Stuffed Chicken Parmesan Recipe

Stuffed Chicken Parmesan

 Leah Maroney

Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Servings: 4 servings
Yield: 4 chicken breasts
Nutrition Facts (per serving)
1111 Calories
46g Fat
92g Carbs
77g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 1111
% Daily Value*
Total Fat 46g 59%
Saturated Fat 17g 84%
Cholesterol 268mg 89%
Sodium 1986mg 86%
Total Carbohydrate 92g 33%
Dietary Fiber 7g 25%
Total Sugars 13g
Protein 77g
Vitamin C 5mg 23%
Calcium 758mg 58%
Iron 8mg 43%
Potassium 1145mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Stuffed chicken Parmesan is a cheesy, saucy explosion. This dish is just as easy as making regular chicken Parmesan, but is somehow even more decadent. You’ll love it if you think extra cheese is always a good idea! Stuffing a chicken breast may sound complicated, but the technique is actually something any home cook can tackle and master. Make sure to look for thick chicken breasts—they’re much easier to split and stuff.

Make this recipe for a easy weeknight meal or if you’re having a nice dinner party. It looks beautiful presented in a pan or on top of pasta. Serve it with a side salad and a little garlic bread for a hearty, complete meal. 


  • 4 chicken breasts

  • 2 cups shredded mozzarella cheese

  • 1 cup all-purpose flour

  • 2 large eggs

  • 1 1/2 cups panko breadcrumbs

  • 1/4 cup Parmesan cheese, plus more for garnish

  • Salt, to taste

  • Pepper, to taste

  • 1/4 cup olive oil

  • 2 1/2 cups store-bought or homemade marinara sauce

  • 1/2 pound fresh mozzarella cheese, sliced

  • Chopped parsley, for garnish

  • Cooked pasta, for serving

Steps to Make It

  1. Gather the ingredients.

    Stuffed Chicken Parmesan
    Leah Maroney 
  2. Preheat the oven to 400 F. Split the chicken breasts with a chef’s knife. Be careful not to cut all the way through. 

    Stuffed Chicken Parmesan
     Leah Maroney
  3. Stuff the center with a 1/4 cup of the shredded mozzarella.

    Stuffed Chicken Parmesan
     Leah Maroney
  4. Fold the top half of the chicken over the top of the mozzarella stuffing. If it is too full and the edges don’t seal, take a little of the mozzarella cheese out. 

    Stuffed Chicken Parmesan
     Leah Maroney
  5. Prepare your breading station. Toss some of the salt and pepper with the flour in a shallow bowl. Beat the eggs with a little salt and pepper in another shallow bowl. Toss the breadcrumbs with salt and pepper and Parmesan cheese in a third shallow bowl.

  6. Dip the stuffed chicken breast into the flour, then flip to coat both sides in the flour mixture. 

    Stuffed Chicken Parmesan
     Leah Maroney
  7. Dip the flour coated chicken into the egg mixture. Flip to coat both sides. 

    Stuffed Chicken Parmesan
     Leah Maroney
  8. Dip the egg coated chicken into the breadcrumbs and cover both sides thickly. 

    Stuffed Chicken Parmesan
     Leah Maroney
  9. Heat the olive oil in a large skillet. Add the chicken cutlets so that they fit snugly. but aren’t overlapping. If you need to do it in two pans, you can.

    Fry on both sides until golden brown. They do not have to be cooked through. 

    Stuffed Chicken Parmesan
     Leah Maroney
  10. Add the marinara sauce around the outside of the cutlets and a little on the top of each cutlet. 

    Stuffed Chicken Parmesan
     Leah Maroney
  11. Top the cutlets with a few slices of fresh mozzarella. 

    Stuffed Chicken Parmesan
     Leah Maroney
  12. Place in the preheated oven and bake for about 20 minutes or until the center reads 165 F.

    Stuffed Chicken Parmesan
    Leah Maroney 
  13. Serve the hot chicken with chopped parsley and Parmesan cheese on top of pasta with extra marinara sauce if you wish.


  • You can fry the chicken breasts ahead of time and keep them in the fridge until you are ready to top with sauce and bake. It will take more like 30 minutes to bake since it will have been cold in the refrigerator.