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4.34 from 3 votes

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!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dinner
Cuisine: Italian
Keyword: Stuffed Chicken Parmesan
Servings: 4 people
Calories: 241kcal
Author: Karina


  • 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


  • 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.


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