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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 baked 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 when it comes to simple dinner ideas.
We do a chicken dinner recipe at least once a week. This Mozzarella Stuffed Chicken is my favorite way to switch things up! It’s an easy dinner recipe that the whole family never argues about when I make it!
Our other favorite chicken dinners include spinach ricotta chicken, white wine chicken breasts, baked Tuscan chicken, or this parmesan crusted chicken dinner with over 100 five star reviews–it’s a top recipe for sure!
Why You Will Love This Mozzarella Stuffed Chicken:
- It’s so simple to prep. Made with simple ingredients, and all you need is about 10 minutes to prepare this mozzarella stuffed chicken. Don’t think this dinner recipe will require lots of work, it doesn’t. Cut the chicken, stuff and bake and then enjoy your dinner with gooey mozzarella cheese and chicken!
- Pairs well with lots of sides. Not much this delicious dinner recipe doesn’t pair well with! Goes great with a nice salad, some garlic mashed potatoes, tomato basil pasta salad, parmesan roasted green beans and so much more. Also, some fresh bread of course!
- Easy to meal prep. You can easily prepare this chicken ahead of time for the week. Or if you want to have it all ready in the morning and then pop it in the oven about 25 minutes before dinner!
Recipe Ingredients and Substitutes:
- chicken breast: boneless skinless chicken breasts are what you will need for this recipe. Aim for equal size when buying your chicken. If needed, pound the chicken so that they are similar in size. Depending on the size of the chicken, you may end up with 3 or 4. Recently, I had giant pieces so only used 3.
- 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 aware that any of the basil hanging out of the chicken will come out black in the oven. Consider yourself warned!
- tomato: I use Roma tomatoes. The size is typically perfect for stuffing inside the chicken. If you use another, you may just need to cut the slices in half. To change it up, you can use sun-dried tomatoes as well!
- olive oil: if you have a good olive oil, use it! The flavor will be amazing. I recently used a lemon olive oil to make this recipe and it was amazing as well.
- balsamic vinegar: I use balsamic vinegar in this mozzarella chicken recipe but also like to use a balsamic glaze on top. A good balsamic vinegar will bring a richer, bolder flavor.
- spices: Italian seasoning, salt and pepper is what we use. If you don’t have any Italian seasoning, some oregano, rosemary, thyme, basil should do the trick as well.
- garlic: I use some to stuff the chicken and then some to add over top. Garlic powder will work as well.
Step-By-Step Instructions:
- 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 3/4 of the way through using a sharp knife. 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 of the mozzarella cheese slices 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.
- 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.
- Line the mozzarella stuffed chicken breasts up in a baking pan and bake in preheated oven about 20-25 minutes or until the chicken reaches an internal temperature of 165°F. Use a meat thermometer for best results! Allow to rest for about 5 minutes before serving. Top with more chopped basil and a drizzle of balsamic glaze if you have it! You can also sprinkle parmesan cheese or extra mozzarella over top when 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.
Recipe Tips
- 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!
Storage:
To store this mozzarella cheese stuffed chicken, place in an airtight container and refrigerate for about 3-4 days. You can reheat in the microwave or oven, or you can air fry to reheat.
This chicken can also be frozen. I like to wrap in foil after the chicken is completely cooled and then store it in a freezer safe container. Thaw before reheating for best results.
What to serve with this mozzarella stuffed chicken:
- 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 or this 20 Minute One Pot Lemon Ricotta Pasta would be a great option but also just plain pasta or some spaghetti squash tossed with olive oil, garlic, salt and pepper is great!
- Not sure if this is too much, but my Caprese Farro Salad and Tortellini Caprese Salad are both favorite salad recipes. Can you really have too much mozzarella, tomato and basil ever???
- A really simple spring green tossed salad?
- Your favorite veggie–we love these Parmesan Roasted Green Beans as well as these Maple Balsamic Roasted Brussels Sprouts.
- 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
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Mozzarella Stuffed Chicken with Tomato and Basil
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!
Ingredients
- 4 chicken breasts (3 if large in size)
- 4 1/2 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
- balsamic glaze (optional), to serve
Instructions
- Preheat oven to 400°F.
- Slice tomatoes and chop basil. Add to a small to medium 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! You can add a drizzle or balsamic glaze and chopped basil over top when 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
Calories: 427kcal, Carbohydrates: 4g, Protein: 58g, Fat: 19g, Saturated Fat: 7g, Cholesterol: 178mg, Sodium: 531mg, Potassium: 942mg, Fiber: 1g, Sugar: 2g, Vitamin A: 666IU, Vitamin C: 7mg, Calcium: 239mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!
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My wife made this last week, paired with jersey royal new potatoes, and fresh salad. So delicious!!
It’s one of those meals, which makes your mouth water, and can still taste, when you think of it!
Yay! Love to hear this!!
Delicious! I was looking for a recipe to use for my homegrown tomatoes and basil. Note: I brine the chicken first. I also add a couple of sprigs of rosemary to the pan.
Can you do this recipe in the air fryer on bake?
I imagine that will work! Let me know how it goes!
Made for company. It was such a hit. Good thing I double the recipe. As the me
N went back for seconds. Even though I served with homemade pasta and AFresh marinara sauce. And salad. Thank you for the recipe.
Oh wow! Love to hear this so much!
Love this dish. But I’m cooking for myself. How do you recommend saving the other 3 breasts. Thank yiuh,
Victorias
Hi! You can certainly just cook one chicken breast if desired. If you want to freeze the extra cooked chicken, I suggest omitting the tomato when baking and then freezing after fully cooled. Hope that helps!