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Homemade Stuffed Chicken Parmesan Recipe (with GF Option) photo

Stuffed Chicken Parmesan Recipe (with GF Option)

A quick and cheesy stuffed chicken parmesan topped with marinara and melted mozzarella.
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Prep Time 7 minutes
Cook Time 23 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lb chicken breasts about 4 medium
  • 1/2 cup all-purpose flour or gluten-free flour
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 2 large eggs well beaten with a fork
  • 1/2 cup plain bread crumbs (such as panko) see notes for GF option
  • 1/3 cup Parmesan cheese finely grated
  • 3 Tbsp extra light olive oil plus more as needed
  • 2 cup marinara sauce
  • 6 oz mozzarella cheese divided (about 1 1/2 cups shredded)
  • 6 fresh basil leaves finely chopped, to garnish

Equipment

  • Cutting Board
  • Sharp Knife
  • 3 large bowls
  • large deep skillet or Dutch oven
  • Spatula or tongs
  • Measuring cups and spoons
  • oven (400°F)
  • Instant-read thermometer

Method
 

  1. Preheat the oven to 400°F (204°C).
  2. Season the chicken breasts with 3/4 tsp salt and 1/2 tsp black pepper.
  3. Cut a deep pocket into each chicken breast without cutting through, then stuff each pocket with 2–3 Tbsp shredded mozzarella and press the edges to close.
  4. Set up three shallow bowls: one with the flour, one with the beaten eggs, and one with the bread crumbs mixed with the grated Parmesan.
  5. Working one breast at a time, dredge the stuffed chicken in flour, shake off excess, dip into the beaten eggs, then coat evenly with the breadcrumb mixture.
  6. Heat 3 Tbsp olive oil in a large deep skillet or Dutch oven over medium heat until shimmering, then add the breaded chicken in a single layer and cook about 4 minutes per side, until golden brown.
  7. Pour the marinara sauce around the chicken and spoon a little sauce over each breast, then sprinkle the remaining mozzarella over the top.
  8. Transfer the skillet to the preheated oven (or place chicken in an oven-safe dish) and bake uncovered 15–20 minutes, until an instant-read thermometer inserted into the thickest part of the chicken reads 165°F.
  9. Remove from the oven and garnish with the chopped fresh basil before serving.

Notes

  • For a gluten-free version use a certified GF flour in place of all-purpose flour.
  • Substitute finely crushed GF crackers for breadcrumbs if needed.
  • Measure mozzarella shredded volume to approximate 1 1/2 cups for stuffing and topping.
  • Use an instant-read thermometer to ensure chicken reaches 165°F.