This stuffed chicken parmesan recipe makes the most satisfying and cheesy weeknight dinner!
Among my low carb chicken recipes, this one is definitely a go-to. The outside of the chicken is coated with crunchy deliciousness, while the insides ooze with cheese. With plenty of seasoning and marinara, it’s one of my most flavorful Italian chicken recipes!
Healthy recipes for stuffed chicken will make you feel more sophisticated, but they’re irresistible to even the pickiest eaters!
Scroll along for some tips for cooking up this scrumptiousness! (Even some tips on how to add this to your low carb recipes collection!)
When I’m hungry, I often find myself craving this stuffed chicken parmesan recipe. It’s so satisfying and protein PACKED! This incredible recipe:
- Has only 6g of carbs per chicken breast (option to up that, if low carb isn’t your thing)
- Takes just an hour to make
- Requires no fancy tools
- Tastes like Italian heaven!
Making this stuffed chicken parmesan recipe is fairly straightforward, but getting the pocket cut can be tricky.
To stuff the chicken, you need to cut a pocket by using a sharp knife, placing one hand over the chicken, then slicing the center from the thicker to thinner side. Make sure you’re careful not to cut all the way through because you don’t want the stuffing to fall apart!
If this sounds too complicated, opt to butterfly the chicken breast instead. To do so, put a hand over the top of the chicken and slice the breast in half horizontally without cutting all the way through. Then open the breast, like a butterfly, and pound the chicken to create an even thickness. Stuff the chicken by folding it over again and use a toothpick to keep it together once stuffed! (Just be sure to remove it before serving!!)
Coating – Italian bread crumbs are the obvious solution for coating any chicken parmesan.
To make this recipe low carb, I use pork rinds rather than bread crumbs. Pork rinds are high in fat and protein but have zero carbs, so by crushing them, you make an excellent keto alternative for bread crumbs! I also skip covering the chicken breast in flour before coating it with eggs and pork rinds to lose the unnecessary carbs.
Sauce – For the sauce, I use my low carb pizza sauce instead of a store-bought marinara. That way, I can ensure the freshness of the ingredients in my food and skip the added sugar!
Tools To Make
For stuffed parmesan chicken, you’ll need a:
- Large resealable bag
- Rolling pin
- Two large shallow bowls
- Sharp knife
- Rimmed baking pan
Optional, but high recommended is a meat thermometer. This will make it easier for you to cook the chicken without accidentally drying it out. Just let the internal temperature reach 165 degrees Fahrenheit, and you’ll know the chicken is ready!
Pop leftovers into an airtight container in the fridge and reheat in the oven (to re-crisp the outer layer) for an easy meal the next day!
Can You Freeze This Healthy Dinner?
Yes! Freeze this stuffed chicken parmesan recipe either before or after baking for a week’s worth of healthy dinners!
Before: If you want to avoid any drying out of the chicken, freeze each individual stuffed chicken in its own resealable bag. Label the date and the recipe name and then freeze! To serve, just preheat the oven to 400, then let the chicken bake for a little longer than usual. No thawing necessary!
After: Let the chicken cool completely then seal them in individual resealable bags, making sure to release as much air as you can. Reheat in the oven for a few minutes before serving for a piping hot dinner! This method will result in a slightly drier chicken, but it’s not enough to affect the taste, and it’s still yummy!
Low Carb Dinner Meal Prepping Tips
Planning ahead is definitely key to sticking to any sort of dietary plan. Convenient low carb dinners are a must because it can be really tempting to break the rules after a long, exhausting day at work.
Make it easier on yourself by prepping a hearty dinner like stuffed chicken parmesan recipe ahead of time! If you’re meal prepping this, divide the cooked chicken and sauce into individual containers — leave the basil off so it doesn’t wilt when you reheat your dinner.
Stuffed chicken parmesan is a real treat to eat, but switching things up a little is good to vary both the taste and the nutrients!
Can I Use Different Types Of Cheese?
I like to use a mix of parmesan and mozzarella for stuffed parmesan chicken, but there are no hard and fast rules about what kind of cheese you need to use! Any low carb cheese you love will do just fine.
If you happen to love mozzarella as much as I do, try making my mozzarella stuffed chicken recipe. Or make a delectable cream cheese stuffed chicken by replacing the cheese in this recipe for 4 ounces of cream cheese!
How Can I Make This Healthier?
Packed with protein, calcium, and other nutrients, this dish is already pretty healthy. But a simple way to make chicken stuffed with mozzarella and basil healthier is by mixing in some low carb vegetables!
Anything you have on hand will work, but I especially love asparagus stuffed chicken. Just follow the recipe below, and add 3 or 4 steamed and trimmed stalks of asparagus into each chicken breast!
You can also try spinach stuffed chicken, by sauteing the spinach in a pan before stuffing it in your stuffed chicken parmesan, so it doesn’t make the dish soggy.
How Can I Add More Protein?
Chicken is an awesome, reliable source of lean protein, but if you’re still looking to raise your protein intake, you can easily add more to this recipe.
My favorite option is a bacon wrapped stuffed chicken! Wrap a few slices around each chicken breast before you bake them. Mozzarella stuffed chicken wrapped in bacon will truly blow you away with its amazing meatiness!
Can I Make This Spicy?
For those of y’all who can take the heat, spice things up with paprika or crushed red peppers! Or try fajita stuffed chicken for an extra flavor blast!
Stuffed Chicken Parmesan
- 4 Chicken Breast
- 1 1/2 Cup Mozarella shredded
- 2 Eggs
- 4 Cup Pork Rinds
- 1 Tablespoon Italian Seasoning
- 1 18 Oz Jar of Marinara
- 1/4 Cup Parmesan grated
- Basil fresh, sliced
- Preheat oven to 400 F.
- Place pork rinds and Italian seasoning into a large resealable bag, seal and pound with a rolling pin until the pork rinds are broken into small, bread-crumb sized pieces.
- Place pork rinds in a large and shallow bowl.
- Whisk eggs, and place them in a second large and shallow bowl.
- Slice a pocket into the center of each chicken breast.
- Stuff the breasts with mozzarella. You can use a toothpick to hold the breast together (you just need to remember to take it out before eating!!).
- Dunk the breasts in the eggs, then in the pork rinds and place each in a heat-safe pan.
- Once you've done this for all the breasts, arrange them in the pan and pour the marinara around the breasts.
- Sprinkle parmesan on top.
- Place pan in the oven and bake for 30 minutes, or until the breasts have reached an internal temperature of 165 F.
- Wait 10 minutes before slicing into the breasts. Serve with fresh basil and enjoy!
For more out of this world healthy chicken recipes, look no more! If you loved this stuffed chicken parmesan, I think you’ll also love:
- Lasagna Stuffed Chicken
- Italian Stuffed Chicken Breast
- Broccoli And Cheese Stuffed Chicken
- Stuffed Chicken Thighs
- Spinach Artichoke Stuffed Chicken
Stuffed chicken parmesan tastes like it’s a special occasion but is still simple enough for everyday cooking!
Let me know what you think in the comments below! Were you successful in cutting the pockets? How did you enjoy the pork rinds?