Mozzarella Stuffed Chicken Breast – Juicy, Cheesy, and Easy

Mozzarella Stuffed Chicken Breast is one of those dishes that feels special without being fussy. It’s simple to put together, big on flavor, and perfect for a weeknight dinner or a low-key date night at home. Tender chicken, gooey melted mozzarella, and a savory crust of herbs and spices—what’s not to love?

You get a great contrast of textures in every bite and a sauce-friendly main that pairs with almost anything. If you like easy comfort food that still looks impressive on the plate, this one delivers.

What Makes This Special

This dish is all about balance: juicy chicken, creamy cheese, and a crisp golden exterior. The mozzarella melts into the meat as it bakes, keeping everything moist and flavorful.

A quick pan sear adds color and a little crunch, while the oven finish cooks it through without drying it out. It’s also flexible—you can change the seasoning, add a touch of pesto, or tuck in spinach or sun-dried tomatoes for extra flair. Best of all, it uses simple ingredients you probably already have on hand.

Shopping List

• Chicken: 4 boneless, skinless chicken breasts (6–8 oz each)
• Cheese: 8 oz fresh mozzarella (log or ball), sliced or cut into thick strips
• Binding/Fillers (optional but tasty): 1/2 cup baby spinach, chopped; 2 tbsp sun-dried tomatoes, chopped
• Seasoning: 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried Italian seasoning (or oregano + basil), 1/2 tsp smoked paprika, 1/2 tsp black pepper, 1 tsp kosher salt
• Fresh Aromatics: 2 cloves garlic, minced (optional for pan)
• Fat: 2 tbsp olive oil (plus a drizzle for finishing)
• Citrus: Zest of 1/2 lemon (optional, brightens things up)
• Finish: Fresh basil or parsley for garnish
• Toothpicks or kitchen twine to secure the chicken

Step-by-Step Instructions

1. Prep the oven and pan. Preheat your oven to 400°F (200°C).

   Set a large oven-safe skillet on the stove. If you don’t have one, line a baking sheet with parchment and plan to transfer the chicken after searing.

2. Mix your seasoning. In a small bowl, combine salt, black pepper, garlic powder, onion powder, Italian seasoning, and smoked paprika. This will be your rub.
3. Butterfly the chicken. Place a chicken breast on a cutting board.

   Using a sharp knife, cut a pocket into the thickest side, stopping about 1/2 inch from the other edge. Don’t slice all the way through. Repeat with the rest.

4. Season inside and out. Sprinkle a little of the spice mix inside each pocket.

   Rub the rest all over the outside of the chicken. Seasoning the interior means better flavor in every bite.

5. Stuff the chicken. Tuck 1–2 slices of mozzarella into each pocket. Add spinach and sun-dried tomatoes if you’re using them. Don’t overfill; you should still be able to close the pocket.
6. Secure it. Use 2–3 toothpicks per breast to hold the opening closed.

   Insert them at a shallow angle so they’re easy to remove. This prevents cheese from escaping too early.

7. Heat the skillet. Add olive oil and warm over medium-high heat until it shimmers. Place the chicken in the pan, smooth side down. Sear for 2–3 minutes per side, until golden.
8. Add aromatics (optional). If using minced garlic or lemon zest, scatter them around the chicken in the last 30 seconds of searing, so they turn fragrant but don’t burn.
9. Finish in the oven. Transfer the skillet to the oven.

   Bake 12–16 minutes, depending on thickness. Cook until the internal temperature in the thickest part reaches 165°F (74°C).

10. Rest and garnish. Remove from the oven and let the chicken rest for 5 minutes. Pull out the toothpicks carefully. Drizzle with a little olive oil and top with chopped basil or parsley.
11. Serve. Great with roasted vegetables, a side salad, garlic bread, or over lemony orzo.

    Spoon any pan juices over the chicken for extra flavor.

