hi Andy! Cast iron skillets are oven safe.
      I hope she loves the recipe.

      Reply

  • Bernadette Tisdale
    January 9, 2024

    Hi Natasha if making ahead of time to serve to guests at what stage do you wait to finish & bake to avoid sogginess?
    Can’t wait to try this recipe!
    B.

    Reply

    • NatashasKitchen.com
      January 9, 2024

      Hi Bernadette! For making these ahead, I recommend seasoning and stuffing the chicken breasts to have them ready to bread and cook before dinner. I am not sure how the breading will hold up if you bread these ahead of time.

      Reply

  • Brian Q.
    October 19, 2023

    Just wanted say thanks for including the Staub Braiser link – that thing looks perfect for one-pot meals ! The recipe itself is on my list for next tuesday !! 🙂

    Reply

    • NatashasKitchen.com
      October 19, 2023

      You’re very welcome!

      Reply

  • Julie
    October 18, 2023

    Made this for dinner tonight and it turned out delicious! I used chicken thighs instead of breast because that what I had on hand and it was super juicy! I also had raos marinara sauce since I had some in my pantry and I would definitely recommend if you want to skip making your own 🙂

    Reply

    • Natasha's Kitchen
      October 18, 2023

      Awesome! Thank you so much for your good comments and review, Julie. Great to hear that you enjoyed this recipe!

      Reply

  • Emily
    July 9, 2023

    I made this tonight and enjoyed it I also made homemade marinara sauce the 15 mins worked great and the chicken I had was really thick

    Reply

    • Natasha's Kitchen
      July 9, 2023

      I’m glad you enjoyed this recipe, Emily!

      Reply

  • Alexndra Valverde
    July 6, 2023

    Loved it, all your recipes are awesome 👌. Thank you for sharing.

    Reply

    • Natashas Kitchen
      July 6, 2023

      You’re welcome! I’m so happy you’re enjoying my recipes, Alexndra!

      Reply

  • Doctor Grandma Jeannie
    January 4, 2023

    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!

    Reply

    • NatashasKitchen.com
      January 4, 2023

      That’s wonderful to hear! So glad you enjoy my recipes. Thank you for sharing.

      Reply

  • Elle
    December 30, 2022

    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 🙂

    Reply

    • Natasha's Kitchen
      December 30, 2022

      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.

      Reply

  • Daryl
    December 11, 2022

    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.

    Reply

    • Natasha's Kitchen
      December 11, 2022

      Sounds great, we appreciate that you’re sharing that with us!

      Reply

  • Gwynne
    October 29, 2022

    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.

    Reply

    • NatashasKitchen.com
      October 29, 2022

      I hope you love this recipe, Gwynne!

      Reply

  • James najjar
    July 4, 2022

    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

    Reply

    • NatashasKitchen.com
      July 4, 2022

      Hi James. No, I do not have a recipe for that. I hope you love this recipe.

      Reply

  • Sue W
    June 24, 2022

    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!

    Reply

    • NatashasKitchen.com
      June 24, 2022

      That’s wonderful Sue! So glad your family enjoyed this recipe and I’m happy you found a keeper that will be on repeat!

      Reply

  • Cora
    May 16, 2022

    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!

    Reply

    • NatashasKitchen.com
      May 16, 2022

      Hi Cora! Thank you, enjoy this recipe!

      Reply

  • Marg
    May 3, 2022

    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!

    Reply

    • Natashas Kitchen
      May 3, 2022

      That’s just awesome! Thank you for sharing your wonderful review, Marg! I’m so glad this was a hit!

      Reply

  • Judy
    May 2, 2022

    Great chicken parm with a surprise in the middle! Was gobbled up! Yum…..thank you for all you recipes.

    Reply

    • Natashas Kitchen
      May 2, 2022

      I’m so glad you enjoyed it, Judy!

      Reply

  • Thomas
    May 1, 2022

    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…😋

    Reply

    • Natasha's Kitchen
      May 1, 2022

      Sounds good, Thomas. Please update us on how it goes!

      Reply

  • Lenoard Whitfield
    April 14, 2022

    Made this and it was absolutely excellent. Make it, you’ll love it.

    Reply

    • NatashasKitchen.com
      April 14, 2022

      Thank you for the review, Lenoard! So glad to hear that.

      Reply

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