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Bite into this crunchy, golden-brown chicken that's hiding gooey melted mozzarella in the middle. An Italian-inspired comfort food that looks like it came from a classy bistro, but you can totally pull it off in your own kitchen. It's way easier than it shows—just a few tricks and you'll nail it.
The first time I put this together was for an at-home date night. I wanted something extra without hanging out in the kitchen all night. Now my family begs for it at every birthday—it's just got that special-occasion vibe without leaving your house.
Delicious Ingredients
- Chopped parsley: a bright pop of color and fresh flavor for the final touch
- Fresh basil leaves: throw these on top for a little burst of flavor and a nice look
- Marinara sauce: pick your go-to favorite or make it from scratch if you’re feeling ambitious
- Panko bread crumbs: super crunchy—way crispier than regular ones
- Olive oil: mixes into the egg wash for a richer taste and a perfect golden finish
- Large eggs: beat them up to help the breading stick and get that golden outside
- All purpose flour: your base layer to get things sticking right
- Dried Italian seasoning: gives every bite some herby goodness
- Grated parmesan cheese: get the real stuff and grate it fresh for best melt and flavor
- Shredded mozzarella: go for low-moisture so you get oozy cheese, not soggy mess
- Black pepper: for just a little background heat that works so well here
- Garlic powder: gets you that classic aroma without the hassle or burning
- Kosher salt: makes everything taste better—don’t forget this one
- Boneless skinless chicken breasts: thicker ones work great for stuffing tons of cheese inside
Easy Step-by-Step Directions
- Garnish and Dish Out:
- If the sauce is too thick, stir in a splash of water to thin it just how you like. Toss on the parsley and basil right before serving—they’ll keep their color and taste bright. This gives your meal some nice contrast and makes it look extra pro.
- Bake to Finish:
- Put your chicken in the oven and bake until the inside hits 160 to 165ºF. That keeps it safe and tender. You want the cheese bubbly and maybe a little toasty on top—usually 10 to 15 minutes, depending on how thick your chicken is. This last bit finishes everything so you get juicy chicken and melted cheese without drying it out.
- Layer on Sauce and Cheese:
- Grab your marinara and spoon a little over each piece—just enough so you still see the crisp on top. Pour any extra sauce around the sides. Sprinkle the rest of your mozzarella over each piece to make a gooey top. This keeps the outside crunchy and lets the sauce soak in below.
- Pan Fry for Crunch:
- Heat some oil in an oven-ready skillet. You’ll know it’s hot enough when it starts to shimmer. Put the chicken in nice-side-down and cook for about 4-5 minutes until super golden. Flip it and repeat so every side gets crispy and brown. This step sets up that awesome texture even after the sauce gets added.
- Bread the Chicken:
- Set up three bowls: flour in the first one; beat eggs with a drizzle of oil in the next; and mix panko with some parmesan in the last. Coat stuffed chicken in flour, dusting off the extra. Dip into the eggs to help things stick, then firmly press into breadcrumbs for an even layer. You want every bit coated for max crunch.
- Fill with the Cheesy Mix:
- Stuff mozzarella, a handful of parmesan, and plenty of Italian seasoning into your chicken pockets—try to spread it out evenly. The mix melts together and gives intense flavor. Use toothpicks to close up each opening so nothing oozes out until you want it to.
- Prep Your Chicken:
- Pat each chicken breast dry with paper towels for a better golden finish. Cut a long slice on the thickest part but leave about half an inch at the edge so the cheese stays put. Make the pocket about 2 to 3 inches deep. Sprinkle both sides with your mix of salt, pepper, and garlic powder so every bite's seasoned inside and out.
- Fire Up the Oven:
- Move your oven rack down one notch from the middle for more even heat. Preheat to 425°F—this gets everything melting and caramelized while keeping the middle juicy. The hotter oven also helps you get those little golden cheese bits on top.
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The mozzarella truly makes this dish sing. I found that low-moisture mozzarella melts perfectly and keeps the chicken from getting soggy. My kid always hopes for the end piece—it's where the cheese leaks out a bit, gets crispy against the pan, and makes this tasty cheese chip we all fight over.
Handy Prep Ahead
This is perfect if you want to get dinner ready ahead of time. You can stuff and coat your chicken, cover it, and stick it in the fridge for up to eight hours, no problem. If you want to prep even further ahead, go ahead and stuff it, but wait to add the breading until right before you cook. When it’s fully baked, leftovers heat back up in a 325°F oven for about 15 minutes—just remember, the coating won’t be quite as crisp as when it’s fresh.
Sides to Try
This juicy chicken can fly solo, but if you want to make it a whole Italian spread, you’ve got options. Toss together a quick arugula salad with some lemon juice and olive oil—so fresh and bright. If you want a heartier plate, serve with angel hair pasta tossed in olive oil and garlic and let that sauce run all over it. Roasted veggies like broccoli or asparagus are always a win too—they just let the main star shine.
Swap Outs
If you need to change things up, you’ve got choices. You can use thin turkey cutlets instead of chicken—they cook faster and are lighter. Gluten-free? Go with rice flour and gluten-free panko or even crushed rice cereal. If you’re out of Italian seasoning, mix dried oregano and basil. Craving a lighter bite? Skip the frying and bake at 425°F for about 25 minutes, but heads up—the crust won’t get super brown and crunchy.
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Recipe FAQs
- → How does the chicken stay crispy?
The combo of panko breadcrumbs, a flour coating, and an egg wash makes the chicken golden and crunchy. It’s fried before going into the oven.
- → Can panko be swapped for regular breadcrumbs?
You can! While regular breadcrumbs will work fine, panko gives an extra crunchy bite.
- → How do I keep the cheese from leaking out?
Stick toothpicks into the chicken to hold it together so the cheese doesn’t escape when cooking.
- → Is there a good swap for parmesan?
Sure! Try using either Pecorino Romano or Grana Padano for a slightly different but still tasty option.
- → Which marinara sauce is best?
Pick a really good-quality marinara, or whip up a fresh batch yourself for a homemade twist.
- → How do I know when the chicken is done?
A meat thermometer is your best friend. Aim for 160–165°F (71–74°C) for perfectly cooked chicken.