Stuffed Chicken Parmesan

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Stuffed Chicken Parmesan is a delicious twist on a dinnertime classic. With chicken breasts stuffed with spinach and cheese, coated in ritz crackers and topped with marinara and mozzarella cheese, it will be a family favorite!

I’m thinking this chicken would be a great meal idea for Sunday dinner or for having company over. It would pair really well with our Fried Zucchini and perhaps the Tortellini Salad.

Stuffed Chicken Parmesan on a white plate

A variation of a classic favorite!

You guys know that we LOVE chicken! It’s our favorite meat and one that the entire family loves, so I’m always trying out new chicken dinner recipes for the crew. This recipe is a variation of a classic favorite—chicken parmigiana! Except this one is stuffed with spinach and cheese. SO good!

Most of my family members love stuffed chicken parmesan—I say most because a few of the kids were concerned that there was some “green stuff” (spinach) in their chicken and it kinda freaked them out. 😉 Fortunately, the hubby and I loved it so much that we’ve had it twice in the last month.

With chicken stuffed with cheese and spinach, covered in cracker crumbs, and all topped off with your favorite pasta sauce, you really can’t go wrong!

Process pictures for making chicken parmesan roll ups

Easier than it looks

Although these bundles are really impressive looking, they’re plenty easy to make!

FILLING. In a medium bowl, combine cream cheese, spinach, 3 TB of Parmesan cheese, and 1 cup of the Mozzarella Cheese. Mix well and set aside.

BREADING. Place cracker crumbs and the rest of the grated Parmesan cheese in a shallow dish and the beaten egg in a bowl. Set aside.

FILL & ROLL. Spread cheese and spinach mixture onto chicken breast and roll up chicken tightly. Secure with a toothpick. Roll chicken bundle in egg and then in crumbs and cheese dish and evenly coat.

BAKE & SERVE. Place chicken seam down in a greased 9×13 dish. Spray with cooking spray and bake for 30 minutes. Remove toothpick before serving and top with warm pasta sauce and remainder Mozzarella cheese. ENJOY!

Tip: Return to the oven after topping with mozzarella cheese for a couple minutes until the cheese is nice and melty.

Chicken Parm roll ups on a white platter

Other cooking methods + Storing

Air fryer. You can cook your chicken parm roll ups in the air fryer, however, the air fryer basket isn’t very large and you’ll have to fry the chicken in batches. Line the bottom of the basket with foil to keep any of the filling from dripping out.

Heat the air fryer to 400 degrees F. Spray the foil and place the chicken in a single layer in the basket. Make sure the chicken is not touching. Fry for 12 minutes or until chicken reaches an internal temperature of 165 degrees.

Add sauce and cheese and fry for 3-4 minutes longer. Enjoy! 

Leftovers. Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the oven or microwave.

Can I freeze stuffed chicken parmesan? You can definitely freeze the bundles to use later. Follow the recipe directions to assemble the chicken bundles. You can either freeze them raw or bake them first. In either case, place the bundles in a freezer safe 9×13 baking dish.

If you are pre baking them, bake for 30 minutes and allow to cool. Cover the raw or baked chicken with plastic. Pour your favorite sauce into a separate freezer safe bag. Place bag in the baking dish on top of the plastic wrap. Wrap the entire pan with aluminum foil. Label and freeze for up to 3 months.

To reheat: When you’re ready, thaw in the fridge. Remove the sauce bag and all the wrappings. If raw bake for 30 minutes at 350 degrees F. 

If it was previously baked, you only need to bake long enough to heat the chicken; about 15-20 minutes. Add sauce and cheese, bake for 5 more minutes or until sauce is warm and cheese has melted.

We loved this so much it’s definitely going into the regular meal rotation!!

This dish is great served with:

More chicken ParMesan:

Stuffed Chicken Parmesan Recipe

5 from 6 votes

Chicken breasts stuffed with spinach and cheese, coated in ritz crackers and topped with marinara and mozzarella cheese, it will be a family favorite!

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 215 kcal
Author Lil' Luna

Ingredients

  • 6 thin chicken breasts (you can pound it down if they're a little thicker)
  • 4 oz cream cheese softened
  • 10 oz spinach frozen, thawed and drained, chopped
  • 1 1/2 cups Mozzarella cheese shredded, divided
  • 6 tbsp parmesan cheese grated, divided
  • 1 egg beaten
  • 10 RITZ Crackers crushed
  • pasta sauce (your favorite, warmed up)

Instructions

  1. Preheat oven to 375.

  2. In a medium bowl, combine cream cheese, spinach, 3 TB of Parmesan cheese,and 1 cup of the Mozzarella Cheese. Mix well and set aside.
  3. Place cracker crumbs and the rest of the grated Parmesan cheese in a shallow dish and the beaten egg in a bowl. Set aside.
  4. Spread cheese and spinach mixture onto chicken breast and roll up chicken tightly. Secure with a toothpick.
  5. Roll chicken bundle in egg and then in crumbs and cheese dish and evenly coat.
  6. Place chicken seam down in a greased 9x13 dish. Spray with cooking spray and bake for 30 minutes. Remove toothpick before serving and top with warm pasta sauce and remainder Mozzarella cheese. ENJOY!

Recipe Video

Recipe from Kraft Foods

Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

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Comments


  1. My wife grew up not liking her mom’s goulash. We’ve been married 45 years and we had goulash only a few times, but when I found and made the recipe from your site, she had a second helping and said this one is absolutely delicious, and she wants me to keep it in our rotation. My son was here and he couldn’t get enough of it either. Now, I love goulash, and thought this was possibly the BEST I’ve had yet, so thank you for sharing these great recipes. We look forward to making more of your recipes soon.


  2. Made the Chicken Parmesan bundles tonight for my husband who hates spinach and he loved it.

    They were delicious and easy to make. We’ll be adding that to our favourites list for sure.

    Thanks for sharing Lil’ Luna