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Stuffed Chicken Parmesan Recipe

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4 from 8 reviews

This Stuffed Chicken Parmesan recipe offers a delicious twist on the classic Italian-American dish by stuffing chicken breasts with gooey mozzarella cheese, then breading and sautéing them before baking in marinara sauce topped with melted cheese and fresh basil. Ready in just 30 minutes, it’s a perfect weeknight dinner that balances crispy, cheesy, and savory flavors in every bite.

Ingredients

Chicken and Seasoning

  • 1 1/2 lbs chicken breasts (4 medium)
  • 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 with a fork)
  • 1/2 cup plain bread crumbs such as panko (see notes for gluten free option)
  • 1/3 cup parmesan cheese (finely grated)

Cooking and Topping

  • 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

  1. Prepare the chicken: Season both sides of the chicken breasts with 3/4 tsp salt and 1/2 tsp black pepper. Carefully cut a deep slit into the side of each breast, creating a pocket without cutting all the way through. Stuff each pocket with 2-3 tablespoons of shredded mozzarella cheese and pinch the edges closed to seal the cheese inside.
  2. Set up dredging stations: Arrange three large bowls. Place the flour in the first bowl. Beat the eggs in the second bowl until smooth. In the third bowl, combine the breadcrumbs and grated parmesan cheese thoroughly.
  3. Bread the chicken: Working with one chicken breast at a time, dredge it in the flour and gently tap off any excess. Then dip it into the beaten eggs, allowing the excess to drip off. Finally, coat it well with the breadcrumb and parmesan mix, pressing lightly to ensure the coating sticks well.
  4. Sauté the chicken: Heat 3 tablespoons of extra light olive oil in a large, deep skillet or Dutch oven over medium heat. When the oil is hot, add the breaded chicken breasts in a single layer. Cook for about 4 minutes on each side until both sides are golden brown and crispy but not fully cooked through.
  5. Bake with sauce and cheese: Pour 2 cups of marinara sauce around the browned chicken breasts in the pan. Spoon some marinara on top of each breast, then sprinkle the remaining mozzarella cheese evenly over the stuffed chicken. Transfer the pan to a preheated oven at 400°F (200°C) and bake uncovered for 15 to 20 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F (74°C). The chicken is typically ready around 15 minutes.
  6. Garnish and serve: Remove from the oven and sprinkle fresh chopped basil over the chicken. Serve hot with extra marinara sauce on the side if desired.

Notes

  • For a gluten-free option, substitute all-purpose flour with gluten-free flour and use gluten-free breadcrumbs.
  • You can add Italian seasoning or garlic powder to the breadcrumb mixture for extra flavor.
  • Use a meat mallet to pound the chicken breasts thinner if they are very thick, which helps them cook more evenly.
  • Ensure not to overstuff the chicken to avoid cheese leakage during cooking.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.

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