One of my favorite meals ever is Chicken Parmesan, hands down.
I love the salty, cheesy, ooey-gooey, sauce-filled bliss that is a good chicken parm. But let’s face it- chicken parmesan, as ordered out, isn’t the most healthy.
The delicious Stuffed Chicken Parmesan recipe I’m sharing today is a lighter, insanely easy version you can make at home with just a few minutes prep time. And it is just as delicious, cheesy, gooey, and addictive!
While this dish is FULL of cheese, and therefore not paleo, it is completely grain-free.
We’re using any type of pasta sauce you like- please check labels if you are gluten-free to avoid contamination especially if you are celiac.
Like most of my recipes, this is a completely adaptable dish. Love pasta sauce, but prefer thyme or oregano to basil? Add those instead. Want a super garlic flavor?
Load that chicken up with big chunks of fresh garlic. Want just a little garlic taste?
Simple a bit of garlic powder with your salt and pepper. You could also swap a red pepper or marinara sauce for standard pasta sauce- or even try a creamy alfredo!
You can serve this with zucchini spaghetti or classic spaghetti for a complete meal, or eat over a salad, in a wrap, or even as a sandwich!
This is a delicious, easy meal that is easy enough to prepare for a crowd and completely versatile. Enjoy changing it up- and let me know what works well for you!
I prefer to bake this recipe on a small Wilton Broiler pan I have that has an insert that has small holes in the bottom – so the juices can run off without making the chicken and cheese soggy.
This isn’t necessary, but it does make a big difference. If you want to use the pan I use, you can buy it here:
If you don’t want to buy another pan, you can easily fashion one – lay a metal cookie rack over a sheet pan in the oven, and lay foil over the cookie rack. poke a few small holes in the foil so the natural cooking juices drop to the sheet pan below, instead of pooling around your chicken.
You could just put the chicken on the cookie rack- but then the cheese might drip and melt all over (and come on- that crunchy, crisp cheese that cooks along the side of a dish in the oven is always the best part, am I right??).
*Since the size of chicken breasts can vary wildly, it is best to monitor the temp of your chicken after 30 minutes and adjust cook time. You want your chicken to cook to 165 degrees – and while this recipe can be made in 35 minutes for a small chicken breast, a larger chicken breast will take more time.
I used very large chicken breasts in the video recipe – so I reduced the number from 4 to 2. This isn’t a complicated recipe – you can easily adjust amounts without throwing the whole thing off. Some people will want more cheese and sauce, some less- some will want fresh herbs, some are fine with dry- some might like red pepper flakes on it, some might not – be creative and have fun, and go with what you know you’ll like!
Love this recipe? Be sure to follow along on Instagram where I share my favorites!
Stuffed Chicken Parmesan
- 4 medium chicken breasts, butterflied (if using large chicken breasts, as in video, only use two - keep all other ingredients the same. Serving size will still be 4.)
- 1 cup shredded mozzarella cheese
- 1 cup grated parmesan cheese
- 1 cup+ pasta sauce (i prefer a spicy basil sauce)
- 1 tsp basil
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp celtic sea salt
- 1 tsp thyme
- salt, pepper, to taste
- Preheat oven to 350 degrees.
- Carefully slice chicken breasts in half, keeping them in-tact, so they open like a butterfly.
- Salt and pepper liberally, add spices (if you like extra garlicky chicken parm, you can add as much as 2 cloves per chicken breast!)
- Add sauce and cheeses, as well as some chopped basil (I sometimes put in whole basil leaves- but that is up to you and how much basil you like.)
- Add to an elevated pan (the kind that drips down below) or wrap in foil and bake for 30 minutes.
- Check chicken's temp at 30 minutes and adjust cook time if needed to get to 160 degrees.
- When chicken is 160 degrees, sprinkle a little extra cheese on top and continue baking (if you're baking in foil, make sure the foil is open at this part) for another 15 minutes, or until chicken is fully cooked and juices run clear.
- Top with additional chopped basil and enjoy!