Baked Parmesan Stuffed Chicken
Stuffed with melty cheese, this Baked Parmesan Stuffed Chicken is a twist on the Italian classic…and it can be ready in 30 minutes!
This post may contain paid links. For more information, please see our disclosure policy.
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
Baked Parmesan Stuffed ChickenAh, 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!
Chicken Riggies (a staple of upstate New York!)
Bacon and Jalapeno Stuffed Chicken Rollatini
Chicken, Broccoli and Wild Rice Skillet
Chicken Bacon Ranch Pasta
Spicy Chipotle Chicken Pasta Bake
Baked Parmesan Stuffed Chicken
Ingredients
- 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
Instructions
- 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.
I’m a tea-drinker from a family of wine snobs. I can’t drink alcohol at all (but for the rare margarita) without getting a migraine and it sucks. Can I just tell you how much more I’d enjoy family gatherings with a little alcohol in me? So.Much.More. But honestly, I can’t complain too much because less wine means more room for cheesy carbs–and you know I can’t pass up pasta and cheese :). This looks delicious!
Oh man, that totally sucks, Kelsie! I think you’ve mentioned this before. But, hey, tea is pretty cool, right? 🙂 Also, family gatherings. They require alcohol. Anyhoo, I get ya on the cheesy carbs, and Italian cheesy carbs rank up there pretty high on the list of awesome.
On a side note, even though you can’t drink wine, now you can talk about the Alto Adige region of Italy and how it produces great pinot grigios. Haha!
Lovely. A fabulous recipe! I’ve actually been to Alto Adige – and you need to go! Not only to drink their fabulous wines (riesling is great there also) but just to sit and stare at the Dolomites. Magnificent part of Italy.
That’s so cool that you’ve been to the Alto Adige region! It’s totally on our list. The problem is we love to travel, so there are so many places on our list right now. But we’ll get there eventually! The photos I’ve seen of the Dolomites are stunning. Thanks for sharing, Mimi!
I don’t like beer – just cannot stand the way it smells and tastes. I’m not a huge fan of strong drinks like rum or scotch either, and I only use those as a part of light cocktails (My ratio would be like 1:10 haha) or in cooking. So my choice would be wine, sparkling wine, or cider (Does it count?) I love sweet liquors with a dessert or a coffee too. And while many people feel like having more fun/partying/going outside etc after a drink or two, I normally want to meet my pillow in 30 minutes 🙂 And I certainly wouldn’t mind this delicious skillet (Chicken+cheese+pasta=love) with a glass of wine. I hope you deliver!
Interesting! So I used to hate beer (many moons ago), too, but then all of a sudden it just clicked. I started with lighter beers (like summer shandies), but now I have graduated to the hoppy ones. I love a good IPA! Anyways, wine and cider totally count here. And liquor with coffee counts, too. Have you ever tried sambuca in coffee? As far as this pasta, I would deliver…but sadly it is no more. I’ll have to make another batch soon, though. It’s really tasty!
Well, I do love me a good chicken parm, and I’d appreciate one that’s easy to make. I’m not a big wine drinker. Does that mean I don’t drink big wines? No, it means I enjoy wine with a meal, but that’s about it. What I really like is liquor. I drink liquor with all the time. That kind of makes me sound like a big drinker, which I’m not. Maybe it depends upon whom you ask.
I get that, Jeff. I enjoy a glass of wine on occasion, but I also enjoy sitting back with a good bourbon or scotch. It just depends on my mood. However, if I’m drinking with dinner, then it’s almost always a glass of wine. Speaking of dinner, did you see my last post about Outstanding in the Field? I feel like that’s right up your alley, too!
Definitely consider myself to be a wine snob also 😉
This sounds delicious!
I would love to be enjoying this right now!
Haha! Hey, I know what I like and what I don’t like. 🙂 Speaking of things I like, this baked chicken parm is one of them! Thanks so much, Alexandra!
Lol…yes, two bottles are indeed better than one 😉 I do enjoy wine and beer..and if I want a cocktail, it’s usually with vodka. This stuffed chicken with a glass of red on Friday night sounds like one delicious night in…which I’m all about! Hope you have a fabulous weekend ahead, David! Cheers!
Haha! I mean I won’t complain about 2 bottles of wine showing up on my kitchen counter. 🙂 So I’m not a huge vodka fan, but I do love scotch and bourbon. So I think you just nailed it, Dawn. This chicken parm on a Friday night with a glass of bold red wine sounds delightful. In fact, I might have to make that happen! I hope you have a great weekend ahead, too, my friend!
