Mozzarella-Stuffed Chicken Parm

You can’t go wrong with chicken, mozzarella, parmesan, marinara sauce, and bread crumbs. Packed with flavors and textures, this Mozzarella-Stuffed Chicken Parm gets both kids and adults hooked. I love serving it at family gatherings at weekend and small parties. Serving it alongside roasted or steamed vegetables, you have a delicious meal. Yummy!


Mozzarella-Stuffed Chicken Parm

Recipe by GenevaWatsonCourse: DinnerCuisine: AmericanDifficulty: Medium


Prep time


Cooking time


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Chicken meals are more appealing with this mozzarella-stuffed chicken parm. Spend 50 minutes, and it’s ready on your dining table.


  • 1 lb. boneless skinless chicken breasts

  • 8 oz. fresh mozzarella

  • 1 c. all-purpose flour

  • 3 Eggs, beaten

  • 1 c. panko bread crumbs

  • 1 tsp. dried oregano

  • 1/2 tsp. garlic powder

  • 1/2 c. freshly grated Parmesan, divided

  • 2 c. marinara

  • 1/4 c. thinly sliced basil

  • 2 tbsp. chopped parsley

  • Olive oil, for frying

  • Kosher salt

  • Freshly ground black pepper


  • Preheat oven to 425°F.
  • Using a sharp paring knife, cut a deep slit into each chicken breast. Stuff pockets with mozzarella, then press edges to seal. Season outside with salt and pepper.
  • Add flour, eggs and panko bread crumbs into three separate shallow bowls. In panko bread crumb bowl, whisk in garlic powder, dried oregano, ¼ cup Parmesan and ½ teaspoon salt.
  • Dip stuffed chicken in flour, shaking off excess, then dredge into egg, tossing to coat. Finally coat in bread crumbs, making sure chicken is evenly coated.
  • Heat a thin layer of olive oil in a large skillet over medium heat. Add chicken and cook until golden on both sides, about 4 minutes per side.
  • Pour marinara around chicken and scatter basil on top of marinara. Turn off heat, then sprinkle remaining Parmesan on top.
  • Place skillet in oven and bake until chicken is cooked through, about 20 minutes more. Garnish with parsley. Serve warm.

Recipe Video



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