Mozzarella Stuffed Chicken Breast Recipe

I created this Mozzarella Stuffed Chicken Breast that tucks molten mozzarella inside a Parmesan Panko crust and bakes it in tangy marinara for a family-friendly dinner everyone asks for.

I still remember the first time I made this Mozzarella Stuffed Chicken Breast, I wasn’t sure if the gooey center and crunchy crust would actually work together, but it totally did. The surprise of hot, melty fresh mozzarella tucked inside and the crunch from panko breadcrumbs had everyone at the table asking for seconds.

It’s not fancy, yet it feels like you cracked some secret family recipe. When I serve it I call it my Baked Stuffed Chicken showstopper, because folks always lean in to see that cheese pull.

Try not to ruin it by eating it too fast.

Ingredients

• Lean protein source rich in B vitamins and selenium, very filling and versatile.
• Creamy cheese good source of calcium and protein, mild and slightly milky.
• Extra crunchy coating mostly carbs, adds texture and soaks up flavors.
• Sharp umami packed, small amount boosts savory depth and saltiness.
• Bind ingredients, high quality protein and fats, help with browning.
• Adds golden crust and richness, provides healthy fats and flavor.
• Tomato based vitamin C and lycopene, bright acidity balances richness.
• Fresh herbs lift flavor add freshness tiny vitamins and aromatic notes.
• Gives heat and a peppery kick theyre potent use sparingly for balance.

Ingredient Quantities

• 4 boneless skinless chicken breasts (about 1 1/2 to 2 lb total)
• 8 oz fresh mozzarella, sliced or torn (about 2 small balls)
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/2 cup all purpose flour
• 2 large eggs
• 2 tablespoons milk
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 2 cups marinara sauce
• 2 tablespoons chopped fresh basil or parsley, optional
• 1/4 teaspoon crushed red pepper flakes, optional

How to Make this

1. Preheat oven to 375°F. Trim chicken and butterfly each breast or pound between plastic wrap to about 1/2 inch thick so they cook evenly, then season inside and out with 1 teaspoon salt and 1/2 teaspoon black pepper.

2. Slice or tear the 8 oz fresh mozzarella into 4 portions and stuff each breast with mozzarella, don’t overfill or it will spill, secure with toothpicks if needed.

3. Set up three shallow bowls: one with 1/2 cup flour, one with 2 large eggs beaten with 2 tablespoons milk (add a pinch of salt and pepper), and one with 1 cup panko mixed with 1/2 cup grated Parmesan, 1 teaspoon Italian seasoning and 1/2 teaspoon garlic powder, press the panko mix together so it clumps a bit.

4. Dredge each stuffed breast in flour, shake off excess, dip into the egg wash, then press firmly into the panko-Parmesan mixture so the crust sticks well.

5. Heat 2 tablespoons olive oil and 1 tablespoon butter in an ovenproof skillet over medium-high heat until shimmering. Add chicken and sear 2 to 3 minutes per side until golden brown, it’s ok if a little cheese peeks out.

6. Pour 2 cups marinara into a baking dish or into the same skillet (if ovenproof) to form a shallow bed, sprinkle in 1/4 teaspoon crushed red pepper flakes now if you like heat, then nestle the seared breasts on top.

7. Bake uncovered at 375°F for about 18 to 22 minutes, until chicken reaches 165°F in the thickest part. If you want extra crust color, broil 1 to 2 minutes at the end but watch it closely.

8. Let the chicken rest 5 minutes, remove toothpicks, spoon sauce over the breasts and sprinkle with 2 tablespoons chopped fresh basil or parsley before serving.

Equipment Needed

1. Oven (preheat to 375°F)
2. Ovenproof skillet or a baking dish (if your skillet isnt ovenproof use the dish)
3. Cutting board
4. Chef’s knife (for trimming and slicing mozzarella)
5. Meat mallet or rolling pin (to pound breasts to 1/2 inch)
6. Three shallow bowls or plates (for flour, egg wash, and panko mix)
7. Instant read thermometer (to check chicken reaches 165°F)
8. Tongs or a spatula (for searing and moving the chicken)
9. Measuring cups and spoons
10. Toothpicks (to secure stuffed breasts)

FAQ

Mozzarella Stuffed Chicken Breast Recipe Substitutions and Variations

• Mozzarella: Provolone, Fontina, or Monterey Jack (they melt similarly, provolone adds a bit more tang)
• Panko breadcrumbs: regular dried breadcrumbs, crushed cornflakes, or crushed saltine/cracker crumbs (less airy but still crunchy, it’s fine)
• Eggs: for 2 eggs use about 1/2 cup buttermilk, or ~6 tbsp aquafaba as a vegan swap, or 1/2 cup plain yogurt thinned with a little milk
• Marinara sauce: jarred tomato-basil pasta sauce, seasoned canned crushed tomatoes, or pizza/pasta sauce (try arrabbiata if you want heat)

Pro Tips

1) Do a quick brine or at least salt ahead of time, even 20 to 30 minutes helps the chicken stay juicy, its a tiny step that makes a big difference.

2) Make the mozzarella less wet so it doesnt leak and sog the crust, pat it dry or pop it in the freezer for 10 minutes to firm up, low-moisture mozz works great too.

3) After breading, chill the pieces on a wire rack for 15 to 30 minutes so the coating sets, that way less panko falls off when you sear and you get a neater crust.

4) Use an instant-read thermometer and pull the chicken a few degrees below target because carryover heat will finish it, let it rest a few minutes before cutting so the cheese and juices stay inside.