20 Delicious Mozzarella Stuffed Chicken Breast Recipes for Dinner

Tonight, let’s transform ordinary chicken breasts into something extraordinary! Mozzarella-stuffed chicken is the ultimate comfort food—juicy, cheesy, and endlessly versatile. Whether you’re craving a quick weeknight meal or a cozy weekend dinner, these 20 recipes have you covered. Get ready to impress your family and satisfy your cravings—let’s dive into these delicious ideas!

Garlic Butter Mozzarella Stuffed Chicken Breast

A few weeks ago, I was craving something indulgent yet simple enough for a busy weeknight, and that’s when I stumbled upon this glorious garlic butter mozzarella stuffed chicken breast recipe—it’s become my go-to comfort food ever since, especially when I want to impress dinner guests without spending hours in the kitchen.

Ingredients

• For the chicken and filling: 4 boneless, skinless chicken breasts (about 6 oz each), 1 cup shredded mozzarella cheese, 4 oz cream cheese (softened), 2 cloves garlic (minced), 1 tbsp fresh parsley (chopped)
• For the coating: 1/2 cup all-purpose flour, 2 large eggs (beaten), 1 cup Italian seasoned breadcrumbs
• For cooking and sauce: 3 tbsp unsalted butter, 2 tbsp olive oil, 1/2 cup chicken broth

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Place one chicken breast on a cutting board and use a sharp knife to slice a horizontal pocket through the thickest part, being careful not to cut all the way through. Tip: For easier stuffing, chill the chicken for 15 minutes first—it firms up the meat and reduces tearing.
3. In a medium bowl, combine the mozzarella cheese, cream cheese, minced garlic, and chopped parsley until well mixed.
4. Spoon about 2 tablespoons of the cheese mixture into each chicken pocket, pressing gently to distribute it evenly.
5. Use toothpicks to secure the openings of the chicken pockets, ensuring the filling stays inside during cooking.
6. Dredge each stuffed chicken breast in the all-purpose flour, shaking off any excess.
7. Dip the floured chicken into the beaten eggs, coating both sides completely.
8. Press the chicken into the Italian seasoned breadcrumbs, covering all surfaces for a crispy crust.
9. Heat the olive oil and 1 tablespoon of butter in a large oven-safe skillet over medium-high heat until the butter melts and sizzles.
10. Add the breaded chicken breasts to the skillet and cook for 3–4 minutes per side, or until golden brown. Tip: Don’t overcrowd the pan—cook in batches if needed to maintain even browning.
11. Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the internal temperature reaches 165°F (74°C) on a meat thermometer.
12. Remove the skillet from the oven and transfer the chicken to a plate, covering it loosely with foil to rest.
13. Return the skillet to the stovetop over medium heat and add the remaining 2 tablespoons of butter and chicken broth, scraping up any browned bits from the bottom.
14. Simmer the sauce for 2–3 minutes, until slightly thickened. Tip: For extra flavor, stir in a teaspoon of lemon juice at the end—it brightens up the rich sauce beautifully.
15. Drizzle the garlic butter sauce over the stuffed chicken before serving.

Buttery, golden, and oozing with mozzarella, this chicken delivers a satisfying crisp outside that gives way to a tender, juicy interior. I love serving it over a bed of creamy mashed potatoes or alongside roasted asparagus to soak up every bit of that garlicky sauce—it’s a meal that feels fancy but comes together with minimal fuss.

Spinach and Mozzarella Stuffed Chicken Breast

Haven’t we all stared at a package of chicken breasts wondering how to make them more exciting? I certainly have, especially on those busy weeknights when I want something impressive but not complicated. This spinach and mozzarella stuffed version has become my go-to solution—it feels fancy but comes together with ingredients I usually have on hand.

Ingredients

– For the chicken and filling:
– 4 boneless, skinless chicken breasts (6-8 oz each)
– 1 cup fresh spinach, chopped
– 1 cup shredded mozzarella cheese
– 2 cloves garlic, minced
– 1/4 cup cream cheese, softened
– 1/2 tsp salt
– 1/4 tsp black pepper

– For coating and baking:
– 1/2 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup Italian seasoned breadcrumbs
– 2 tbsp olive oil
– Cooking spray

Instructions

1. Preheat your oven to 375°F and lightly spray a baking dish with cooking spray.
2. Place one chicken breast between two pieces of plastic wrap and pound it to 1/4-inch thickness using a meat mallet or rolling pin.
3. Repeat step 2 with the remaining three chicken breasts.
4. In a medium bowl, combine the chopped spinach, shredded mozzarella, minced garlic, cream cheese, salt, and pepper.
5. Spoon approximately 1/4 cup of the spinach mixture onto the center of each flattened chicken breast.
6. Roll each chicken breast tightly around the filling, tucking in the sides as you go.
7. Secure each roll with 2-3 toothpicks inserted diagonally through the seam.
8. Place the flour in one shallow dish, beaten eggs in another, and breadcrumbs in a third dish.
9. Dredge each stuffed chicken roll first in flour, shaking off any excess.
10. Dip the floured chicken into the beaten eggs, ensuring complete coverage.
11. Coat the egg-dipped chicken thoroughly with breadcrumbs, pressing gently to adhere.
12. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering.
13. Carefully place the breaded chicken rolls seam-side down in the hot skillet.
14. Cook for 2-3 minutes until the bottom is golden brown and crispy.
15. Flip each chicken roll and cook for another 2-3 minutes until the other side is golden brown.
16. Transfer the skillet to the preheated oven and bake for 20-25 minutes.
17. Insert an instant-read thermometer into the center of the thickest chicken roll—it should register 165°F.
18. Remove the chicken from the oven and let it rest for 5 minutes before removing the toothpicks.
19. Slice each stuffed chicken breast into 1-inch thick rounds.

Cutting into these golden bundles reveals the most beautiful swirl of melted mozzarella and vibrant spinach. The crispy exterior gives way to incredibly juicy chicken that practically melts in your mouth. Consider serving these elegant slices over creamy polenta or alongside roasted asparagus for a complete meal that’ll have everyone asking for seconds.

