Go Back
+ servings
mozzarella stuffed chicken breast on a plate with salad and drizzled in cream sauce

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!
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


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


  • 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.



  • 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.


Serving: 1cutlet | Calories: 343kcal | Carbohydrates: 17g | Protein: 38g | Fat: 13g