Mozzarella Stuffed Chicken.
Comforting, cheesy, and bright with tomato, this Mozzarella Stuffed Chicken is one of those dinners that feels special but comes together without fuss. The exterior of the chicken gets a quick sear in olive oil to lock in juices, while the inside melts into a pillow of mozzarella. A simple skillet sauce of fire roasted tomatoes keeps each bite saucy and vibrant. Serve this with parmesan orzo and a fresh house salad for a complete weeknight or weekend meal the whole table will love.
Why you’ll love this Mozzarella Stuffed Chicken
This recipe balances ease and flavor. It uses straightforward pantry spices — garlic powder and dried basil — and a single ball (8 ounces) of mozzarella so the filling is pure, creamy, and not fussy. Searing the chicken in 2 tablespoons olive oil forms a golden crust, while the 14 ounces of fire roasted tomatoes create a quick sauce that feels restaurant-worthy. The whole dish comes together in one pan plus a resting period, making cleanup simple. It’s also flexible: swap in a different side or add extra herbs if you like.
Ingredients
- 4 boneless, skinless chicken breasts
- kosher salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 8 ounces mozzarella cheese, sliced or shredded
- 2 tablespoons olive oil
- 14 ounces fire roasted tomatoes (canned)
- parmesan, for sprinkling
- fresh basil, for topping
- parmesan orzo, to serve on the side
- house salad, for serving
Prep and tips before you start
Pat the chicken breasts dry with paper towels before seasoning — removing moisture helps the exterior brown well. If your chicken breasts are very thick, pound them slightly to an even thickness so they cook evenly and are easier to stuff. Use a sharp knife to create a pocket in each breast for the mozzarella; be careful not to cut through the other side. For the best melt, shred the mozzarella or slice it thinly. If your canned fire roasted tomatoes are very chunky, give them a quick pulse in a blender or crush them by hand for a saucier finish.
Step-by-step instructions
The following directions have been rewritten into clear, stepwise instructions while keeping the order and ingredient amounts from the source. Follow them exactly for a reliably delicious result.
- Preheat and dry: Preheat your oven to 375°F (190°C) if you plan to finish the chicken in the oven. Pat the 4 boneless, skinless chicken breasts dry with paper towels.
- Season the chicken: Season both sides of each chicken breast evenly with kosher salt, pepper, 1 teaspoon garlic powder, and 1 teaspoon dried basil.
- Create pockets: Use a sharp knife to cut a horizontal pocket into the thickest side of each chicken breast. Do not cut all the way through. The pocket should be large enough to hold about 2 ounces of cheese each.
- Stuff with mozzarella: Stuff each pocket with the 8 ounces of mozzarella cheese, distributing the cheese evenly among the four breasts. If using shredded mozzarella, press the cheese into the pocket so it stays in place.
- Heat the oil: In a large ovenproof skillet over medium-high heat, add 2 tablespoons olive oil and let it warm until shimmering but not smoking.
- Sear the chicken: Place the stuffed chicken breasts in the hot skillet, seam side down if possible, and sear for 3 to 4 minutes without moving them, until the underside is golden brown. Flip and sear the other side for 2 to 3 minutes.
- Add tomatoes: Pour the 14 ounces of fire roasted tomatoes around the chicken in the skillet. Spoon a little of the tomatoes and their juices over the tops of the breasts to keep them moist.
- Finish cooking: Transfer the skillet to the preheated oven and bake for 12 to 18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the mozzarella is melted inside. If you don’t have an ovenproof skillet, transfer the chicken and tomatoes to a baking dish before placing it in the oven.
- Rest the chicken: Remove the skillet from the oven and let the chicken rest for 5 minutes. Resting helps the juices redistribute so each breast stays moist when sliced.
- Plate and garnish: Spoon the pan sauce and fire roasted tomatoes over each chicken breast. Sprinkle grated parmesan over the top and finish with torn fresh basil leaves for color and brightness.
- Serve: Serve the Mozzarella Stuffed Chicken with parmesan orzo on the side and a crisp house salad to balance the richness.
Serving suggestions
This Mozzarella Stuffed Chicken pairs wonderfully with parmesan orzo, which soaks up the tomato sauce, and a crisp house salad to add a cool, fresh contrast. A simple lemon vinaigrette on the salad brightens the plate. For a heartier meal, serve with garlic-roasted vegetables or buttery mashed potatoes. Leftovers keep well in an airtight container in the refrigerator for 2–3 days; reheat gently in a low oven so the cheese stays melty.
Variations and swaps
- If you prefer a herb-forward filling, mix a tablespoon of chopped fresh basil into the mozzarella before stuffing the chicken.
- Swap the fire roasted tomatoes for a simple marinara if you like a smoother sauce.
- For a smoky twist, add 1/4 teaspoon smoked paprika to the chicken seasoning with the garlic powder and dried basil.
- If you’d like less tomato, spoon only half of the canned tomatoes into the skillet and reserve the rest for serving on the side.
Make-ahead and storage
You can stuff the chicken earlier in the day and keep it covered in the refrigerator until you’re ready to sear and bake. Fully cooked leftovers store well for 2–3 days; to reheat without overcooking, place the breasts in a covered baking dish with a splash of water or extra tomato sauce and warm at 300°F (150°C) until heated through.
Common questions
Can I grill these instead of baking? Yes. Sear the stuffed breasts on the grill over medium heat, turning often, and finish over indirect heat until they reach 165°F. Keep a close eye so the cheese doesn’t leak out excessively.
What if the mozzarella leaks during cooking? A small amount may escape; to minimize this, press the cheese firmly into the pocket and don’t overstuff. Searing seamside down first can help seal the opening.
Can I use fresh mozzarella balls? Yes. Thinly slice fresh mozzarella and press the slices into the pocket. Fresh mozzarella tends to be more moist, so pat slices dry with a paper towel first.
Final notes
Simple, satisfying, and full of melty cheese — this Mozzarella Stuffed Chicken is an easy way to make an everyday chicken dinner feel elevated. The combination of a crisp sear, a soft mozzarella center, and bright fire roasted tomatoes is balanced and approachable. Whether you’re feeding a family or preparing a cozy meal for two, this dish checks all the boxes: quick prep, minimal ingredients, and big flavor.
Mozzarella Stuffed Chicken. Enjoy.
Mozzarella Stuffed Chicken.
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C).
- On a cutting board, cut a pocket into the side of each chicken breast without cutting through to the other side.
- Season each chicken breast inside and out with kosher salt, black pepper, garlic powder, and dried basil.
- Cut the mozzarella into four pieces and place one piece into the pocket of each chicken breast; reserve the remaining mozzarella for the sauce.
- Heat the olive oil in a large oven-safe skillet over medium heat. Add the chicken and brown on each side until golden, about 2 minutes per side.
- Remove the browned chicken to a plate. Pour the can of fire-roasted tomatoes into the same skillet and stir, breaking up any large pieces or blend them before adding if you prefer a smooth sauce.
- Return the chicken to the skillet, nestling each breast into the tomato sauce. Tear the remaining mozzarella and scatter it around the chicken.
- Transfer the skillet to the oven and bake until the chicken is cooked through and cheese is melted, about 15 minutes.
- Remove from the oven, sprinkle with grated parmesan and fresh basil, and serve with parmesan orzo and a house salad.
Notes
- Use a smooth sauce by briefly blending the tomatoes before adding.
- Brown the chicken first to develop flavor and color.
- Be careful not to overstuff the pockets to avoid tearing.
- Use an oven-safe skillet to finish the dish without transferring.
