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!
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
My son has been wanting to make this for some time, and yesterday was the day.. It turned out so good. May try your ‘unstuffed’ recipe next time. Thanks Natasha..
I’m so glad you tried & loved it, Jean!
We made the gluten free version of this using Schar saltines and King Arthur GF flour. Daughter has Celiac disease. This was delicious! Will make this again!!
Just for fun – I added a thin layer of pesto with the mozzarella cheese when stuffing the chicken breasts. Also added a couple tbsp of pesto with the tomato sauce and added mushrooms. Great comments and friends asking for the recipe!
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
Hi Andy! Cast iron skillets are oven safe.
I hope she loves the recipe.
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.
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.
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 !! 🙂
You’re very welcome!
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 🙂
Awesome! Thank you so much for your good comments and review, Julie. Great to hear that you enjoyed this recipe!
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
I’m glad you enjoyed this recipe, Emily!
Loved it, all your recipes are awesome 👌. Thank you for sharing.
You’re welcome! I’m so happy you’re enjoying my recipes, Alexndra!
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!
That’s wonderful to hear! So glad you enjoy my recipes. Thank you for sharing.
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 🙂
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.
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.
Sounds great, we appreciate that you’re sharing that with us!
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.
I hope you love this recipe, Gwynne!
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
Hi James. No, I do not have a recipe for that. I hope you love this recipe.
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!
That’s wonderful Sue! So glad your family enjoyed this recipe and I’m happy you found a keeper that will be on repeat!
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!
Hi Cora! Thank you, enjoy this recipe!
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!
That’s just awesome! Thank you for sharing your wonderful review, Marg! I’m so glad this was a hit!
Great chicken parm with a surprise in the middle! Was gobbled up! Yum…..thank you for all you recipes.
I’m so glad you enjoyed it, Judy!
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…😋
Sounds good, Thomas. Please update us on how it goes!
Made this and it was absolutely excellent. Make it, you’ll love it.
Thank you for the review, Lenoard! So glad to hear that.