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If you’re looking for an easy chicken dinner that’s both elegant and satisfying, this Mozzarella Stuffed Chicken is it! Ready in 45 minutes, juicy chicken breasts are filled with gooey mozzarella and simmered in a rich, restaurant-quality tomato sauce for a delicious meal at home.
Mozzarella Stuffed Chicken
This dish is a lifesaver for busy weeknights, delivering comfort and flavor without the hassle. With simple ingredients and a quick cook time, it’s easy enough for any home cook. Serve it with pasta, garlic bread, or a fresh garden salad for a complete and satisfying meal.
Whether it’s your first time making stuffed chicken or a go-to favorite, this recipe offers a delicious blend of flavors with a rich, cheesy center. Once you try it, you’ll want to add it to your regular rotation!
If you love this recipe, try our Spinach Ricotta Stuffed Chicken or Creamy Tuscan Garlic Chicken!
Why You’ll Love This Recipe
- Gooey Mozzarella Cheese – Each piece of chicken is packed with melty mozzarella, making every bite deliciously cheesy.
- Easy to Make – With simple ingredients and a straightforward method, this skillet chicken is perfect for busy weeknights.
- Packed with Flavor – Italian seasoning, garlic powder, and fire-roasted tomatoes create a rich and comforting sauce.
- Versatile – Serve it with pasta, mashed potatoes, or even Brussels sprouts for a well-rounded meal.
- Great for Meal Prep – This dish stores well and reheats beautifully, making it a great option for make-ahead meals.
Ingredients You’ll Need
- Chicken Breasts – Boneless skinless chicken breasts work best, but you can substitute chicken thighs if preferred.
- Italian Seasoning – A blend of classic herbs that adds authentic flavor.
- Kosher Salt & Black Pepper – Essential for seasoning both the chicken and the sauce.
- Garlic Powder – Adds a delicious depth of flavor to the dish.
- Fresh Mozzarella Cheese – The best part! This cheese melts beautifully inside the chicken, creating a gooey, cheesy center.
- Olive Oil – Helps to brown the chicken and build flavor.
- Onion & Garlic Cloves – A flavor base for the rich tomato sauce.
- Red Wine or Chicken Broth – Used to deglaze the pan and enhance the sauce’s depth.
- Dried Oregano & Crushed Red Pepper – Adds a touch of warmth and spice to the sauce.
- Fire-Roasted Crushed Tomatoes – Forms the base of a robust and slightly smoky marinara sauce.
- Heavy Cream – Balances out the acidity of the tomatoes and creates a luscious texture.
- Parmesan Cheese – A final garnish that adds extra flavor and richness.
How to Make Mozzarella Stuffed Chicken
- Prepare the Chicken: Using a sharp knife, slice a deep slit through each chicken breast lengthwise, creating a wide pocket. Be careful not to cut all the way through.
- Stuff with Cheese: Place two slices of fresh mozzarella inside each chicken breast and secure with toothpicks.
- Season the Chicken: In a small bowl, mix Italian seasoning, 1 teaspoon kosher salt, garlic powder, and ½ teaspoon black pepper. Sprinkle the mixture evenly over the chicken.
- Sear the Chicken: Heat a large skillet over medium-high heat with olive oil. Place chicken in the hot pan and cook for about 4-5 minutes per side until golden brown. Transfer to a plate and cover with foil.
- Start the Sauce Base: Reduce the heat to medium, then sauté the diced onions for 2-3 minutes. Add the minced garlic and cook for about 30 seconds. Pour in red wine (or chicken broth) to deglaze the pan, scraping up the browned bits. Stir in oregano, crushed red pepper, remaining salt, and black pepper.
- Simmer the Tomatoes: Pour in fire-roasted crushed tomatoes and simmer for 10 minutes.
- Add Cream & Return Chicken: Stir in heavy cream, then return the chicken to the skillet. Cover and let simmer for 3-4 minutes until the chicken is warmed through.
- Serve & Enjoy: Remove toothpicks and serve hot, garnished with grated Parmesan cheese and fresh basil.
