Stuffed Chicken Parmesan Recipe

stuffed chicken parmesan topped with cheese in a skillet.

5 from 2 votes

This crispy Stuffed Chicken Parmesan is filled with mozzarella and basil, coated in Parmesan breadcrumbs, then baked in marinara for an easy and cheesy one pan meal.

Prep Time20

Cook Time20

Total Time40

Course: Dinner

Cuisine: Italian

Servings: people

Calories: 988kcal

Author: Becky Hardin

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.

Video

Notes

*I like fresh mozzarella, but make sure to pat dry so it doesn't add too much moisture. Low-moisture mozzarella works better if you want less moisture and more stretch.

Tips:

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.

Air Fryer Instructions: Line your air fryer with foil, spray with nonstick spray, and heat to 400°F. Place the chicken in a single layer in the basket and air fry for 15-20 minutes, or until cooked through. Top with sauce and cheese, then air fry for 2-3 more minutes, or broil in the oven.

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