Stuffed Chicken Parmesan comes out crispy on the outside, juicy on the inside, with a delicious basil and mozzarella filling. All cooked up in one pan – so easy!
Mozzarella Stuffed Chicken Breast
This is such an easy skillet meal, great as a weeknight go to when you want something super tasty and super simple. Tender chicken breasts, smothered in marinara sauce and topped with cheese. If you love classic chicken parmesan then you will adore this mozzarella stuffed chicken breast recipe!
Looking for more Italian inspired recipes? Why not also try my Broccoli Chicken Alfredo and my Chicken Milanese.
Why You’ll Love this Stuffed Chicken Breast Recipe:
- Crispy: Coated with light and airy panko breadcrumbs for that delectable crunch in every bite.
- Cheesy: Stuffed and topped with creamy mozzarella.
- Super Easy: This comes together in one skillet and then popped in the oven – done!
These stuffed chicken breasts are pure Italian comfort food, hearty and so tasty!
How to Make Stuffed Chicken Parmesan
Be sure to see the recipe card below for full ingredients & instructions!
- Slice each chicken breast and stuff with cheese and basil.
- Dredge the chicken in the egg then the breadcrumb mixture.
- Brown your chicken in a skillet and set aside.
- Add the marinara sauce then the chicken to the skillet and oven cook.
- Garnish, serve and enjoy!
To make this chicken parmesan gluten free, use gluten free breadcrumbs in place of the Italian and Panko breadcrumbs.
Yes, you can! Line the air fryer with aluminum foil and heat to 400°F. Spray the foil with nonstick spray and place the 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 and 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.
The breadcrumb coating is mixed with parmesan for a crunchy, cheesy crust!
Storage Instructions
Store leftover stuffed chicken parmesan in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
To freeze stuffed chicken parmesan, 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 chicken parmesan to thaw in the refrigerator overnight before reheating.
Make It A Meal
This stuffed chicken parmesan is super hearty on its own, but you can take it up a notch by serving it with pasta, veggie noodles, mashed potatoes, garlic bread, a side caesar salad, or roasted veggies.
Stuffed Chicken Tips
- Use a sharp pairing knife to cut a pocket in the chicken. Be sure not to cut all the way through.
- Don’t be shy with the cheese, but also 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.
It doesn’t get much easier than this! Slice, stuff, sear and pop in the oven for 15 mins. Chicken parm is a classic Italian dish and for good reason, the flavors and textures work so well together! Juicy, crunchy, cheesy and saucy – perfect for a scrumptious weeknight meal!
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
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 pairing knife to cut a pocket in the chicken. Be sure not to cut all the way through.
- Don’t be shy with the cheese, but also 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.
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