Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Stuffed Chicken Parmesan Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 8 reviews

This Stuffed Chicken Parmesan recipe features tender chicken breasts filled with gooey mozzarella, coated in a crispy parmesan breadcrumb crust, sautéed to golden perfection, then baked in rich marinara sauce topped with melted mozzarella and fresh basil. Ready in just 30 minutes, it’s a delicious Italian-American classic perfect for an easy yet impressive weeknight dinner.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Chicken and Seasonings

  • 1 1/2 lbs chicken breasts (4 medium)
  • 3/4 tsp salt
  • 1/2 tsp black pepper

Breading

  • 1/2 cup all-purpose flour (or gluten free flour)
  • 2 large eggs, well beaten
  • 1/2 cup plain bread crumbs such as panko (see notes for Gluten-Free option)
  • 1/3 cup parmesan cheese, finely grated

Cooking and Topping

  • 3 Tbsp extra light olive oil (plus more as needed for sautéing)
  • 2 cups marinara sauce
  • 6 oz mozzarella cheese, divided (about 1 1/2 cups shredded)
  • 6 fresh basil leaves, finely chopped (for garnish)

Instructions

  1. Prepare the Chicken: Season the chicken breasts with 3/4 tsp salt and 1/2 tsp black pepper. Cut a deep slit into each breast without cutting all the way through, then stuff each pocket with 2-3 tablespoons of mozzarella cheese, sealing the edges tightly to contain the filling.
  2. Set up Breading Stations: Arrange three large bowls: one with 1/2 cup flour, the second with the 2 beaten eggs, and the third with the mixture of 1/2 cup bread crumbs and 1/3 cup grated parmesan cheese.
  3. Coat the Chicken: Working with one stuffed chicken breast at a time, dredge it in flour, tapping off excess; dip it into the beaten eggs, letting excess drip off; then coat thoroughly in the breadcrumb and parmesan mixture, turning to ensure an even crust.
  4. Sauté the Chicken: Heat 3 tablespoons of extra light olive oil in a large, deep skillet or Dutch oven over medium heat. Once hot, add the breaded chicken breasts in a single layer and sauté for about 4 minutes on each side until the breading is golden brown and crisp.
  5. Bake with Sauce and Cheese: Pour 2 cups of marinara sauce around the chicken in the pan, spoon a little sauce atop each breast, then sprinkle the remaining mozzarella evenly over them. Transfer the pan to a preheated 400°F oven and bake uncovered for 15-20 minutes, or until an instant-read thermometer inserted into the chicken reads 165°F, ensuring the chicken is fully cooked.
  6. Garnish and Serve: Once baked, remove the chicken from the oven, sprinkle with freshly chopped basil leaves for a fragrant and colorful finish. Serve hot with your favorite sides.

Notes

  • For a gluten-free version, substitute the all-purpose flour and panko breadcrumbs with gluten-free alternatives.
  • Use extra light olive oil to avoid a heavy, overpowering flavor and to ensure proper sautéing without smoking.
  • Check internal temperature with a meat thermometer to ensure chicken is safely cooked to 165°F.
  • To keep the cheese inside without leaking, make sure to seal the slit edges tightly before breading.
  • Leftover chicken parmesan can be refrigerated for up to 3 days and reheated in a covered skillet or oven to maintain crispiness.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://avascooking.com/stuffed-chicken-parmesan-recipe/