Juicy Cheese stuffed chicken breasts seared in olive oil and topped with marinara sauce and a mixture of parmesan and mozzarella cheese. This delicious keto friendly stuffed parmesan chicken is healthier, filling and only 4 net carbs per serving!
Preheat oven to 375 degrees. Combine mozzarella and parmesan cheese in a small bowl and set aside.
Use a sharp knife to cut a pocket into the side of each chicken breast. Generously season both sides of the chicken breasts with Italian seasoning, garlic powder, and salt & pepper.
Stuff about ¼ cup of cheese into each chicken breasts and fold or seal with toothpicks if available.
Heat 1 tablespoons olive oil in a large heavy-duty pan over medium-high heat. Add the chicken breasts to the pan and sear for 3-4 minutes per side or until golden.
Remove from heat and spoon sauce on chicken breasts. Top each chicken breast with a few tablespoons of cheese and bake uncovered at 375˚F for 15-20 min, or until an instant-read thermometer reads 165˚F.
Serve immediately with a chopped salad, steam veggies or zucchini noodles.
To make unstuffed: If you are not comfortable stuffed chicken breasts or to make the chicken parm unstuffed, simply slice the chicken breasts in half and pan sear (without stuffing) then top with marinara sauce and cheese. To add more garlic flavor: Toss 3-4 cloves of chopped garlic into the pan 30 seconds before adding the marinara sauce.