Chicken for dinner doesn’t have to be repetitive or complicated. This baked Mozzarella Stuffed Chicken with fresh basil and tomato is quick, flavorful, and easy to make—ready in about 30 minutes and tasting like a Caprese salad tucked inside a chicken breast.
This recipe was originally published December 2018. Photos and copy updated May 2020 to include process photos and tips.
Dinner rut? This recipe breaks the cycle without extra fuss.
We cycle through taco night, pasta night, takeout nights and the predictable dinners that come with a busy week. Chicken appears on our table at least once a week, so simple ways to change it up are essential. This Mozzarella Stuffed Chicken is my go-to when I want a quick, crowd-pleasing meal.
This is an easy dinner recipe the whole family enjoys: slices of fresh mozzarella and tomato with basil tucked inside juicy chicken breasts, baked until the cheese is melty and the chicken is perfectly cooked.
Why We Love This Mozzarella Stuffed Chicken
Quick and simple to prepare. With just a few everyday ingredients, assembly takes about 10 minutes. Cut the chicken, stuff it with cheese, tomato and basil, then bake—no complicated steps required.
Versatile with sides. This chicken pairs beautifully with salads, mashed potatoes, pasta, roasted vegetables, or fresh crusty bread. It complements many easy side dishes and adapts to whatever you have on hand.
Great for meal prep. Assemble ahead and refrigerate until dinnertime, or prepare in the morning and bake right before serving for an effortless weeknight meal.
Ingredient Notes
Exact quantities are listed in the recipe card below. Key ingredient tips:
- Chicken breasts: Use boneless, skinless breasts and try to choose pieces that are similar in size. If needed, pound the thicker breasts to an even thickness so they cook uniformly.
- Mozzarella: Fresh mozzarella (from a log or ball) gives the best flavor and melt. If you only have shredded mozzarella, it will work, but fresh is recommended.
- Basil: Fresh basil adds a bright, fragrant finish. Note that basil leaves exposed on top may darken in the oven; tuck them inside or add some fresh basil after baking.
- Tomato: Roma tomatoes are a great size for stuffing. If your tomato slices are large, cut them to fit. Sun-dried tomatoes are a tasty alternative for a different texture and flavor.
- Balsamic: A good balsamic vinegar enhances the tomato-basil mixture. Optionally finish with a balsamic glaze for extra sweetness and shine.
Step-By-Step Instructions
Step 1: Whisk together balsamic vinegar, olive oil, one minced garlic clove, Italian seasoning, salt and pepper. Toss sliced tomato and chopped basil in the dressing and let them sit for a few minutes.
Step 2: Season each chicken breast with salt, pepper and the remaining garlic. Use a sharp knife to slice the breast almost through, creating a pocket for the filling. Aim for evenly thick top and bottom halves so the chicken cooks uniformly.
Step 3: Cut mozzarella slices in half and place two pieces into each chicken pocket.
Step 4: Spoon the tomato and basil mixture into the pocket on top of the mozzarella.
Step 5: Secure the openings with toothpicks and transfer the stuffed breasts to a greased baking dish. Pour any remaining balsamic-olive oil mixture over the chicken.
Step 6: Bake at 400°F for 20–25 minutes, or until the internal temperature reaches 165°F. Let the chicken rest for about 5 minutes before serving. Finish with chopped fresh basil and an optional drizzle of balsamic glaze or a sprinkle of parmesan.
Recipe Tips
- Use two toothpicks to secure larger fillings and prevent ingredients from slipping out while baking.
- Fresh mozzarella delivers the best texture and flavor; shredded works in a pinch.
- Cut the pocket so the top and bottom of the breast are similar in thickness to avoid overcooking one side.
- Assemble ahead and refrigerate until ready to bake for an easy, make-ahead dinner.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently in the oven, microwave, or air fryer. To freeze, cool completely, wrap well in foil or freezer-safe packaging, and thaw before reheating for best results.
What to serve with this mozzarella stuffed chicken
- Pasta is a classic match—try a simple olive oil and garlic spaghetti, a creamy one-pot pasta, or lemon ricotta pasta for a brighter side.
- Light salads such as a Caprese-style salad, farro salad, or a spring green tossed salad complement the flavors well.
- Roasted vegetables like parmesan green beans or maple-balsamic Brussels sprouts make a satisfying vegetable side.
- Fresh bread or garlic bread to soak up any pan juices.
- A glass of your favorite wine if you enjoy wine with dinner.
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 in size)
- 4 1/2-inch slices fresh mozzarella (from a log or ball)
- 10–12 basil leaves
- 2 Roma tomatoes
- 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), for serving
Instructions
- Preheat oven to 400°F.
- Slice tomatoes and chop basil. In a small to medium bowl, toss them with balsamic, olive oil, Italian seasoning, one minced garlic clove, and salt and pepper. Set aside to marinate briefly.
- Season each chicken breast with salt, pepper and the remaining garlic. Cut a pocket in each breast, leaving the sides intact. Gently stuff each pocket with a half-slice of mozzarella (two halves per breast) and add some of the tomato-basil mixture. Secure with toothpicks.
- Place the stuffed breasts in a greased baking dish and pour any remaining dressing over the top. Bake for 20–25 minutes or until the internal temperature reaches 165°F.
- Allow the chicken to rest a few minutes before serving. Finish with fresh chopped basil and an optional drizzle of balsamic glaze.
Notes
- Slice the chicken so top and bottom halves are similar in thickness for even cooking.
- Assemble ahead and refrigerate until ready to bake for an easy make-ahead option.
Nutrition
Nutrition information is an estimate and should be used as a guideline.
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