Stuffed Chicken Parmesan

5 from 10 votes
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Elevate your dinner experience with a crispy, stuffed chicken parmesan artfully filled with an irresistibly oozy mozzarella core. This simple, one-pan dish promises a golden-brown delight to win over your family’s hearts and taste buds!

If you enjoy the combination of protein and filling, try my other recipes for spinach stuffed chicken, mushroom stuffed chicken, and spinach stuffed salmon.

Serving stuffed chicken parmesan in a large skillet.

Recipe Science

  • Breading and frying create a crispy outer layer through the Maillard reaction, which enhances flavor and provides a satisfying contrast to the tender, moist interior.
  • Stuffing the chicken with cheese adds internal moisture and fat, which help keep the chicken juicy while infusing it with additional flavors as it cooks.
  • Baking after frying allows the cheese inside to melt thoroughly, ensuring even distribution of gooey, flavorful filling throughout the chicken.

Why It Works

I’ve added a twist to my classic chicken parmesan for this recipe. I cut a pocket into the meat and stuff it with mozzarella. It only takes a few extra minutes, but the texture contrast is worth it! This version has a moment of anticipation when cutting a slice and seeing the melty cheese ooze out.

Once the cheese is stuffed inside the chicken, it’s time to fry. I use the standard breading procedure to create a crisp parmesan crust on the outside of the meat. Pan-frying in hot oil and then baking the pieces ensures juicy bites. The chicken cooks in a rich marinara sauce, which you can pair with your favorite pasta. My family never leaves a crumb on the plate when I make this meal.

Ingredients You’ll Need

  • Chicken: Use boneless, skinless chicken breast, between 8 to 12 ounces in weight. This size makes a hearty portion easy to fill with the proper ratio of meat to cheese. Avoid the mega-sized pieces, over 12 ounces, as they take too long to cook through and get dried out easily.
  • Cheese: I use two types of cheese for the topping and filling. Mozzarella is aged for less time, giving a more stretchy melt as it’s heated. I use whole milk, low moisture mozzarella. You can slice it up or shred it. Parmesan has been aged for at least ten months, giving a more aged, nutty taste. It’s a drier cheese, making it great for sprinkling and adding a salty taste.
  • Breading: I use the standard breading procedure with flour, eggs, and panko breadcrumbs.
  • Sauce: Use a traditional tomato marinara sauce to serve with the crispy chicken.
  • Olive Oil: The fruit oil adds a complementary flavor to the Italian stuffed chicken when pan-frying.
  • Seasoning: The pieces are seasoned with salt, pepper, and garlic powder.
  • Herbs: Garnish the chicken dish with freshly sliced basil and chopped parsley.

See the recipe card below for all ingredients and measurements (US and metric).

Ingredient Substitutions

Now that you know how to make this stuffed chicken parmesan recipe, it’s easy to customize! Try these flavorful variations:

  • Breadcrumbs: I find that homemade breadcrumbs give a similar taste to panko. You can use traditional breadcrumbs, but they have a finer crumb and tend to be less crunchy. Use gluten-free breadcrumbs for any dietary restrictions.
  • Cheese: Try ricotta, cottage cheese, Boursin, cream cheese, provolone, Parmigiano Reggiano, or Pecorino Romano. .
  • Herbs: If you want to add some herbs to the stuffing, try freshly chopped basil, parsley, oregano, or dried Italian seasoning.

How to Make Stuffed Chicken Parmesan

Step 1: Preheat the Oven

Set the temperature to 425ºF (191ºC). The chicken will finish cooking in the oven after fan-frying.

Person cutting a slit into the side of a chicken breast.

Step 2: Prepare the Chicken

Place the chicken down on the cutting board. Use a sharp knife, like a utility or paring knife, to create a pocket, about a 5-inch slice down the side. Cut a deep enough area to add the cheese, but keep the other side intact.

To enhance the flavor, I season the surface with salt, black pepper, and garlic powder.

Person using a measuring spoon to place grated mozzarella inside a chicken breast.

Step 3: Stuff with Filling

Add the shredded mozzarella into the created pocket.

