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featured stuffed chicken parmesan.
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5 from 2 votes

Stuffed Chicken Parmesan Recipe

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!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dinner
Cuisine: Italian
Servings: 4 people
Calories: 815kcal
Author: Becky Hardin

Equipment

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

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
    3 stuffed chicken breasts and 1 butterflied chicken breast being stuffed with mozzarella and basil.
  • Season both sides of the chicken with salt, pepper, and Italian seasoning.
    Salt and pepper, 1 teaspoon Italian seasoning
    4 seasoned chicken breasts stuffed with mozzarella and basil.
  • 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.
    4 stuffed breaded chicken breasts in a skillet.
  • 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.

Video

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.
Storage: Store stuffed chicken parmesan in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. 

Nutrition

Calories: 815kcal | Carbohydrates: 31g | Protein: 62g | Fat: 49g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 254mg | Sodium: 2641mg | Potassium: 1175mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1917IU | Vitamin C: 15mg | Calcium: 816mg | Iron: 5mg