Stuffed Chicken With Mozzarella


There’s a lot of ground to cover with stuffed chicken with mozzarella. I’ve tried many different ways to make stuffed chicken breast and have found the best method. The key is keeping it simple. This ensures that the chicken stays juicy while adding cheese makes sure it stays creamy and delicious every time.


This sautéed chicken is well seasoned, stuffed with gooey mozzarella, and simmers in a simple tomato sauce. Adults and kids alike go crazy for this entree that looks complicated but is so easy to make!

This chicken is going to change your life. Yes, I said it. LIFE CHANGING CHICKEN.

It’s one of those entrees that makes my kids eyes go big when I put it on the table. They see that melted cheese oozing out of the chicken and they are ready to eat. And so am I if we’re all being honest.

Now if you’ve been here a while you know that we don’t eat much dairy in my house because my husband has alpha gal. That means he can’t have any dairy or red meat so I reserve meals with dairy or beef for when David is traveling. Since it’s a rarity it has to be pretty spectacular to make the cut and you better believe this is one spectacular entree!

It looks impressive. But, friend, it is really not difficult at all. This Mozzarella Stuffed Chicken only takes 30 minutes! So while it’s something you’d definitely enjoy for a big Sunday dinner, it’s fast enough to whip up on a Tuesday night too.

Serve this delicious entree over pasta if you’re wanting all the carbs. Some days we just do, don’t we? Nothing wrong with that!


This sautéed chicken is well seasoned, stuffed with gooey mozzarella, and simmers in a simple tomato sauce. Adults and kids alike go crazy for this entree that looks complicated but is so easy to make!

yield: 4 PEOPLE

prep time: 10 MINS

cook time: 20 MINS

total time: 30 MINS



  • 4 chicken breasts, boneless and skinless
  • 1 tsp salt
  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 1/4 cup shredded mozzarella
  • 3 tbsp olive or avocado oil


  • 15 oz canned crushed tomatoes
  • 2 tsp garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper


  • Slice each chicken breast horizontally about halfway through to create a pocket for the stuffing.
  • In a small bowl, stir together salt, dried basil, dried oregano, pepper, and garlic powder. Press the seasoning mixture into the top and bottom of your chicken.
  • Carefully stuff the chicken breasts with the mozzarella cheese. You can use a toothpick to secure the chicken if they look a little overfilled.
  • Add oil to a large skillet and heat to medium-high heat. Once hot, carefully add the stuffed chicken breasts. Sauté for 4 minutes or until the side touching the pan is a golden brown. Gently flip the chicken and cook another 3 to 4 minutes or until the remaining side is also a golden brown.
  • In a medium bowl, stir together the canned crushed tomatoes, garlic, dried oregano, salt, and pepper.
  • Reduce heat to medium. Add the tomato sauce to the skillet in the spaces surrounding the chicken. Cover and simmer for another 5 to 10 minutes (depending on how thick the chicken is) or until chicken is cooked through. Chicken should have no pink in the middle and have a minimum internal temperature of 165°F (74°C). Taste and add more salt or black pepper, if desired.


Want more sauce? You can easily double the sauce ingredients if you like and if your skillet can accommodate it all!

Mozzarella-Stuffed Chicken Parm

How do you improve upon the *perfection* that is classic chicken parm? Stuff it with even MORE cheese! It might sound overly indulgent, but trust us when we say that it’s juuust right. A little extra cheese never hurt anybody. 😅

Made this? Let us know how it went in the comment section below!





1 lb. 

boneless skinless chicken breasts

8 oz. 

fresh mozzarella

Kosher salt

Freshly ground black pepper

1 c. 

all-purpose flour

Eggs, beaten

1 c. 

panko bread crumbs

1 tsp. 

dried oregano

1/2 tsp. 

garlic powder

1/2 c. 

freshly grated Parmesan, divided

Olive oil, for frying

2 c. 


1/4 c. 

thinly sliced basil

2 tbsp. 

chopped parsley


  1. Preheat oven to 425°. Using a sharp paring knife, cut a deep slit into each chicken breast. Stuff pockets with mozzarella then press edges of the chicken together to seal the chicken. Season outside of chicken with salt and pepper.
  2. Put the flour, eggs and panko bread crumbs into three separate shallow bowls. Into the panko bread crumbs, whisk in garlic powder, dried oregano, ¼ cup Parmesan and ½ teaspoon salt.
  3. Dip the stuffed chicken in flour, shaking off excess, then dip the chicken into egg, tossing to coat. Dredge chicken in bread crumbs, making sure the chicken is evenly coated.
  4. In a large skillet over medium heat, heat a thin layer of olive oil. Add chicken to skillet and cook until golden on both sides, about 4 minutes per side. Pour marinara around chicken and scatter basil on top of marinara. Turn off heat then sprinkle remaining Parmesan on top of chicken.
  5. Transfer skillet to oven and bake until the chicken is cooked through, about 20 minutes more. Garnish with parsley and serve warm.

