Mozzarella Stuffed Chicken Breast
Yield: 4 servings
Calories: 418kcal
I absolutely love making stuffed chicken breast because it combines juicy, flavorful chicken with a delicious surprise inside. The melted mozzarella oozing out adds a beautiful gooeyness and irresistible cheesiness that takes this dish to another level.
Ingredients
- 4 (0.9 kg) boneless skinless chicken breast, 2 to 3 pounds total
- 1 teaspoon (6 g) kosher salt
- ½ teaspoon (2 g) garlic powder
- ½ teaspoon (1 g) black pepper
- ¼ cup (60 ml) basil pesto sauce
- 4 ounces (114 g) mozzarella cheese, cut into 8 semi-circles
- 2 tablespoons (30 ml) olive oil
- 2 cups (480 ml) marinara sauce
- ¼ cup (60 ml) heavy cream, optional
- 1 tablespoon sliced basil
Instructions
- Preheat the Oven – Set the oven rack to the lower-middle position. Preheat to 375ºF (191ºC).
- Prepare the Chicken – Butterfly the chicken breast in half lengthwise, leaving about a ½-inch uncut area on the other side. Repeat with the remaining pieces.In a small bowl, combine salt, garlic powder, and black pepper. Evenly season each side of the chicken with the mixture.
- Stuff the Chicken – Evenly spread 1 tablespoon of pesto sauce into the pocket of each chicken breast. Add 2 slices of mozzarella on top. If available, close the opening with toothpicks to secure the filling inside.
- Sear the Chicken – Heat a large oven-proof skillet or Dutch oven over medium heat. Once the pan is hot, add the olive oil. Add the chicken, presentation-side down. Lightly press the meat to make contact with the pan. Cook until golden brown on the surface, about 5 to 7 minutes. Flip and cook for 5 minutes.If using smaller chicken breasts, check for doneness, as baking may not be needed.
- Transfer to the Oven – Place the pan in the oven and bake until the internal temperature reaches 160 to 165ºF (71 to 74ºC) on a meat thermometer, about 10 to 15 minutes, depending on the thickness.
- Make the Sauce – Don't touch the handle; it will still be hot from the oven! Transfer the chicken to a clean plate and cover with foil to keep warm. Leave the juices in the pan. Heat the pan over medium heat. Add the marinara sauce and simmer until hot, about 3 to 5 minutes. Turn off the heat and stir in the heavy cream.
- To Serve – Remove the toothpicks from the chicken. Serve with the sauce and garnish with basil.
Notes
- Cheesier Filling: Use 8 ounces of mozzarella, cut into 8 halved pieces.
- Make Ahead: The chicken can be stuffed 2 days in advance. Store in an airtight container and refrigerate.
- Storing: Cool completely and store in an airtight container for up to 5 days.
- Reheating: Cover and reheat in the microwave on high heat in 15 to 30-second increments until hot.
- Baking Directions: Place stuffed chicken on a greased foil-lined sheet pan. Bake at 425ºF (218ºC) for about 20 to 25 minutes, depending on the thickness.
Nutrition
Calories: 418kcal | Carbohydrates: 9g | Protein: 33g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 113mg | Sodium: 1620mg | Potassium: 826mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1288IU | Vitamin C: 10mg | Calcium: 203mg | Iron: 2mg
Recipe Link
Recipe Video