Let me tell you, this Italian Chicken Recipe is the kind of meal that turns a regular Tuesday into something special. It’s cozy, it’s savory, and it smells like someone’s nonna is cooking in your kitchen. Whether you need a quick and easy supper or you’re planning a nice dinner entree for your anniversary, this one’s got heart and flavor. I’ve made it more times than I can count, and every single time, the pan comes out empty. So grab your apron and let’s make dinner feel like a hug.
Ingredients
Boneless skinless chicken breasts: These are the canvas for our meal. Go for plump ones and slice them gently to create a pocket for stuffing.
Mozzarella cheese: Melty and mild, it gives that gooey, stretchy pull everyone loves.
Parmesan cheese: Adds a salty, nutty edge that balances the creaminess of the mozzarella. Don’t skip it, and if you have fresh Parm, all the better.
Garlic: One or two cloves, minced. It gives that signature aroma that hits your nose before your fork hits the plate.
Fresh basil and dried oregano: A mix of fresh and dried herbs gives both brightness and depth. Basil is soft and fragrant, oregano brings a touch of earthiness.
Breadcrumbs: For that crispy outer crust. I use seasoned breadcrumbs to give a little extra punch.
Eggs: Helps the crumbs stick to the chicken. Whisk them well so you get even coverage.
Tomato sauce: Use your favorite marinara or homemade if you’ve got some simmering on the back burner.
Olive oil: Just enough to coat the pan and help the crust get crisp without frying.
Salt and black pepper: Always season every layer, especially the chicken itself. It makes all the difference.
Step by Step Instructions
Start by preheating your oven to 375°F. Get a baking dish ready, lightly greased with olive oil. This meal doesn’t need a lot of prep, but you want everything lined up so you can move like clockwork.
Take your chicken breasts and slice a pocket down the side of each one. Be gentle; we want a pouch, not a split. Tuck a mixture of mozzarella, Parmesan, garlic, basil, and a pinch of oregano into each piece. Press them shut with your fingers and use a toothpick if needed to keep them closed. Trust me, it helps keep the cheesy goodness where it belongs.
Season the chicken generously with salt and pepper on all sides. In one bowl, crack and whisk two eggs. In another, pour out your breadcrumbs. Dip the stuffed chicken into the egg wash, then roll it in breadcrumbs until it’s nice and coated.
Heat a drizzle of olive oil in a skillet over medium heat. Once it shimmers, add the chicken and sear each side for about three minutes. We’re not cooking it through, just getting that crust started.
Transfer the chicken to your prepared baking dish. Spoon tomato sauce over each piece and sprinkle a little more mozzarella and Parmesan on top. Cover with foil and bake for twenty minutes. Then remove the foil and bake another ten minutes so that cheese on top gets bubbly and just a little golden.
Let it rest five minutes before serving. That cheese inside is lava-hot straight from the oven.
Mistakes to Avoid
Stuffing too much cheese into the chicken can cause it to leak in the oven. Less is more here; leave some room so the pocket stays sealed. Another common misstep? Skipping the seasoning on the chicken itself. Even though there’s flavor in the filling and sauce, the meat needs its own love. Finally, don’t overbake. This Italian Chicken Recipe shines when the chicken is juicy, not dry. Check it with a thermometer if needed; 165°F in the center is your target.
Pro Tips
If you’re making this for a busy weeknight, stuff and bread the chicken in the morning. Keep it covered in the fridge, then just sear and bake when dinnertime rolls around. This trick also helps the breading stay firm and crisp instead of soggy. If you’re cooking for a crowd or need a good family meal that satisfies, double the recipe and use a larger casserole dish. Leftovers reheat like a dream the next day. Want to make it feel like a real anniversary meal? Add a layer of thin-sliced prosciutto inside with the cheese. It gives that salty, rich bite that feels a little more fancy but is still affordable. Oh, and don’t forget a little fresh basil on top before serving. It makes the whole plate sing.
Serving Suggestions
This chicken loves a big plate of spaghetti tossed in olive oil and garlic. Or keep it cozy with mashed potatoes and green beans on the side. For something fresh and light, a mixed greens salad with a simple vinaigrette helps balance the richness of the cheese. If you’re planning out easy meals for families, pair this with roasted veggies and garlic bread for a meal that hits every note. And yes, it absolutely works for dinner entree ideas when company is coming or when you’re just in the mood to treat yourself on a weekday.
Italian Stuffed Chicken
Equipment
- Skillet
- Baking Dish
- Toothpicks
Ingredients
Chicken
- 4 boneless skinless chicken breasts sliced to form a pocket
- 1 cup mozzarella cheese shredded
- 1/2 cup Parmesan cheese grated
- 2 cloves garlic minced
- 1/4 cup fresh basil chopped
- 1 tsp dried oregano
- 1 cup seasoned breadcrumbs
- 2 eggs whisked
- 1 cup tomato sauce or marinara sauce
- 2 tbsp olive oil
- 1 tsp salt to taste
- 1/2 tsp black pepper to taste
Instructions
- Preheat oven to 375°F. Lightly grease a baking dish with olive oil.
- Cut a pocket in each chicken breast. Stuff with mozzarella, Parmesan, garlic, basil, and oregano. Secure with toothpicks if needed.
- Season the chicken with salt and pepper. Dip in whisked eggs, then coat in breadcrumbs.
- Sear each side of the chicken in a skillet with olive oil for 3 minutes until golden.
- Transfer to baking dish. Spoon tomato sauce over each piece. Sprinkle with extra mozzarella and Parmesan.
- Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
- Let rest for 5 minutes before serving. Garnish with fresh basil if desired.
Notes
FAQs
How do I keep the cheese from spilling out?
The key is to not overfill the chicken and to secure it with toothpicks. You can also chill the stuffed chicken for ten minutes before breading; it helps the filling firm up just enough to stay inside during cooking.
Can I make this recipe ahead of time?
You sure can. You can stuff and bread the chicken up to a day ahead. Keep it wrapped and refrigerated, then just bake it when you’re ready. It’s a great way to prep a meal on a budget for family without feeling rushed.
What sides go best with Italian Chicken?
Classic sides like pasta, roasted broccoli, or even a simple Caesar salad work perfectly. For easy meals for families, serve with rice pilaf and corn or a soft dinner roll for soaking up the sauce.
Is this Italian Chicken Recipe freezer friendly?
Absolutely. Once cooked and cooled, wrap the chicken in foil and freeze it. When ready to serve, thaw overnight in the fridge and warm it in the oven at 350°F until heated through. It’s great for meals for week planning.
One Last Bite
This Italian Chicken Recipe isn’t just dinner, it’s the kind of dish that people remember. Whether you’re making it as part of your rotation of good family meals or surprising your partner with a homemade anniversary meal idea, it delivers every time. It’s simple enough for a meal on a budget for family, but it tastes like something you’d order out. And if you’re craving a twist on tradition, you might also enjoy this chicken cordon bleu casserole too. It’s another comfort classic worth your table. For more ways to make chicken magical, take a peek at this Italian Stuffed Chicken Breast recipe from AllRecipes. It’s a reader favorite for a reason.