Sun-Dried Tomato Mozzarella Stuffed Chicken Breast

Tuesdays used to be my takeout night until I discovered this sun-dried tomato mozzarella stuffed chicken breast—now it’s my favorite cooking night of the week! There’s something magical about cutting into that golden crust to reveal the melty, savory filling inside. I actually started making this after my friend Sarah brought over a similar dish when I was recovering from wisdom teeth surgery, and it became my comfort food obsession.

Ingredients

For the filling:
– 4 oz sun-dried tomatoes packed in oil, drained and chopped
– 1 cup shredded mozzarella cheese
– 1/4 cup fresh basil leaves, chopped
– 2 cloves garlic, minced

For the chicken:
– 4 boneless, skinless chicken breasts (6 oz each)
– 1/2 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup Italian breadcrumbs
– 2 tbsp olive oil

For baking:
– 1 tbsp olive oil for drizzling
– Cooking spray

Instructions

1. Preheat your oven to 375°F and lightly spray a 9×13 inch baking dish with cooking spray.
2. Combine the chopped sun-dried tomatoes, shredded mozzarella, chopped basil, and minced garlic in a medium bowl to create the filling.
3. Place each chicken breast between two pieces of plastic wrap and pound to 1/4-inch thickness using a meat mallet or rolling pin.
4. Spoon approximately 1/4 cup of the filling mixture onto the center of each flattened chicken breast.
5. Roll each chicken breast tightly around the filling, tucking in the ends to completely enclose the filling.
6. Dredge each stuffed chicken roll first in flour, shaking off any excess.
7. Dip the floured chicken into the beaten eggs, ensuring complete coverage.
8. Coat the egg-dipped chicken thoroughly with Italian breadcrumbs, pressing gently to adhere.
9. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering.
10. Carefully place the breaded chicken rolls seam-side down in the hot skillet and cook for 3-4 minutes until golden brown.
11. Flip each chicken roll and cook for another 3-4 minutes until the second side is golden brown.
12. Transfer the skillet to the preheated oven and bake for 20-25 minutes until the internal temperature reaches 165°F when tested with a meat thermometer.
13. Remove from oven and let rest for 5 minutes before slicing.

Velvety mozzarella oozes out when you slice into these golden bundles, creating beautiful swirls of red and white against the tender chicken. The sun-dried tomatoes add concentrated sweetness that balances perfectly with the fresh basil’s herbal notes. I love serving these over creamy polenta or alongside roasted asparagus for a complete meal that always impresses dinner guests.

Pesto Mozzarella Stuffed Chicken Breast

Every time I make this pesto mozzarella stuffed chicken breast, I’m reminded of that summer evening when my basil plant went absolutely wild and I had to get creative. Honestly, this recipe has become my go-to when I want something impressive but secretly easy—it’s the kind of dish that makes everyone think you spent hours in the kitchen.

Ingredients

• For the chicken and filling:
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1/2 cup basil pesto
  • 4 oz fresh mozzarella cheese, cut into 4 sticks
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the coating:
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Italian seasoned breadcrumbs
  • 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place each chicken breast between two pieces of plastic wrap and pound to 1/4-inch thickness using a meat mallet or rolling pin.
3. Season both sides of each chicken breast evenly with salt and black pepper.
4. Spread 2 tablespoons of basil pesto evenly over the center of each chicken breast.
5. Place one mozzarella stick horizontally across the center of each pesto-covered breast.
6. Roll each chicken breast tightly around the filling, starting from the shorter end, and secure with 2-3 toothpicks to prevent unrolling.
7. Dredge each stuffed chicken roll first in flour, shaking off any excess.
8. Dip each floured chicken roll into the beaten eggs, ensuring complete coverage.
9. Coat each egg-dipped chicken roll thoroughly with Italian seasoned breadcrumbs, pressing gently to adhere.
10. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering but not smoking.
11. Carefully place each breaded chicken roll seam-side down in the hot skillet and cook for 3-4 minutes until golden brown.
12. Flip each chicken roll and cook for another 3-4 minutes until the second side is golden brown.
13. Transfer the skillet to the preheated oven and bake for 18-20 minutes until the internal temperature reaches 165°F when measured with a meat thermometer.
14. Remove from oven and let rest for 5 minutes before carefully removing toothpicks.

Fresh from the oven, this chicken delivers the most satisfying contrast—crispy golden crust giving way to tender, juicy chicken that bursts with herby pesto and melted mozzarella. I love serving it sliced diagonally to show off the beautiful spiral filling, often alongside roasted cherry tomatoes that catch all the cheesy drips. The way the mozzarella stretches with each cut never fails to make dinner feel like a special occasion.

Bacon Wrapped Mozzarella Stuffed Chicken Breast

My family went absolutely wild when I first served this bacon-wrapped mozzarella stuffed chicken breast – it’s become our special occasion dinner that feels fancy but comes together surprisingly easily. I love how the crispy bacon wraps around the juicy chicken, creating this perfect package that always impresses guests.

Ingredients

• For the chicken filling:
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 4 oz mozzarella cheese, cut into 4 sticks
  • 1/4 cup fresh basil leaves
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt
• For wrapping and seasoning:
  • 8 slices bacon
  • 1 tbsp olive oil
  • 1/2 tsp paprika

Instructions

1. Preheat your oven to 400°F and line a baking sheet with aluminum foil.
2. Place each chicken breast between two pieces of plastic wrap and pound to 1/2-inch thickness using a meat mallet or rolling pin.
3. Season both sides of each chicken breast with salt, black pepper, and garlic powder.
4. Place one mozzarella stick and 3-4 basil leaves in the center of each chicken breast.
5. Roll each chicken breast tightly around the filling, tucking in the ends to completely enclose the cheese.
6. Wrap two slices of bacon around each chicken roll in a criss-cross pattern, securing the ends with toothpicks.
7. Brush each bacon-wrapped chicken roll with olive oil and sprinkle with paprika.
8. Place the chicken rolls seam-side down on the prepared baking sheet, spacing them 2 inches apart.
9. Bake for 25-30 minutes until the bacon is crispy and the internal temperature reaches 165°F when measured with a meat thermometer.
10. Let the chicken rest for 5 minutes before removing toothpicks and serving.

