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Stuffed Chicken Parmesan

Stuffed Chicken Parmesan. Chicken breasts breaded with a delicious coating and stuffed with chicken sausage and mozzarella cheese. Served over linguine with a homemade tomato sauce.
Prep Time45 mins
Cook Time30 mins
Simmer Time30 mins
Total Time1 hr 15 mins
Course: Dinner
Cuisine: Italian
Keyword: Stuffed Chicken Parmesan
Servings: 6 servings
Calories: 745kcal


Chicken and Stuffing

  • 1 tbsp olive oil
  • 1.5 pounds chicken breasts sliced to ~3/4" each, will be about 6 thin breasts
  • 3 tbsp butter divided
  • 6 ounces sweet Italian chicken sausage 2 links
  • 1/2 cup shredded Mozzarella cheese


  • 1/2 cup panko breadcrumbs
  • 1/2 cup Italian breadcrumbs
  • 2 tbsp fresh grated Parmesan cheese
  • 1/4 teaspoon ground thyme
  • 1/2 tbsp Italian seasoning
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 tbsp lemon juice

Tomato Sauce

  • 1 tbsp olive oil
  • 2 teaspoons fresh garlic
  • 28 ounces crushed tomatoes
  • 15 ounces tomato sauce
  • 12 ounces tomato paste
  • 1 tbsp Italian seasoning
  • 1/4 teaspoon black pepper
  • 1/2 tbsp dried basil
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 tbsp sugar
  • 1/4 teaspoon ground thyme
  • 1/2 tbsp marjoram


  • 1/2 cup shredded Mozzarella cheese
  • 3/4 pound dry linguine noodles


Tomato Sauce

  • Heat olive oil in a large sauce pan over medium-high heat. Add garlic and saute for 1 minute.
  • Add crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, pepper, basil, onion, salt, sugar, thyme, and marjoram. Stir well.
  • Reduce to low and let gently simmer, covered, for 30 minutes.


  • Cut chicken breasts so that they are about 3/4" thick. You can also use a mallet to pound the breasts to this thickness. In the thickest part of the chicken breast, use a pairing knife to cut a 1" opening. Use the knife to cut a pocket inside the breast. Set chicken aside.
  • Remove sausage from casings and crumble as best you can. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken to skillet and saute until lightly browned, about 3 minutes.
  • In a small bowl, stir together browned chicken sausage with 1/2 cup Mozzarella cheese. Stuff each chicken breast with the sausage/cheese mixture.
  • Whisk together eggs and lemon juice in a shallow bowl. In a second shallow bowl, stir together panko, Italian breadcrumbs, thyme, Italian seasoning, onion powder, pepper, salt, and Parmesan cheese.
  • Dredge each stuffed chicken breast through the egg mixture on both sides. Then, dredge through the breadcrumb mixture on both sides. Set aside.
  • Preheat oven to 350 degrees. Set an oven safe rack (I use a cookie cooling rack) on a large baking sheet.
  • Melt 1.5 tbsp butter in a large skillet over medium-high heat. Add 3 of the coated breasts to skillet and brown for 3 minutes. Flip breasts and brown on other side for 3 minutes. Remove from skillet. Melt remaining 1.5 tbsp of butter in skillet and repeat with remaining 3 breasts.
  • Place breasts on prepared baking sheet. Bake for 20 minutes. After this time, divide remaining 1/2 cup Mozzarella cheese over the breasts and bake for another 5 minutes. Make sure your breasts are cooked through by cutting into the thickest part of the breast. Depending on how thick you cut your breasts, they may need a few minutes longer to cook.


  • While chicken is baking, prepare linguine according to package directions.
  • Serve chicken over linguine with tomato sauce.


If you're pressed for time and looking to skip a step, use your favorite pre-made marinara sauce instead of the tomato sauce.


Calories: 745kcal | Carbohydrates: 81g | Protein: 50g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 178mg | Sodium: 2095mg | Potassium: 1820mg | Fiber: 9g | Sugar: 19g | Vitamin A: 2030IU | Vitamin C: 32.5mg | Calcium: 270mg | Iron: 7.4mg