The Best Mozzarella Stuffed Chicken Breasts – Easy
The best Mozzarella-Stuffed Chicken Breasts are an easy recipe that tastes like you’ve been cooking for hours! Succulent chicken is filled with mozzarella cheese and herbs and simmered in a garlic-infused tomato sauce. This is one of my favorite healthy chicken recipes!
The key to recipes like this stuffed chicken with mozzarella is buying the freshest herbs possible. Fresh basil and rosemary, rather than dried, offer rich layers of flavor. Herbs are also loaded with antioxidants. Rosemary, in particular, has been researched for its anti-inflammatory effects.
Other Chicken Recipes You Might Enjoy
- Easy Gluten-Free Lemon Chicken Piccata Recipe – Delicious!
- The BEST Creamy Baked Tuscan Chicken Recipe
- The BEST Gluten-Free Sauteed Chicken Parmesan
Recipe Ingredients
You’ll need the ingredients to make Easy Mozzarella Stuffed Chicken Breasts with Marinara Sauce.
- Boneless, Skinless Chicken Breasts – use Large breasts
- Mozzarella Cheese
- Fresh Basil
- Fresh Oregano
- Fresh Garlic Cloves
- Olive Oil
- Leeks
- Canned Whole Italian tomatoes in Puree
- Italian Tomato Puree
- Black Pepper
- Salt
Ingredient Notes
- Use Fresh Mozzarella
- Use plump, boneless, skinless chicken breasts.
How to Make Mozzarella Stuffed Chicken Breasts
This dish comes together very quickly. I started by making the tomato sauce.
- Make the Tomato Sauce – Saute garlic and leeks in a large saucepan until the house is filled with that heavenly garlic aroma. Add the pureed tomatoes, crushed whole tomatoes, basil, rosemary, oregano, and fresh cracked pepper. I let that simmer on very low while I prepared the chicken.
- For the Filling, combine two tablespoons of olive oil, a teaspoon of ground garlic, and 8-10 chopped fresh basil leaves in a small bowl. Mix well. Slice the Mozzarella into 8 slices.
- Prepare Chicken Breasts: Take each chicken breast and cut a deep pocket in the middle of the thickest part of the breast for the filling with a sharp knife, careful not to cut all the way through. Season the outside of the chicken breasts with pepper.
- Stuff Chicken Pocket: Spread a teaspoon of the filling inside the chicken pocket. Then add 1-2 slices of mozzarella cheese. Close the pouch and seal it with toothpicks.
- Note– Make sure to count the toothpicks so you can remove them before serving.
- Saute Stuffed Chicken Breasts: Add one to two tablespoons of olive oil to a large skillet over medium heat. Add the chicken to the hot pan and saute the stuffed chicken breasts until lightly golden on each side – about 3-4 minutes per side. I use two large spoons to turn the chicken over gently.
- Simmer Mozzarella Stuffed Chicken Breasts in Prepared Tomato Sauce: Place the chicken breasts in the tomato sauce and spoon the sauce over the breasts. Let the chicken cook on a low simmer, loosely covered, for about 25 minutes until the chicken breasts reach 160 degrees internal temperature with an instant-read thermometer.
Storage and reheating
Store in an airtight container in the refrigerator. Reheat slowly over low heat on the stovetop in a large Dutch oven or pot.
Serving Suggestions for Mozzarella Stuffed Chicken Breasts
- Serve with green beans or your favorite vegetables
- Steamed Cauliflower or Brussels sprouts
- Pasta and good bread
- Serve over polenta
This is a fantastic recipe to make ahead for a dinner party. It tastes even better on day two, which for us is tonight!
FAQ
Yes! This is another way to serve this delicious Mediterranean diet-style recipe.
It’s essential to use several toothpicks per chicken breast. Anchor them securely all the way through.
Cook the chicken low and slow! Remove from heat when the internal temperature of the chicken at the thickest part of the chicken breast reaches 160 degrees with an instant-read thermometer. Ladle sauce over the chicken as it cooks.
Absolutely! Chop 1-2 Cups of Spinach and add to the filling.
I would prepare this recipe earlier or the day before and reheat it on a very low simmer. Serve with rice or pasta, a side salad, crusty bread, and a delicious bottle of wine.
This would be delicious. You can add store-bought or homemade pesto.
I hope you love this Mozzarella-Stuffed Chicken Breast with Tomato Sauce Recipe.
Our Favorite
Other Chicken Recipes You Might Enjoy
Easy Delicious Mozzarella Stuffed Chicken Breasts with Tomato Sauce
The best Mozzarella-Stuffed Chicken Breasts are an easy recipe that tastes like you’ve been cooking for hours! Succulent chicken is filled with mozzarella cheese and herbs and simmered in a garlic-infused tomato sauce. This is one of my favorite healthy chicken recipes!
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 large servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean Diet
- Diet: Gluten Free
Ingredients
4 large boneless skinless Chicken Breasts
8 slices Italian Buffalo Mozzarella
2 Large Leeks diced
2 Tablespoons Fresh Rosemary – remove from stem and chopped
5 cloves Garlic – minced
10 Basil Leaves – chopped
4 tablespoons Olive Oil
1 teaspoon Ground Garlic
1/2 teaspoon Oregano
1 28 oz. can Whole Italian Tomatoes in Puree
1 10 0z. can Pureed Tomatoes
Instructions
How to Make Mozzarella Stuffed Chicken Breasts
This dish comes together very quickly. I started by making the tomato sauce.
- Make the Tomato Sauce – Saute garlic and leeks in a large saucepan until the house is filled with that heavenly garlic aroma. Add the pureed tomatoes, crushed whole tomatoes, basil, rosemary, oregano, and fresh cracked pepper. I let that simmer on very low while I prepared the chicken.
- For the Filling, combine two tablespoons of olive oil, a teaspoon of ground garlic, and 8-10 chopped fresh basil leaves in a small bowl. Mix well. Slice the Mozzarella into 8 slices.
- Prepare Chicken Breasts: Take each chicken breast and cut a deep pocket in the middle of the thickest part of the breast for the filling with a sharp knife, careful not to cut all the way through. Season the outside of the chicken breasts with pepper.
- Stuff Chicken Pocket: Spread a teaspoon of the filling inside the chicken pocket. Then add 1-2 slices of mozzarella cheese. Close the pouch and seal it with toothpicks.
- Note– Make sure to count the toothpicks so you can remove them before serving.
- Saute Stuffed Chicken Breasts: Add one to two tablespoons of olive oil to a large skillet over medium heat. Add the chicken to the hot pan and saute the stuffed chicken breasts until lightly golden on each side – about 3-4 minutes per side. I use two large spoons to turn the chicken over gently.
- Simmer Mozzarella Stuffed Chicken Breasts in Prepared Tomato Sauce: Place the chicken breasts in the tomato sauce and spoon the sauce over the breasts. Let the chicken cook on a low simmer, loosely covered, for about 25 minutes until the chicken breasts reach 160 degrees internal temperature with an instant-read thermometer.
Notes
Serve with rice or pasta, broccoli, or cauliflower!
Make sure you remove the toothpicks before serving!
We really enjoyed this!