Two seasoned chicken breasts stuffed with parmesan and mozzarella cheeses.

Add the parmesan and Italian seasoning.

Secure the open edge with toothpicks to ensure the cheese stays inside and for easier breading. Otherwise, carefully maneuver the pieces when coating and cooking.

Pro Tip: When cooked, the chicken will contract and shrink, so you may notice some cheese seeping out. It’s still tasty, so scoop and serve it with the chicken if this happens.

Chicken breast sitting in a bowl of flour.

Step 4: Bread the Chicken

Use shallow bowls for each ingredient in the station. Start with flour to dry the surface. It’s like the primer.

Chicken breast sitting in a bowl of egg wash.

Then dip in an egg and olive oil mixture for a tacky layer.

Chicken breast sitting in a bowl of bread crumbs.

The last coat is in a crunchy panko, parmesan, and Italian seasoning mixture. I like to use coarse and porous panko bread crumbs for a super crispy texture.

Stuffed chicken breast covered in bread crumbs and about to pan fry in oil.

Step 5: Pan-fry the Surface

The stuffed chicken breast is pan-fried to turn the coating into a golden, crispy exterior. I use a 12-inch cast iron skillet or shallow Dutch oven, like a braiser, to make this a one-pan recipe.

Pan fried chicken breast with crispy golden brown surface.

This process primarily cooks the chicken, but it will finish in the oven. Frying takes about 4 to 5 minutes per side. If you don’t have a heatproof skillet, use a nonstick pan, then transfer it to a baking dish with the marinara sauce.

Ingredient Chemistry: Use a refined olive oil or light variety with a milder taste and higher smoke point than extra-virgin olive oil. Other neutral-tasting oils like vegetable, peanut, or avocado oil can also be used.

A spoon of marinara sauce placed on top of a chicken breast.

Step 6: Add the Sauce and Cheese

Add a flavorful tomato sauce to the bottom of the pan before finishing the chicken in the oven. I also add a bit of the marinara sauce on top of the chicken, not coating the surface completely.

Mozzarella placed on top of marinara sauce and chicken breast.

Top the sauce over the chicken pieces with mozzarella so you get a nice gooey melt after baking.

I like to use my homemade marinara sauce, or jarred store-bought products work well if you’re short on time. You’ll need about 2 cups for the recipe. It’s not as thick in texture compared to other pasta sauces, which is what you want because it will concentrate down as some moisture evaporates.

Melted mozzarella and sauce on top of a a piece of stuffed chicken parmesan.

Step 7: Bake the Chicken

Bake the chicken skillet at 425ºF (191ºC) to finish cooking. This temperature helps the surface stay crisp with the added sauce. It takes about 15 minutes to finish cooking the dish.

Use an instant-read thermometer to check the thickest parts of the chicken. Test the top and bottom since the mozzarella stuffing is in the center. It’s ready at 160 to 165ºF  (71 to 74ºC).

Stuffed chicken parmesan cut in half and served on a white plate.

Step 8: Garnish and Serve

Garnish with fresh basil and parsley, then serve with your favorite side dish. We love a big plate of cooked pasta, like spaghetti or cavatappi spiral tubes.

Frequently Asked Questions

Can I substitute Parmesan for Parmigiano Reggiano?

Yes! Parmesan cheese is the American style, a hard grating cheese aged at least 10 months. Parmigiano Reggiano is slightly more expensive because it’s a regulated cheese from specific regions in Italy, made with cow’s milk in a particular way and aged for at least 12 months. It will have a more robust flavor than parmesan.

How do you seal stuffed chicken?

When melted, the hot mozzarella cheese will turn from a solid to a molten-like texture. To reduce the amount that comes out of the stuffed chicken recipe, use a few toothpicks to secure the edges.

How do you keep chicken parm from getting soggy?

When pan-frying the chicken, it’s essential to use hot oil to create a dried, crisp crust with the bread crumbs and parmesan cheese. The temperature should be between 325 to 375°F (163 to 191°C). Above 400°F (205°C), the breading can brown too quickly. The oil will be shimmering when it’s ready to add the meat. You can test with the bottom of a wooden spoon. If bubbles form and float around it in the oil, it’s ready.