Keeping these beauties warm is key – I sometimes pop them back in the turned-off oven for a few minutes while I finish the sides. The melted mozzarella creates these gorgeous cheese pulls when you slice into it, while the bacon adds that smoky crunch against the tender chicken. Try serving it over creamy polenta to catch all the delicious drippings, or slice it thick and arrange over a simple arugula salad for a stunning presentation that belies how simple it was to make.

Jalapeño Popper Mozzarella Stuffed Chicken Breast

Perfect for when you want something impressive but don’t have hours to spend in the kitchen, this jalapeño popper stuffed chicken is my go-to weeknight dinner that always gets rave reviews. I actually started making it after my husband declared he was tired of plain baked chicken, and now it’s in our regular rotation—especially when we have friends coming over last minute.

Ingredients

For the Filling

• 4 ounces cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 2 jalapeños, seeds removed and finely diced
• 2 slices cooked bacon, crumbled
• 1/4 teaspoon garlic powder

For the Chicken

• 4 boneless, skinless chicken breasts (about 6 ounces each)
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the softened cream cheese, shredded mozzarella, diced jalapeños, crumbled bacon, and garlic powder until well mixed.
3. Using a sharp knife, carefully cut a horizontal pocket into each chicken breast, being careful not to cut all the way through.
4. Divide the cream cheese mixture evenly among the 4 chicken breasts, stuffing it into the pockets you created.
5. Use toothpicks to secure the openings of each chicken breast to prevent the filling from leaking out during cooking.
6. Set up three shallow dishes: place flour in the first, beaten eggs in the second, and combine panko breadcrumbs with paprika, salt, and pepper in the third.
7. Dredge each stuffed chicken breast first in the flour, shaking off any excess.
8. Dip the floured chicken into the beaten eggs, making sure it’s fully coated.
9. Press the chicken into the panko mixture, coating all sides evenly.
10. Heat olive oil in a large oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
11. Place the breaded chicken breasts in the hot skillet and cook for 3-4 minutes until the bottom is golden brown.
12. Flip each chicken breast and cook for another 3-4 minutes until the second side is golden brown.
13. Transfer the skillet to the preheated oven and bake for 18-20 minutes until the internal temperature reaches 165°F when measured with an instant-read thermometer.
14. Remove from oven and let rest for 5 minutes before serving to allow the juices to redistribute.

Every bite delivers that incredible contrast between the crispy panko crust and the creamy, spicy filling that oozes out when you cut into it. The jalapeños provide just enough heat without being overwhelming, while the bacon adds that smoky saltiness that makes this feel truly indulgent. I love serving these sliced over a bed of cilantro lime rice or with roasted asparagus for a complete meal that looks far more complicated than it actually is.

Caprese Mozzarella Stuffed Chicken Breast

Browsing through my recipe journal last weekend, I stumbled upon this gem I created during a summer tomato surplus—it’s become my go-to for impressing dinner guests without breaking a sweat. Seriously, if I can pull this off after a long workday, so can you!

Ingredients

For the chicken and filling:
– 4 boneless, skinless chicken breasts (6 oz each)
– 1 cup fresh mozzarella cheese, cubed
– 1/2 cup cherry tomatoes, halved
– 1/4 cup fresh basil leaves, chopped
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
For the balsamic glaze:
– 1/2 cup balsamic vinegar
– 1 tbsp honey

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil. 2. Pat the chicken breasts dry with paper towels to ensure even browning. 3. Using a sharp knife, slice a horizontal pocket into each chicken breast, being careful not to cut all the way through. 4. In a medium bowl, combine the mozzarella cubes, halved cherry tomatoes, and chopped basil. 5. Stuff each chicken pocket evenly with the mozzarella mixture, pressing gently to pack it in. 6. Season the outside of each chicken breast with salt and black pepper. 7. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until it shimmers. 8. Sear the chicken breasts for 3-4 minutes per side until golden brown. 9. Transfer the skillet to the preheated oven and bake for 18-20 minutes, or until the internal temperature reaches 165°F. 10. While the chicken bakes, combine balsamic vinegar and honey in a small saucepan over medium heat. 11. Simmer the glaze for 8-10 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. 12. Remove the chicken from the oven and let it rest for 5 minutes before slicing. Knowing when to pull the chicken out is key—I always use a meat thermometer to avoid dryness. Drizzle the warm balsamic glaze over the sliced chicken just before serving. Keep the glaze simmering until it’s syrupy; it should ribbon off your spoon. Letting the chicken rest ensures the juices redistribute, so don’t skip this step! Kiss goodbye to boring chicken dinners—the melted mozzarella oozes out with juicy tomatoes, while the basil adds a fresh punch. I love serving this over a bed of arugula with extra glaze for dipping; the peppery greens balance the rich cheese perfectly.

Buffalo Mozzarella Stuffed Chicken Breast

Venturing into my kitchen after a long day always feels like coming home, and this Buffalo Mozzarella Stuffed Chicken Breast recipe has become my go-to comfort dish—it’s surprisingly simple to whip up but tastes like something from a fancy bistro, perfect for impressing guests or just treating yourself on a cozy weeknight. I first stumbled upon the idea when I had leftover mozzarella from pizza night and decided to get creative, and now it’s a staple in my meal rotation because it’s so versatile and satisfying. Honestly, I love how it fills the house with that savory aroma, making even a Tuesday feel a bit special.