So I wouldn’t consider myself a wine snob, but I so do enjoy wine – especially sweet reds – I think my dad passed on his love of sweet reds, to me! I haven’t ever had sambuca though – tbh, this is my first time hearing of it (reminds me of an old boss whose name was Sumberac, oh well, I digress) back to sambuca – reading your description about it makes me curious to try it – maybe for Lil Shashi’s 21st bday THIS year (where’d the time go??) But…getting back to this delicious and comforting dish – this would pair so beautifully with a pinot grigio – from the Alto Adige region!
Lil Shashi is turning 21 this year!? Say what! Ok, tell Father Time to chill out, please. 🙂 So Sambuca is a fun one, but only if you like licorice. It’s a good liqueur for toasting though! Traditionally, you float 3 whole coffee beans in a glass of sambuca. 1 for health, 1 for happiness and 1 for prosperity. The beans can be eaten, but that’s not a requirement. Anyhoo, thanks so much for the comment, my friend. I hope you and Lil S had a great weekend…it’s probably getting nice and warm down there!
I enjoy wine, love cocktails and don’t care too much for beer. 🙂
This dinner sound delicious – I love when you can create a hearty meal with so many good flavors in a short period of time. Perfect for our busy weeknights. Lovely photos!
Fair enough. I didn’t like beer myself for the longest time. And when it comes to Italian food, I always pair it with a good wine! Now that the weeknights are still light (and getting warmer), I’m all about some easy meals. And soon the grill will finally come out of hibernation, too! Yes!! 🙂 Thanks so much, Valentina!
I’m normally a red wine drinker. But if I’m going for a white (like if I’m sharing with Lynne – as white is her preference) then it’s usually a decent pinot grigio. I can see how that bottle from Alto Adige would have complemented this baked parmesan stuffed chicken so well Yum!
Thanks so much, Neil! Pinot grigio’s were the first white wines that I learned to drink as they are often lighter in flavor. But now I like bolder flavors in my drinks, so I love that I’ve discovered Pinot Grigio’s from the Alto Adige region. Tasty! And perfect with chicken + pasta!
We’re mostly red wine drinkers, but love a good gin martini or bourbon on the rocks now and then. Have you guys ever tried Ouzo on the rocks? Soooo good…the brand with the 12 on the label is the best!!
Love this beautiful chicken dish! Perfect accompaniment to a delicious bottle of Pinot Noir (our favorite!).
I hear ya on the red wine! For us, it largely depends on the season as well as what food we’re making. Pizza is typically beer, although we’ve been known to serve wine with pizza, too. Pasta and Italian food? That’s definitely wine country! Ouzo on the rocks, eh? I’m putting it on the list! And thanks for the brand recommendation there, too. Cheers, my friend!
Nice presentation…my husband loves chicken parmesan and with rigatoni, all the better. I do think you would love visiting the Alto Adige region as Mimi said. We stayed in the region and if you think you want to visit, you might enjoy reading the post I wrote in October 2011 called Europe’s most beautiful wine growing region…it might inspire you. 😀
I’m a southern sweet tea drinker, David, and that’s it. I’m definitely the oddball in my extended family. 🙂
This chicken is perfection with it’s crispy coating and cheesy filling. I’ve got to make this for my kids this week, they will rave!
Yes! I absolutely second your southern sweet tea, Kelly! As I’m sure you know, I grew up in the South. When we moved up here to New York, I was shocked that no one serves sweet tea. *What is this unsweetened stuff!?* Haha!
So this chicken is so easy to make, and it’s really quite fun since it’s stuffed with cheese! Definitely a crowd favorite around here, too. 🙂
David
I have been cooking for 59 years, I love to use Bourbon in cooking also wines from Germany are great so are wines from Australia and from Michigan because of all the lakes. Love coconut will be making your cake.
Lil
Hey Lil! Thanks so much for taking the time to comment. 🙂 I’ve been experimenting with bourbon in recipes lately, and I have to admit that it’s a new favorite! Also, I really hope you enjoy that coconut cake. It’s a bit of a process, but it’s a great cake!! Let me know your thoughts once you bake it!
stuffed chicken are my most favorite i usually have it in lunch while i’m at work. you have so many great recipes here thanks for sharing 🙂
I love stuffed chicken as well, Mary! And you can’t beat the flavors in this one…there’s a reason why chicken parm is a classic! 🙂