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Mozzarella Stuffed Chicken Breast

This Mozzarella Cheese Stuffed Chicken Breast is made with no tomato sauce and can be baked or air fried. I love to drizzle it in a white wine cream sauce to take it to the next level!

mozzarella stuffed chicken breast on a plate with salad and drizzled in cream sauce

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No more boring chicken dinners! If you are tired of eating the same chicken dinners and hating your leftovers the next day you will love this meal. Drizzle it in the white cream sauce and you will look forward to your leftovers for lunch each day!

mozzarella cheese, breadcrumbs, flour, egg, and Italian seasoning in separate bowls

What Type of Chicken to Use

You can use skinless chicken breasts or skinless chicken thighs. Chicken thighs are usually a lot more tender than breasts, but they are also usually a lot smaller. This could make them harder to stuff with mozzarella.

raw chicken breasts pounded with a mallot

Why You Need to Pound the Chicken

You want to pound the chicken breasts using a meat mallet, rolling pin, a glass mason jar, or whatever you can get your hands on. You do this so the chicken breasts are evenly sized especially in terms of thickness. This will make them easier to roll and stuff with cheese.

If each breast/cutlet is unevenly sized the chicken will cook at varying rates which results in dry chicken. Some breasts will cook faster than others. When you pound the chicken, this also tenderizes the meat and makes the chicken more tender. No one likes dry chicken breasts.

You can wrap the chicken in plastic wrap or wax paper to pound them. I often do not and they still turn out! Pound the chicken to between a quarter-inch and half inch is ideal, but the important part is making sure the width is as uniform as possible. You can read more about Simple Tricks to Make Chicken Breasts Better here.

raw chicken breasts on a cutting board topped with mozzarella cheese

What Type of Cheese to Use

You can find mozzarella in so many forms: shredded, blocks, slices, in small balls, and more. I find shredded cheese works best and I buy it in block form and grate it myself using a cheese grater or food processor.

uncooked breaded stuffed mozzarella chicken breast on a cutting board

How to Fold the Chicken

Once the mozzarella is on top, I simply fold the chicken in half and secure it with toothpicks.

Toothpicks

Be sure to grab toothpicks. Toothpicks will keep the inside cheese stuffing secure and will help prevent the cheese from oozing out. I remove them after the chicken has cooked.

How to Make Mozzarella Stuffed Chicken Breast

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

  1. Sprinkle mozzarella cheese onto each of the chicken breasts.
  2. Roll the chicken in half (lengthwise) to seal the chicken. Secure the chicken with toothpicks.
  3. Set up a cooking station with 3 separate bowls large enough to dip the chicken. Add flour to one bowl and the beaten egg to another.
  4. In the third bowl, combine the breadcrumbs, Italian Seasoning, salt, and pepper to taste in a bowl large enough to dip the chicken. Stir to combine.
  5. Dip the chicken in the flour, then the egg, and then the breadcrumbs mixture.
  6. Bake or air fry.
uncooked mozzarella stuffed chicken breast in a glass bowl with breadcrumbs
uncooked breaded stuffed mozzarella chicken breast on a sheet pan

How to Pan Fry the Chicken

You can cook these on the stove in a skillet with oil over medium-high heat. Cook each side for 5-7 minutes until the cheese has melted and until the chicken reaches an internal temperature of at least 165 degrees.

uncooked breaded stuffed mozzarella chicken breast in an air fryer

Cook Time/How Long to Cook

You can bake or air fry the cutlets. Air frying will take 15-20 minutes. Baking will take 30 minutes or more.

Additional Ideas to Stuff Inside the Chicken

  • Mushrooms
  • Spinach
  • Artichokes
  • Green Peppers
  • Onions
  • Bacon
  • Shrimp
  • Crab
breaded stuffed mozzarella chicken breast in an air fryer
breaded stuffed mozzarella chicken breast in an air fryer
mozzarella stuffed chicken breasts on a plate

Optional Cream Sauce

I love to serve this with a white wine cream sauce. You can find the recipe for it in the recipe card below. It’s optional but definitely takes the meal to the next level.

heavy cream, broth, butter, white wine, and Italian seasoning in separate bowls
butter and cream sauce in a skillet

How to Reheat

The best way to reheat is using the air fryer or oven. Reheat the chicken at 350 degrees until warm.

Freezer Tips

You can freeze leftover chicken tightly sealed and covered for 3-4 months. Defrost overnight in the fridge.

mozzarella stuffed chicken breast on a plate with salad and drizzled in cream sauce

Pair With These Recipes

Roasted Brussels Sprouts with Garlic
Purple Sweet Potatoes
Roasted Ranch Potatoes
Air Fryer Green Beans
Air Fryer Asparagus

Chipotle Cilantro Lime Rice

More Chicken Dinner Recipes

Cheesecake Factory Chicken Madeira
Pollo Asado Recipe
Sweet Chili Chicken Wings
Honey Garlic Chicken Wings

Jerk Chicken Thighs
Air Fryer Parmesan Crusted Chicken
Traeger Smoked Chicken Breast
Dry Rub for Chicken
Southern Smothered Pork Chops

mozzarella stuffed chicken breast on a plate with salad and drizzled in cream sauce
mozzarella stuffed chicken breast on a plate with salad and drizzled in cream sauce
Print Pin
5 from 4 votes