Ingredients

– For the chicken and stuffing: 2 boneless, skinless chicken breasts (about 6 oz each), 4 oz buffalo mozzarella cheese (cut into 2 slices), 1/4 cup fresh basil leaves, 1/2 tsp salt, 1/4 tsp black pepper
– For the coating: 1/2 cup all-purpose flour, 1 large egg (beaten), 1/2 cup Italian-style breadcrumbs
– For cooking: 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking later.
2. Place one chicken breast on a cutting board and use a sharp knife to slice a horizontal pocket into the thickest part, being careful not to cut all the way through.
3. Stuff the pocket with one slice of buffalo mozzarella and a few basil leaves, then repeat for the second chicken breast.
4. Season the outside of both chicken breasts evenly with 1/2 tsp salt and 1/4 tsp black pepper.
5. Dredge each stuffed chicken breast in 1/2 cup all-purpose flour, shaking off any excess to create a light coating.
6. Dip the floured chicken into one beaten large egg, making sure it’s fully coated to help the breadcrumbs stick.
7. Press the chicken into 1/2 cup Italian-style breadcrumbs, covering all sides for a crispy crust.
8. Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
9. Place the breaded chicken in the skillet and cook for 3-4 minutes per side, until golden brown.
10. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C) on a meat thermometer.
11. Remove the chicken from the oven and let it rest for 5 minutes on a cutting board to allow the juices to redistribute.

Savor that first bite where the crispy coating gives way to tender chicken and oozing mozzarella—it’s a texture dream with the fresh basil adding a pop of herbaceous flavor. I love serving this over a bed of arugula with a drizzle of balsamic glaze for a light meal, or pairing it with roasted veggies to make it heartier; either way, it’s a dish that always leaves everyone asking for seconds.

Prosciutto Mozzarella Stuffed Chicken Breast

Gosh, I can still remember the first time I tried making stuffed chicken breast—it was a complete disaster that ended with cheese oozing everywhere and my smoke detector serenading the neighborhood. But after plenty of practice (and a few more smoke alarm concerts), I’ve perfected this prosciutto mozzarella version that’s become my go-to for impressing dinner guests without stressing myself out.

Ingredients

For the chicken filling:
– 4 boneless, skinless chicken breasts (6 oz each)
– 4 slices prosciutto
– 4 oz fresh mozzarella cheese, cut into 4 sticks
– 1 tbsp olive oil
– 1 tsp dried oregano
For the seasoning:
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
For the sauce:
– 1/2 cup chicken broth
– 1/4 cup heavy cream
– 1 tbsp butter

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Place one chicken breast between two sheets of plastic wrap and pound with a meat mallet until it’s 1/4 inch thick—this helps it cook evenly and prevents tearing when stuffing.
3. Season both sides of the flattened chicken with salt, black pepper, garlic powder, and dried oregano.
4. Lay one slice of prosciutto flat on each chicken breast, followed by one mozzarella stick placed parallel to the longest edge.
5. Carefully roll each chicken breast tightly around the filling, starting from the cheese end, and secure with 2-3 toothpicks to prevent unrolling during cooking.
6. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
7. Place chicken rolls seam-side down in the hot skillet and sear for 2-3 minutes per side until golden brown—this creates a flavorful crust that locks in juices.
8. Transfer the skillet to the preheated oven and bake for 20-25 minutes until the internal temperature reaches 165°F when tested with a meat thermometer.
9. Remove chicken from skillet and let rest on a cutting board for 5 minutes—this allows the juices to redistribute so they don’t run out when slicing.
10. While chicken rests, make the sauce by melting butter in the same skillet over medium heat.
11. Pour in chicken broth, scraping up any browned bits from the bottom of the pan—those little stuck-on pieces add incredible depth to your sauce.
12. Stir in heavy cream and simmer for 3-4 minutes until the sauce thickens slightly and coats the back of a spoon.
13. Remove toothpicks from chicken and slice each roll into 1-inch thick medallions.
14. Serve chicken medallions drizzled with the creamy pan sauce. The contrast between the salty prosciutto, creamy mozzarella, and tender chicken creates such satisfying layers in every bite. I love serving this over creamy polenta or with roasted asparagus to soak up that delicious sauce—it turns a simple weeknight dinner into something that feels restaurant-worthy.

Basil and Mozzarella Stuffed Chicken Breast

Very few dishes manage to feel both elegant and comforting, but this basil and mozzarella stuffed chicken breast hits that sweet spot perfectly. I first made this for a dinner party last summer when my herb garden was overflowing with basil, and now it’s become my go-to impressive-but-easy main dish. There’s something magical about cutting into that golden crust and seeing the melted cheese and fresh herbs spill out.

Ingredients

• For the filling:
  • 4 boneless, skinless chicken breasts (6 oz each)
  • 1 cup fresh basil leaves, packed
  • 8 oz fresh mozzarella cheese, cut into 4 sticks
  • 2 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese
• For the coating:
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Italian seasoned breadcrumbs
  • 1/4 cup olive oil
• For baking:
  • 1 tbsp olive oil for drizzling

Instructions

1. Preheat your oven to 375°F.
2. Place one chicken breast between two sheets of plastic wrap on a cutting board.
3. Pound the chicken breast to 1/4-inch thickness using a meat mallet or rolling pin.
4. Repeat the pounding process with the remaining three chicken breasts.
5. Season both sides of each chicken breast with salt and pepper.
6. Layer 1/4 cup of fresh basil leaves in the center of one chicken breast.
7. Place one mozzarella stick on top of the basil.
8. Sprinkle 1/4 of the minced garlic over the mozzarella.
9. Sprinkle 1 tablespoon of grated Parmesan cheese over the garlic.
10. Roll the chicken breast tightly around the filling, starting from the shorter end.
11. Secure the roll with two toothpicks inserted diagonally.
12. Repeat the stuffing and rolling process with the remaining three chicken breasts.
13. Dredge one stuffed chicken roll in the all-purpose flour, shaking off excess.
14. Dip the floured chicken roll into the beaten eggs, coating completely.
15. Press the egg-coated chicken roll into the Italian seasoned breadcrumbs, covering all sides.
16. Repeat the coating process with the remaining three chicken rolls.
17. Heat 1/4 cup olive oil in a large oven-safe skillet over medium-high heat until shimmering.
18. Place all four breaded chicken rolls in the hot skillet.
19. Cook for 3-4 minutes until the bottom is golden brown.
20. Flip the chicken rolls carefully using tongs.
21. Cook for another 3-4 minutes until the second side is golden brown.
22. Transfer the skillet to the preheated oven.
23. Drizzle 1 tablespoon of olive oil over the chicken rolls.
24. Bake for 20-25 minutes until the internal temperature reaches 165°F on an instant-read thermometer.
25. Remove the skillet from the oven using oven mitts.
26. Let the chicken rest for 5 minutes before removing toothpicks.

