This stuffed chicken parmesan delivers the crispy golden brown texture you crave but with an oozy mozzarella cheese center. This is an easy one-pan meal you’re family is going to love!

Table of Contents

1. Chicken selection
2. Cutting the pocket
3. Cheese selection
4. Stuff the chicken
5. Breading the chicken
6. Pan-fry the chicken
7. Add marinara sauce
8. Bake the chicken
9. Checking for doneness
10. Serve this with
11. FAQ
12. Stuffed Chicken Parmesan Recipe

For this recipe, I’ve taken my classic chicken parmesan and added a twist. 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 then 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, 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.

Chicken selection

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.

Cutting the pocket

To stuff the chicken breast make a slit on the thickest side of the meat to add the filling. Place the chicken down on the cutting board. Use a sharp knife, like a utility or paring knife, to create a pocket, making about a 5-inch slice down the side.

Cut a deep enough area for adding the cheese, but make sure to keep the other side intact. I season the chicken with salt, black pepper, and garlic powder, so it’s flavorful throughout. 

Cheese selection

I use two types of cheese for the topping and filling for this stuffed chicken parmesan; mozzarella cheese and parmesan cheese. The 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. 

The 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.

Stuff the chicken

I like adding mozzarella and parmesan cheese to the filling for a savory taste that melts well. If you’d like to add some herbs to the stuffing, try freshly chopped basil, parsley, oregano, or dried Italian seasoning. To ensure the cheese stays inside and make it easier to bread, secure the edges with a few toothpicks to close it up. 

Otherwise, just carefully maneuver the pieces when coating and cooking. The chicken’s protein contracts and shrinks when it cooks, so you may notice some cheese seeping out. There are usually no complaints from my eaters.

Breading the chicken

What makes chicken parmesan a popular dish is the contrast of tender chicken covered in a crispy breadcrumb crust. I use the standard breading procedure to coat the pieces. Use shallow bowls for each ingredient in the station. Start with flour to dry the surface. It’s like the primer. Then dip in a mixture of egg and olive oil for a tacky layer.

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. I find that homemade breadcrumbs give a similar taste. You can use traditional breadcrumbs, but they have a finer crumb and tend to be less crunchy.

Pan-fry the chicken

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

The pieces cook in a shallow amount of oil with moderate heat to ensure a crunchy crust. This process cooks the chicken primarily through but it will finish in the oven. The process takes about 4 to 5 minutes per side. If you don’t have a heatproof skillet, fry it in a nonstick pan, then transfer it to a baking dish with the marinara sauce to bake.

Add marinara sauce

Before finishing the chicken in the oven, add a flavorful tomato sauce to the pan. 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.

Bake the chicken

Bake the chicken skillet at 425ºF (191ºC) to finish cooking. This temperature helps the surface stay crisp with the added sauce. Right before I pop it into the oven, I add a little bit of the marinara sauce on top of the chicken, not coating the surface completely. Plus, some mozzarella, because who doesn’t love some extra gooey cheese.

It takes about 15 minutes to finish cooking the dish. If you don’t want to bake the chicken in the sauce, leave it in the oven-proof skillet, add the toppings, and bake. Alternatively, transfer to a foil-lined sheet pan.

Checking for doneness

Use an instant-read thermometer to check the thickest parts of the chicken. Make sure to test the top and bottom since there is filling in the center. It’s ready when it reaches 160 to 165ºF  (71 to 74ºC). 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.

Serve this with

FAQ