Stuffed with melty cheese, this Baked Parmesan Stuffed Chicken is a twist on the Italian classic…and it can be ready in 30 minutes!
What is your alcohol of choice? Are you a beer and wine drinker, or do you turn to the harder stuff when you want a drink? Or perhaps you stick with tea? That’s cool, too. We don’t discriminate around here. Beer, wine, bourbon, scotch…it’s all fair game. I’ve even developed a taste for sambuca (we call it ‘sweet sammy b’). Sambuca is an Italian anise-flavored liqueur. I don’t even like licorice, but on occasion I can go for a sippin’ glass of sweet sammy b.
I made this Baked Parmesan Stuffed Chicken recently (more on that later in the post), and we decided to open up a bottle of wine. It was a Friday night, and Fridays are just better with a bottle of wine. We opened a bottle of pinot grigio that we’d picked up recently at the store. Laura and I typically like our drinks to be bold in flavor, and pinot grigios are often fairly light and mild. But after reading this article from the Chicago Tribune, I decided to look for a pinot grigio from the Alto Adige region of Italy.
I’m not gonna lie, I felt like a bit of a wine snob when I went to the store and started looking for a pinot grigio from the Alto Adige region. I know enough about wine to hold a conversation, but I’m certainly not an expert. In fact, my former grad school adviser joked that labels on wine bottles are a major influence on which wine folks buy in stores. And I think he was partially right. But there I was. Looking for a pinot grigio from Alto Adige. I found 2 bottles actually, and since I couldn’t make a decision, I bought both. 2 bottles of wine > 1 bottle of wine, right?
I’ve gotta say that pinot grigio from the Alto Adige region really is good stuff! As the author of the Chicago Tribune article points out, “This is not the lackluster, watery version of pinot grigio that was a staple of by-the-glass restaurant wine lists in the 1990s.” He was right! And that pinot grigio was a delicious accompaniment to this Baked Parmesan Stuffed Chicken.
Baked Parmesan Stuffed Chicken
Ah, the Baked Parmesan Stuffed Chicken, you say? Yup, this one is delicious! It incorporates all of the flavors of traditional Chicken Parm, but it’s baked instead of fried. And it’s stuffed with cheese. How can you go wrong there? Juicy chicken coated in crispy breadcrumbs stuffed with melty cheese. That pretty much describes my version of how to cook chicken! (Well, unless we’re pulling out the grill. And with the days finally warming up, the grill will be out soon!)
Truthfully, this Baked Parmesan Stuffed Chicken is somewhat similar to this Chicken Rollatini that I made last year. That version used bacon and jalapenos while this current version uses more classic Italian flavors. And for that rollatini, the chicken got pounded out into a thin layer and then rolled up. For this Baked Parmesan Stuffed Chicken, you simply cut a slit into the side of the chicken breast and then stuff it with cheese. Similar concept with different flavors, but both are quite delicious!
So if you’re looking for a fun dinner idea, take some chicken and stuff it with cheese! Believe it or not, this entire meal comes together in about 30 minutes, too. Maybe 35 minutes with the extra prepwork of breading and stuffing the chicken breast. But still totally doable on a weeknight! So grab a bottle of wine (or beer…or liquor…or water), and make this Baked Parmesan Stuffed Chicken for dinner this week. Cheers, friends!
Did you make this recipe at home? Leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog)!
Looking for more tasty chicken recipes? Check these out!
Baked Parmesan Stuffed Chicken
- 2 tsp Italian seasonings
- 1 tsp kosher salt
- ½ tsp black pepper
- 4 boneless, skinless chicken breasts
- 1½-2 cups shredded mozzarella cheese divided
- ½ cup all-purpose flour
- 2 large eggs lightly beaten
- ½ cup Italian seasoned bread crumbs
- ½ cup grated Parmesan cheese
- 1 Tbsp lemon zest
- 3 Tbsp olive oil
- 1 24-oz. jar marinara sauce
- ¼ cup chopped fresh basil
- 16 oz. cooked pasta for serving
- Using a small dish, combine Italian seasonings, salt and pepper; rub this mixture evenly onto both sides of chicken.
- Using a sharp knife, cut a deep slit into the side of each chicken breast. (Note: Do not cut all the way through.) Stuff 3-4 Tbsp of mozzarella cheese into each of the chicken breasts; press edges of chicken breast together to seal cheese inside. Set chicken breasts aside.
- Preheat oven to 400°F.
- Spread flour onto large plate.
- Pour beaten egg into a separate shallow bowl.
- On a separate plate, combine the breadcrumbs, Parmesan cheese and lemon zest.
- Working with one piece of chicken at a time, dip both sides of the chicken first into the flour, then into the beaten egg and then finally into the breadcrumb mixture.
- Using an oven-safe skillet (cast iron is great) or a Dutch oven, add olive oil and place pan over medium heat. Once pan is hot, add chicken breasts and cook for 3-4 minutes per side.
- Pour marinara sauce around chicken breasts and sprinkle remaining mozzarella cheese on top. Bake uncovered for 15-20 minutes, or until chicken is fully cooked (internal temperature of 165°F).
- Garnish with chopped basil and serve over cooked pasta.