Amazingly juicy inside with that perfect crispy coating, this chicken delivers fresh basil flavor in every bite. The melted mozzarella creates beautiful cheese pulls when you slice into it, making for a stunning presentation. I love serving it over creamy polenta to catch any escaped cheese and herbs, or slicing it thick and arranging it over a simple arugula salad for a lighter meal.

Balsamic Glazed Mozzarella Stuffed Chicken Breast

Last week, I found myself staring at the same old chicken breasts in my fridge, wondering how to transform them into something special for date night. That’s when I remembered the magical combination of balsamic vinegar and fresh mozzarella that always makes everything better. This recipe became our new favorite – it’s surprisingly simple but tastes like something from a fancy restaurant.

Ingredients

For the chicken filling:
– 4 boneless, skinless chicken breasts (6 oz each)
– 4 oz fresh mozzarella cheese, cut into 4 sticks
– 1/4 cup fresh basil leaves
– 1 tsp salt
– 1/2 tsp black pepper

For the balsamic glaze:
– 1/2 cup balsamic vinegar
– 2 tbsp honey
– 1 tbsp olive oil
– 2 garlic cloves, minced

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place one chicken breast on a cutting board and use a sharp knife to cut a horizontal pocket through the thickest part, being careful not to cut all the way through.
3. Season the inside of each chicken pocket with 1/4 tsp salt and 1/8 tsp black pepper.
4. Stuff one mozzarella stick and 3-4 basil leaves into each chicken pocket.
5. Use toothpicks to secure the openings of each chicken breast completely.
6. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat for 2 minutes until shimmering.
7. Place chicken breasts in the hot skillet and sear for 3 minutes per side until golden brown.
8. While chicken sears, combine 1/2 cup balsamic vinegar, 2 tbsp honey, and 2 minced garlic cloves in a small bowl.
9. Transfer the skillet to the preheated oven and bake chicken for 18-20 minutes until internal temperature reaches 165°F.
10. Remove chicken from oven and brush generously with the balsamic mixture.
11. Return to oven for 3 more minutes until glaze is sticky and caramelized.
12. Let chicken rest for 5 minutes before removing toothpicks and slicing.
But the real magic happens when you cut into it – the melted mozzarella oozes out beautifully against the tangy-sweet glaze. I love serving this over creamy polenta to catch all the delicious juices, or slicing it thin for an impressive salad topping that makes weeknight dinners feel extraordinary.

Parmesan Crusted Mozzarella Stuffed Chicken Breast

Last week, I was craving something cheesy and comforting but didn’t want to spend hours in the kitchen—this Parmesan Crusted Mozzarella Stuffed Chicken Breast was my delicious solution. I love how it feels fancy enough for company but simple enough for a Tuesday night, and my family now requests it weekly. The golden, crispy crust gives way to juicy chicken and that glorious melted mozzarella center that makes every bite pure bliss.

Ingredients

For the chicken and stuffing:
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 4 oz low-moisture mozzarella cheese, cut into 4 sticks (1 oz each)
– 1/2 tsp garlic powder
– 1/2 tsp dried oregano
– 1/4 tsp black pepper
– 1/4 tsp salt

For the crust:
– 1/2 cup grated Parmesan cheese
– 1/2 cup Italian-seasoned breadcrumbs
– 1 large egg
– 2 tbsp olive oil

Instructions

1. Preheat your oven to 400°F and lightly grease a baking sheet with olive oil.
2. Pat the chicken breasts completely dry with paper towels to help the seasoning stick.
3. Use a sharp knife to cut a horizontal pocket in each chicken breast, being careful not to cut all the way through.
4. Season the inside of each pocket evenly with garlic powder, oregano, black pepper, and salt.
5. Insert one mozzarella stick into each chicken pocket, pressing gently to seal the edges.
6. In a shallow bowl, whisk the egg until smooth and frothy.
7. In a separate shallow bowl, combine the Parmesan cheese and breadcrumbs thoroughly.
8. Dip each stuffed chicken breast into the egg, coating all sides completely and letting excess drip off.
9. Press the chicken firmly into the Parmesan-breadcrumb mixture, ensuring an even coating on all surfaces.
10. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering.
11. Place the coated chicken breasts in the hot skillet and sear for 3 minutes until the bottom is golden brown.
12. Flip the chicken carefully with tongs and sear the other side for 3 minutes until golden.
13. Transfer the skillet to the preheated oven and bake for 18-20 minutes until the internal temperature reaches 165°F.
14. Remove from oven and let rest for 5 minutes before slicing to allow juices to redistribute.
15. Resting tip: Don’t skip this step—it prevents the melted cheese from oozing out immediately when cut.

Right out of the oven, the crust stays incredibly crisp while the chicken remains tender and juicy inside. That molten mozzarella center pairs perfectly with the salty Parmesan crust—I love serving it over a bed of lemon-dressed arugula to cut through the richness, or alongside roasted cherry tomatoes that burst with sweetness against the savory chicken.

Roasted Red Pepper Mozzarella Stuffed Chicken Breast

Decadent doesn’t even begin to describe this dish that’s become my go-to for impressing dinner guests without spending hours in the kitchen. I first tried this combination after having too many roasted red peppers left over from pizza night, and now it’s a weekly staple in our house.

