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You are here: Home / Dinner / Chicken / Mozzarella Stuffed Chicken Parmesan

By Karina 10 Comments Filed Under: Chicken

Mozzarella Stuffed Chicken Parmesan

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Skillet Mozzarella Stuffed Chicken Parmesan — Lightened Up!

So much cheese. So much CHEESE! This Mozzarella Stuffed Chicken Parmesan is like a Chicken Parmigiana – inside out!

One Pan Mozzarella Stuffed Chicken Parmesan | https://cafedelites.com

Stuffed Chicken Parmesan Recipe

Our love for Chicken Parmigiana grows fond and deep and runs in my cheese blooded veins, but to make it in one pan…and super easy….and STUFFED with Mozzarella Cheese? Even better.

Tender and juicy chicken thighs beat out breasts in this recipe, but you CAN use thin breast fillets.

One Pan Mozzarella Stuffed Chicken Parmesan | https://cafedelites.com

So easy to make all in one pan!

  • Spread with tomato paste and season with herbs
  • Dip in your magical garlicky egg wash
  • Crumb in a mixture of breadcrumbs
  • Fry in a small amount of oil

One Pan Mozzarella Stuffed Chicken Parmesan | https://cafedelites.com

Broil or Grill

Finish off under the broiler (or grill) to melt your cheese! Lift those chicken rolls out of the pan, cut them open to see MORE cheese ooze out of your chicken. Oh. Lord help me.

One Pan Mozzarella Stuffed Chicken Parmesan | https://cafedelites.com

Sides

Serve with mashed potatoes or pasta for the ultimate chicken dinner!

One Pan Mozzarella Stuffed Chicken Parmesan | https://cafedelites.com

Watch us make Mozzarella Stuffed Chicken Parmesan right here!

One Pan Mozzarella Stuffed Chicken Parmesan

Mozzarella Stuffed Chicken Parmesan with so much cheese. Just like a Chicken Parmigiana -- inside out! Easy to make chicken recipe!
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Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Serves: 4 people

Ingredients

  • 4 boneless skinless chicken thighs, (or 2 chicken breasts, halved to make 4 thinner fillets)
  • Pinch of salt, to taste
  • 4 tablespoons garlic and herb flavoured tomato paste (or flavour of choice)
  • 2 teaspoons dried parsley
  • 2 teaspoons garlic powder
  • 1 teaspoon salt, divided
  • 8 thin slices Mozzarella cheese, divided
  • 1 egg
  • 1 teaspoon garlic powder
  • 1/4 cup breadcrumbs
  • 1/4 cup panko breadcrumbs
  • 1 teaspoon dried basil
  • 2 tablespoons grated parmesan cheese
  • 2 teaspoons olive oil
  • 1 bottle Pasta/Marinara Sauce

Instructions

  • Preheat oven to 450°F (230°C). Lightly pound fillets between two pieces of plastic wrap to 1/4-inch thickness using a mallet. Pat chicken dry; season with salt.
  • Spread 1 tablespoon tomato paste over one side of each fillet; sprinkle with parsley, garlic powder and 1/2 teaspoon of salt. Place one slice of mozzarella onto each half of a fillet and roll (starting from the cheese end) and place seam side down. (Seal with a toothpick if needed).
  • In a shallow medium-sized bowl, whisk the the egg, garlic powder and remaining 1/2 teaspoon of salt together; set aside. In another shallow bowl, combine the breadcrumbs, panko, basil and parmesan cheese.
  • Heat the olive oil in a 12-inch cast iron skillet (or oven-proof frying pan) over medium heat. Evenly coat the rolled chicken fillets into the egg mixture, then into the breadcrumb mixture.
  • Place the chicken (seam side down again) into the preheated skillet/pan and cook on each side for 4-5 minutes until the coating is golden brown and the cheese on the inside has melted.
  • Reduce heat to low and pour in the pasta sauce. Move the chicken around with tongs so the sauce is evenly covered over the base of the pan; allow to simmer for 1-2 minutes until fragrant.
  • Pour some sauce from the pan over each chicken; place skillet/pan in the oven to cook for a further 10 minutes. Remove pan from oven; top each chicken roll with remaining cheese slices; return to oven and allow to grill/broil on medium heat until cheese has melted over the top. Garnish with extra dried parsley and Italian herbs.
  • Serve warm over pasta; mashed potatoes or with a salad.

Nutrition

Calories: 241kcal | Carbohydrates: 12g | Protein: 29g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 117mg | Sodium: 985mg | Potassium: 635mg | Fiber: 1g | Sugar: 2g | Vitamin A: 370IU | Vitamin C: 4.9mg | Calcium: 80mg | Iron: 1.9mg

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Reader Interactions

Comments

  1. Sue says

    April 05, 2020 at 8:14 am

    Is there anything that can be used in place of the tomato paste?
    It looks amazing, but I am out of tomato paste!!

    Reply
  2. Julie says

    November 12, 2019 at 2:59 am

    What size bottle of marinara sauce and any favorite brand?

    Reply
  3. Pam says

    August 22, 2019 at 3:59 am

    5 stars
    This is a winner! Delicious!

    Reply
  4. Linda says

    March 02, 2017 at 8:33 am

    4 stars
    I made this for a family dinner. It was so yummy! Everone loved it. Quite time conserving for a lg group but was worth the labor 2 tumbs up

    Reply
  5. Cristina says

    February 22, 2017 at 11:28 am

    4 stars
    made this the other night – was delicious and a crowd pleaser!

    Reply
  6. Maria says

    June 05, 2015 at 6:59 am

    Making this tonight 🙂

    Reply
    • Karina says

      June 05, 2015 at 9:20 am

      Hey Maria! I hope you enjoy it! 🙂

      Reply
  7. Stevie says

    May 24, 2015 at 4:39 am

    This looks awesome!I know what I’m making for Sundays dinner.

    Reply
    • Karina says

      May 24, 2015 at 4:08 pm

      Hey Stevie! That’s awesome! Please let me know how you go! It’s a BIG hit over here!

      Reply
  8. Girl and the Kitchen says

    May 23, 2015 at 12:56 am

    So gorgeous and cheesy Karina!!! Love this!

    Reply

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Welcome! My name is Karina and this is my internet kitchen hang-out. A self-confessed balanced foodie sharing some waistline friendly recipes that are full of flavour. Life is too short for bland and boring. …

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