Mozzarella Stuffed Chicken Breast

This Mozzarella Cheese Stuffed Chicken Breast is made with no tomato sauce and can be baked or air fried. I love to drizzle it in a white wine cream sauce to take it to the next level!
Save this recipe here.
Course dinner, lunch
Cuisine American
Keyword mozzarella stuffed chicken, mozzarella stuffed chicken breast
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 343kcal

Ingredients

Optional White Wine Cream Sauce

  • 1 tablespoon butter
  • 1/2 cup heavy whipping cream
  • 1/3 cup chicken broth
  • 1/4 cup dry white wine I used Pinot Grigio. See notes for substitution.
  • 1/2 teaspoon Italian Seasoning
  • salt and pepper to taste

Instructions

  • Lay the chicken breasts on a flat surface. Slice the chicken breasts in half (horizontally to create 4 cutlets) and pound them using a meat mallot, rolling pin, a glass mason jar, or whatever you can get your hands on. You do this so the chicken cutlets are evenly sized especially in terms of thickness so they cook at a consistent temperature. 1/4 of an inch to 1/2 of an inch is ideal.
  • Sprinkle mozzarella cheese onto each of the chicken breasts. The amount of cheese you will need will vary based on the size of your chicken.
  • Roll the chicken in half (lengthwise) to seal the chicken. Secure the chicken with toothpicks. This will keep the cheese from slipping out of the chicken. This is when you can assess if you have added too much cheese or if you can stuff more into the chicken.
  • Set up a cooking station with 3 separate bowls large enough to dip the chicken. Add flour to one bowl and the beaten egg to another.
  • In the third bowl, combine the breadcrumbs, Italian Seasoning, salt, and pepper to taste in a bowl large enough to dip the chicken. Stir to combine.
  • Dip the chicken in the flour, then the egg, and then the breadcrumbs mixture.

Air Fryer Instructions

  • Place the chicken in the air fryer. Spray the top of the chicken with cooking oil.
  • Cook for 10 minutes on 380 degrees.
  • Open the air fryer and flip the chicken. Cook for an additional 5-10 minutes or until crisp and the chicken reaches a minimum internal temperature of 165 degrees. Use a meat thermometer.

Oven Instructions

  • Preheat oven to 400 degrees.
  • Line a sheet pan with parchment paper and add the chicken. Bake for 20-30 minutes until crisp and the chicken reaches a minimum internal temperature of 165 degrees. Use a meat thermometer.

White Wine Cream Sauce

  • Add the butter to a saucepan on medium heat.
  • Once melted, add the heavy cream, white wine, broth, Italian Seasoning, salt and pepper to taste.
  • Stir for 3-4 minutes until saucy.
    For a thick cream sauce you can combine 1 tablespoon of flour with 1 tablespoon of water in a small bowl. Stir and add the slurry to the cream sauce. Stir until thick.

Video

Notes

  • I like to prepare this dish by slicing the chicken breasts into smaller cutlets. You can still make the dish the same way using regular-sized chicken breasts. Your cook time may be a little longer if you make them that way.
  • I prefer cutlets because they cook faster and at an even and consistent temperature. They are a lot easier to prepare without overcooking the chicken, which results in tender and juicy meat.
  • You may need more or less flour and breadcrumbs depending on the size of your chicken.
  • The amount of cheese you need will vary based on the size of your chicken and based on how much cheese you personally like. If you want chicken that is oozing and dripping from the sides with cheese, feel free to load it up.
  • You can use any breadcrumbs in this recipe including panko breadcrumbs or seasoned breadcrumbs. 
  • Be sure to grab toothpicks. Toothpicks will keep the inside cheese stuffing secure and will help prevent the cheese from oozing out. I remove them after the chicken has cooked.
  • Cook times will vary based on the size of the chicken you use. You will need to use a meat thermometer to test the internal temperature for best results.
  • Feel free to omit the wine. You can use broth to substitute (if your sauce needs more liquid).
  • You can cook these on the stove in a skillet with oil over medium-high heat. Cook each side for 5-7 minutes until the cheese has melted and until the chicken reaches an internal temperature of at least 165 degrees.
  • Macros exclude optional sauce. Feel free to use the macros calculator of your choice along with the branded ingredients you use in the recipe and calculate your macros.
Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Nutrition (displayed with net carbs)

Serving: 1cutlet | Calories: 343kcal | Carbohydrates: 17g | Protein: 38g | Fat: 13g
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Nutrition DataMacros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Recipe Rating




Amy

Thursday 7th of July 2022

Another favorite!! Super easy and the whole family enjoyed it. Chicken was super moist.

Stephanie

Wednesday 8th of June 2022

Absolutely delicious. My entire family, including my picky children, loved this recipe.

staysnatched

Sunday 12th of June 2022

I'm glad the family loved it!

Jill

Wednesday 9th of March 2022

I recently lost all my recipes so I am starting over. After making this recipe my fiancé said “keep this one”. I often make real simple meals. I love that this was easy and also felt “fancy”. Like, I actually cooked. Highly recommend.

staysnatched

Wednesday 9th of March 2022

Ha ha I love to hear that.

Madison J

Monday 7th of March 2022

Looooooved this one! Super easy to put together and damn delicious. I made them in the air fryer, and the cheese still stayed in remarkably well. This would be a great one for meal prep.

staysnatched

Tuesday 8th of March 2022

I agree! Perfect for meal prep!