This Stuffed Chicken Parmesan is a crispy, cheesy, and juicy main dish that delivers all the comfort of classic Chicken Parmesan—with an irresistible twist. Mozzarella-stuffed chicken breasts are breaded, sautéed until golden, and baked in a rich marinara sauce for a mouthwatering one-pan dinner ready in just 30 minutes.
Why You’ll Love This Recipe
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A one-pan meal that’s quick to prepare and even quicker to clean up
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Juicy, tender chicken sealed with a crispy parmesan crust
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Melty mozzarella center for that perfect cheese pull
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Can be made gluten-free with easy swaps
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Kid-approved and perfect for weeknights or special occasions
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Versatile to serve over pasta, veggies, or on its own
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Minimal prep—just season, stuff, bread, and cook
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Easily made ahead for meal planning
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Impressive enough for guests but simple enough for everyday
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Comfort food classic made better with a gooey twist
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Chicken breasts
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All-purpose flour (or gluten-free flour)
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Salt
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Black pepper
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Large eggs
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Plain bread crumbs (or finely crushed GF cracker crumbs)
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Parmesan cheese
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Extra light olive oil
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Marinara sauce
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Mozzarella cheese
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Fresh basil leaves
Directions
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Season chicken breasts with salt and pepper. Cut a deep pocket into each breast without slicing through. Stuff each with mozzarella and close the edges to seal.
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Prepare three bowls: flour in the first, beaten eggs in the second, and a mix of bread crumbs and parmesan in the third.
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Dredge each stuffed chicken breast in flour, then egg, and finally the breadcrumb mixture.
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Heat olive oil in a deep skillet over medium heat. Add breaded chicken in a single layer and sauté for about 4 minutes per side until golden.
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Pour marinara sauce around the chicken and spoon some over each breast. Sprinkle with the remaining mozzarella.
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Transfer the skillet to a preheated oven at 400˚F and bake for 15–20 minutes, or until internal temperature reaches 165˚F.
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Garnish with chopped basil before serving.
Servings and timing
Servings: 4
Prep Time: 7 minutes
Cook Time: 23 minutes
Total Time: 30 minutes
Variations
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Add spinach: Mix sautéed spinach into the cheese filling for extra nutrition.
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Spicy kick: Add red pepper flakes or a layer of pepper jack cheese inside the chicken.
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Herbed breadcrumbs: Season your breadcrumb mix with Italian herbs for added flavor.
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Cheese swap: Try provolone, fontina, or gouda instead of mozzarella for a different cheesy profile.
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Grilled version: Cook on a cast iron skillet over the grill instead of baking.
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Low-carb: Use almond flour and rind crumbs for a keto-friendly option.
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No basil? Use dried basil or substitute with parsley or oregano.
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Stuff with extras: Add a layer of sun-dried tomatoes or caramelized onions inside the chicken.
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Serve over pasta: Pair with spaghetti, zoodles, or spaghetti squash.
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Lighter option: Skip the breading and bake with just sauce and cheese for a low-fat version.
Storage/Reheating
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Refrigerator: Store leftovers in an airtight container for up to 3 days.
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Freezer: Freeze cooked (but not sauced) stuffed chicken for up to 2 months. Add sauce and cheese before reheating.
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Reheating: Warm in a 350°F oven for 15–20 minutes, or microwave in 1-minute intervals until hot throughout. For best texture, avoid microwaving too long.
FAQs
What type of chicken should I use?
Use boneless, skinless chicken breasts. Medium-sized (around 6 oz each) are ideal for stuffing and cooking evenly.
Can I make this ahead of time?
Yes. You can prepare and stuff the chicken ahead of time. Refrigerate up to 24 hours, then bread and cook just before serving.
How do I know when the chicken is done?
Use an instant-read thermometer. Chicken is fully cooked when it reaches 165°F in the thickest part.
Can I use store-bought marinara sauce?
Absolutely. Use your favorite jarred sauce or homemade if you have the time. Both work well in this recipe.
Is this recipe gluten-free?
It can be. Substitute gluten-free flour and crushed gluten-free crackers for the flour and breadcrumbs.
What if I don’t have fresh basil?
Dried basil can be used as a substitute. Sprinkle lightly over the finished dish or mix into the breadcrumb coating.
Can I freeze stuffed chicken parmesan?
Yes, but for best results, freeze the breaded and cooked chicken without sauce. Add sauce and cheese when reheating for a fresher taste.
How can I make this lower in fat?
Bake instead of sautéing and use reduced-fat mozzarella. You can also skip the breading and opt for a sauce-only version.
Can I use different cheeses for stuffing?
Yes! Try provolone, gouda, or a blend of Italian cheeses for a new flavor twist.
What should I serve with stuffed chicken parmesan?
Serve with pasta, spaghetti squash, roasted veggies, or a simple green salad to balance the richness.
Conclusion
Stuffed Chicken Parmesan offers everything you love about the classic dish with an irresistible molten cheese center. It’s crisp on the outside, juicy inside, and baked to perfection in a flavorful marinara sauce. With quick prep, gluten-free adaptability, and endless variation options, this dish is bound to become a regular favorite in your kitchen.