Keeping It Fresh

Leftovers keep well for up to 3–4 days in the fridge. Store them in an airtight container and try to keep any sides separate, so the chicken doesn’t get soggy. Reheat gently in a 300°F (150°C) oven for 10–12 minutes or in a covered skillet over low heat until warmed through. Avoid blasting it in the microwave; the cheese can split and the chicken can dry out.

If you must, use 50% power and short bursts.

Why This is Good for You

Chicken breast is a lean source of protein, which helps keep you satisfied and supports muscle repair. Mozzarella adds calcium and a bit of fat for satiety, and using fresh herbs or spinach layers in vitamins and antioxidants. Cooking methods matter here: a quick sear followed by oven baking uses minimal oil while keeping the meat juicy. It’s a balanced, high-protein meal that can fit into many eating styles, from low-carb to Mediterranean-inspired.

What Not to Do

• Don’t skip securing the pocket. Without toothpicks or twine, the cheese can leak out before the chicken is done.
• Don’t overstuff. Too much filling prevents even cooking and can cause tearing.
• Don’t cook solely on the stovetop. You’ll risk burning the outside before the center is done.

  The oven finish ensures even cooking.

• Don’t guess the temperature. Use a meat thermometer. Pull at 165°F (74°C) for safety and best texture.
• Don’t slice right away. Resting keeps the juices inside the meat instead of on your cutting board.

Recipe Variations

• Caprese-Style: Add a thin slice of tomato and a smear of pesto inside the pocket. Finish with a drizzle of balsamic glaze.
• Spinach and Artichoke: Mix chopped spinach with a few tablespoons of light cream cheese and diced artichoke hearts.

  Stuff and bake as directed.

• Roasted Red Pepper and Olive: Combine strips of roasted red pepper with sliced Kalamata olives for a briny-sweet contrast.
• Spicy Kick: Add red pepper flakes to the seasoning and use smoked mozzarella or provolone for deeper flavor.
• Crunchy Topping: After searing, brush the chicken with a thin layer of Dijon and press on a mix of panko, grated Parmesan, and olive oil. Bake until crisp and golden.
• Grill-Then-Bake Hybrid: Sear the stuffed chicken over high grill heat for marks and flavor, then finish in the oven to control doneness.

FAQ

Can I use shredded mozzarella instead of fresh?

Yes, but fresh mozzarella melts creamier and keeps the chicken moist. If using shredded, pack it tightly and consider mixing in a teaspoon of olive oil to help it melt smoothly.

How do I keep the cheese from leaking out?

Don’t overfill the pocket, and secure the opening with toothpicks.

A good sear helps “seal” the edges, and finishing in the oven prevents the outside from overcooking while the inside heats through.

What if my chicken breasts are very thick?

Butterfly deeper, creating a larger pocket, or lightly pound the thickest part to even out the piece. Thicker cuts may need an extra 2–4 minutes in the oven—check with a thermometer.

Can I make this ahead?

You can stuff and season the chicken up to a day in advance. Keep it covered in the fridge.

Sear and bake just before serving so the crust stays crisp and the cheese melts perfectly.

Is there a dairy-free option?

Try a dairy-free mozzarella-style cheese that melts well, or use a spinach and olive tapenade filling. The technique stays the same.

What sides go best with this?

Roasted asparagus, garlicky green beans, a bright arugula salad, lemon rice, or buttered noodles all work well. Keep sides simple so the chicken remains the star.

Can I use chicken thighs?

Boneless, skinless thighs are tasty but harder to stuff.

You can roll them around the cheese and secure with toothpicks, then sear and bake. Adjust time and use a thermometer to confirm doneness.

How do I avoid dry chicken?

Don’t overcook. Sear quickly, then bake just until 165°F (74°C).

Let it rest for 5 minutes. The mozzarella and a brief rest keep it juicy.

Final Thoughts

Mozzarella Stuffed Chicken Breast hits that sweet spot of easy, impressive, and satisfying. With a simple spice rub and a gooey center, it feels like a restaurant dish without the hassle.

Customize the filling, keep a thermometer handy, and don’t rush the rest. Serve it with something bright and fresh on the side, and you’ve got a dinner that never gets old.