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Chicken for dinner doesn't have to be the same old and it doesn't have to be complicated either. This simple Mozzarella Stuffed Chicken with fresh basil and tomato makes dinner worth repeating! Ready in 30 minutes and packed with flavor-- a Caprese salad right in your chicken!
This recipe was originally published December 2018 and photos and copy updated May 2020 to include process photos and tips.
Dinner. The one thing that I swear I get into the biggest ruts in life these days.
There's taco night, spaghetti night, mama is too tired so we order pizza night, and a few other things here and there. It goes over and over on repeat until I decide I'm bored and I need something new.
We do chicken at least once a week. I typically season it with some garlic, salt, pepper and oregano. I bake it and then try to change up what I serve it with to "keep it fresh."
But I ALWAYS get big smiles and two thumbs up when I whip up this super simple mozzarella stuffed chicken--and I have no doubt you will too!
What you will need:
- mozzarella: fresh mozzarella is best. I honestly think it is what makes this recipe. Anything you can do to make it happen in this mozzarella stuffed chicken, please do!
- basil: fresh basil as well. The flavor it adds is unbeatable. Just be warned that any of the basil hanging out of the chicken will come out black in the oven. Consider yourself warned!
If you are a big fan of olive oils, a really nice olive oil will also make a really great impact on the flavor of this stuffed chicken. This is the kind of dish I like to save the good stuff for!
How to make this recipe:
- Start out by combining the balsamic, olive oil, one garlic clove, Italian seasoning, a pinch of salt and pepper. Whisk well to combine. Add the sliced tomato and basil into the mixture and allow to soak for several minutes. You can let it sit for up to about an hour even.
- Slice the chicken in half (see video below) about ¾ of the way through. Try to make sure the top and bottom part of the chicken are even so they cook evenly. (I cut this piece slightly uneven)
- Season the chicken breasts with sea salt and pepper as well as one garlic clove.
- Stuff the chicken! Take each ½ inch circle and cut in half. Place two pieces in the opening of the chicken breast. Layer the tomato and basil from the balsamic olive oil mixture on top of the mozzarella. (steps 1, 2 and 3)
- Use toothpicks to keep the mozzarella, tomato and basil in place. I also like to pour over the extra balsamic and olive oil mixture on the chicken. (step 4)
- Line the chicken up in a baking pan and bake about 20-25 minutes or until the chicken reaches an internal temperature of 165°F. Allow to rest for about 5 minutes before serving.
- There may be some liquid in the pan when you pull the chicken out, so be aware. This happens more often when you add the extra balsamic over top.
Notes:
- When putting these stuffed chicken breasts together, using two toothpicks is best to keep everything in place. Plus, it helps if you want to stuff them BIG TIME.
- While you can certainly use shredded mozzarella if that's what you have, I highly recommend using fresh mozzarella. The flavor, the melt, everything about it is just the best.
- When slicing the chicken for stuffing, try to do it so that top and bottom half are of equal thickness. This will ensure that both parts cook at an even rate and one does not dry out.
- You can make these ahead of time and let them sit in the fridge for the day and then pop them in the oven before dinner. That always helps when it comes to meal time for me!
What to serve with this recipe:
- I will be the first to tell you this is great with PASTA! A good Italian dish should always be served with pasta right? This Creamy One Pot Pasta is a great option!
- Not sure if this is too much, but my Caprese Farro Salad is a fan fave. Can you really have too much mozzarella, tomato and basil ever???
- A really simple tossed salad--like we are talking one of those kits you buy where everything is included.
- Any and all kinds of bread.
- Your favorite veggie--we love these Parmesan Roasted Green Beans.
- A nice glass of wine--what is your favorite?!
Other recipes to try:
- Parmesan Crusted Steak and Potato Sheet Pan Dinner
- Baked Orange Chicken Sheet Pan Dinner
- Spinach Ricotta Chicken
- Sweet and Smoky Sheet Pan Chicken Fajitas
- Easy Chicken Stuffed Poblano Peppers
- 15 Minute Sheet Pan Steak and Broccoli
- Chicken with Mango Salsa
DID YOU MAKE ONE OF MY RECIPES? LEAVE A COMMENT AND LET ME KNOW! I ALSO LOVE TO SEE YOUR LEMONS + ZEST RECIPES ON SOCIAL MEDIA–TAG ME @LEMONSANDZEST ON INSTAGRAM OR FACEBOOK!
Mozzarella Stuffed Chicken with Tomato and Basil
Ingredients
- 4 chicken breasts (3 if large in size)
- 4 ½ in. slices fresh mozzarella (log or ball)
- 10-12 basil leaves
- 2 Roma tomatoes
- 2 tsp balsamic
- 2 T olive oil
- 2 Garlic cloves, minced
- 1 tsp Italian seasoning
- Sea salt and pepper
Instructions
- Preheat oven to 400°F.
- Slice tomatoes and chop basil. Add to a small bowl and toss with balsamic, olive oil, Italian seasoning, one garlic clove and salt and pepper to taste. Set aside.
- Season each chicken breast with salt, pepper and garlic (using the other clove) on both sides.Use a sharp knife to cut through the middle of each chicken breast but not all the way through. Gently stuff each piece of chicken with one slice of mozzarella halved. Add the tomato basil mixture and then toothpick each end to hold.
- Place each chicken breast in a greased baking pan. Bake for 20-25 minutes or until chicken reaches an internal temperature of 165°F.
- Allow to rest for several minutes before serving!
Notes
- When slicing the chicken for stuffing, try to do it so that top and bottom half are of equal thickness. This will ensure that both parts cook at an even rate and one does not dry out.
- You can make these ahead of time and let them sit in the fridge for the day and then pop them in the oven before dinner. That always helps when it comes to meal time for me!
Nutrition
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How do you cook the chicken without all the mozzarella melting out? It started melting as soon as i put it in the oven and almost all the cheese was melted out before the chicken was even close to cooked. I used toothpicks to hold it together too.
Hmmm. That’s a great question. I usually have just a touch of the mozzarella melt out on the ends. You could maybe put it further back in smaller pieces, but you don’t have a ton of room. The other option would just be to melt it on top for the last five to ten minutes of baking!
I really enjoy it! It is delicious. I didn’t have basil but I used spinach instead! It’s a keeper!!!
Oh, I will have to try spinach as well then. Sounds good to me!!
Would it be ok to just do the balsamic, olive oil, garlic, salt and pepper for the tomatoes and fresh basil? I don't have an Italian seasoning on hand and would like to make it tonight. Or is there another ingredient you'd recommend? Thank you!
I think you will still be just fine!! If you wanted, you could add some oregano for something different. But I think you will still be ok!
This looks fantastic. My family loves chicken, so this would be a great recipe to try to mix up our usual chicken dishes.
Great quarantine dish! Glad we had fresh basil which I put under the mozzarella.
So happy to hear it! And yes, fresh basil is key with this recipe in my opinion! Well, and the fresh mozzarella of course. Thanks so much!
Do you recommend a basil substitute? We only have dried basil at home and I’m dying to make this tonight 🙂
Hi! Use dried basil or some Italian seasoning. The mozzarella all melted is certainly the star! I am sure it will still be delish!
I just made it for my husband who HATES tomatoes (I told him he could pick them off. ????), and we LOVED IT!! I did improvise a little and didn't measure anything, but I know I went a little extra on some of the ingredients. But it was bomb!! My husband ate himself sick. ???? TOTALLY making it again!!
Oh wow--if this isn't the best compliment ever, not sure what is! I just hope he felt better quickly. Thank you so so much for sharing Elly!!