Mozzarella Stuffed Chicken Breast

Mozzarella Stuffed Chicken Breast is one of those dinners that looks impressive when you cut into it, but it is surprisingly straightforward to make. Tender chicken breasts are filled with creamy mozzarella, coated in a crisp Parmesan breadcrumb crust, lightly pan-seared, and finished in a rich marinara sauce. The result is a comforting chicken dinner with a golden exterior, juicy meat, and melted cheese in the middle.

This is a great recipe for a family dinner when ordinary baked chicken feels a little boring. Serve it with pasta, mashed potatoes, roasted vegetables, or a simple green salad and you have a complete meal without spending hours in the kitchen.

What You Can Do Better

The little details make a noticeable difference in this recipe. Try to choose chicken breasts that are similar in size so they cook evenly. Do not cut all the way through when making the pocket for the mozzarella, and pat fresh mozzarella dry before stuffing it inside the chicken to prevent excess moisture. Season every layer rather than relying only on the breadcrumb coating for flavor. When searing, focus on creating a golden crust instead of trying to cook the chicken completely in the skillet. Finishing the chicken in the oven keeps the coating crisp while giving the center enough time to cook safely. Finally, let the chicken rest for a few minutes before serving so the juices stay in the meat.

Recipe Information

Also Read: New Orleans Chicken Wings

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts
• 8 ounces fresh mozzarella, sliced
• Salt and freshly ground black pepper, to taste

For the Crispy Coating

• 1 cup all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs
• 1/4 cup finely grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and black pepper, to taste

For Cooking and Baking

• 3 tablespoons olive oil
• 2 cups marinara sauce

Also Read: Smothered Chicken Breast

How to Make Mozzarella Stuffed Chicken Breast

Step 1: Prepare the oven and coating station

Preheat the oven to 400°F (200°C). Set out three shallow bowls. Add the flour to the first bowl. Beat the eggs in the second bowl. In the third bowl, combine the panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, oregano, thyme, salt, and black pepper.

Step 2: Make a pocket in the chicken

Place one chicken breast on a cutting board. Using a sharp knife, carefully cut a deep pocket into the thickest side of the chicken. Be careful not to slice all the way through. Repeat with the remaining chicken breasts.

Step 3: Stuff with mozzarella

Pat the mozzarella dry with a paper towel, especially if using fresh mozzarella packed in liquid. Place the cheese inside each chicken pocket and gently press the opening together. Season the outside of the chicken with salt and black pepper.

Step 4: Coat the chicken

Working with one chicken breast at a time, coat it lightly in flour and shake off the excess. Dip it into the beaten egg, then press it into the Parmesan breadcrumb mixture. Make sure the chicken is evenly coated on all sides.

Step 5: Pan-sear until golden

Heat the olive oil in a large oven-safe skillet over medium heat. Add the breaded chicken and cook for about 4 to 5 minutes per side, or until the coating is nicely golden and crisp. The chicken does not need to be fully cooked at this stage because it will finish cooking in the oven.

Step 6: Bake in marinara sauce

Pour the marinara sauce into a baking dish, or add it around the chicken if using a suitable oven-safe skillet. Transfer the seared chicken into the sauce, keeping the top of the breadcrumb coating as exposed as possible. Bake for about 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part.

Step 7: Rest and serve

Remove the chicken from the oven and let it rest for 5 minutes. Serve warm with the marinara sauce spooned around or over the chicken. Add a little extra Parmesan on top if you like.

Also Read: Parmesan Chicken Breast

Helpful Tips

• Do not overstuff the chicken: Too much cheese can escape during cooking.
• Dry the mozzarella: Fresh mozzarella can release water, so blotting it dry helps keep the filling from becoming watery.
• Season every layer: A little seasoning throughout creates better flavor.
• Keep the heat moderate: Very high heat can burn the breadcrumbs before the chicken is ready for the oven.
• Use a thermometer: Make sure the chicken reaches 165°F (74°C) at its thickest part.

What to Serve with Mozzarella Stuffed Chicken Breast

This cheesy chicken pairs well with many simple side dishes. Spaghetti or another pasta is an obvious choice if you want a classic Italian-inspired dinner. Mashed potatoes work well for soaking up the marinara sauce, while roasted broccoli, green beans, or a crisp salad can make the meal feel lighter. Garlic bread is also a delicious addition if you want to make sure none of that sauce goes to waste.

Storage and Reheating

Store leftover mozzarella stuffed chicken in an airtight container in the refrigerator for up to 3 to 4 days. For best results, reheat it in a 350°F (175°C) oven until warmed through. The microwave will work for convenience, although the breadcrumb coating will lose some of its crispness.

Also Read: Peanut Butter Caramel Pie

Nutritional Information

The following values are approximate and can vary depending on the size of the chicken breasts, the type of mozzarella, the marinara sauce, and the amount of oil absorbed during cooking.