Stuffed Chicken Parmesan
This stuffed chicken parmesan is crispy on the outside and filled with ricotta, mozzarella, and marinara inside! An easy baked chicken dinner recipe with a cheesy center that’s perfect for weeknights or entertaining.
Ingredients
Chicken
- 3 large boneless chicken breasts
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp Italian seasoning
Filling
- ¾ cup ricotta
- ½ cup mozzarella
- ¼ cup parmesan
- 1 large egg
- 1 tbsp basil
- ½ cup marinara
- ½ cup mozzarella cubed or shredded
Coating
- 1 cup breadcrumbs
- ½ cup parmesan
- 2 large eggs
Topping
- 1 cup marinara
- 1 cup mozzarella
Instructions
- Place chicken breasts between plastic wrap or in a zip-top bag. Pound to an even thickness using a meat mallet.
- Season both sides and inside with salt, pepper, garlic powder, and Italian seasoning.
- In a bowl, mix ricotta, mozzarella, parmesan, egg, and basil until smooth.
- Spoon filling into each chicken breast. Add a spoonful of marinara and a few mozzarella cubes or shredded mozzarella. Do not overfill. Secure with toothpicks if needed.
- Dip each stuffed chicken breast into beaten eggs, then coat in breadcrumb and parmesan mixture, pressing firmly to adhere.
- Heat olive oil in a large skillet over medium heat.
- Carefully place chicken into the skillet and cook for 2–3 minutes per side until golden brown. (Do not cook through.)
- Transfer chicken to a greased baking dish.
- Bake at 375°F for 20–25 minutes, or until chicken is fully cooked through.
- Remove from oven and top with marinara sauce and shredded mozzarella.
- Return to oven for 5–10 minutes, until cheese is melted and bubbly.
- Let rest for a few minutes, then remove toothpicks, slice, and serve.
Notes
When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.
Notes
- Pan-frying before baking creates a crispy, golden crust just like restaurant-style chicken parmesan
- Do not overstuff the chicken to prevent filling from leaking out
- Let the chicken rest before slicing to keep the filling inside
Nutrition
Serving: 1servingCalories: 873kcalCarbohydrates: 40gProtein: 70gFat: 47gSaturated Fat: 23gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 356mgSodium: 1966mgPotassium: 950mgFiber: 4gSugar: 9gVitamin A: 1868IUVitamin C: 9mgCalcium: 1082mgIron: 6mg
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