Delicious Stuffed Chicken Parmesan

This stuffed chicken parmesan delivers the crispy golden brown texture you crave but with an oozy mozzarella cheese center. It transforms the classic Italian favorite into a restaurant-worthy dish that looks impressive but requires simple techniques anyone can master at home.

I first made this stuffed chicken parmesan for a date night at home when I wanted something special without spending hours in the kitchen. My family now requests it for birthdays and celebrations because it feels like dining out while enjoying the comforts of home.

Ingredients

• Boneless skinless chicken breasts: select thicker cuts to create a more substantial pocket for stuffing
• Kosher salt: enhances all the flavors and helps season the chicken thoroughly
• Garlic powder: provides aromatic depth without the risk of burning that comes with fresh garlic
• Black pepper: adds a subtle warmth and complements the Italian flavors
• Shredded mozzarella: choose low moisture for melting without making the dish watery
• Grated parmesan cheese: use freshly grated for the best flavor and melting properties
• Dried Italian seasoning: provides concentrated herb flavor throughout the dish
• All purpose flour: creates the first layer of the breading foundation
• Large eggs: help the breadcrumbs adhere and create a golden exterior
• Olive oil: adds richness to the egg wash and helps achieve perfect browning
• Panko bread crumbs: deliver superior crunch compared to regular breadcrumbs
• Marinara sauce: choose a high quality sauce or make your own for best results
• Fresh basil leaves: provide bright aromatic finish that elevates the dish
• Chopped parsley: adds color and fresh flavor as a finishing touch

Step-by-Step Instructions

Preheat Oven:

Set the oven rack to the lower middle position to ensure even cooking. Preheat to 425ºF which creates the perfect environment for melting cheese while maintaining juicy chicken. This higher temperature helps achieve that restaurant quality finish where the cheese gets slightly browned on top.

Prepare the Chicken:

Thoroughly dry the chicken breasts with paper towel which is crucial for proper browning. Create a pocket by cutting a 4 to 5 inch long slit on the thickest side of each breast. Continue cutting a 2 to 3 inch deep pocket while leaving a ½ inch border uncut to keep everything contained. This technique creates space for the filling while preventing it from leaking out during cooking. Season each side evenly with the salt garlic powder and pepper mixture to build flavor from the inside out.

Stuff with Filling:

Add the mozzarella parmesan and Italian seasoning into each pocket distributing evenly for consistent flavor in every bite. The cheese combination creates the perfect gooey center while the herbs infuse everything with Italian flavor. Carefully secure each opening with toothpicks to keep the delicious filling inside during cooking which ensures a beautiful presentation when served.

Bread the Chicken:

Create a three station breading setup with flour in the first bowl beaten eggs and oil in the second and panko mixed with parmesan in the third. Dip each stuffed breast first in flour ensuring complete coverage but shaking off excess. Next coat in the egg wash which creates the moisture that helps breadcrumbs adhere. Finally press into the breadcrumb mixture firmly to create an even crispy coating that will stand up to both pan frying and baking.

Pan fry the Coating:

Heat oil in an oven proof skillet until shimmering which indicates the perfect temperature for crispy results. Cook the chicken presentation side down first for 4 to 5 minutes until deeply golden. This initial stovetop cooking creates the crisp exterior that remains intact even after adding sauce and baking. Flip carefully and cook the second side until equally golden which ensures even texture throughout.

Add Sauce and Cheese:

Top each chicken breast with marinara sauce being careful not to completely cover the crispy coating. Pour remaining sauce around the chicken which creates a delicious base in the pan. Sprinkle the remaining mozzarella on top focusing on creating an even layer that will melt beautifully in the oven. This two part approach keeps the top crust crispy while allowing the sauce to simmer around the chicken.

Finish in the Oven:

Bake until the chicken reaches 160 to 165ºF internally which ensures food safety while maintaining juiciness. The cheese should become completely melted with light browning on top which takes approximately 10 to 15 minutes depending on thickness. This oven finishing step allows the flavors to meld together while completing the cooking process without drying out the chicken.

Garnish and Serve:

Adjust the sauce consistency if needed by stirring in water until it reaches your preferred thickness. Add the fresh basil and parsley just before serving which preserves their bright colors and flavors. These fresh herbs provide a beautiful contrast to the rich cooked flavors and add a professional finishing touch.

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The mozzarella cheese is truly the star of this recipe. I discovered that using low moisture mozzarella rather than fresh creates the perfect melty center without making the chicken soggy. My daughter always asks for the corner piece where the cheese has oozed out and caramelized against the pan creating what we call the cheese crisp.

Make Ahead Options

This stuffed chicken parmesan works beautifully as a prepare ahead meal for busy weeknights. You can stuff and bread the chicken up to 8 hours before cooking keeping it covered in the refrigerator. If preparing further in advance I recommend stuffing the chicken but waiting to bread it until just before cooking for the crispiest results. The completed dish also reheats surprisingly well in a 325°F oven for about 15 minutes though the coating will be slightly less crispy than when freshly made.

Serving Suggestions

While this chicken parmesan is substantial enough to stand alone as a main course pairing it with the right sides creates a complete Italian feast. A simple arugula salad dressed with lemon juice and olive oil provides a refreshing contrast to the richness of the chicken. For a more substantial meal angel hair pasta tossed with olive oil and garlic makes an excellent base for the chicken and extra sauce. Roasted vegetables like asparagus or broccoli also complement the flavors without competing with the star of the show.

Common Substitutions

If you need to make adjustments to this recipe there are several options that work well. Turkey cutlets pounded thin can replace chicken breasts for a leaner alternative though cooking time will decrease. For a gluten free version substitute the all purpose flour with rice flour and use gluten free panko or crushed rice chex cereal for the coating. The Italian seasoning can be replaced with a combination of dried basil and oregano if that is what you have on hand. For a lighter version you can skip the pan frying step and simply bake the breaded chicken at 425°F for about 25 minutes though the coating will be less golden and crisp.

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Frequently Asked Questions

→ What makes the chicken crispy?

The chicken gets its crispy golden crust from the combination of flour, egg wash, and panko breadcrumbs, which are pan-fried before baking.

→ Can I use regular breadcrumbs instead of panko?

Yes, regular breadcrumbs can be used, although panko provides a crunchier texture.

→ How do I ensure the mozzarella stays inside the chicken?

Secure the stuffed chicken with toothpicks to prevent the mozzarella from spilling out during cooking.

→ Can I substitute parmesan cheese?

Grana Padano or Pecorino Romano can be used as substitutes for parmesan cheese for a different flavor profile.

→ What kind of marinara sauce works best?

Use a high-quality marinara sauce to enhance the flavor, or make your own for a fresh, homemade touch.

→ What's the best way to check if the chicken is cooked?

Use a meat thermometer to ensure the internal temperature reaches 160 to 165°F (71 to 74°C).