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So much cheese. So much CHEESE! This Mozzarella Stuffed Chicken is everything you love about Chicken Parmigiana turned inside out. Juicy chicken breasts are stuffed with gooey mozzarella, coated in a crispy crust, and simmered in a rich tomato sauce until perfectly tender. It’s an easy mozzarella chicken recipe that tastes indulgent but feels fresh and balanced, with every bite melting right in your mouth.
What Makes This Recipe Work
There’s something magical about cutting into a piece of Mozzarella Stuffed Chicken and watching that creamy cheese spill out into the tomato sauce. Every bite has the perfect balance of tender chicken, crispy coating, and melty mozzarella that makes it hard to stop at one.
Unlike traditional fried versions, this stuffed mozzarella chicken keeps things lighter without losing any of that classic comfort. It’s one of those mozzarella chicken recipes that feels fancy enough for a date night but easy enough to pull together on a weeknight. Pure, cheesy satisfaction in every forkful.
What Goes Into Mozzarella Stuffed Chicken
You don’t need anything fancy to make this Mozzarella Stuffed Chicken; just simple pantry staples that come together for the most flavorful, cheesy result. Each bite is golden on the outside, gooey in the middle, and perfectly balanced with herbs and tomato sauce.
- Chicken Fillets: Use boneless, skinless chicken thighs or halved chicken breasts for tender, juicy results that hold the melted mozzarella inside beautifully.
- Mozzarella Cheese: The star of the show. Thin slices melt perfectly to create that irresistible cheesy center every Mozzarella Stuffed Chicken deserves.
- Garlic and Herb Tomato Paste: Adds depth and richness to the filling, infusing every bite with bold, savory flavor.
- Breadcrumbs and Parmesan: A mix of regular and panko breadcrumbs with a touch of parmesan gives the chicken a golden, crispy coating that stays light and crunchy.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Mozzarella Stuffed Chicken
- Preheat and Prepare: Preheat oven to 450°F (230°C). Pound chicken between two sheets of plastic wrap to 1/4-inch thickness, pat dry, and season with salt.
- Add Flavor: Spread 1 tablespoon of tomato paste over one side of each fillet, then sprinkle with parsley, garlic powder, and half of the salt for extra flavor.
- Stuff and Roll: Place a slice of mozzarella on each fillet and roll tightly from the cheese end. Keep the seam side down and secure with a toothpick if needed.
- Mix the Coatings: In one shallow bowl, whisk the egg, garlic powder, and remaining salt. In another, combine the breadcrumbs, panko, basil, and parmesan cheese.
- Heat the Skillet: Warm the olive oil in a 12-inch cast iron or oven-safe skillet over medium heat until hot and shimmering.
- Coat and Sear: Dip chicken into the mixture, then in breadcrumbs. Place seam down in skillet and cook for 4–5 minutes on each side.
- Add Sauce and Bake: Reduce heat to low and pour in the marinara, moving chicken around to coat evenly. Let it simmer for a minute or two, then transfer the skillet to the oven for 10 minutes.
- Melt and Serve: Top each chicken roll with the remaining mozzarella slices and broil until the cheese melts. Garnish with parsley or Italian herbs and serve warm with pasta, mashed potatoes, or salad.
For a cozy, comfort-style dinner, serve your Mozzarella Stuffed Chicken with a side of French Dip Sandwich. The savory beef and melted cheese make an unexpectedly perfect match for the tomato sauce and mozzarella.
If you’d rather go lighter, a bowl of Zuppa Toscana adds warmth and creaminess without overpowering the chicken. And to finish it all off, Chocolate Rum Balls bring a rich, sweet bite that pairs beautifully with the cheesy, saucy flavors of the main dish.
Tips For Making Mozzarella Stuffed Chicken
- If your chicken breasts are uneven, give them a quick pound to even out the thickness. I always do this so the chicken cooks evenly and stays juicy all the way through.
- When you roll the chicken, make it tight — like you’re wrapping a little gift. I like to use toothpicks to keep everything together, and sometimes I pop the rolls in the fridge for a few minutes so they hold their shape better when searing.
- Don’t rush the browning step. This is where all the flavor happens. Let the chicken sit and sizzle until it turns a deep golden color — it’s worth every second for that crisp edge and melty center.
