Irresistible Mozzarella-Stuffed Chicken Parm: A Cheesy Delight

Elevate your dinner game with this mouthwatering Mozzarella-Stuffed Chicken Parm. Tender chicken breasts are stuffed with gooey mozzarella, coated in crispy panko, and baked to perfection in a rich marinara sauce. This dish is sure to impress with its combination of textures and flavors, making it a perfect centerpiece for any meal.

Mozzarella-Stuffed Chicken Parm has become a beloved favorite in our household. My husband, a cheese enthusiast, loves the surprise of melted mozzarella with each bite, while our kids enjoy helping out with the breading process. This dish has turned our weeknight dinners into special occasions, and the aroma that fills the kitchen while it’s baking never fails to gather everyone around the table. It’s become a staple, not just for its delicious taste, but for the wonderful family moments it creates.

Why This Mozzarella-Stuffed Chicken Parm

Cheesy Surprise: Each bite reveals a gooey, melted mozzarella center that will delight cheese lovers.
Crispy Coating: The panko bread crumbs create a perfectly crispy and golden exterior.
Rich Marinara: The chicken bakes in a flavorful marinara sauce, enhancing its juiciness and taste.
Easy to Prepare: Despite its impressive appearance, this dish is straightforward and perfect for weeknight dinners or special occasions.

Ingredients

450 grams (1 lb) boneless skinless chicken breasts
226 grams (8 oz) fresh mozzarella
Kosher salt
Freshly ground black pepper
130 grams (1 cup) all-purpose flour
3 large eggs, beaten
100 grams (1 cup) panko bread crumbs
1 teaspoon dried oregano
1/2 teaspoon garlic powder
50 grams (1/2 cup) freshly grated Parmesan, divided
Olive oil, for frying
480 ml (2 cups) marinara sauce
1/4 cup thinly sliced basil
2 tablespoons chopped parsley

Directions

Preheat your oven: to 425°F (220°C). Using a sharp paring knife, cut a deep slit into each chicken breast to create a pocket. Stuff each pocket with slices of mozzarella, then press the edges of the chicken together to seal. Season the outside of the chicken with salt and pepper.
Prepare the coating: Place the flour, beaten eggs, and panko bread crumbs into three separate shallow bowls. In the bowl with panko, mix in the garlic powder, dried oregano, 1/4 cup of Parmesan, and 1/2 teaspoon of salt.
Bread the chicken: First, dip each stuffed chicken breast into the flour, shaking off the excess. Next, dip the chicken into the beaten eggs, ensuring it’s fully coated. Finally, dredge the chicken in the panko mixture, pressing to adhere and ensure an even coating.
Fry the chicken: In a large skillet, heat a thin layer of olive oil over medium heat. Add the chicken breasts and cook until golden on both sides, about 4 minutes per side.
Bake the chicken: Pour the marinara sauce around the chicken in the skillet and scatter the sliced basil on top. Turn off the heat, sprinkle the remaining Parmesan over the chicken, and transfer the skillet to the preheated oven. Bake until the chicken is cooked through, about 20 minutes.
Garnish and serve: Remove the skillet from the oven and garnish the chicken with chopped parsley. Serve warm, with additional marinara sauce if desired.

Notes:

Substitutions: For a lower-fat version, use part-skim mozzarella. For a gluten-free option, substitute panko with gluten-free bread crumbs.
Cooking Tips: Ensure the mozzarella is fully enclosed in the chicken to prevent it from leaking out during cooking. Use a meat thermometer to check that the chicken reaches an internal temperature of 165°F (74°C).
Serving Suggestions: Serve with a side of pasta or a fresh green salad to complete the meal.