Easy Stuffed Chicken Breast Parmesan

Growing up, chicken parmesan was always just a basic breaded cutlet with some sauce and cheese on top. It’s what my mom made, and I never questioned it. When my husband tried making a stuffed version one night, I thought he was just being fancy for no reason.

But let me tell you – that first bite changed everything. The cheese and herbs hidden inside made regular chicken parm seem boring in comparison. Now, whenever I make the traditional version, my kids give me that look that says, “Mom, where’s the stuff inside?” And honestly, I get it. Once you try this stuffed chicken parmesan, it’s hard to go back to the original.

What Kind of Chicken Breast Should I Use?

For this stuffed chicken parmesan, you’ll want to look for medium-sized boneless, skinless chicken breasts that are roughly the same thickness – this helps ensure even cooking throughout. If your chicken breasts are particularly large or uneven, you can butterfly them or pound them to an even thickness of about 1/2 inch. Fresh chicken works best here, but if you’re using frozen chicken breasts, make sure they’re completely thawed and patted dry before starting. A good tip is to look for chicken breasts that are pale pink in color with little to no visible fat, and avoid any that have woody white striping, as this can affect the texture of your finished dish.

Options for Substitutions

This chicken parmesan recipe can be adapted with several substitutions if needed:

• Chicken breast: While chicken breast is ideal for this recipe, you can use chicken cutlets or chicken tenderloins – just adjust the cooking time down slightly since they’re thinner.
• Breadcrumbs: No panko? Regular breadcrumbs work fine. For a low-carb option, try crushed pork rinds or almond flour mixed with extra parmesan cheese. For gluten-free, use gluten-free panko or crushed rice crackers.
• Parmesan cheese: If you’re out of parmesan, pecorino romano or asiago cheese make good substitutes. Pre-grated parmesan works too, though freshly grated gives better results.
• Mozzarella: You can swap mozzarella with provolone or fontina cheese. If using fresh mozzarella, make sure to drain it well and pat it dry to prevent excess moisture.
• Fresh basil: No fresh basil? Use 1 teaspoon dried basil in the marinara sauce instead, or skip it altogether – the dish will still taste great.
• Eggs: For an egg-free version, try milk mixed with a bit of mustard, or buttermilk as your coating liquid.

Watch Out for These Mistakes While Cooking

The biggest challenge when making stuffed chicken parmesan is getting the chicken to cook evenly – butterfly your chicken breasts carefully and pound them to an even thickness of about 1/4 inch to ensure they cook through without drying out. A common mistake is not sealing the edges well enough after stuffing, which can lead to all the cheese melting out during cooking – use toothpicks to secure the edges and prevent the filling from escaping. Temperature control is crucial when pan-frying the breaded chicken – if your oil is too hot, the coating will burn before the chicken cooks through, so maintain a medium heat and look for a golden-brown color as your guide. For the crispiest results, avoid overcrowding the pan when frying (work in batches if needed) and let the breaded chicken rest on a wire rack for 5 minutes before adding the sauce and cheese – this helps maintain that satisfying crunch even after baking.

What to Serve With Stuffed Chicken Parmesan?

This Italian-American favorite pairs perfectly with a big plate of al dente pasta – spaghetti is the classic choice, but any long noodle like fettuccine or linguine works great too. If you’re watching your carbs, try serving it over zucchini noodles or with a side of roasted broccoli tossed with garlic and olive oil. A simple side salad with crisp romaine lettuce, cherry tomatoes, and Italian dressing helps balance out the richness of the chicken. For extra credit, serve some warm garlic bread on the side to soak up any leftover marinara sauce!

Storage Instructions

Keep Fresh: Got leftovers? Place your stuffed chicken parmesan in an airtight container and pop it in the fridge – it’ll stay good for up to 3 days. The breading might soften a bit, but the flavor will still be there! I like to separate layers with parchment paper to keep the coating intact.

Freeze: This chicken parm freezes really well! Let it cool completely, then wrap individual portions in foil and place them in a freezer bag. They’ll keep for up to 3 months. Just remember to squeeze out as much air as possible to prevent freezer burn.

Reheat: To bring back that crispy coating, reheat in the oven at 350°F for about 15-20 minutes, or until heated through. If reheating from frozen, add an extra 10-15 minutes. You can use the microwave in a pinch, but the breading won’t be as crispy. Pro tip: add a fresh sprinkle of cheese during the last few minutes of reheating!

Preparation Time	20-30 minutes
Cooking Time	20-30 minutes
Total Time	40-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 120-130 g
• Fat: 90-100 g
• Carbohydrates: 150-160 g

Ingredients

• 1.5 pounds chicken breast (around 4 medium-sized pieces)
• 1/2 cup regular flour (option for gluten-free available)
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 large eggs (thoroughly beaten)
• 1/2 cup plain breadcrumbs like panko (gluten-free option in notes)
• 1/3 cup parmesan cheese, finely shredded
• 3 tablespoons light olive oil (add more if necessary)
• 2 cups tomato marinara sauce
• 1 1/2 cups shredded mozzarella cheese (6 ounces total)
• 6 fresh basil leaves, chopped finely for garnish

Step 1: Prepare and Stuff the Chicken Breasts

Begin by seasoning the chicken breasts with 3/4 teaspoon of salt and 1/2 teaspoon of black pepper or adjust to taste.

Carefully cut a deep slit into each chicken breast without cutting all the way through.

Stuff each chicken breast with 2-3 tablespoons of mozzarella cheese, then press the edges together to seal the stuffing inside.

Step 2: Set Up the Breading Station

Prepare three large bowls for breading.

In the first bowl, place 1/2 cup of flour.

In the second bowl, beat 2 large eggs thoroughly with a fork.

In the third bowl, mix together 1/2 cup of bread crumbs and 1/3 cup of parmesan cheese.

Step 3: Bread the Stuffed Chicken Breasts

Take each stuffed chicken breast and dredge it in flour, making sure to shake off any excess.

Next, dip the floured chicken into the beaten eggs, allowing any extra egg to drip off.

Finally, coat the chicken breast in the bread crumb mixture, turning it a couple of times to ensure a thorough coating.

Step 4: Sauté the Chicken Breasts

Place a large, deep pan or Dutch oven over medium heat and add 3 tablespoons of olive oil to lightly coat the pan.

Once the oil is hot, add the breaded chicken breasts in a single layer.

Sauté them for about 4 minutes per side or until they are golden brown.

Step 5: Bake with Marinara and Mozzarella

After sautéing, pour 2 cups of marinara sauce around the chicken in the pan.

Spoon some of the marinara sauce onto the center of each chicken breast.

Sprinkle any remaining mozzarella over the stuffed chicken.

Bake the dish uncovered at 400°F for 15-20 minutes.

The chicken should reach an internal temperature of 165°F, verified with an instant-read thermometer (mine was ready at 15 minutes).

Step 6: Garnish and Serve

Once the chicken is baked to perfection, remove it from the oven.

Garnish with freshly chopped basil for an added burst of flavor.

Serve hot and enjoy your delicious, cheesy stuffed chicken dinner!