Do I have to pan fry the chicken first?

If you’d rather skip the pan-frying, you can bake the chicken using a high temperature of 425ºF (218ºC) to get it browned and crisp. Place it on a foil-lined baking sheet with a wire rack set on top, allowing the hot air to circulate without flipping. It takes about 20 to 25 minutes to cook through. Once the chicken reaches about 160ºF (71ºC), add it to a baking dish with the marinara and cheese, and bake for about 5 minutes.

Serve This With

If you tried this Stuffed Chicken Parmesan, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!

Stuffed Chicken Parmesan

This stuffed chicken parmesan delivers the crispy golden brown texture you crave but with an oozy mozzarella cheese center.
5 from 10 votes
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings 4 servings
Course Entree
Cuisine Italian


  • 4 boneless skinless chicken breast, 2 ½ to 3 pounds total
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • 2 cups shredded mozzarella, divided
  • ½ cup grated parmesan cheese, divided
  • ½ teaspoon dried Italian seasoning, divided
  • ¾ cup all-purpose flour
  • 2 large eggs
  • ¼ cup olive oil, plus 1 tablespoon, divided
  • 1 ¼ cup panko bread crumbs, or regular
  • 2 cups marinara sauce
  • ¼ cup basil leaves, thinly sliced
  • 1 teaspoon chopped parsley


  • Preheat Oven – Set the oven rack to the lower-middle position. Preheat to 425ºF (191ºC).
  • Prepare the Chicken – 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.
  • Stuff with Filling – 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.
  • Bread the Chicken – 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.
  • Pan-fry the Coating – Heat a 12-inch oven-proof cast iron skillet or Dutch oven over medium heat. Add the vegetable 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 Sauce and Cheese – 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.
  • Finish in the Oven – 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.
  • Garnish and Serve – 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.

Recipe Video

YouTube video


  • Storing: Store in an airtight container for up to 5 days.
  • Reheating: Reheat individual pieces in the microwave on high power in 30-second intervals until warm. Alternatively, place on a foil-lined sheet pan and bake at 375 degrees until lightly crispy and warmed through, about 15 to 20 minutes.
  • Breadcrumbs: Traditional fine Italian breadcrumbs can be used but won’t be as crunchy.
  • Make it Gluten-Free: Use gluten-free flour and breadcrumbs.
  • Baking Directions: Place stuffed chicken on a wire rack set on top of a foil-lined sheet pan. Bake at 425ºF (218ºC) for about 20 to 25 minutes, depending on the thickness.

Nutrition Facts

Serves: 4 servings
Calories 542kcal (27%)Carbohydrates 26g (9%)Protein 46g (92%)Fat 28g (43%)Saturated Fat 12g (60%)Polyunsaturated Fat 2gMonounsaturated Fat 11gTrans Fat 0.02gCholesterol 174mg (58%)Sodium 1673mg (70%)Potassium 906mg (26%)Fiber 3g (12%)Sugar 6g (7%)Vitamin A 1200IU (24%)Vitamin C 10mg (12%)Calcium 449mg (45%)Iron 3mg (17%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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Recipe Rating

4 Comments Leave a comment or review

  1. Azar says

    Thank you so much for such a delicious & easy-to-make recipe! Loved the texture & the taste! 🥰 Can’t wait for more!

  2. Jennifer Page says

    Jessica I just wanted to drop a comment in and tell you how much I appreciate you. I am 60 years old and I’ve only started cooking in the last couple of years because I was too intimidated. I just got prepared foods. I started with your meatloaf and then started with other things including your macaroni salad, shrimp dishes etc. No matter what they were, I realized after a while that when I wanted to make something I would go to your website instead of just googling what I wanted to make and searching a hundred other websites. Thank you for helping me have some confidence. I’m not sure you’ll ever see this but thank you.

    • Jessica Gavin says

      You’re a kitchen rockstar, Jennifer! I’m so proud of you for trying new recipes. I’m thrilled that I can help you in your culinary adventures. Keep it up!