If you love classic chicken Parmesan but dread the mess of frying, my baked stuffed chicken Parmesan is going to be your new go-to dinner. I stuff tender chicken breasts with fresh mozzarella and basil, coat them in a crispy Parmesan breadcrumb crust, and bake them in marinara until bubbly and golden. It’s a one-pan meal with fewer than 10 ingredients–perfect for busy weeknights but impressive enough for guests.
Mozzarella Stuffed Chicken Parm
I love chicken Parmesan, but stuffing the breast with mozzarella takes it to the next level. You get all the crispiness of traditional chicken Parm, plus a gooey cheese surprise inside. Fresh mozzarella makes the best melty stuffing, while Parmesan in the breadcrumb mix gives the crust that golden, crunchy texture. A few fresh basil leaves tucked inside add a bright flavor punch, making this recipe feel like a fun twist on a family favorite.
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Even Cooking Starts with Chicken Thickness
Not all chicken breasts are the same size, which can lead to uneven cooking. For best results, use a knife to feel the thickest part of the breast or gently press it before stuffing. If one breast is significantly thicker, lightly pound it to match the others. This ensures each piece cooks evenly, the cheese melts perfectly, and you don’t end up with undercooked centers or overcooked crust.
Stuffed Chicken Parmesan Recipe
Ingredients
- 4 boneless, skinless chicken breasts
- 14 slices fresh mozzarella cheese (divided*)
- 8 fresh 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 grated Parmesan cheese
- ¼ cup olive oil
- 26 ounces marinara sauce (1 jar)
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 fresh 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.2 large eggs
- In a second shallow bowl, whisk together the breadcrumbs and Parmesan cheese.½ cup Italian breadcrumbs, ½ cup Panko breadcrumbs, 1 cup 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.
- Place into the heated 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.26 ounces marinara sauce
- Nestle the chicken back into the sauce. Spoon the remaining sauce evenly over the chicken. Top each chicken with two slices of mozzarella cheese.
- 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
- Pat the chicken dry with paper towels before seasoning to help the breading stick.
- If your chicken breasts are very thick, lightly pound them or cut a deeper pocket so they cook evenly.
- Use a sharp paring knife to cut the pocket and take care not to slice all the way through.
- A little restraint goes a long way–overstuffing can make the cheese leak while cooking
- Press the breadcrumb mixture firmly onto the chicken so it adheres well.
- Avoid overcrowding the pan. Cook in batches if needed to keep the breading crisp.
- Keep most of the marinara sauce under the chicken to prevent the coating from getting soggy.
- If you don’t have an oven-safe skillet, transfer the chicken and sauce to a baking dish after browning.
- Secure the chicken with toothpicks if needed, and remember to remove them before serving.
- Use an instant-read thermometer to check for doneness; the chicken is ready at 165°F.
- Let the chicken rest for 5 minutes before slicing so the juices redistribute and the melted cheese stays in place.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Stuffed Chicken Parmesan Step by Step
Prep and Stuff the Chicken: Preheat your oven to 400°F. Pat 4 boneless, skinless chicken breasts dry with paper towels. Using a sharp knife, cut a deep slit into the side of each of the chicken breasts, taking care not to cut all the way through. Fold open each chicken breast, stuff each one with 1½ slices of fresh mozzarella cheese and 2 basil leaves, and fold it back closed. Take care not to overstuff the pockets, and secure the chicken closed with toothpicks if needed.
Season the Chicken: Season both sides of the stuffed chicken breasts liberally with salt and pepper to taste (I usually do about 1 teaspoon per pound). Sprinkle 1 teaspoon of Italian seasoning over top.
Dredge the Chicken: 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 grated Parmesan cheese. Heat ¼ cup of olive oil in a large oven-safe skillet set over medium heat. Working with one piece of chicken at a time, begin dredging by fully covering it in the eggs.
Coat the Chicken: Place the egg-coated chicken in the breadcrumb mixture, rotating and gently pressing 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, or until golden brown. Then, remove the chicken from the pan and set it aside for the moment. The chicken does not need to be fully cooked through at this point. We are just trying to get the breadcrumbs crispy.
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 2 slices of mozzarella cheese. Place the entire skillet in the oven and bake for 10-15 minutes, or until the cheese is melted and the chicken is fully cooked through to 165°F.
Garnish and Serve: Garnish your stuffed chicken Parmesan with chopped basil and serve it over pasta (cooked to package instructions), if desired.
How to Store, Freeze, and Reheat
Store leftover stuffed chicken Parmesan in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating 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.
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