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
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!
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!!
I’m happy to hear how much you enjoy the recipe! Thanks for following and sharing your excellent review Patricia!
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)
YUM, that sounds good! Please let me know how it turns out Jeffrey!
Love your receipes! Go Girl
Thanks Girl, I’m happy to hear that!
What are some good marinera sauces?
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 🙂
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!!!!
I’m glad to hear how much everyone enjoys the recipe! Thanks for sharing your excellent review Lena!
Your recipe doesn’t say how to use the basil? Please reply.
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! 🙂
Just made this chicken and i used boneless chicken things and it worked great!
Loved the recipe so delicious!!
Yay! I’m glad to hear the recipe is a success. Thanks for sharing your fantastic review Dina!
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:
My pleasure Rita! I’m glad you find that so helpful. 🙂
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.
I hope you love the recipe Cathy! Thanks for sharing your great tip with other readers!
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
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!
This recipe looks so good, can’t wait to try it. Would Ragu sauce work for this recipe instead for Marinara?
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 🙂
I’ve tried several chicken parmesan recipes and this one is by far the best! SOOO tasty!!
That’s great to hear Rebecca! Thanks for sharing your excellent review with other readers!
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.
Thanks for following Vincent and sharing your great tip! 🙂
the salt content of this dish is off the charts…is there a way to cut down on the sodium?
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.
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.
I’m happy to hear how much you’re enjoying the recipes Alexandra! Thanks for following and sharing your input!
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.
My pleasure Lyla! I hope you enjoy the recipe. Please expect for gluten free option in the future! For more gluten free recipes, click here!
Hi Natasha, this sounds so yummy I was wondering if I could use any other cheese besides mozzarella in this recipe. Thank you.
Hi Barbara, I think provolone or another kind of mild cheese that melts well.
Try having one hand for wet, and the other hand for dry ingredients. I usually do that when making chicken fingers.
Great suggestion Elena, thanks for sharing!
Just made it and it’s delicious! Thank you for the recipe!!! 💛
You are so quick! I am impressed!! Thank you for the wonderful review. I’m so glad you enjoyed the chicken parmesan!
I buy marinara sauce by the pint from Mazzios pizza and it’s delicious on my chicken parmesan!
Yummy! 🙂
Simply beautiful and beautifully simple! Gonna make it!
I hope you love it Darrell, please let me know what you think!
Absolutely delicious!
I love having the option of gluten-free! Thanks for thinking that through. You’re the bestestest!;)
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! 🙂
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:)
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 🙂
Sounds really good. Any chance we could use chicken thighs?
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! 🙂