This stuffed chicken parmesan recipe makes the most satisfying and cheesy weeknight dinner!
Among my low carb chicken recipes, this one is a definite go-to — the chicken is coated with a crunchy exterior, while the inside oozes with cheese. It’s finished with a smothering of herbaceous marinara and seasoning. Ok, now I’m drooling!
Why do I prefer stuffed chicken breast to the traditional version of this recipe?
You can fit more sauce and cheese inside a chicken than you can on the top! Just like my spinach stuffed chicken and asparagus stuffed chicken, the stuffed recipes are all a major upgrade to their non-stuffed counterparts.
This stuffed chicken parmesan makes for perfect low carb dinners and non-low carb dinners alike! I’ll show you how to make it both ways, but either way you decide, here’s what to expect:
- Loads of cheese + sauce
- 1 hour total
- No fancy tools
- Tastes like Italian heaven!
This easy chicken parmesan is great for weeknight and fancy dinners alike. Here are all the most commonly asked questions answered before you dive in:
👉How do I form a pocket in the chicken breast? (+ an easier option!)
Place your hand over the chicken, and use a sharp knife to cut from the thickest part of the chicken to the thinnest. If this sounds like too much work, consider butterflying your chicken and keeping it together with toothpicks while it bakes.
👉How do I make this low carb/gluten-free?
EASY! With crushed pork rinds instead of bread crumbs (we always make our stuffed chicken parmesan this way). Pork rinds are high in fat and protein but have zero carbs, so by crushing them, you’ve got an excellent keto alternative for bread crumbs!
👉Can I pan fry the chicken?
I suggest following the steps below for baked stuffed chicken breast here, otherwise, the cheese and sauce will ooze all over the place.
👉How do you keep chicken parmesan from getting soggy?
Eat immediately before the breadcrumbs get soggy from the sauce. Also, if you have any leftovers, store them without the sauce, and add the sauce just before you plan to eat it.
👉What do you serve with chicken parmesan?
Chicken parmesan goes wonderfully well with all the Italian classics. If you aren’t low carb, boil up your favorite noodles and sauce!
If (like me) carbs aren’t your friend, opt for low carb pasta like zoodles and a delicious side salad.
👉How to reheat chicken parmesan?
Reheat this stuffed chicken parmesan in the oven or toaster oven (to re-crisp the outer layer).
IMHO, this mozzarella stuffed chicken breast is perfect as is! But if you want to switch things up a tad, here are some ideas for you:
- Mix in some veggies. Mild tasting veggies work best here, like spinach, kale, or mushrooms. Add them into the sauce or filling.
- Make this spicy — I wouldn’t suggest going full-blown fajita stuffed chicken here, but adding a dash of red pepper flakes will do the trick!
- Use a different type of cheese. Swap the mozzarella in the filling for your cheese of choice — cheddar, pepper jack, or cream cheese for an Italian take on cream cheese stuffed chicken – YUM!
- Use boneless thighs instead of breast for parmesan stuffed chicken thighs.
For more out of this world healthy chicken recipes, look no further! If you loved this stuffed chicken parmesan, I think you’ll also love:
- Chicken Crust Pizza
- Chicken Bolognese
- Stuffed Peppers without Rice
- Chicken Enchilada Soup
- Low Carb Chicken Casserole
Stuffed Chicken ParmesanPrint Recipe Pin Recipe
- 4 Chicken Breast
- 1 1/2 Cup Mozzarella shredded
- 2 Eggs
- 1 Cup Bread Crumbs or Crushed Pork Rinds
- 1 Tablespoon Italian Seasoning
- 1 18 Oz Jar Marinara
- 1/4 Cup Parmesan grated
- Fresh Basil sliced
- Prep. Preheat oven to 400 F. Combine Italian seasoning and breadcrumbs or pork rinds in a large and shallow bowl. Whisk eggs, and place them in a second large and shallow bowl.
- Slice a pocket into the center of each chicken breast.
- Stuff the breasts with mozzarella. You can use a toothpick to hold the breast together (you just need to remember to take it out before eating!!).
- Coat. Dunk the breasts in the eggs, then in the bread crumbs/pork rinds, and place each on a heat-safe pan.
- Assemble + bake. Once you've done this for all the breasts, arrange them in the pan and pour the marinara around the breasts. Sprinkle parmesan on top. Place pan in the oven and bake for 30 minutes, or until the breasts have reached an internal temperature of 165 F. Wait 10 minutes before slicing into the breasts. Serve with fresh basil and enjoy!