Ingredients

For the chicken filling:
– 4 boneless, skinless chicken breasts (6 oz each)
– 1 cup roasted red peppers, drained and chopped
– 1 cup shredded mozzarella cheese
– 2 tbsp fresh basil, chopped

For seasoning and cooking:
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1 tsp Italian seasoning
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place chicken breasts between two sheets of plastic wrap and pound to 1/4-inch thickness using a meat mallet or rolling pin.
3. Combine roasted red peppers, mozzarella cheese, and fresh basil in a medium bowl.
4. Season both sides of each chicken breast with garlic powder, Italian seasoning, salt, and black pepper.
5. Spoon 1/4 cup of the pepper-cheese mixture onto the center of each chicken breast.
6. Roll each chicken breast tightly, starting from the shorter end, and secure with toothpicks.
7. Heat olive oil in a large oven-safe skillet over medium-high heat for 2 minutes until shimmering.
8. Place chicken rolls seam-side down in the hot skillet and cook for 3-4 minutes until golden brown.
9. Flip chicken rolls and transfer the skillet to the preheated oven.
10. Bake for 20-25 minutes until internal temperature reaches 165°F on an instant-read thermometer.
11. Remove from oven and let rest for 5 minutes before removing toothpicks and slicing.

You’ll love how the melted mozzarella creates beautiful cheese pulls when you slice into these rolls, while the roasted peppers add a sweet smokiness that complements the savory chicken perfectly. Yesterday I served these over creamy polenta with the pan drippings spooned over top, and my family declared it restaurant-quality.

Artichoke Mozzarella Stuffed Chicken Breast

Diving into my recipe archives always brings back such warm memories, especially this Artichoke Mozzarella Stuffed Chicken Breast that became an instant family favorite after I first experimented with it during a cozy Sunday dinner. There’s something magical about cutting into that golden crust to reveal the cheesy, savory filling that just makes everyone at the table lean in closer. I still remember my husband’s surprised “wow” when he took that first bite—now it’s our go-to dish when we want to feel fancy without spending hours in the kitchen.

Ingredients

For the stuffing:
– 4 boneless, skinless chicken breasts (6 oz each)
– 1 cup chopped marinated artichoke hearts
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley

For coating and cooking:
– 1/2 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup Italian seasoned breadcrumbs
– 3 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place each chicken breast between two pieces of plastic wrap and pound with a meat mallet until 1/4-inch thick.
3. In a medium bowl, combine chopped artichoke hearts, mozzarella cheese, Parmesan cheese, and parsley to create the stuffing mixture.
4. Season both sides of each flattened chicken breast with salt and pepper.
5. Divide the artichoke mixture evenly among the four chicken breasts, placing it in the center of each.
6. Roll each chicken breast tightly around the filling, tucking in the ends to fully enclose the stuffing.
7. Set up three shallow dishes: place flour in the first, beaten eggs in the second, and breadcrumbs in the third.
8. Dredge each stuffed chicken roll first in flour, shaking off any excess.
9. Dip the floured chicken into the beaten eggs, ensuring complete coverage.
10. Coat the egg-dipped chicken thoroughly with Italian breadcrumbs, pressing gently to help them adhere.
11. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
12. Carefully place the breaded chicken rolls in the hot skillet and sear for 2-3 minutes per side until golden brown.
13. Transfer the skillet to the preheated oven and bake for 20-25 minutes until the internal temperature reaches 165°F.
14. Remove from oven and let rest for 5 minutes before slicing to allow juices to redistribute.

Nothing compares to that moment when you slice into these beauties and watch the melted mozzarella ooze out alongside the tender artichokes. The crispy breadcrumb coating gives way to incredibly juicy chicken that practically melts in your mouth with every bite. I love serving these over a bed of lemon garlic pasta or alongside roasted asparagus for a complete meal that always earns compliments from dinner guests.

BBQ Mozzarella Stuffed Chicken Breast

Every time I make this BBQ mozzarella stuffed chicken breast, it reminds me of summer cookouts and that satisfying moment when you cut into perfectly cooked chicken to reveal a molten cheese center. I actually started making this recipe after my husband kept requesting something “more exciting” than plain grilled chicken, and now it’s our go-to for weeknight dinners that feel special. The combination of smoky BBQ sauce, gooey mozzarella, and crispy breading never fails to impress even my pickiest dinner guests.

Ingredients

– For the chicken filling: 4 boneless, skinless chicken breasts (6 oz each), 1 cup shredded mozzarella cheese, 2 tbsp chopped fresh parsley
– For the coating: 1 cup all-purpose flour, 2 large eggs, 1 cup Italian breadcrumbs
– For cooking and finishing: 2 tbsp olive oil, 1/2 cup BBQ sauce, 1 tsp smoked paprika

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place each chicken breast between two pieces of plastic wrap and pound to 1/4-inch thickness using a meat mallet or rolling pin.
3. Combine shredded mozzarella and chopped parsley in a small bowl.
4. Divide the cheese mixture evenly among the four chicken breasts, placing it in the center of each.
5. Fold the chicken breasts over the filling and secure with toothpicks to create sealed packets.
6. Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with smoked paprika.
7. Dredge each stuffed chicken breast first in flour, shaking off excess.
8. Dip the floured chicken into the beaten eggs, coating completely.
9. Press the chicken into the breadcrumb mixture, ensuring even coverage on all sides.
10. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
11. Carefully place the breaded chicken breasts in the hot skillet and cook for 3-4 minutes per side until golden brown.
12. Transfer the skillet to the preheated oven and bake for 18-20 minutes until internal temperature reaches 165°F.
13. Remove from oven and brush each chicken breast generously with BBQ sauce.
14. Return to oven for 3-5 minutes until sauce is set and slightly caramelized.
15. Let rest for 5 minutes before removing toothpicks and serving.

