5.0 from 6 votes
Stuffed Chicken Parmesan Recipe
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.Expanded step-by-step photos can be seen below the recipe card.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4 people
Calories: 815 kcal
Course:
Dinner
Cuisine:
Italian
Ingredients
- 4 boneless, skinless chicken breasts
- 14 lices 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.
- Season both sides of the chicken with salt, pepper, and Italian seasoning.
- In a shallow bowl, whisk the eggs together. In a second shallow bowl, whisk together the Italian breadcrumbs and parmesan cheese.
- Heat olive oil in a large oven-safe skillet set over medium heat.
- 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.
- 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.
- 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.
Cup of Yum
Notes
- 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.
- Use a sharp paring knife to cut a pocket in the chicken. Be sure not to cut all the way through.
- Use as much cheese as you like, but 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.
Nutrition Information
Calories
815kcal
(41%)
Carbohydrates
31g
(10%)
Protein
62g
(124%)
Fat
49g
(75%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
4g
Monounsaturated Fat
20g
Trans Fat
1g
Cholesterol
254mg
(85%)
Sodium
2641mg
(110%)
Potassium
1175mg
(34%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
1917IU
(38%)
Vitamin C
15mg
(17%)
Calcium
816mg
(82%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 815
% Daily Value*
| Calories | 815kcal | 41% |
| Carbohydrates | 31g | 10% |
| Protein | 62g | 124% |
| Fat | 49g | 75% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 254mg | 85% |
| Sodium | 2641mg | 110% |
| Potassium | 1175mg | 25% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1917IU | 38% |
| Vitamin C | 15mg | 17% |
| Calcium | 816mg | 82% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.