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!
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?
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.
Not sure what you mean by that and how to tell?
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.
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
That is correct some are pre seasoned. 🙂
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.
Thank you for letting me know Halsey! I’ll have to try those next time.
How Do you clean your pan with all these types of heavy dish recipes you make since it’s cast-iron?
Hi Brooke. We usually hand wash cast Iron. It is not recommended for them to be washed in the Dish washer.
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?
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.
What kind of pan did you use, it didn’t look like a “Dutch oven”.
Hi Patrick. We used this Staub pan.
Can I use bone-in chicken with skin? That’s all I have right now.
Hi Kathy, you would need to debone and remove the skin for this recipe without having to alter the cooking instructions.
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. 🙂
I would watch it closely but I don’t think there should be much of a difference!
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
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.
Love how you made the Parm chicken, so easy.
What is the name of the stove? I love the burner. Who sells them?
Hi Terry, thank you! That is a Cuisinart cast iron single burner we purchased it on Amazon (affiliate link)
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
Hi Helen. I have it linked in the recipe. We used this pan here, its amazing!
What would be the best choice of accompaniment food for such a masterpiece? :p
The classic pasta side will work great with this! A side salad or some veggies will go great with this also!
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 🤤🤤🤤👅👅💕💕💕
Thank you so much for this thoughtful review, Leandro! I’m so happy you are enjoying our recipes!
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.
Thank you for the wonderful review, Greg!
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!
I’m so happy to hear that! Thank you for sharing your great review, Leigh!
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 !!!
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.
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.
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!
What can you substitute for olive oil in this recipe?
You can substitute with vegetable or canola oil. It may have a slightly different taste with that.
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.
Thank you for sharing that with is Pat!
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.
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!
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.
Thanks I am making this tonight and did not want to heat the house up with the oven!
You’re welcome!
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!
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 – ❤️
I’m so happy you enjoyed that. Thank you for sharing that with us!
This is in my oven right now. Can’t wait to eat😊 I love your recipes
Thank you for that wonderful compliment! I bet your home smells amazing right now!