Mozzarella Stuffed Chicken Parmesan

Mozzarella stuffed chicken parmesan is the ultimate comfort dinner with juicy chicken, golden crunchy coating, bubbling marinara, and plenty of gooey cheese tucked right inside. The oven does most of the work while you pull together a simple salad or boil a batch of pasta. Cutting into the chicken and seeing that molten cheese spill out is a moment of pure joy in my kitchen.

This recipe is my go to anytime I want a meal that feels special without a ton of fancy steps. My family practically lines up at the oven waiting to see that first cheese pull.

Ingredients

• Chicken breasts: choose plump ones without blemishes or excess moisture these will bake up juicy and hold the filling best
• Olive oil: brings rich flavor and helps the coating crisp up use extra virgin for the most taste
• Mozzarella cheese: the real star look for whole milk mozzarella for best melt and stretch
• All purpose flour: helps the breading cling pick unbleached if possible for better flavor
• Salt and pepper: basics to balance and brighten every layer use freshly ground pepper if you can
• Eggs: binds the breading to the chicken use large eggs at room temperature
• Seasoned panko breadcrumbs: create extra crispness compared to plain try to find panko with herbs for more flavor
• Parmesan cheese: adds a nutty salty bite and helps the breading brown finely grated cheese works best for even coating
• Marinara sauce: tomatoey goodness brings moisture and a touch of tang pick a sauce with simple ingredients and no added sugar
• Parsley and basil: fresh herbs bring out the classic Italian flavor choose bright green leaves and chop right before using
• Pasta: optional but classic side for soaking up all the sauce use spaghetti linguine or penne

Step-by-Step Instructions

Prepare the Pan:

Coat your baking dish with a thin layer of olive oil swirling to cover every corner then preheat your oven to three hundred fifty degrees Fahrenheit so it is ready when you need it

Butterfly the Chicken:

Lay each chicken breast flat on your cutting board and using a sharp knife slice horizontally through the middle leaving the back edge intact so you can open it like a book this creates a pocket for stuffing

Fill the Chicken:

Place a generous amount of mozzarella cheese in the center of each butterflied chicken breast then fold it closed pressing the edges together you can secure with toothpicks or a skewer if you like

Prepare the Breading Stations:

Set up three shallow dishes one with flour mixed with salt and pepper one with beaten eggs and one with a blend of panko and parmesan cheese

Dredge the Chicken:

Dip each stuffed chicken breast first in the flour mixture making sure every surface is coated then move to the egg pressing to cover and finally dredge in the panko parmesan mixture pressing firmly to get a thick even layer

Arrange and Bake:

Lay the coated chicken pieces in the prepared baking dish spacing them so they are not touching bake in the oven for twenty five minutes until the coating has set and started to turn golden

Sauce and Cheese:

Remove the dish from the oven and spoon marinara sauce generously around the chicken then lay additional mozzarella slices or shreds over each breast for even more cheesiness

Finish Baking:

Return the pan to the oven and continue baking another ten to fifteen minutes until the cheese is bubbling and slightly golden the chicken should reach an internal temperature of one hundred sixty five degrees Fahrenheit

Serve:

Allow the chicken to rest a minute or two then serve hot over cooked pasta with extra sauce and a sprinkle of parsley or basil

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My favorite touch is always the fresh mozzarella tucked in the middle nothing beats that oozy center. I still remember the first time my brother tried it he could not believe I made it myself and asked for seconds before he even finished his plate.

Storage Tips

Let the chicken cool completely before storing. Place leftovers in a tightly sealed container in the fridge where they will keep for about five days. For longer storage you can freeze the cooked chicken and sauce separately up to three months. Always thaw overnight in the fridge for the best texture. Reheat in the oven to help revive some of that crispy breading.

Ingredient Substitutions

Swap provolone or fontina for mozzarella if you prefer a sharper or milder melt. Regular breadcrumbs work in place of panko if that is what you have on hand. A good dairy free cheese substitute can make this work for non dairy folks. You can also use a gluten free flour blend and gluten free breadcrumbs without much change to the results.

Serving Suggestions

Pile the chicken and sauce over hot spaghetti or your favorite pasta drizzled with more olive oil. Add lemony arugula salad and crusty Italian bread for a true trattoria feel. For a lighter meal serve with roasted greens like broccoli or zucchini. My family loves a simple garden salad or sliced tomatoes with balsamic on the side.

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Cultural Context

Chicken parmesan is a classic Italian American creation inspired by eggplant parmigiana. The dish evolved in US Italian communities where chicken was more plentiful than eggplant. It is beloved for its comforting flavor and has become a restaurant and family staple from coast to coast. Though not traditional Italian it captures the spirit of Italian home cooking using fresh herbs cheese and tomato.

Frequently Asked Questions

→ How do I keep the mozzarella inside the chicken?

Butterfly the chicken breast and fold it carefully around the cheese. Secure the edge with toothpicks so it stays closed as it cooks. Remove toothpicks before serving.

→ What’s the best way to get a crispy coating?

Thoroughly dredge the chicken in flour, egg, and seasoned panko. Press the breadcrumbs onto the surface before baking for maximum crunch.

→ Can I use a different type of cheese?

Yes, any melty cheese such as provolone or fontina works well in place of mozzarella. Choose your favorite for a personalized touch.

→ How can I tell when the chicken is cooked through?

Check the thickest part with a meat thermometer. Once it reads 165°F internally, the chicken is safe to eat.

→ How should I store leftover stuffed chicken?

Cool leftovers fully, then refrigerate in an airtight container for up to 5 days. Reheat in the oven for best texture.

→ Can this be frozen for later?

Yes, freeze the cooked chicken and sauce separately in freezer containers for up to 3 months. Thaw overnight before reheating.