Mozzarella Stuffed Chicken Breast

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This Mozzarella Stuffed Chicken Breast is the best comforting meal for a family dinner! Pan seared Parmesan Panko crusted chicken breast, stuffed with melted gooey mozzarella cheese, and then baked to perfection in marinara sauce is the perfect easy recipe with lots of flavor!

Breaded chicken breast, stuffed with melted mozzarella cheese, with tomato sauce and broccoli.

If you love a classic chicken parm, you should try this recipe! This Mozzarella Stuffed Chicken Breast is very similar to my Classic Chicken Parmesan Recipe. But instead of pounding the meat, I stuffed it with fresh mozzarella, coated in Parmesan Panko crust, pan seared until crispy outside and finally, baked until perfection in my Marinara Sauce from Scratch.

This recipe will be perfect for a Sunday family dinner and you can easily make a double batch for a bigger gathering.

Ingredients and Substitution

Chicken. Use skinless boneless chicken breasts.

Mozzarella cheese. To get the best results, get good quality fresh mozzarella cheese. You can also substitute it with ricotta, fontina, or provolone cheese.

Panko crumbs. You can use original or seasoned panko crumbs. If you don’t have them, you can use any bread crumbs you have on hands.

Parmesan cheese. This extra ingredient really elevated the flavors and helps to achieve a perfectly golden crispy crust.

Marinara sauce. I like to use my homemade marinara sauce from scratch in this recipe. You can also buy a good quality premade sauce, like Cucina Antica brand (not sponsored).

Separate ingredients in bowl to make Mozzarella Stuffed Chicken Breast.

How to make it

Preheat the oven to 400°F.

Prepare 3 separate dishes. 1st one with 1 cup all-purpose flour. 2nd with 2 whisked eggs. In the 3rd one, mix 1 cup panko bread crumbs, ¼ cup grated Parmesan cheese, and the seasoning (½ tsp onion powder, ½ tsp garlic powder, ½ tsp dried oregano, ½ tsp dried thyme). Season each bowl with salt and pepper and set aside.

Using a pairing knife, cut deep pockets inside chicken breasts. Stuff the pockets with mozzarella cheese slices, then press the edges to seal the pockets. Season the stuffed chicken with salt and pepper on both sides.

Left photo: stuffing chicken with mozzarella cheese. Right photo: Three bowls, filled with flour, eggs, and breabcrumbs.

Dredge each stuffed chicken breast in flour, then beaten eggs, then breadcrumb mixture.

Preheat a large skillet over a medium heat with 3 tbsp olive oil.

When the oil is hot, sear the stuffed chicken cutlets of both sides for about 4-5 minutes per side or until the sides are golden/brown color. At this point we don’t need to cook the meat through as it will be finished off in the oven.

Process photos of pan searing breaded chicken , stuffed with mozzarella cheese.

While it’s cooking, pour 2 cups Marinara sauce in a baking pan. When the stuffed cutlets are seared, transfer them to the baking pan with Marinara sauce. Bake at 400°F for about 20-25 minutes or until the chicken is cooked through and the internal temperature of the meat is 165°F.

Breaded chicken in marinara sauce in a baking pan before and after baking.

Tips for best results

Seasoning. The chicken has many coatings and it’s important to season with salt and pepper every layer (meat, flour, whisked eggs, and bread crumbs).

Pan searing. When you pan sear the meat, you don’t need to cook it through, as we are going to finish it in the oven. Just sear until the you can golden crust.

Storage and Freezing

How to store. You can keep it in an air-tight container and refrigerate for up to 5 days.

How to reheat. Reheat it in the oven at 350°F for about 10 minutes.

How to freeze. You can freeze it in an air-tight container for up to 2 months. To thaw, just leave in the fridge overnight, then reheat according to the instructions above.

Frequently Asked Questions

How to know if the chicken is cooked through?

You can check the internal temperature of the meat with a meat thermometer. It should reach at least 165°F, though I like it to be at least 175°F, just to be safe.

Do I need to use toothpick to seal the edges?

I usually just press on the edges to seal them. If you want, you can pin them with toothpick, but it’s not really necessary.

What can I serve it with this Mozzarella Stuffed Chicken?

You can serve this meal with pretty much any side dish you like. Here are a few of my favorites:
Vegetables: Mediterranean Roasted Vegetables, Green Beans Almondine, Roasted Broccoli with Parmesan.
Salad: Mediterranean Farro Salad, Potato Salad with Bacon and Egg.
Potatoes: Instant Pot Mashed Potatoes, Gruyere Potatoes au Gratin, Loaded Mashed Potatoes.