Print

Stuffed Chicken Parmesan Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 9 reviews

This Stuffed Chicken Parmesan recipe features juicy chicken breasts filled with gooey mozzarella cheese, coated in a crispy breadcrumb and parmesan crust, then cooked in a savory marinara sauce and baked to perfection. It combines a rich blend of Italian flavors with a satisfying texture, making it a delicious and comforting meal perfect for weeknight dinners or special occasions.

Ingredients

Chicken and Stuffing

  • 1 1/2 lbs chicken breasts (4 medium)
  • 6 oz mozzarella cheese, divided (1 1/2 cups shredded)
  • 3/4 tsp salt
  • 1/2 tsp black pepper

Breading

  • 1/2 cup all-purpose flour (or gluten free flour)
  • 2 large eggs (well beaten)
  • 1/2 cup plain bread crumbs such as panko (gluten free option: gluten free bread crumbs)
  • 1/3 cup parmesan cheese (finely grated)

Cooking and Garnish

  • 3 Tbsp extra light olive oil (plus more as needed)
  • 2 cups marinara sauce
  • 6 fresh basil leaves, finely chopped (to garnish)

Instructions

  1. Prepare the chicken: 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 the cheese inside.
  2. Set up breading stations: Place 1/2 cup flour in the first large bowl. Beat 2 large eggs thoroughly in the second bowl. In the third bowl, combine 1/2 cup bread crumbs and 1/3 cup grated parmesan cheese.
  3. Bread the chicken: Working with one stuffed chicken breast at a time, dredge it in flour, tapping off excess. Dip into beaten eggs allowing excess to drip off. Then coat thoroughly with the bread crumb and parmesan mixture, ensuring an even layer all over.
  4. Sauté the chicken: Heat 3 Tbsp olive oil in a large, deep pan or Dutch oven over medium heat. Once hot, place the breaded chicken breasts in a single layer. Sauté for about 4 minutes per side, or until they turn golden brown.
  5. Bake with marinara and cheese: Pour 2 cups marinara sauce around the chicken in the pan and spoon some on top of each breast. Sprinkle the remaining shredded mozzarella over the chicken. Transfer the pan to a preheated oven at 400°F and bake uncovered for 15-20 minutes or until an instant-read thermometer inserted in the thickest part of the chicken registers 165°F (typically ready at 15 minutes).
  6. Garnish and serve: Remove chicken from the oven, garnish with freshly chopped basil leaves, and serve warm for a comforting Italian-inspired meal.

Notes

  • To make this recipe gluten free, substitute all-purpose flour with gluten free flour and use gluten free bread crumbs.
  • Ensure the mozzarella is well sealed inside to avoid cheese leaking out during cooking.
  • You can use fresh mozzarella sliced into pieces instead of shredded if desired.
  • Use a deep pan or Dutch oven that is both stove and oven safe for seamless cooking.
  • Check chicken temperature to avoid under or overcooking; 165°F is the safe internal temperature.

Find it online: https://cookedbysarah.com/stuffed-chicken-parmesan-recipe/