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
Filed Under
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!
Hello what is marinara sauce
Hi Katehrine, It is a tomato sauce that involves tomatoes, garlic, herbs, and onions etc. Hope this helps.
I thought could not have sauce tho
Hi Stacey. Are you referring to the sauce being gluten free?
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?
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.
Thank you
Is the nutrition information for the entire recipe or for 1 piece of the chicken? Thank you!
Hi Stephanie! The nutrition facts are per serving. There are 4 servings in this dish. Hope this helps.
Kindly let me know
How to make homemade marinara sauce?
Thanks
Hi Nahida, for this recipe we purchased Marinara sauce but I do have this recipe for you tp try. Marinara Sauce
What brand was used in this recipe
Hi Nicole, 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.
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?
That sounds creative to me! Chicken Cordon Bleu is a classic! Let us know how you like it!
Love this chicken recipes
Would this recipe work using veal chops instead of chicken breasts?
I haven’t tried it with veal chops before. Sounds interesting!
Whenever I use store bought marinara sauce, I always get Victoris brand. We find it to be the BEST!
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
Hi Sally, this is the one I use and love it 😀
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.
Thank you for noticing that Dustin, I just updated the recipe 😀
I made It tonight and it was amazing! This is the second recipe of yours I have made and love them!
Thank you for the wonderful review!
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.
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.
Excited to try it tonite. Looks absolutely delish.
Thank you for that wonderful compliment!
what is mirinars sauce?
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.
LAS RECETAS LAS PODRAN PONER EN ESPAÑOL POR FAVOR YA QUE EL INGLES NO MLE ENTIENDO.
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 😀
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!
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!
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!
I’m so happy you enjoyed that. Thank you for sharing that with us, Lisa!
Hi Natasha,
Thanks agaian for your recipes. Do you think i can use adjika (Ukrainian tomato sauce ) instead of marinara?
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!
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!
It is definitely my pleasure! I’m so happy to hear you are enjoying my blog!
Can this be made ahead of time? If so, would I need to lengthen cooking time? Thank you!
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! 🙂
Thank you so much! We loved this and it is now a regular in our rotation 🙂 <3
That’s awesome! You’re welcome!
Made this for supper and it was delicious. Will for sure make it again.
I’m glad you love it Betty, thanks for sharing your excellent review!