Chicken is safe to eat when it’s cooked to an internal temperature of 165F. The most accurate way to test this is by using a kitchen thermometer.
Tips for the Best Mozzarella Stuffed Chicken
- Don’t Overstuff: Too much cheese can cause it to ooze out while cooking—stick to two slices per chicken breast.
- Use a Meat Thermometer: Ensure the chicken reaches an internal temperature of 165°F before serving.
- Deglaze for Extra Flavor: Using wine or broth to deglaze the pan helps incorporate all the flavorful bits from browning the chicken.
- Serving Suggestions: This dish tastes great on its own, but you can also serve it with your favorite side dishes. We love Italian Roasted Vegetables, Garlic Red Mashed Potatoes, Fresh Garden Salad, Instant Pot Brown Rice, cauliflower rice (for a low carb option) or zucchini noodles.
Meal Prep & Storage
Make Ahead: You can assemble the stuffed chicken up to 4 hours in advance. Cover tightly with plastic wrap and refrigerate until ready to cook.
Storage: Store leftovers in an airtight container for up to 3-4 days.
Reheat: Warm in a hot oven at 350°F for about 10-12 minutes.
Did you try this Italian roasted vegetable recipe? Leave a recipe review and rating below.
Mozzarella Stuffed Chicken
Delicious chicken breasts filled with melty mozzarella and simmered in a rich tomato sauce. A quick, flavorful weeknight dinner!
Ingredients
- 4 chicken breasts, boneless and skinless
- 1 ½ teaspoons Italian seasoning
- 1 ½ teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- ½ teaspoon garlic powder
- 8 slices fresh mozzarella
- 2 tablespoons olive oil
- ½ cup onion, diced
- 2 cloves garlic, minced
- ½ cup red wine, or sub chicken broth
- 1 teaspoon dried oregano
- ¼ teaspoon crushed red pepper, optional
- 1 15 oz can fire roasted crushed tomatoes
- ½ cup heavy cream
- Grated Parmesan cheese, for serving
Instructions
- Slice the chicken breasts through the middle lengthways, being careful not to cut all the way through. Spread open the chicken, layer 2 slices of mozzarella in each, then close and seal with toothpicks.
- In a small bowl, mix together Italian seasoning, 1 teaspoon salt, garlic powder, and ½ teaspoon pepper. Sprinkle the seasoning mixture evenly over both sides of the chicken.
- Heat oil to a large skillet set over medium heat. Once hot, carefully add the stuffed chicken breasts. Brown for 6-8 minutes on both sides, flipping occasionally, until golden and cooked through. Remove the chicken to a plate and cover with foil; set aside.
- Reduce heat to medium-low. Drizzle a bit more oil in the pan, if needed, then add the onions and saute for 2-3 minutes, stirring frequently, until softened. Stir in garlic and saute for 30 seconds, until fragrant. Add the wine and deglaze the pan, scraping up browned bits. Add oregano, ½ teaspoon salt, and ½ teaspoon black pepper, and red pepper, then allow to simmer until almost evaporated.
- Reduce heat to low and add the crushed tomatoes to the skillet. Simmer for 10 minutes, then stir in the cream until well combined. Return the chicken and juices back to the skillet, then cover and simmer for another 3-5 minutes, until chicken is warmed through.
- Serve garnished with grated Parmesan cheese, and serve with salad, pasta, or roasted vegetables.
Notes
- Make Ahead: You can assemble the stuffed chicken up to 4 hours in advance. Cover tightly with plastic wrap and refrigerate until ready to cook.
- Storage: Store leftovers in an airtight container for up to 3-4 days.
- Reheat: Warm in a hot oven at 350°F for about 10-12 minutes.
Nutrition
Calories: 656kcal, Carbohydrates: 11g, Protein: 63g, Fat: 36g, Saturated Fat: 17g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 0.03g, Cholesterol: 223mg, Sodium: 1661mg, Potassium: 1010mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1361IU, Vitamin C: 7mg, Calcium: 381mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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