- Use a marinara sauce you really love, whether it’s homemade or from a jar. I promise it makes all the difference when that sauce seeps into the breadcrumb crust and blends with the gooey mozzarella.
Recipe FAQ’s
Roll the chicken tightly and secure it with toothpicks, then sear seam-side down first. Chilling the rolls for a few minutes before cooking also helps everything stay sealed.
Yes, though you’ll miss out on that crispy golden crust. If baking, brush the rolls lightly with olive oil and bake at 425°F (220°C) for 20–25 minutes, then broil to melt the cheese on top.
Definitely. Provolone, fontina, or even cheddar will work if you want to mix things up. Just choose a cheese that melts well and pairs nicely with tomato sauce.
Watch us make Mozzarella Stuffed Chicken Parmesan right here!
One Pan Mozzarella Stuffed Chicken Parmesan
Ingredients
- 4 pieces boneless skinless chicken thighs, or 2 chicken breasts, halved to make 4 thinner fillets
- 1 pinch salt to taste
- 4 tablespoons garlic and herb flavoured tomato paste (or flavour of choice)
- 2 teaspoons dried parsley
- 2 teaspoons garlic powder
- 1 teaspoon salt divided
- 8 slices Mozzarella cheese, thin divided
- 1 large egg
- 1 teaspoon garlic powder
- 1/4 cup breadcrumbs
- 1/4 cup panko breadcrumbs
- 1 teaspoon dried basil
- 2 tablespoons grated parmesan cheese
- 2 teaspoons olive oil
- 1 bottle Pasta/Marinara Sauce
Instructions
- Preheat oven to 450°F (230°C). Lightly pound fillets between two pieces of plastic wrap to 1/4-inch thickness using a mallet. Pat chicken dry; season with salt.
- Spread 1 tablespoon tomato paste over one side of each fillet; sprinkle with parsley, garlic powder and 1/2 teaspoon of salt. Place one slice of mozzarella onto each half of a fillet and roll (starting from the cheese end) and place seam side down. (Seal with a toothpick if needed).
- In a shallow medium-sized bowl, whisk the the egg, garlic powder and remaining 1/2 teaspoon of salt together; set aside. In another shallow bowl, combine the breadcrumbs, panko, basil and parmesan cheese.
- Heat the olive oil in a 12-inch cast iron skillet (or oven-proof frying pan) over medium heat. Evenly coat the rolled chicken fillets into the egg mixture, then into the breadcrumb mixture.
- Place the chicken (seam side down again) into the preheated skillet/pan and cook on each side for 4-5 minutes until the coating is golden brown and the cheese on the inside has melted.
- Reduce heat to low and pour in the pasta sauce. Move the chicken around with tongs so the sauce is evenly covered over the base of the pan; allow to simmer for 1-2 minutes until fragrant.
- Pour some sauce from the pan over each chicken; place skillet/pan in the oven to cook for a further 10 minutes. Remove pan from oven; top each chicken roll with remaining cheese slices; return to oven and allow to grill/broil on medium heat until cheese has melted over the top. Garnish with extra dried parsley and Italian herbs.
- Serve warm over pasta; mashed potatoes or with a salad.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Made this the other night. So good! My dad is a very picky eater (likes fancy restaurants) and said he loved it. He actually called it exquisite haha. He’s not afraid to tell me if it’s no good so I decided to add this to my menu.
This is absolutely the best . I love your website as well . One thing you should tell your web dev . When I’m watching the great video you’ve made to go with the recipe it goes to an ad, that’s cool , when the ads over it starts a completely different video . Thought you should know . Bon appetite .
Is there anything that can be used in place of the tomato paste?
It looks amazing, but I am out of tomato paste!!
What size bottle of marinara sauce and any favorite brand?
This is a winner! Delicious!
I made this for a family dinner. It was so yummy! Everone loved it. Quite time conserving for a lg group but was worth the labor 2 tumbs up
made this the other night – was delicious and a crowd pleaser!
Making this tonight 🙂
Hey Maria! I hope you enjoy it! 🙂
This looks awesome!I know what I’m making for Sundays dinner.
Hey Stevie! That’s awesome! Please let me know how you go! It’s a BIG hit over here!
So gorgeous and cheesy Karina!!! Love this!