Stuffed Chicken Parmesan Recipe
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.
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 eggs beaten
- 1 cup Italian-style breadcrumbs
- 2 tbsp olive oil
- 2 cups marinara sauce
- 1/2 cup shredded mozzarella for topping
- 2 tbsp grated Parmesan for topping
- Fresh basil or parsley for garnish optional
Instructions
- Preheat oven to 375°F (190°C).
- Cut a pocket into the side of each chicken breast without slicing all the way through.
- In a small bowl, mix 1 cup mozzarella, 1/4 cup Parmesan, and Italian seasoning. Stuff the mixture evenly into each chicken pocket. Secure with toothpicks if needed.
- Season the chicken with salt and pepper. Dredge each piece in flour, then dip in beaten eggs, then coat in breadcrumbs.
- Heat olive oil in a large oven-safe skillet over medium heat. Sear chicken for 3–4 minutes per side until golden brown.
- Pour marinara sauce over and around the chicken in the skillet. Top each piece with remaining mozzarella and Parmesan.
- Transfer skillet to the oven and bake for 20–25 minutes, or until the chicken reaches 165°F (74°C).
- Garnish with fresh basil or parsley and serve hot with pasta or a green salad.
Notes
- Use fresh mozzarella for a more decadent filling.
- To make ahead, stuff and bread the chicken, then refrigerate until ready to cook.
- Can also be baked entirely if you prefer to skip pan-frying.