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Easy Baked Stuffed Chicken Parmesan Recipe – This delicious, lighter chicken parmesan is baked to cheesy perfection with no gluten or grains, and tons of flavor! Tender juicy baked chicken with tons of gooey cheese for a lighter chicken parmesan the whole family will love.
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I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Table of Contents
Easy Stuffed Chicken Parmesan
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 – it is loaded with carbs and extra calories from the breading and frying – making it a poor choice if you’re trying to stick to a low carb eating plan.
Traditional chicken parmesan is also a bit of a pain to make – all the pounding, breading, and frying – I much prefer this easy Baked Chicken Parmesan recipe!
The delicious Baked 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 – PLUS it works with keto diets, paleo diets, and low carb diets – even though it’s delicious enough for anyone to enjoy and ask for again and again.
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!
How to Make Gluten Free Chicken Parmesan
Frist assemble the following ingredients:
- Chicken breasts (4) – The foundation of the dish, chicken breasts are pounded thin to ensure even cooking and ample space for stuffing with delicious fillings.
- Mozzarella cheese (1 cup) – This creamy, melt-in-your-mouth cheese adds a gooey, stretchy texture to the stuffing, enhancing the overall richness of the dish.
- Parmesan cheese (1/2 cup) – Grated Parmesan cheese introduces a sharp, salty flavor that contrasts beautifully with the mild mozzarella and enriches the breadcrumb coating.
- Pasta sauce (1 cup) – A robust pasta sauce, simmered with tomatoes and herbs, envelops the chicken, infusing it with a tangy and savory depth.
- Basil (1 tsp) – Fresh basil lends a sweet, peppery essence that brightens the dish, bringing a hint of freshness to the rich flavors.
- Oregano (1 tsp) – Oregano adds a slightly bitter, earthy note that complements the tomato sauce and ties together the Italian-inspired profile of the recipe.
- Garlic powder (1 tsp) – Garlic powder offers a convenient way to distribute the pungent, aromatic warmth of garlic throughout the breadcrumb mixture and stuffing.
- Celtic sea salt (1 tsp) – Sea salt is used judiciously to enhance the natural flavors of the chicken and fillings, bringing out the best in each ingredient.
- Thyme (1 tsp) – Thyme contributes a subtle, earthy sweetness with lemony and minty tones, adding complexity to the dish’s aromatic profile.
Use this Method
Season Chicken. 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.)
Bake. Add to an elevated pan (the kind that drips down below) or wrap in foil and bake at 350 degrees for 30 minutes. Cover pan with parchment paper. Check chicken’s temp at 30 minutes and adjust cook time if needed to get to 160 degrees.
Add Cheese and Finish. 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 or remove parchment paper from top of pan) for another 15 minutes, or until chicken is fully cooked and juices run clear.
Garnish and Serve. Top with additional chopped basil and enjoy!
Tips and Tricks for Baked Stuffed Chicken Parmesan
Mind the Marinara Sauce: Some store-bought marinara sauces may contain gluten as a thickener. Look for labels that clearly state the sauce is gluten-free or make your own sauce using fresh tomatoes, garlic, onions, and herbs.
Consider Gluten-Free Pasta: If you’re serving your stuffed chicken parmesan with pasta, choose a gluten-free pasta option. There are numerous types available, including those made from rice, corn, quinoa, and legumes.
Avoid Cross-Contamination: Use clean utensils, cutting boards, and surfaces to prepare your gluten-free dish. If you’re cooking gluten-containing foods simultaneously, be vigilant about keeping them separate to avoid cross-contamination.
Herb It Up: Enhance flavor without adding gluten by using fresh herbs such as basil, oregano, and thyme in your stuffing and sauce. These not only add depth of flavor but also offer a burst of color.
Gluten-Free Binding Agents: If your stuffing needs a bit more binding, consider gluten-free options like xanthan gum or a small amount of gluten-free oat flour to help everything stick together.
Read Labels Carefully: Besides the obvious ingredients, check everything you plan to use for hidden gluten. This includes any spices, seasonings, or pre-made ingredients like chicken broth.
Experiment with Stuffing: For the stuffing, think beyond cheese. Additions like spinach, mushrooms, or sun-dried tomatoes can offer extra flavor and nutrition. Just ensure they’re all gluten-free.
Check Your Cheese: Ensure all the cheese used (Parmesan, mozzarella, etc.) is gluten-free. Some cheeses may contain additives that include gluten, so it’s crucial to read labels carefully.
