Stuffed Chicken Parmesan

This Stuffed Chicken Parmesan is a cheesy delight! Juicy chicken breasts filled with fresh mozzarella and basil, topped with marinara and baked to perfection.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 4 servings

Course: Main Course

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

For the Chicken:

4 pieces boneless, skinless chicken breasts
14 slices fresh mozzarella cheese divided
8 leaves fresh basil plus more for garnish
1 teaspoon Italian seasoning
2 large eggs
½ cup Italian breadcrumbs
½ cup Panko breadcrumbs
1 cup grated Parmesan cheese
½ cup olive oil
26 ounces marinara sauce (1 jar)

Equipment

Cutting board
Sharp knife
Mixing bowls
Baking Dish
Skillet
Meat mallet or rolling pin

Method

Cooking Instructions:

Step 1: Preheat your oven to 375°F (190°C). Butterfly each chicken breast by slicing horizontally, then flatten slightly.
Step 2: Season the inside of each breast with salt, pepper, and Italian seasoning. Stuff with mozzarella slices and basil leaves, then fold over and secure with toothpicks if needed.
Step 3: Whisk eggs in one bowl, and combine breadcrumbs and Parmesan in another for the breading station.
Step 4: Dip each filled chicken breast in the egg wash, then roll in breadcrumb mixture to coat.
Step 5: Heat olive oil in a skillet over medium heat. Brown each stuffed chicken breast for 4-5 minutes on each side until golden.
Step 6: Transfer chicken to a baking dish, cover with marinara sauce, and top with remaining mozzarella. Bake for 25-30 minutes until cooked through.
Step 7: Let the chicken rest before garnishing with fresh basil and serving.

Notes

For a low-carb option, substitute breadcrumbs with almond flour.
Vegetarians can replace chicken with stuffed portobello mushrooms.
Store leftovers in an airtight container for up to 3 days.