My one pot Stuffed Chicken Parmesan recipe takes the classic Italian dish to a whole new delicious level! I stuffed the chicken breasts with mozzarella cheese and basil before breading it in a parmesan breadcrumb coating, then nestled it into a pot of marinara to bake in the oven. It’s so easy to make with less than 10 ingredients, and it makes a splash at the dinner table!
I already love Chicken Parmesan, but why not stuff the chicken breast with some ooey gooey mozzarella before breading and baking it? I get all the crispiness of chicken parm without frying, plus the extra mouthful of cheese, and it’s all made in one pan for a convenient weeknight dinner!
What’s in this Mozzarella Stuffed Chicken Parm?
It only takes a few simple pantry ingredients, plus chicken breasts, fresh mozzarella, and basil to make this chicken parm stuffed with cheese!
- Chicken: Use boneless, skinless chicken breasts for this recipe.
- Mozzarella: Use slices of fresh mozzarella to stuff the chicken breasts.
- Breadcrumbs: I use a mix of Italian and Panko breadcrumbs, but you can use all one or the other.
- Eggs: Helps the breadcrumbs stick to the surface of the chicken.
- Basil: Use fresh whole basil leaves for stuffing.
- Parmesan: Combines with the breadcrumbs to make a cheesier mixture. I recommend using freshly shredded Parm.
- Italian Seasoning: This herb-y blend adds a distinct “Italian” flavor to the chicken.
- Marinara: Grab a jar of your favorite marinara sauce for convenience, or make a homemade version.
I recommend serving this cheese stuffed Chicken Parmesan with spaghetti or another pasta. Simply boil it according to package instructions while the chicken is in the oven!
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How to Store and Reheat
Store stuffed chicken parmesan in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until fully warmed through. The breaded chicken may get a bit soggy if stored with the marinara sauce, so try to separate them for best results.
How to Freeze
To freeze mozzarella stuffed chicken breast, layer the chicken pieces in a 9×13-inch baking pan. Cover tightly with plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. Allow it to thaw in the refrigerator overnight before reheating.
Notes and Tips
- Use a sharp paring knife to cut a pocket in the side of the chicken breasts, but be sure not to cut all the way through.
- When seasoning the chicken, I use about one teaspoon of salt per pound of chicken.
- To check the doneness of Stuffed Chicken Parmesan, use an instant-read meat thermometer. When it reaches 165°F degrees, you’re good to plate up!
Stuffed Chicken Parmesan Recipe
Ingredients
- 4 boneless, skinless chicken breasts
- 14 slices fresh mozzarella cheese divided
- 8 whole basil leaves plus more for garnish
- salt and pepper to taste
- 1 teaspoon Italian seasoning
- 2 large eggs
- ½ cup Italian breadcrumbs
- ½ cup Panko breadcrumbs
- 1 cup freshly grated Parmesan cheese
- ¼ cup olive oil
- 26 ounces marinara sauce 1 jar
Equipment
- Instant-Read Thermometer Optional
Instructions
- Preheat oven to 400°F.
- Cut a slit into the side of each chicken breast, taking care not to cut all the way through. Stuff each chicken with 1½ slices of mozzarella and 2 basil leaves. Secure with toothpicks.4 boneless, skinless chicken breasts, 14 slices fresh mozzarella cheese, 8 whole basil leaves
- Season both sides of the chicken with salt, pepper, and Italian seasoning.salt and pepper, 1 teaspoon Italian seasoning
- In a shallow bowl, whisk the eggs together. In a second shallow bowl, whisk together the Italian breadcrumbs and parmesan cheese.2 large eggs, ½ cup Italian breadcrumbs, ½ cup Panko breadcrumbs, 1 cup freshly grated Parmesan cheese
- Heat olive oil in a large oven-safe skillet set over medium heat.¼ cup olive oil
- Dredge the chicken in the eggs and then the breadcrumb mixture and place into the oil. Cook 3-4 minutes per side until chicken is golden brown. Remove from the pan and set aside.
- Turn the heat off and add half of the marinara sauce to the pan. Stir to combine. Nestle the chicken back into the sauce. Spoon the remaining sauce evenly over the chicken. Top each chicken with two slices of mozzarella cheese.26 ounces marinara sauce
- Place the entire skillet in the oven and bake for 10-15 minutes, until the cheese is melted and the chicken is cooked through.
- Garnish with chopped basil and serve over pasta, if desired.
Notes
- Use a sharp paring knife to cut a pocket in the chicken. Be sure not to cut all the way through.
- Use as much cheese as you like, but don’t overstuff the cheese into the chicken breast pocket.
- When seasoning the chicken, I usually use about one teaspoon of salt per pound of chicken.
- To check the doneness of the chicken, use an instant-read meat thermometer. When it reaches 165°F degrees you’re good to plate up!
- Garnish with parsley for an extra pop of color.
How to Make Stuffed Chicken Parmesan Step by Step
Prep and Stuff the Chicken: Preheat the oven to 400°F. Cut a slit into the side of each of the 4 boneless, skinless chicken breasts, taking care not to cut all the way through. Then stuff each piece of chicken with 1½ slices of mozzarella and 2 basil leaves. Secure with toothpicks if needed.
Season the Chicken: Season both sides of the stuffed chicken breasts with salt and pepper to taste, and 1 teaspoon of Italian seasoning (total).
Prep Dredging Station: In a shallow bowl, crack and whisk together 2 large eggs. In a second shallow bowl, whisk together ½ cup of Italian breadcrumbs. ½ cup of Panko breadcrumbs, and 1 cup of freshly grated Parmesan cheese. Then heat ¼ cup of olive oil in a large oven-safe skillet set over medium heat.
Begin Dredging: Working with one piece of chicken at a time, begin dredging by fully covering it in the eggs.
Finish Dressing: Then place the egg-coated chicken in the breadcrumb mixture, rotating to fully cover it; and place it into the hot oil. Repeat dredging with all of the stuffed chicken, placing them all into the pan together.
Brown the Chicken: Cook chicken on the stovetop for 3-4 minutes per side, until golden brown. Then remove chicken from the pan and set aside for the moment.
Add Marinara and Bake: Turn the stove heat off, and add half of a 26-ounce jar of marinara sauce to the pan. Then nestle the mozzarella stuffed chicken breasts directly into the sauce. Evenly spoon the remaining sauce from the jar over the chicken, and top each piece with two slices of mozzarella cheese. Next, place the entire skillet in the oven and bake for 10-15 minutes, until the cheese is melted and the chicken is fully cooked through.
Serve: Garnish stuffed Chicken Parmesan with chopped basil and serve over pasta (cooked to package instructions), if desired.
To make this stuffed chicken parm gluten free, use gluten free breadcrumbs in place of the Italian and Panko breadcrumbs.
Line the air fryer with aluminum foil and heat to 400°F. Spray the foil with nonstick spray and place the mozzarella stuffed chicken breasts in a single layer in the basket–make sure the chicken is not touching. Fry for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F. Top with sauce and cheese, then air fry for 2-3 more minutes, or broil in the oven.
To check for doneness, poke the thickest part of the chicken (not the center where the filling is!) with the probe of an instant-read thermometer. If the thermometer reads 165°F, the chicken is cooked.
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