Mozzarella Stuffed Chicken Breast

This Mozzarella Cheese Stuffed Chicken Breast is made with no tomato sauce and can be baked or air fried. I love to drizzle it in a white wine cream sauce to take it to the next level!

mozzarella stuffed chicken breast on a plate with salad and drizzled in cream sauce

Watch How to Make this Recipe Here

Mozzarella Stuffed Chicken Breast

No more boring chicken dinners! If you are tired of eating the same chicken dinners and hating your leftovers the next day you will love this meal. Drizzle it in the white cream sauce and you will look forward to your leftovers for lunch each day!

mozzarella cheese, breadcrumbs, flour, egg, and Italian seasoning in separate bowls

What Type of Chicken to Use

You can use skinless chicken breasts or skinless chicken thighs. Chicken thighs are usually a lot more tender than breasts, but they are also usually a lot smaller. This could make them harder to stuff with mozzarella.

raw chicken breasts pounded with a mallot

Why You Need to Pound the Chicken

You want to pound the chicken breasts using a meat mallet, rolling pin, a glass mason jar, or whatever you can get your hands on. You do this so the chicken breasts are evenly sized especially in terms of thickness. This will make them easier to roll and stuff with cheese.

If each breast/cutlet is unevenly sized the chicken will cook at varying rates which results in dry chicken. Some breasts will cook faster than others. When you pound the chicken, this also tenderizes the meat and makes the chicken more tender. No one likes dry chicken breasts.

You can wrap the chicken in plastic wrap or wax paper to pound them. I often do not and they still turn out! Pound the chicken to between a quarter-inch and half inch is ideal, but the important part is making sure the width is as uniform as possible.

raw chicken breasts on a cutting board topped with mozzarella cheese

What Type of Cheese to Use

You can find mozzarella in so many forms: shredded, blocks, slices, in small balls, and more. I find shredded cheese works best and I buy it in block form and grate it myself using a cheese grater or food processor.

uncooked breaded stuffed mozzarella chicken breast on a cutting board

How to Fold the Chicken

Once the mozzarella is on top, I simply fold the chicken in half and secure it with toothpicks.


Be sure to grab toothpicks. Toothpicks will keep the inside cheese stuffing secure and will help prevent the cheese from oozing out. I remove them after the chicken has cooked.

How to Make Mozzarella Stuffed Chicken Breast

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

  1. Sprinkle mozzarella cheese onto each of the chicken breasts.
  2. Roll the chicken in half (lengthwise) to seal the chicken. Secure the chicken with toothpicks.
  3. Set up a cooking station with 3 separate bowls large enough to dip the chicken. Add flour to one bowl and the beaten egg to another.
  4. In the third bowl, combine the breadcrumbs, Italian Seasoning, salt, and pepper to taste in a bowl large enough to dip the chicken. Stir to combine.
  5. Dip the chicken in the flour, then the egg, and then the breadcrumbs mixture.
  6. Bake or air fry.
uncooked mozzarella stuffed chicken breast in a glass bowl with breadcrumbs
uncooked breaded stuffed mozzarella chicken breast on a sheet pan

How to Pan Fry the Chicken

You can cook these on the stove in a skillet with oil over medium-high heat. Cook each side for 5-7 minutes until the cheese has melted and until the chicken reaches an internal temperature of at least 165 degrees.

uncooked breaded stuffed mozzarella chicken breast in an air fryer

Cook Time/How Long to Cook

You can bake or air fry the cutlets. Air frying will take 15-20 minutes. Baking will take 30 minutes or more.

Related Post: What To Season Chicken With

Additional Ideas to Stuff Inside the Chicken

  • Mushrooms
  • Spinach
  • Artichokes
  • Green Peppers
  • Onions
  • Bacon
  • Shrimp
  • Crab
breaded stuffed mozzarella chicken breast in an air fryer
breaded stuffed mozzarella chicken breast in an air fryer
mozzarella stuffed chicken breasts on a plate

Optional Cream Sauce

I love to serve this with a white wine cream sauce. You can find the recipe for it in the recipe card below. It’s optional but definitely takes the meal to the next level.

heavy cream, broth, butter, white wine, and Italian seasoning in separate bowls
butter and cream sauce in a skillet

How to Reheat

The best way to reheat is using the air fryer or oven. Reheat the chicken at 350 degrees until warm.

Freezer Tips

You can freeze leftover chicken tightly sealed and covered for 3-4 months. Defrost overnight in the fridge.

Leave a Reply

Your email address will not be published.

TheSuperHealthyFood © Copyright 2022. All rights reserved.