The golden, crispy exterior gives way to tender, juicy chicken that practically melts in your mouth, while the molten mozzarella center provides that perfect cheesy pull with every bite. I love serving these over creamy mashed potatoes with extra BBQ sauce for dipping, or slicing them and arranging over a fresh garden salad for a lighter option that still feels indulgent.

Herbed Mozzarella Stuffed Chicken Breast

Yesterday, while rummaging through my fridge for dinner inspiration, I found a package of chicken breasts and some leftover mozzarella—the perfect excuse to create something comforting yet elegant. You know those days when you want a restaurant-quality meal without the fuss? This herbed mozzarella stuffed chicken breast is my go-to, and it never fails to impress even my picky nephew.

Ingredients

• For the stuffing:
  • 2 boneless, skinless chicken breasts (about 6 oz each)
  • 4 oz fresh mozzarella cheese, cut into 2 sticks
  • 2 tbsp fresh basil, chopped
  • 1 tbsp fresh parsley, chopped
  • 1 tsp dried oregano
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp black pepper
• For coating and cooking:
  • 1/4 cup all-purpose flour
  • 1 large egg, beaten
  • 1/2 cup Italian-seasoned breadcrumbs
  • 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place one chicken breast on a cutting board and use a sharp knife to slice a horizontal pocket through the thickest part, being careful not to cut all the way through. (Tip: Chill the chicken for 15 minutes beforehand for easier slicing.)
3. In a small bowl, combine the basil, parsley, oregano, garlic powder, salt, and pepper.
4. Rub half of the herb mixture inside each chicken pocket.
5. Insert one mozzarella stick into each pocket, pressing gently to seal the edges.
6. Place the flour in a shallow dish, the beaten egg in another, and the breadcrumbs in a third.
7. Dredge one stuffed chicken breast in the flour, shaking off any excess.
8. Dip the floured chicken into the beaten egg, coating it completely.
9. Press the chicken into the breadcrumbs, ensuring an even coating on all sides. (Tip: Use one hand for dry ingredients and the other for wet to avoid clumpy fingers.)
10. Repeat steps 7–9 with the second chicken breast.
11. Heat the olive oil in a large oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
12. Place both chicken breasts in the skillet and cook for 3–4 minutes per side, until golden brown.
13. Transfer the skillet to the preheated oven and bake for 18–20 minutes, until the internal temperature reaches 165°F. (Tip: Let it rest for 5 minutes after baking to keep the cheese from oozing out.)

Letting this chicken rest is key—it emerges juicy with a crisp crust that gives way to melted, herby mozzarella. Last time, I served it over a bed of garlic spinach, and the creamy cheese mingled beautifully with the greens. Leftovers? They’re fantastic sliced cold over a salad the next day.

Mushroom Mozzarella Stuffed Chicken Breast

Finally, after testing countless chicken breast recipes that turned out dry and boring, I stumbled upon this mushroom mozzarella stuffed version that’s become my go-to dinner party showstopper. My husband, who usually pushes chicken around his plate, actually asks for seconds now, and I love how impressive it looks with minimal effort.

Ingredients

• For the filling:
  • 8 oz cremini mushrooms, finely chopped
  • 1 cup shredded mozzarella cheese
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper
• For the chicken:
  • 4 boneless, skinless chicken breasts (6 oz each)
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Italian breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tsp dried oregano
• For baking:
  • 2 tbsp olive oil
  • 1/4 cup chicken broth

Instructions

1. Preheat your oven to 375°F.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
3. Add the finely chopped cremini mushrooms to the hot skillet.
4. Cook the mushrooms for 6-8 minutes until they release their liquid and turn golden brown.
5. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
6. Transfer the mushroom mixture to a medium bowl and let it cool for 5 minutes.
7. Stir 1 cup of shredded mozzarella cheese into the cooled mushroom mixture.
8. Season the mixture with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
9. Using a sharp knife, cut a horizontal pocket into each chicken breast, being careful not to cut all the way through.
10. Stuff each chicken breast pocket with 1/4 of the mushroom mozzarella mixture.
11. Press the edges of the pocket closed to seal in the filling.
12. Place 1/2 cup of all-purpose flour in a shallow dish.
13. Place 2 beaten eggs in a second shallow dish.
14. Combine 1 cup of Italian breadcrumbs, 1/4 cup of grated Parmesan cheese, and 1 teaspoon of dried oregano in a third shallow dish.
15. Dredge each stuffed chicken breast in the flour, shaking off any excess.
16. Dip the floured chicken into the beaten eggs, coating completely.
17. Press the chicken into the breadcrumb mixture, ensuring even coverage on all sides.
18. Heat 2 tablespoons of olive oil in the same skillet over medium heat.
19. Place the breaded chicken breasts in the hot skillet and cook for 3-4 minutes per side until golden brown.
20. Transfer the seared chicken breasts to a baking dish.
21. Pour 1/4 cup of chicken broth around the chicken in the baking dish.
22. Bake the chicken at 375°F for 20-25 minutes until the internal temperature reaches 165°F.

Perfectly golden and oozing with cheesy mushroom goodness, this chicken stays incredibly moist thanks to the broth-steaming method. The crispy Parmesan crust gives way to tender chicken and that glorious melted mozzarella center that makes every bite better than the last. I love serving it sliced to show off the beautiful swirl of filling, usually over garlic mashed potatoes to soak up all those delicious pan juices.

Lemon Garlic Mozzarella Stuffed Chicken Breast

Just last week, I found myself staring at the same old chicken breasts in my fridge, wondering how to jazz them up for dinner—that’s when I remembered the magic of stuffing them with gooey mozzarella and zesty lemon garlic. It’s a trick I picked up from my grandma, who always said a little filling turns plain chicken into a celebration. Trust me, once you try this, you’ll never look at chicken the same way again.

