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Stuffed Chicken Parmesan is a delicious twist on the classic Italian-American favorite. This version features juicy chicken breasts filled with gooey mozzarella and savory herbs, then breaded, pan-fried until golden, and baked in marinara sauce with melted parmesan and more mozzarella on top. It’s crispy, cheesy, and bursting with flavor in every bite, making it the ultimate Cheesy Italian Dinner.

Why You’ll Love Stuffed Chicken Parmesan

Stuffed Chicken Parmesan is a standout Cheesy Italian Dinner:

Melty Surprise: A gooey mozzarella center in every bite.
Crispy and Juicy: Golden crust with tender, flavorful chicken.
Family-Friendly: Perfect for weeknights or special occasions.
Easy Cleanup: Bakes in one dish for hassle-free prep.
I make this Cheesy Italian Dinner for guests, and it’s always a showstopper!

Ingredients for Stuffed Chicken Parmesan

Here’s what you’ll need for Stuffed Chicken Parmesan (serves 4):

4 boneless, skinless chicken breasts (about 1.5 lbs)
1 cup mozzarella cheese, shredded or sliced
¼ cup fresh basil or baby spinach (optional, for stuffing)
½ tsp salt
¼ tsp black pepper
1 tsp garlic powder
1 tsp Italian seasoning
½ cup all-purpose flour
2 large eggs
1 cup breadcrumbs (plain or Italian-style)
¼ cup olive oil
2 cups marinara sauce
½ cup parmesan cheese, grated
½ cup mozzarella cheese, for topping

Ingredient Tips:

Chicken: Use large breasts for easier stuffing; pound lightly if thick.
Mozzarella: Shredded melts evenly; sliced works for a thicker center.
Breadcrumbs: Italian-style adds flavor; panko for extra crunch.
Marinara: High-quality store-bought or homemade for best taste.
Basil/Spinach: Fresh for vibrant flavor; optional but recommended.

Directions for Stuffed Chicken Parmesan

Let’s create this mouthwatering Stuffed Chicken Parmesan!

Preheat Oven

I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

Stuff Chicken

I slice each of the 4 chicken breasts horizontally to create a pocket, careful not to cut through. I stuff each with ¼ cup mozzarella and a few basil or spinach leaves, if using, then secure with toothpicks if needed.

Season Chicken

I season the outside of each breast with ½ tsp salt, ¼ tsp black pepper, 1 tsp garlic powder, and 1 tsp Italian seasoning.

Bread Chicken

I set up three bowls: ½ cup flour in one, 2 beaten eggs in another, and 1 cup breadcrumbs in the third. I dredge each stuffed breast in flour, dip in egg, then coat with breadcrumbs, pressing gently to adhere.

Sear Chicken

In a large skillet, I heat ¼ cup olive oil over medium-high heat. I sear the chicken until golden, about 3–4 minutes per side, then transfer to the prepared baking dish.

Bake with Sauce and Cheese

I pour 2 cups marinara sauce over the chicken, then sprinkle with ½ cup parmesan and ½ cup mozzarella. I bake uncovered for 20–25 minutes, until the chicken reaches 165°F (74°C) internally.

Serve

I let the chicken rest for 5 minutes, remove toothpicks, and serve hot with pasta or veggies.

Nutrition

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: ~50 minutes
Servings: 4
Calories: ~550 kcal per serving
Macros per Serving: 35g carbs, 45g protein, 25g fat, 3g fiber

Variations for Stuffed Chicken Parmesan

Try these twists on Stuffed Chicken Parmesan:

Spinach Ricotta: Mix ¼ cup ricotta with sautéed spinach for a creamy filling.
Pesto Pop: Spread 1 tsp basil pesto inside before adding mozzarella.
Low-Carb: Use almond flour and crushed pork rinds instead of breadcrumbs.
Spicy Kick: Add ½ tsp red pepper flakes to the marinara or filling.
Air Fryer: Air fry breaded chicken at 375°F (190°C) for 10–12 minutes, then bake with sauce and cheese.

Serving Ideas:

Pair with spaghetti or zucchini noodles for a classic Cheesy Italian Dinner.
Serve with garlic bread and a Caesar salad for a restaurant vibe.
Add roasted broccoli or asparagus for a colorful, balanced meal.
Offer with mashed potatoes for a comforting twist.

Storage

I store leftover Stuffed Chicken Parmesan in an airtight container in the fridge for up to 3 days. To reheat, I bake at 350°F (175°C) for 10–15 minutes until warmed through, or microwave in 30-second intervals, though the oven keeps it crispier. To freeze, I wrap cooked chicken tightly in plastic wrap and foil, storing for up to 2 months. I thaw in the fridge overnight before reheating.

FAQs:

Can I make Stuffed Chicken Parmesan ahead of time?
Yes, I assemble and refrigerate it up to 24 hours before baking for this Cheesy Italian Dinner.

How do I keep cheese from leaking out of Stuffed Chicken Parmesan?
I avoid overfilling and use toothpicks to secure the pocket tightly.

Can I use chicken thighs for Stuffed Chicken Parmesan?
I find boneless thighs work but are trickier to stuff and may need 5 extra minutes of baking.

Can I bake Stuffed Chicken Parmesan without sauce?
Yes, I bake the breaded chicken dry and serve marinara on the side for a lighter option.

What sides pair well with Stuffed Chicken Parmesan?
I serve with pasta, garlic bread, or roasted veggies for a complete Cheesy Italian Dinner.

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Conclusion

Stuffed Chicken Parmesan is a comforting, cheesy, and irresistible take on a beloved classic. With its crisp coating, melty mozzarella center, and rich tomato sauce, this dish is perfect for impressing guests or treating yourself to an elevated home-cooked meal. Once you try it, it might just become your new favorite way to enjoy chicken parmesan.