This Restaurant-Quality Italian Recipe Is ‘One of the Best Chicken Dishes You’ll Ever Make’

I usually toss chicken breasts into my grocery cart without much thought—they work in just about anything. Slather them with barbecue sauce and throw them on the grill. Chop them up and toss them into a quick stir-fry. The options are endless.

But our readers have been quietly loving one chicken recipe in particular. With hundreds of 5-star reviews, it’s safe to say the hype is real.

Our Italian-Stuffed Chicken Breast recipe delivers all the comfort of classic chicken Parm, but skips the hassle of frying. This oven-baked version still brings plenty of flavor, and more importantly, lots of gooey, melted cheese. If you haven’t tried it yet, now’s a great time to add it to your dinner rotation.

A ‘Restaurant-Quality’ Italian Recipe

The recipe starts by stuffing a halved chicken breast with a flavorful mix of cheese, garlic, basil, and oregano. After that, pound the cutlet to tenderize it, then dip it into an egg wash followed by a coating of breadcrumbs. Pop it into the oven and let it do the rest—melting the cheese inside while the outside turns golden brown and crispy. Just before pulling it out, top it with tomato sauce and, of course, another layer of cheese.

“One of the easiest chicken dishes you will ever make that every one loves,” raves reviewer William Gayton.

Lots of reviewers noted that this recipe tastes like it came from a restaurant: “This was delicious,” according to Allrecipes community member CyndyW. “Restaurant-quality, we decided.”

Tips, Tricks, and Ingredient Swaps

I couldn’t help but scroll through the comments—packed with praise for this recipe and plenty of tips for making it even better:

• Layer the seasonings. This recipe relies mostly on the tomato sauce and cheesy herb filling for flavor, but seasoning the chicken itself adds more depth. Try rubbing it with dried basil and oregano, or for a spicy twist, brush on some Calabrian chili oil before stuffing.
• Get creative with the filling. There’s plenty of room to play with the cheeses. Add ricotta or mascarpone for a richer bite, or go for grated Romano or aged Parmesan to bring a salty, sharp kick. You can also tuck in cured meats like prosciutto or thin slices of salami for extra flavor.
• Secure the chicken before baking. A few reviewers noted that the filling tended to spill out in the oven. To keep everything tucked in, simply use a toothpick to secure the cutlet before baking.

Get the recipe: Italian-Stuffed Chicken Breast