This Chicken Parmesan Stuffed Chicken is a flavorful twist on the Italian classic.
Juicy chicken breasts are filled with mozzarella, coated in a golden parmesan breadcrumb crust, and baked in marinara sauce until bubbling and irresistible.
Whether you’re cooking for a weeknight dinner or a cozy dinner party, this recipe always impresses.
Why You’ll Love This Recipe
Combines the richness of chicken parmesan with a melty stuffed center
Golden, pan-seared crust without deep frying
Bakes easily in the oven with minimal cleanup
Gluten-free adaptable
Perfect balance of crisp, tender, saucy, and cheesy
What You’ll Need (Ingredient Highlights)
Chicken Breasts
Boneless, skinless breasts are ideal for stuffing and stay juicy when baked properly.
Mozzarella Cheese
The gooey, melty center that makes every bite comforting and flavorful.
Parmesan and Bread Crumbs
Combined for a crispy golden coating that mimics traditional chicken parm.
Eggs and Flour
The key components for creating a breading station that locks in moisture.
Marinara Sauce
Choose a good-quality jarred sauce or make your own—this coats the chicken as it bakes and creates the classic parm flavor.
Fresh Basil
Adds brightness and aroma, tying the dish together beautifully.
Pro Tips Before You Start
Slice carefully—don’t cut all the way through the chicken breast
Use toothpicks if your filling leaks out too easily
Press the bread crumbs firmly onto the chicken to help them stick
Let oil get hot before searing for maximum crispiness
Use an oven-safe skillet or transfer to a baking dish
How to Make Chicken Parmesan Stuffed Chicken
Step 1: Prep the chicken
Season chicken breasts on both sides with salt and pepper.
Carefully cut a deep horizontal slit into each breast to form a pocket, being cautious not to slice all the way through.
Stuff each pocket with 2 to 3 tablespoons of shredded mozzarella, then gently press closed.
Step 2: Set up your breading station
In one shallow bowl, add flour.
In the second, beat the eggs.
In the third, combine bread crumbs and grated parmesan cheese.
Step 3: Bread the chicken
Dredge each stuffed breast in flour, shake off the excess, then dip into the egg wash.
Let excess egg drip off, then coat thoroughly in the parmesan-breadcrumb mix, pressing to adhere.
Step 4: Sear until golden
Heat olive oil in a large, deep skillet or Dutch oven over medium heat.
Add the breaded chicken breasts and cook for about 4 minutes per side, until both sides are golden brown.
Step 5: Bake in sauce and cheese
Pour marinara sauce around the seared chicken and spoon some sauce directly on top of each piece.
Sprinkle with the remaining mozzarella cheese.
Bake uncovered at 400°F for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F.
Step 6: Garnish and serve
Once baked, remove from oven and garnish with freshly chopped basil.
Serve hot with your favorite pasta or a fresh salad.
What to Serve It With
Spaghetti or fettuccine tossed in olive oil or extra marinara
Garlic bread or cheesy pull-apart rolls
Steamed broccoli or roasted green beans
Caesar salad or arugula with lemon vinaigrette
Variations and Substitutions
Use provolone or fontina cheese instead of mozzarella
Substitute gluten-free flour and bread crumbs to make it celiac-friendly
Add sautéed spinach or basil pesto inside the chicken for extra flavor
Try using boneless thighs if preferred
Replace marinara with arrabbiata sauce for a spicy twist
Storage and Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days
To reheat, place in a 350°F oven covered with foil for 15 minutes, or microwave in 30-second intervals
Not ideal for freezing once cooked due to the sauce and cheese, but can be assembled and frozen before baking
FAQs
Can I make this ahead of time?
Yes. Stuff and bread the chicken up to one day in advance.
Refrigerate and cook just before serving.
What type of cheese works best?
Low-moisture mozzarella shreds well and melts without releasing too much liquid.
You can also use fresh mozzarella, sliced thinly.
Will the stuffing leak during cooking?
If sealed properly and seared first, most of the cheese will stay inside.
Using toothpicks can help prevent leaks.
Can I make this dairy-free?
You can skip the cheese stuffing and use dairy-free cheese alternatives, though the result may vary slightly in texture.
Can I pan-fry the chicken completely instead of baking?
You can pan-fry until fully cooked, but baking in marinara sauce allows the flavors to meld and keeps the chicken
moist.
Final Thoughts
Chicken Parmesan Stuffed Chicken is the ultimate comfort meal—crisp on the outside, gooey on the inside, and packed with Italian flavor.
It’s surprisingly easy to prepare and makes any night feel like a special occasion.
Try it once, and it may just become a permanent part of your dinner rotation.
Chicken Parmesan Stuffed Chicken
Ingredients
- 1 1/2 lbs chicken breasts 4 medium
- 1/2 cup all-purpose flour
- 3/4 tsp salt
- 1/2 tsp black pepper
- 2 large eggs beaten
- 1/2 cup plain bread crumbs
- 1/3 cup parmesan cheese finely grated
- 3 Tbsp extra light olive oil
- 2 cups marinara sauce
- 6 oz mozzarella cheese divided (1 1/2 cups shredded)
- 6 fresh basil leaves finely chopped
Instructions
- Season chicken with salt and pepper, then stuff each breast with 2–3 tablespoons of mozzarella.
- Set up breading station: flour in one bowl, eggs in another, and breadcrumbs mixed with parmesan in a third.
- Dredge chicken in flour, dip in eggs, then coat with bread crumb mixture.
- See full steps with tips & photos → https://mischacrossing.com/chicken-parmesan-stuffed-chicken/
Notes
- Use toothpicks to secure the chicken if needed—just remember to remove them before serving.
- Add a layer of sliced prosciutto or spinach inside the chicken for extra flavor.
- If you don’t have an oven-safe skillet, transfer to a baking dish after searing.
- Leftovers keep well in the fridge for up to 3 days and can be reheated in the oven or air fryer.