FAQ’s
Yes, you can use chicken thighs if you prefer. Make sure they are boneless and skinless. You may need to adjust cooking times slightly, as thighs can be thicker and more fatty than breasts.
To prevent cheese from leaking, ensure the edges of the chicken are securely sealed after stuffing. You can use toothpicks to hold the edges together during cooking, just remember to remove them before serving.
If you don’t have a meat mallet, you can use a rolling pin, the bottom of a heavy skillet, or even a wine bottle wrapped in plastic wrap to flatten the chicken breasts to an even thickness.
While fresh herbs offer a brighter flavor, you can certainly use dried herbs as a convenient substitute. The general rule of thumb is to use one-third the amount of dried herbs when substituting for fresh.
Yes, you can assemble the stuffed chicken breasts ahead of time and refrigerate them for up to a day before cooking. This can help the flavors meld together and also save you time.
Using a meat thermometer is the most reliable way to ensure your chicken is cooked through. The internal temperature should reach 165°F (74°C). Avoid overcooking, as this can dry out the chicken.
Yes, you can freeze it either before or after cooking. Wrap it tightly in plastic wrap and place it in a freezer-safe bag. When ready to eat, thaw it in the refrigerator overnight before cooking or reheating.
If you’re out of pasta sauce, you can quickly make a simple one with canned tomatoes, garlic, olive oil, and herbs cooked down until thickened. Alternatively, a can of crushed tomatoes seasoned with salt, pepper, and Italian herbs can work in a pinch.
What to Serve with Stuffed Chicken Parmesan
Garlic Roasted Vegetables: Toss your favorite vegetables like zucchini, bell peppers, and asparagus with olive oil, garlic, and herbs, then roast until tender. These provide a nice contrast to the richness of the chicken.
Caesar Salad: A classic Caesar salad with crisp romaine lettuce, a tangy dressing, and gluten-free croutons can add a fresh, crunchy contrast to the meal.
Gluten-Free Garlic Bread: Brush gluten-free bread with a mix of butter, minced garlic, and parsley, then toast until golden. This offers the garlicky crunch that pairs wonderfully with tomato sauce.
Quinoa Salad: A cold quinoa salad with cucumbers, tomatoes, feta cheese, and a lemony vinaigrette can be a light and refreshing side that complements the chicken without overwhelming it.
Polenta: Creamy polenta is a great gluten-free alternative to pasta that works beautifully with chicken parmesan, especially when topped with a bit of the marinara sauce from the chicken.
Ratatouille: A classic French dish made from stewed vegetables like eggplant, zucchini, and bell peppers, ratatouille adds a Mediterranean flair and a veggie boost to your meal.
Spaghetti Squash: For a low-carb, gluten-free pasta alternative, serve spaghetti squash. It can be seasoned simply with olive oil, salt, and pepper, or tossed with a bit of the marinara sauce.
Caprese Salad: Fresh tomatoes, mozzarella cheese, basil, and a drizzle of balsamic glaze make for a simple, refreshing side that mirrors some of the key flavors in chicken parmesan.
Roasted Sweet Potatoes: Their natural sweetness offers a delightful contrast to the savory, cheesy chicken parmesan. Cut into wedges or cubes, season, and roast until crispy.
Steamed Green Beans: Lightly steamed green beans dressed with a bit of butter and lemon zest offer a simple, crunchy side that cleanses the palate.
Antipasto Salad: An antipasto salad with artichokes, olives, pepperoncini, and slices of cured meats can start the meal off with a variety of textures and flavors that complement the main dish.
Risotto: A creamy risotto, perhaps flavored with mushrooms or saffron, adds a luxurious texture and rich flavor that pairs excellently with the textures of stuffed chicken parmesan.
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Stuffed Chicken Parmesan
Equipment
Ingredients
- 4 chicken breasts butterflied
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- 1 cup pasta sauce
- 1 tsp basil
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp celtic sea salt
- 1 tsp thyme
- salt, pepper, to taste
Instructions
- 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. Cover pan with parchment paper.
- 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 or remove parchment paper from top of pan) for another 15 minutes, or until chicken is fully cooked and juices run clear.
- Top with additional chopped basil and enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You have a nice taste of cooking, i like to implement them for my meals.
I made this recipe with alfredo sauce fresh parmesan and spinach and MAN ! It was delicious! Also the sauce and cheese made it’s own little sauce in the pan and I used it as a gravy for rice . It was great and I’ll be doing it again tonight ! Definitely going in my recipe book !
My girlfriend actually made me chicken stuffed with broccoli a few days ago! This looks delicious too! I might just have to make this recipe for lunch, she’ll love this!