Golden, juicy chicken breasts stuffed with melty mozzarella, then drizzled with a rich, velvety white cream sauce—this dish is pure comfort on a plate! With every bite, you get a crispy, seared exterior, a gooey, cheesy center, and a smooth, garlicky sauce that ties it all together. Whether you're making this for a weeknight dinner or an impressive date-night meal.
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You will also love my Baked Stuffed Chicken with Cheese recipe.
| Yield | Prep Time | Cook Time | Total Time |
| 4 servings | 20 minutes | 20 minutes | 40 minutes |
Table of Contents
Why Readers Love This Recipe
⭐️⭐️⭐️⭐️⭐️
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.
~Jill
Key Ingredients
- Chicken Breasts
- Mozzarella Cheese
- Flour
- Egg
- Breadcrumbs
- Flour
- Butter
- Cream Broth
- White Wine (optional)
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.
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.
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.
How to Fold the Chicken
- Butterfly the chicken breast by slicing it horizontally but not cutting all the way through.
- Open it like a book and flatten slightly.
- Place the filling on one side and fold the other side over like a sandwich.
- Seal the edges by pressing down, using toothpicks if needed.
How to Keep Cheese from Oozing Out of Stuffed Chicken
I personally love this! I love a great cheese drip, but if you want to prevent it, here are some tips:
- Use a Deep Pocket: Instead of butterflying the chicken completely, you can also make a deep pocket by slicing into the side of the breast without cutting all the way through.
- Secure with Toothpicks: Use 2–3 toothpicks along the seam to keep the filling from escaping during cooking.
- Press the Edges Firmly: If not using toothpicks, press the edges together firmly to help seal.
- Avoid High Heat: Cooking at 375 degreees instead of higher temps (like 400) prevents the cheese from melting too fast and bursting out.
- Rest for 5 Minutes: Cutting too soon lets the cheese spill out—letting it rest helps it thicken slightly inside.
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.
- Sprinkle mozzarella cheese onto each of the chicken breasts.
- Roll the chicken in half (lengthwise) to seal the chicken. Secure the chicken with toothpicks.
- 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.
- Bake or air fry.
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.
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.
How to Know When the Chicken is Finished and Cooked Through
Use a meat thermometer and insert it into the thickest part of the chicken (avoiding the filling). The safe internal temperature for chicken is 165 degrees. Slice into the thickest part—the meat should be completely white with no pink. The juices should run clear (not pink or red). Gently press the chicken with tongs or your finger. If it’s too soft and jiggly, it probably needs more time.
Additional Ideas to Stuff Inside the Chicken
- Mushrooms
- Spinach
- Artichokes
- Green Peppers
- Onions
- Bacon
- Shrimp
- Crab
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.
How to Keep the Chicken Juicy
The best way to avoid dry chicken is avoid overcooking it. Follow the tips above and cook the chicken until it reaches an internal temperature of 165 degrees. Overcooked chicken will dry out. Sear stuffed chicken in a hot pan for 2-3 minutes per side before baking or air frying. This locks in moisture and adds extra flavor.
Allow the chicken to rest before cutting, 5-10 minutes. This allows the internal juices to redistribute throughout the meat. If you slice into it too soon, these juices will seep out.
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.
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
Biscuit Chicken Pot Pie
Pollo Asado Recipe
Sweet Chili Chicken Wings
Honey Garlic Chicken Wings
Jerk Chicken Thighs
Traeger Smoked Chicken Breast
Dry Rub for Chicken
Blackened Chicken
Blackened Chicken Sandwich
Mozzarella Stuffed Chicken Breast Drizzled in White Cream Sauce
Ingredients
- 1 pound skinless chicken breasts See notes
- 1 to 1 ½ cups shredded mozzarella cheese
- ⅓ cup all-purpose flour
- 1 egg Beaten
- ¾ cup breadcrumbs
- 2 teaspoons Italian Seasoning
- salt and pepper to taste
- cooking oil I used olive oil
- toothpicks
Optional White Wine Cream Sauce
- 1 tablespoon butter
- ½ cup heavy whipping cream
- ⅓ cup chicken broth
- ¼ cup dry white wine I used Pinot Grigio. See notes for substitution.
- ½ 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. ¼ of an inch to ½ 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.
Nutrition (displayed with net carbs)
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Madison J says
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 says
I agree! Perfect for meal prep!
Jill says
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 says
Ha ha I love to hear that.
Stephanie says
Absolutely delicious. My entire family, including my picky children, loved this recipe.
staysnatched says
I'm glad the family loved it!
Amy says
Another favorite!! Super easy and the whole family enjoyed it. Chicken was super moist.
Ashley says
Finally got to make this recipe and it was so good! Totally elegant and flavorful without being that complex, which is always a perk! Definitely want to make this again and again.
staysnatched says
Yes, exactly!
Brandi says
My fiancé made this for dinner. He added spinach in with the mozzarella. It was phenomenal! The light breading and cream sauce made it seem like fancy restaurant food. He said the recipe was easy to follow and went together quickly for a perfect Monday night meal. He used the air fryer and the chicken was perfect!
staysnatched says
Awesome! So glad to hear it.
Monica O says
Made this, but stuffed it with spinach and mozzarella and it was so good! Super juicy, and flavorful, and came together quick. We had this over rice, but next I want to try it over risotto!
staysnatched says
Sounds so good!
Tammy says
Another amazing recipe!! Made this last night for my family, it was a hit with all 3 kids and my husband called it fancy. My hands were a mess though, I need a better process with the dipping lol, but the chicken breast came out just beautifully. You’re making me look awesome. Thank you for sharing!
staysnatched says
My hands are always a mess, too, but it's worth it. I'm so glad you enjoyed it.