Chicken for dinner doesn’t have to be boring or complicated. This baked Mozzarella Stuffed Chicken with fresh basil and tomato is simple, flavorful, and ready in about 30 minutes — a Caprese salad tucked right into your chicken.
This recipe was originally published December 2018; photos and copy updated May 2020 to include process photos and tips.
Dinner ruts are real — taco night, spaghetti night, pizza night on repeat. This simple switch-up keeps weeknights interesting.
We enjoy chicken at least once a week, and this Mozzarella Stuffed Chicken is my go-to when I want something easy but special. It’s an easy dinner that pleases the whole family: simple prep, bold flavor, and always worth repeating.
If you like this, other weeknight favorites include spinach ricotta chicken, white wine chicken breasts, baked Tuscan chicken, and a parmesan-crusted chicken sheet-pan dinner that’s a crowd-pleaser.
Why We Love This Mozzarella Stuffed Chicken
Quick, easy prep. With basic pantry ingredients, this recipe takes about 10 minutes to assemble. Slice the chicken, stuff it, bake, and serve—melty mozzarella and fresh basil do the rest.
Versatile sides. It pairs beautifully with salads, garlic mashed potatoes, a tomato basil pasta salad, roasted green beans, or simply a warm slice of crusty bread.
Meal-prep friendly. Assemble ahead and refrigerate, then bake just before dinner for an effortless evening meal.
Ingredient Notes
See the recipe card below for exact measurements.
- Chicken breast: Use boneless, skinless breasts of similar size. If needed, pound them gently so they cook evenly. Depending on size you may have 3–4 portions.
- Mozzarella: Fresh mozzarella (sliced from a log or ball) gives the best texture and flavor.
- Basil: Fresh basil adds bright, classic Caprese flavor. Note that exposed basil may darken in the oven.
- Tomato: Roma tomatoes work well for size and texture; slice to fit the chicken pocket. Sun-dried tomatoes are an alternative if you prefer.
- Balsamic vinegar: A good balsamic adds depth; you can finish the dish with a balsamic glaze for extra sweetness and shine.
Step-By-Step Instructions
Step 1: Whisk balsamic, olive oil, one minced garlic clove, Italian seasoning, salt, and pepper. Add sliced tomato and chopped basil; let them marinate for several minutes to soak up flavor.
Step 2: Season both sides of each chicken breast with salt, pepper, and the second garlic clove. Using a sharp knife, cut a pocket into each breast about 3/4 of the way through, keeping top and bottom even so they cook at the same rate.
Step 3: Stuff the pocket with fresh mozzarella slices (cut in half if needed), placing two small pieces inside each breast so the cheese melts evenly.
Step 4: Spoon the tomato and basil mixture over the mozzarella inside each pocket.
Step 5: Secure each pocket with toothpicks to keep the filling inside. Arrange the stuffed breasts in a greased baking dish and pour any remaining balsamic-olive mixture over them.
Step 6: Bake at 400°F for 20–25 minutes, or until the internal temperature reaches 165°F. Let the chicken rest 5 minutes before serving. Finish with chopped basil, a drizzle of balsamic glaze if desired, and an optional sprinkle of parmesan or extra mozzarella.
Recipe Tips
- Use two toothpicks per breast for a secure seal, especially if you add generous amounts of filling.
- Fresh mozzarella is recommended for flavor and melt, but shredded mozzarella will work in a pinch.
- Cut the pocket so the top and bottom halves are similar thickness to ensure even cooking and prevent dryness.
- Assemble ahead and refrigerate; bake shortly before serving for an easy weeknight solution.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat in the oven, microwave, or air fryer. To freeze, cool completely, wrap in foil, place in a freezer-safe container, then thaw before reheating for best texture.
What to serve with this mozzarella stuffed chicken
- Plain pasta or a simple lemon-ricotta or creamy one-pot pasta pairs wonderfully. Spaghetti squash tossed with olive oil and garlic is a lighter option.
- Caprese-style salads or a tortellini Caprese salad complement the flavors — more tomato, basil, and mozzarella is never a bad idea.
- A spring green tossed salad keeps the meal fresh and balanced.
- Roasted vegetables like parmesan green beans or maple-balsamic Brussels sprouts make great sides.
- Finish the meal with your favorite glass of wine.
Other Dinner Recipes
- 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
Ingredients
- 4 chicken breasts (3 if large)
- 4 1/2-inch slices fresh mozzarella (from a log or ball)
- 10–12 basil leaves, chopped
- 2 Roma tomatoes, sliced
- 2 tsp balsamic vinegar
- 2 T olive oil
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- Sea salt and pepper, to taste
- Balsamic glaze (optional), to serve
Instructions
- Preheat oven to 400°F.
- Slice tomatoes and chop basil. Toss with balsamic, olive oil, Italian seasoning, one garlic clove, and salt and pepper. Set aside to marinate.
- Season each chicken breast with salt, pepper, and the other garlic clove. Cut a pocket in each breast without slicing all the way through. Stuff with mozzarella pieces and add the tomato-basil mixture. Secure with toothpicks.
- Place stuffed breasts in a greased baking pan. Bake 20–25 minutes or until internal temperature reaches 165°F.
- Allow to rest a few minutes before serving. Drizzle with balsamic glaze and top with chopped basil if desired.
Notes
- Slice the chicken so both halves are similar thickness for even cooking.
- Assemble ahead and refrigerate; bake when ready to serve.
Nutrition
Carbohydrates: 4 g,
Protein: 58 g,
Fat: 19 g
Nutrition information is an approximation.
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