Ingredients

• For the chicken and stuffing:
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1 cup shredded mozzarella cheese
  • 2 cloves garlic, minced
  • 1 lemon, zested and juiced
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the coating:
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Italian-seasoned breadcrumbs

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Pat the chicken breasts dry with paper towels to help the coating stick better.
3. Slice a pocket into the thickest side of each chicken breast, being careful not to cut all the way through.
4. In a small bowl, mix the shredded mozzarella, minced garlic, lemon zest, and 1 tablespoon of lemon juice until combined.
5. Stuff each chicken pocket evenly with the mozzarella mixture, using about 1/4 cup per breast.
6. Season the outside of the chicken with salt and pepper, pressing gently to adhere.
7. Place the flour in a shallow dish, the beaten eggs in another, and the breadcrumbs in a third.
8. Dredge each stuffed chicken breast first in the flour, shaking off any excess.
9. Dip the floured chicken into the beaten eggs, coating all sides.
10. Press the chicken into the breadcrumbs, ensuring an even, crispy crust forms.
11. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering.
12. Sear the chicken for 3–4 minutes per side, until the crust is golden brown.
13. Transfer the skillet to the preheated oven and bake for 20–25 minutes, until the internal temperature reaches 165°F.
14. Let the chicken rest for 5 minutes before slicing to keep the juices locked in.

After that rest, you’ll slice into the crispiest golden crust to reveal a molten mozzarella center, infused with bright lemon and garlic. I love serving this over a bed of fresh arugula with extra lemon wedges for squeezing—it balances the richness so beautifully.

Tomato Basil Mozzarella Stuffed Chicken Breast

Last week, I found myself staring at the same old chicken breasts in my fridge, determined to transform them into something extraordinary. Let me tell you, this Tomato Basil Mozzarella Stuffed Chicken Breast is the answer to your weeknight dinner rut—it’s cheesy, herby, and feels fancy without the fuss. I love how the melty mozzarella oozes out with every slice, making it a hit with my picky eaters at home.

Ingredients

• For the stuffing:
  • 2 boneless, skinless chicken breasts (about 1 lb total)
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup fresh basil leaves, chopped
  • 1/4 cup sun-dried tomatoes, chopped
  • 1 tbsp olive oil
• For seasoning and cooking:
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil (for searing)

Instructions

1. Place one chicken breast on a cutting board and use a sharp knife to slice horizontally through the thickest part, creating a pocket without cutting all the way through.
2. Repeat with the second chicken breast, ensuring each pocket is wide enough to hold stuffing.
3. In a medium bowl, combine 1/2 cup shredded mozzarella cheese, 1/4 cup chopped fresh basil leaves, and 1/4 cup chopped sun-dried tomatoes.
4. Spoon half of the cheese mixture into each chicken breast pocket, pressing gently to distribute evenly.
5. Secure the openings of the pockets with toothpicks to prevent stuffing from leaking during cooking.
6. In a small bowl, mix 1 tsp garlic powder, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
7. Rub the seasoning mixture evenly over both sides of the stuffed chicken breasts.
8. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
9. Place the chicken breasts in the skillet and sear for 3–4 minutes per side, until golden brown.
10. Transfer the skillet to a preheated 375°F oven and bake for 18–20 minutes, until the internal temperature reaches 165°F.
11. Remove the skillet from the oven and let the chicken rest for 5 minutes before slicing.
12. Carefully remove the toothpicks and slice each breast crosswise into 1-inch thick pieces.

Oh, the joy of cutting into these and seeing that cheesy, tomato-filled center! The chicken stays incredibly juicy, while the basil adds a fresh punch that balances the richness. Serve it over a bed of garlic mashed potatoes or alongside a crisp arugula salad—either way, it’s a meal that’ll have everyone asking for seconds.

Spicy Sausage Mozzarella Stuffed Chicken Breast

Over the years, I’ve found that the best weeknight dinners are the ones that feel indulgent but come together without a fuss—like this spicy sausage mozzarella stuffed chicken breast. It’s a recipe I turn to when I want to impress my family but don’t have hours to spend in the kitchen.

Ingredients

• For the filling:
  • 1/2 cup cooked spicy Italian sausage, crumbled
  • 1/2 cup shredded mozzarella cheese
  • 2 tbsp cream cheese, softened
  • 1 tbsp chopped fresh parsley
• For the chicken and coating:
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Italian-seasoned breadcrumbs
  • 2 tbsp olive oil
• For baking:
  • 1 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. In a medium bowl, combine the cooked spicy Italian sausage, shredded mozzarella cheese, softened cream cheese, and chopped fresh parsley until well mixed.
3. Place each chicken breast on a cutting board and use a sharp knife to slice a horizontal pocket through the thickest part, being careful not to cut all the way through.
4. Divide the sausage and cheese filling evenly among the chicken pockets, using about 1/4 cup per breast.
5. Secure the openings of the chicken pockets with toothpicks to prevent the filling from leaking during cooking.
6. Set up three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with Italian-seasoned breadcrumbs.
7. Dredge each stuffed chicken breast first in the flour, shaking off any excess.
8. Dip the floured chicken into the beaten eggs, ensuring it’s fully coated.
9. Press the chicken into the breadcrumbs, coating all sides evenly for a crispy crust.
10. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
11. Sear the breaded chicken breasts for 3–4 minutes per side, until golden brown.
12. Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the internal temperature of the chicken reaches 165°F when checked with a meat thermometer.
13. Remove the chicken from the oven and brush with 1 tablespoon of melted unsalted butter for extra flavor and shine.
14. Let the chicken rest for 5 minutes before removing the toothpicks and serving.

This dish delivers a juicy, cheesy center with a satisfying crunch from the breadcrumb coating. The spicy sausage adds a kick that balances beautifully with the mild mozzarella. Try serving it sliced over a bed of garlic mashed potatoes or alongside a crisp arugula salad for a complete meal that feels restaurant-worthy.

Summary

Versatile and delicious, these mozzarella-stuffed chicken breast recipes offer endless dinner inspiration for busy weeknights or special occasions. We hope you find some new family favorites! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards so you can easily return to these tasty ideas.