Get ready to elevate your dinner game with this Delicious Stuffed Chicken Parmesan! This isn’t your ordinary chicken parm—it’s a spectacular upgrade that combines the classic Italian-American favorite with a cheese-stuffed surprise inside. Each bite delivers crispy breadcrumb coating, tender chicken, gooey cheese filling, and rich tomato sauce.
Perfect for weeknight dinners or weekend entertaining, this stuffed chicken parmesan transforms an already beloved dish into something truly special. The contrast between the golden-brown exterior and the melty cheese center creates a dining experience that will have everyone at your table asking for seconds.
Why You’ll Love This
- The surprise cheese filling creates an impressive “wow” moment when you cut into the chicken
- Make-ahead friendly—prep the stuffed chicken earlier in the day and bake when ready
- Uses simple pantry ingredients you likely already have on hand
- Crispy exterior, juicy chicken, and gooey cheese create perfect texture contrasts
- Looks restaurant-quality but is actually quite simple to prepare at home
Ingredients
- 4 boneless skinless chicken breasts (1.4 kg, 2 ½ to 3 pounds total)
- 1 teaspoon (6 g) kosher salt
- ½ teaspoon (2 g) garlic powder
- ½ teaspoon (1 g) black pepper
- 2 cups (227 g) shredded mozzarella, divided
- ½ cup (73 g) grated parmesan cheese, divided
- ½ teaspoon dried Italian seasoning, divided
- ¾ cup (107 g) all-purpose flour
- 2 large eggs
- ¼ cup (75 ml) olive oil, plus 1 tablespoon, divided
- 1 ¼ cup (95 g) panko bread crumbs, or regular
- 2 cups (480 ml) marinara sauce
- ¼ cup (5 g) basil leaves, thinly sliced
- 1 teaspoon (1 g) chopped parsley
Instructions
- Set the oven rack to the lower-middle position. Preheat to 425ºF (191ºC).
- Thoroughly dry the chicken breasts with a paper towel. On the thickest side of the breast, cut a 4 to 5-inch long slit. Continue to cut a 2 to 3-inch deep pocket, leaving a ½-inch uncut area to keep the other side connected. Repeat with the remaining pieces. In a small bowl, combine salt, garlic powder, and black pepper. Evenly season each side of the chicken with the mixture.
- Add 3 tablespoons mozzarella, 1 tablespoon parmesan cheese, and ⅛ teaspoon Italian seasoning into each pocket. Close the opening with toothpicks to secure the filling inside.
- In one shallow bowl, add the flour. In a second shallow bowl, whisk together eggs and olive oil. In a third shallow bowl, combine panko breadcrumbs and ¼ cup parmesan cheese. Dip the chicken in flour, shaking off any excess coating. Next, dip in egg wash, coat completely, and drain any excess. Lastly, dip in the breadcrumbs, pressing to coat evenly. Repeat the process with the remaining pieces.
- Heat a 12-inch oven-proof cast iron skillet or Dutch oven over medium heat. Add the olive oil. Once shimmering, add the chicken pieces, presentation-side down, to the pan. Fry until golden brown and crispy, 4 to 5 minutes. Flip and cook until golden brown, 4 to 5 minutes. Turn off the heat.
- Add 2 tablespoons of marinara sauce to the top of each chicken breast. Spoon the rest of the sauce into the empty spaces of the pan. Add the remaining mozzarella on top of each chicken.
- Bake until the cheese is melted, lightly browned, and the internal temperature reaches 160 to 165ºF (71 to 74ºC) on a meat thermometer, about 10 to 15 minutes, depending on the thickness.
- If the marinara sauce is too thick, stir in some water until the desired consistency is reached. Right before serving, garnish with sliced basil and chopped parsley.
Tips & Variations
- For extra flavor, add 1-2 tablespoons of pesto to the cream cheese filling
- Use chicken cutlets instead of breasts for faster cooking time—just place filling on one cutlet and top with another
- Substitute provolone or fontina for the mozzarella for a different flavor profile
- Make it spicy by adding red pepper flakes to the filling or the marinara sauce
- For a lighter version, skip the pan-frying step and place breaded chicken directly in the oven (add 5-7 minutes to baking time)
- Prep and stuff the chicken up to 8 hours ahead, keeping refrigerated until ready to bread and cook
Serving Suggestions
This Stuffed Chicken Parmesan pairs beautifully with a side of al dente spaghetti or fettuccine tossed in a bit of olive oil or additional marinara sauce. For a lighter option, serve alongside a crisp Caesar salad or some roasted vegetables like broccoli, asparagus, or zucchini.
Complete your Italian-inspired meal with some warm garlic bread to soak up the extra sauce. A glass of medium-bodied red wine like Chianti or Sangiovese makes the perfect beverage pairing for this hearty dish.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- To reheat, cover with foil and warm in a 325°F oven for 15-20 minutes to prevent drying out
- The chicken is done when it reaches 165°F and the cheese inside is completely melted
- If the top is browning too quickly during baking, loosely cover with aluminum foil
FAQs
Can I prepare this dish ahead of time?
Yes! You can stuff and bread the chicken up to 8 hours ahead. Store in the refrigerator, then pan-fry and bake when ready to serve.
What can I use instead of panko breadcrumbs?
Regular Italian breadcrumbs work well, or try crushed cornflakes or even crushed pork rinds for a low-carb option.
Can I freeze this dish?
Yes, you can freeze the stuffed chicken before or after cooking. If freezing after cooking, allow to cool completely first. Thaw overnight in the refrigerator before reheating.
How do I know when the chicken is fully cooked?
The most reliable method is using a meat thermometer—chicken is done at 165°F. Also, when you cut into it, the juices should run clear and there should be no pink in the center.
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