Description

This Stuffed Chicken Parmesan is a quick, crispy, and cheesy one-pan dinner featuring mozzarella-stuffed chicken breasts breaded and baked in marinara sauce. With a gooey center and golden crust, it’s comfort food made even better—with a gluten-free option included.

Ingredients

4 boneless skinless chicken breasts

Salt and black pepper, to taste

1/2 cup all-purpose flour (or gluten-free flour)

2 large eggs, beaten

1 cup plain bread crumbs (or crushed gluten-free crackers)

1/2 cup grated Parmesan cheese

2 tablespoons extra light olive oil

1 1/2 cups marinara sauce

1 cup shredded mozzarella cheese

Fresh basil leaves, chopped

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Instructions

Preheat oven to 400˚F. Season chicken with salt and pepper. Cut a deep pocket into each chicken breast and stuff with mozzarella. Press edges to seal.
Prepare three bowls: one with flour, one with beaten eggs, and one with a mix of bread crumbs and Parmesan.
Dredge each stuffed chicken breast in flour, then egg, then the breadcrumb mixture.
Heat olive oil in a skillet over medium heat. Sauté the breaded chicken for 4 minutes per side, or until golden.
Pour marinara sauce around the chicken and spoon some on top. Sprinkle with remaining mozzarella.
Transfer skillet to the oven and bake for 15–20 minutes, or until internal temperature reaches 165˚F.
Garnish with chopped basil before serving.

Notes

Make gluten-free by swapping in GF flour and GF cracker crumbs.
Try different cheeses like provolone, fontina, or gouda for variety.
Prep ahead: Stuff chicken up to a day in advance and refrigerate.
Add spinach, sun-dried tomatoes, or caramelized onions inside for extra flavor.
Skip the breading for a lighter, low-fat version.

Prep Time: 7 minutes
Cook Time: 23 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 stuffed breast
Calories: 480
Sugar: 5g
Sodium: 720mg
Fat: 26g
Saturated Fat: 10g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 45g
Cholesterol: 135mg