Mozzarella-Stuffed Chicken Parmesan Recipe
This Mozzarella-Stuffed Chicken Parmesan recipe features tender chicken breasts filled with fresh mozzarella, coated in seasoned panko breadcrumbs, pan-fried to golden perfection, and then baked in marinara sauce with fragrant basil and Parmesan cheese. The result is a deliciously cheesy, crispy, and comforting Italian-American classic that’s perfect for a hearty family dinner.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 43 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Chicken and Cheese
- 1 lb. boneless skinless chicken breasts
- 8 oz. fresh mozzarella
- Kosher salt
- Freshly ground black pepper
Breading
- 1 cup all-purpose flour
- 3 eggs, beaten
- 1 cup panko bread crumbs
- 1 tsp. dried oregano
- 1/2 tsp. garlic powder
- 1/2 cup freshly grated Parmesan, divided
- 1/2 teaspoon salt
Cooking
- Olive oil, for frying
- 2 cups marinara sauce
- 1/4 cup thinly sliced basil
- 2 tbsp. chopped parsley
Instructions
- Prepare and stuff chicken: Preheat your oven to 425°F (220°C). Using a sharp paring knife, carefully cut a deep slit into each chicken breast to create a pocket. Stuff each pocket with fresh mozzarella. Press the edges firmly together to seal the cheese inside. Season the outside of the chicken breasts generously with kosher salt and freshly ground black pepper.
- Prepare breading stations: In three separate shallow bowls, place the flour in one, beaten eggs in the second, and panko bread crumbs in the third. To the panko mixture, whisk in the garlic powder, dried oregano, 1/4 cup of the grated Parmesan cheese, and 1/2 teaspoon of salt to season the coating evenly.
- Bread the chicken: Dip each stuffed chicken breast first into the flour, shaking off any excess. Then dip it into the beaten eggs, ensuring it is fully coated. Finally, dredge the chicken in the seasoned panko bread crumb mixture, pressing lightly to adhere the crumbs evenly across the surface.
- Pan-fry chicken: Heat a thin layer of olive oil in a large skillet over medium heat. Once hot, add the breaded chicken breasts and cook until golden brown on each side, approximately 4 minutes per side. This step creates a crispy crust and helps lock in the cheese.
- Add sauce and basil: Pour the marinara sauce around the chicken breasts in the skillet, being careful not to cover the tops. Scatter the thinly sliced basil over the marinara. Turn off the skillet heat, then sprinkle the remaining 1/4 cup Parmesan cheese evenly over the chicken breasts.
- Bake the chicken: Transfer the skillet to the preheated oven. Bake for about 20 minutes or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the cheese inside is melted and bubbly.
- Garnish and serve: Remove the skillet from the oven. Garnish the chicken with freshly chopped parsley. Serve warm for a delicious, cheesy, and comforting meal.
Notes
- Ensure the chicken pockets are sealed tightly to prevent mozzarella from leaking during cooking.
- If you don’t have a skillet suitable for oven use, transfer the chicken and sauce to an oven-safe dish before baking.
- Use fresh mozzarella for the best melt and flavor.
- Optional: Serve with pasta, garlic bread, or a side salad for a complete meal.
- Check the internal temperature of chicken to ensure food safety.
Keywords: Mozzarella-Stuffed Chicken Parm, Chicken Parmesan, Stuffed Chicken Breast, Italian Chicken Recipe, Crispy Chicken, Baked Chicken, Mozzarella Cheese
