Mozzarella Stuffed Chicken Breast

slices of chicken breast in a mozzarella cream sauce topped with herbs

Mozzarella Stuffed Chicken Breast

This Mozzarella Stuffed Chicken Breast is so juicy, tasty and cheesy. The herby, lemony garlic cream sauce compliments the chicken perfectly and it's a great weeknight meal or date night dinner idea. It's love at first bite!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings chicken breasts

Calories 539kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

For the chicken:

4 chicken breasts, boneless, skinless
4 oz. low-moisture mozzarella cheese, sliced or cut into cubes
1 tsp. of each: dried thyme, dried oregano, dried basil, garlic powder, salt.
1/4 tsp. black pepper
pinch chili flakes (optional)
2 tbsp. olive oil, divided

For the sauce:

2 Tbsp. butter, unsalted
1 Tbsp. shallot, finely minced
4 cloves garlic, minced
1 1/2 cups heavy cream
3/4 cup chicken broth
2 tsp. cornstarch + 1 Tbsp. water
1/4 tsp. lemon zest
1/3 cup. parmesan cheese, finely and freshly grated
2 tsp. fresh parsley
salt and pepper to taste

US Customary - Metric

Instructions

Preheat the oven to 350°F.
Cut deep pockets into the chicken and stuff with mozzarella cheese. I stuff each breast with about 1 oz. of cheese but you can of course add more! I like to cut the pocket on the small, thicker side of the chicken breast. See video and photos for guidance. OR you can make a slit along the longer side of the chicken. If you use this method, you'll need to add toothpicks in horizontally so the cheese doesn't ooze out when you sear the chicken.
4 chicken breasts, boneless, skinless, 4 oz. low-moisture mozzarella cheese, sliced or cut into cubes
Combine the seasonings together in a small bowl and then sprinkle the seasonings all over the chicken breasts.
1 tsp. of each: dried thyme, dried oregano, dried basil, garlic powder, salt., 1/4 tsp. black pepper, pinch chili flakes (optional)
Heat 1 Tbsp. olive oil in a saute pan over medium-high heat. Sear the chicken on each side for ~3-4 minutes. Add toothpicks in horizontally to lock the cheese inside if you feel like it's oozing out.
2 tbsp. olive oil, divided
Add the remaining tablespoon olive oil to an oven safe skillet or casserole dish. Transfer the chicken to the dish and place in the oven for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
Meanwhile, make the sauce. Over medium heat, deglaze the pan the chicken was cooked in with a tiny splash of chicken broth to pick up the browned bits. Add the butter and let it melt.
2 Tbsp. butter, unsalted
Add the shallot and cook for a minute or two. Then add the garlic and stir for another minute.
1 Tbsp. shallot, finely minced, 4 cloves garlic, minced
Add the heavy cream and broth, turn the heat up and bring to a boil then turn the heat down to medium-low and let the sauce simmer for about 5 minutes.
1 1/2 cups heavy cream, 3/4 cup chicken broth
Whisk together the cornstarch and water and whisk into the sauce. This will help thicken the sauce.
2 tsp. cornstarch + 1 Tbsp. water
Add in the lemon zest, Parmesan cheese, parsley, salt and pepper. Simmer for a few more minutes until sauce is creamy. Taste and adjust seasonings as desired.
1/4 tsp. lemon zest, 1/3 cup. parmesan cheese, finely and freshly grated, 2 tsp. fresh parsley, salt and pepper to taste
Spoon sauce over cooked chicken. Slice and enjoy with your favorite sides (pasta, risotto, veggies, salad, etc.)

Video

Notes

Storage: store in an air-tight container in the fridge for up to 3-4 days.

Nutrition