Stuffed Chicken Parmigiana

Name: Stuffed Chicken Parmigiana
Prep time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Française
Ingredients: 1 kg (2.2 lb) boneless chicken breasts, thinly sliced; 3 garlic cloves, minced; salt and black pepper to taste; 300 g (10 oz) sliced cooked ham; 300 g (10 oz) mozzarella, sliced; 1 cup all-purpose flour; 1½ cups fine breadcrumbs; 2 eggs, beaten; 400 ml seasoned tomato sauce; sunflower oil for frying; grated parmesan (optional); fresh basil leaves and arugula to garnish

By Marie Lefebvre · Updated November 1, 2026

This hearty stuffed chicken parmigiana takes a beloved classic to the next level with layers of ham and melted mozzarella tucked inside crispy breaded chicken. Topped with a rich tomato sauce and a touch of parmesan, it is the ultimate crowd-pleaser for any dinner table. Simple to make and impossible to resist.

Prep⏱️ 30 min

Servings👥 6 servings

Difficulty📊 Easy

↓ Jump to Recipe Pin it

Be the first to rate this recipe

Pinterest WhatsApp Facebook

🛒 Ingredients

6 servings

1 kg (2.2 lb) boneless chicken breasts, thinly sliced
3 garlic cloves, minced
salt and black pepper to taste
300 g (10 oz) sliced cooked ham
300 g (10 oz) mozzarella, sliced
1 cup all-purpose flour
1½ cups fine breadcrumbs
2 eggs, beaten
400 ml seasoned tomato sauce
sunflower oil for frying
grated parmesan (optional)
fresh basil leaves and arugula to garnish

🛍️ Recommended tools

🍗Cocotte en fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🫕Plat à rôtirSee on Amazon →

Amazon affiliate links

Directions

1
Season the chicken slices with salt, pepper, and minced garlic. Let them marinate in the refrigerator for at least one hour so the flavors fully develop.
2
Lay one chicken slice flat on a work surface. Layer on top: one slice of ham, two slices of mozzarella, then another slice of ham. Cover with a second chicken slice and press the edges firmly to seal. Repeat with all remaining chicken.
3
Set up a breading station with three shallow dishes: flour, beaten eggs, and breadcrumbs. Coat each stuffed chicken in flour first, then dip in the beaten egg, and finally press firmly into the breadcrumbs, making sure the edges are well sealed.
4
Heat a generous amount of oil in a large skillet over medium-high heat. Fry the breaded chicken for 3–4 minutes per side until golden brown and crispy. Drain on paper towels.
5
Arrange the fried chicken in a baking dish. Spoon warm tomato sauce generously over the top and sprinkle with parmesan if desired. Bake at 200 °C (390 °F) for 10 minutes.
6
Remove from the oven, top with fresh basil and arugula, and serve immediately alongside pasta or a simple green salad.

💡 Chef's Tip

Press the breadcrumbs firmly around the edges to keep the filling from leaking during frying. Securing each piece with a toothpick works great — just remember to remove them before serving.