With crispy, golden chicken coated in marinara sauce and lots of melty cheese, this chicken parmesan is a little taste of Italy. Topped with a little basil and served over pasta, it’s the perfect weeknight dinner.
Easy Mozzarella Stuffed Chicken Parm
Oven-baked and extra cheesy, this juicy chicken parmesan is an ode to Italian ingredients like tomatoes and basil. With lots of marinara sauce and melty mozzarella, the pop of colors almost makes it look like the Italian flag!
Fortunately, there’s no need to leave your kitchen in order to get a taste of Rome. Every bite is an explosion of sauce, crispy chicken, and herbiness. Served over pasta and garnished with parsley, is there really anything more Italian?
Ready in exactly one hour, this golden chicken parmesan is anything but hard. With an impressive cheese pull once sliced, it’ll have everyone at the table wondering how on earth you pulled off a dish like this just in time for dinner.
What Is Chicken Parmesan?
It’s an Italian-American dish consisting of crunchy, breaded chicken covered in marinara sauce, with lots of melty cheese on top. While it can be enjoyed on its own, it’s usually served over pasta for dinner. It can also be called “chicken parm” or “chicken parmigiana.”
Recipe Ingredients
This recipe is all about tomato sauce, cheese, and crispy chicken. Check the recipe card at the bottom of the post for full ingredient amounts.
- Chicken breasts
- Olive oil – Vegetable, corn, or canola oil are good swaps.
- Mozzarella cheese – I prefer mozzarella, but you can use your favorite melty cheese.
- All-purpose flour – Don’t use cornstarch.
- Salt and pepper
- Eggs
- Seasoned panko breadcrumbs – You can also use plain panko.
- Parmesan cheese
- Marinara sauce – Feel free to use your favorite store bought or homemade marinara sauce.
- Parsley
- Basil
- Pasta – Optional side for serving.
How to Make Mozzarella Stuffed Chicken Parmesan
“Butterflying” is the hardest thing you’ll have to do for this recipe and it’s basically slicing the chicken in half. It’s easy!
- Prepare the pan. Add the olive oil to the pan and swirl it around until completely coated. Preheat the oven to 350°F.
- Butterfly it. Cut the chicken breasts about ¾ of the way through, horizontally. Lay the chicken open. This cutting method is called “butterfly.”
- Fill the chicken. Place 1/4 of the cheese in the middle of each chicken breast. Fold one half of the chicken over the cheese to “close” it.
- Prepare the breading stations. Use 3 large shallow dishes for dredging the chicken. Add the flour, salt, and pepper to one dish. Beat the eggs in another and combine the panko and parmesan in the third.
- Dredge the chicken. Dredge a chicken breast with flour on all sides.
- Coat it in egg. Dredge the chicken in the egg mixture and finally in the panko. Press it down well so that the panko sticks. Repeat for all the chicken.
- Add the sauce. Arrange the chicken in the pan and bake it for 25 minutes. Remove it from the oven and spoon the marinara sauce around the chicken. Lay pieces of mozzarella on top of each piece of chicken.
- Continue baking it. Return the chicken to the oven and bake for another 10-15 minutes. Remove it from the oven and set it aside.
- Serve. Serve the hot chicken and sauce over cooked pasta.
Tips for Success
Something as simple as a toothpick can make this chicken parmesan practically fail-proof. Here are several tips to simplify things for you:
- Use breadcrumbs. Don’t worry if you’re out of panko. Regular breadcrumbs are a great alternative that’s probably already in your pantry.
- Add a toothpick. You can use a couple of toothpicks to “close” the chicken. I used a long wooden skewer and broke off the end. It will be long enough to “close up” the whole side of the chicken. Remember to remove it before serving.
- Check for doneness. Use a meat thermometer to check the chicken for doneness. It’s ready when it has an internal temperature of 165°F.
- Use the broiler. If you want a little caramelized cheese, you can set the broiler to 500°F and broil the chicken for 2-3 minutes at the end of the cooking time.
What to Serve with Homemade Chicken Parmesan
This chicken parmesan is best with a simple salad and veggie sides, especially if served over pasta. For salad ideas, try my Greek Salad with Greek Salad Dressing. You can also try my Broccoli Salad with Bacon or Caprese Stuffed Avocado. For veggie sides, try my Zucchini Fritters, Roasted Mushrooms, and Crispy Baked Sweet Potato Fries.
How to Store & Reheat Leftovers
Once fully cooled, refrigerate this chicken in an airtight container for up to 5 days. When reheated, it won’t be as crispy but you’ll still get the same flavor.
To reheat it, pop it into the oven at 350°F for 12-16 minutes or until warm. You can also use the microwave and heat it for 1-2 minutes.
Can I Freeze This?
Once they come down to room temperature, you can transfer the chicken and sauce to separate freezer-friendly bags or containers. Freeze them for up to 3 months. Write the cook date on the bag or on a piece of tape and stick it on the container. It’s easy to forget the cook date after a couple of weeks.
Move the chicken and sauce into the fridge overnight to thaw. Reheat it in the oven for best results.
More Easy Chicken Dinners
- Slow Cooker Chicken Cacciatore
- Loaded Cajun Chicken Pasta
- Crockpot Chicken Stew
- Chicken and Dumplings Casserole
- Crockpot Chicken Tacos
- Cajun Chicken Alfredo
- Chicken Enchilada Pasta Bake
Mozzarella Stuffed Chicken Parmesan
Ingredients
- 4 chicken breasts
- 2 tablespoons olive oil
- 1 ½ cups shredded mozzarella cheese
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 large eggs, beaten
- 1 ½ cup seasoned panko breadcrumbs
- ¼ cup grated parmesan cheese
- 3 cups marinara sauce
- 4 slices mozzarella cheese
- 2 tablespoons chopped parsley, for garnish
- Basil, for garnish
- Cooked pasta, optional, for serving
Instructions
- Preheat the oven to 350°F and pour the olive oil around the pan, tipping the pan until coated.
- Cut the chicken breasts about ¾ of the way through, horizontally.
- Lay the chicken open and place a fourth of the cheese in the middle of each chicken breast. Use toothpicks to close the chicken pieces.
- Use 3 large shallow dishes for dredging the chicken. Add the flour, salt and pepper to one dish, beat the eggs in another, and combine the panko and parmesan cheese in the third.
- Dredge a chicken breast in the flour, making sure to coat well. Then dredge in the eggs, and finally in the panko, pressing down to coat all sides. Repeat with the remaining chicken.
- Arrange the chicken in the pan, then place the pan in the oven.
- Bake for 25 minutes. Remove the pan from the oven and spoon the marinara sauce around the chicken. Lay pieces of mozzarella on top of each chicken piece.
- Return the chicken to the oven and bake for an additional 10 to 15 minutes. Check the chicken with a meat thermometer for doneness. Meat thermometer should read 165°F when cooked through.
- Serve the hot chicken and sauce over cooked pas
Notes
Nutrition
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