Recipes › Main Course › Mozzarella Chicken Recipe

Mozzarella Chicken Recipe

Recipe by Pedro M. A. Neves

Tender chicken breasts stuffed with creamy mozzarella and fresh basil, then pan-seared and finished in the oven until golden. This Italian-inspired main course delivers restaurant-quality results with a crispy exterior and melting cheese center. A weeknight dinner that feels elegant and tastes authentically Italian.

Ingredients

• 4 boneless skinless chicken breasts (150g each)
• 200g fresh mozzarella cheese
• 12 fresh basil leaves
• 60ml extra virgin olive oil
• 100g Italian breadcrumbs
• 2 large eggs
• 50g all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• Zest of 1 lemon

Instructions

1. Pat chicken breasts dry with paper towels. Place each breast between two sheets of plastic wrap and gently pound to ¼-inch (6mm) thickness using a meat mallet.

2. Create a pocket in each chicken breast by carefully cutting horizontally into the thickest part, leaving three sides intact. Do not cut all the way through.

3. Tear mozzarella into 4 equal portions. Insert 3 basil leaves and one portion of mozzarella into each chicken pocket.

4. Set up a breading station with three shallow bowls: flour mixed with salt and pepper in the first, beaten eggs in the second, and breadcrumbs mixed with lemon zest and garlic powder in the third.

5. Coat each stuffed chicken breast in the flour mixture, shaking off excess. Dip into beaten egg, then press firmly into the breadcrumb mixture to coat completely.

6. Heat olive oil in a large skillet over medium-high heat until shimmering. Carefully place breaded chicken breasts into the hot oil.

7. Sear for 4-5 minutes on the first side until golden brown and crispy. Flip and sear the other side for 3-4 minutes until golden.

8. Transfer the skillet to a preheated 190°C (375°F) oven and bake for 8-10 minutes until the chicken reaches an internal temperature of 74°C (165°F) when measured at the thickest point.

Substitutions

• Use feta cheese or ricotta mixed with parmesan as a mozzarella alternative
• Replace chicken breasts with thin-pounded veal cutlets for a traditional saltimbocca variation
• Substitute regular breadcrumbs with panko for extra crispness
• Use dried oregano instead of fresh basil for a different Mediterranean herb profile

Tips

• Pound chicken gently to ensure even cooking and prevent tearing the delicate meat
• Keep mozzarella cold before stuffing; warm cheese makes pockets harder to fill without leaking
• Let the breaded chicken rest in the refrigerator for 15 minutes before cooking for better coating adhesion
• Check internal temperature with a meat thermometer to ensure the chicken is cooked through without being overdone

This dish draws inspiration from the Italian tradition of stuffed chicken and the classic Chicken Parmigiana, showcasing the Italian love of combining tender proteins with melted mozzarella and fresh herbs. While not a single canonical dish, it represents the Italian approach to elevating simple ingredients through technique and quality components.

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