Mozzarella Stuffed Chicken Breast
User Reviews
4.9
24 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
55 mins
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Servings
4 chicken
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Calories
539 kcal
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Course
Main Course
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Cuisine
American
Mozzarella Stuffed Chicken Breast
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This Mozzarella Stuffed Chicken Breast is so juicy, tasty and cheesy. The herby, lemony garlic cream sauce compliments the chicken perfectly and it's a great weeknight meal or date night dinner idea. It's love at first bite!
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Ingredients
For the chicken:
- 4 chicken breasts, boneless, skinless
- 4 oz. low-moisture mozzarella cheese, sliced or cut into cubes
- 1 tsp. of each: dried thyme, dried oregano, dried basil, garlic powder, salt.
- 1/4 tsp. black pepper
- pinch chili flakes (optional)
- 2 tbsp. olive oil, divided
For the sauce:
- 2 Tbsp. butter, unsalted
- 1 Tbsp. shallot, finely minced
- 4 cloves garlic, minced
- 1 1/2 cups heavy cream
- 3/4 cup chicken broth
- 2 tsp. cornstarch + 1 tbsp. water
- 1/4 tsp. lemon zest
- 1/3 cup. parmesan cheese, finely and freshly grated
- 2 tsp. fresh parsley
- salt and pepper to taste
Instructions
- Preheat the oven to 350°F.
- Cut deep pockets into the chicken and stuff with mozzarella cheese. I stuff each breast with about 1 oz. of cheese but you can of course add more! I like to cut the pocket on the small, thicker side of the chicken breast. See video and photos for guidance. OR you can make a slit along the longer side of the chicken. If you use this method, you'll need to add toothpicks in horizontally so the cheese doesn't ooze out when you sear the chicken.
- Combine the seasonings together in a small bowl and then sprinkle the seasonings all over the chicken breasts.
- Heat 1 Tbsp. olive oil in a saute pan over medium-high heat. Sear the chicken on each side for ~3-4 minutes. Add toothpicks in horizontally to lock the cheese inside if you feel like it's oozing out.
- Add the remaining tablespoon olive oil to an oven safe skillet or casserole dish. Transfer the chicken to the dish and place in the oven for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
- Meanwhile, make the sauce. Over medium heat, deglaze the pan the chicken was cooked in with a tiny splash of chicken broth to pick up the browned bits. Add the butter and let it melt.
- Add the shallot and cook for a minute or two. Then add the garlic and stir for another minute.
- Add the heavy cream and broth, turn the heat up and bring to a boil then turn the heat down to medium-low and let the sauce simmer for about 5 minutes.
- Whisk together the cornstarch and water and whisk into the sauce. This will help thicken the sauce.
- Add in the lemon zest, Parmesan cheese, parsley, salt and pepper. Simmer for a few more minutes until sauce is creamy. Taste and adjust seasonings as desired.
- Spoon sauce over cooked chicken. Slice and enjoy with your favorite sides (pasta, risotto, veggies, salad, etc.)
Notes
- Storage: store in an air-tight container in the fridge for up to 3-4 days.
Nutrition Information
Show Details
Serving
1chicken breast
Calories
539kcal
(27%)
Carbohydrates
16g
(5%)
Protein
58g
(116%)
Fat
57g
(88%)
Saturated Fat
30g
(150%)
Polyunsaturated Fat
4g
Monounsaturated Fat
18g
Trans Fat
0.3g
Cholesterol
281mg
(94%)
Sodium
498mg
(21%)
Potassium
1006mg
(29%)
Fiber
0.4g
(2%)
Sugar
4g
(8%)
Vitamin C
8mg
(9%)
Calcium
282mg
(28%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4chicken
Amount Per Serving
Calories 539 kcal
% Daily Value*
| Serving | 1chicken breast | |
| Calories | 539kcal | 27% |
| Carbohydrates | 16g | 5% |
| Protein | 58g | 116% |
| Fat | 57g | 88% |
| Saturated Fat | 30g | 150% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 281mg | 94% |
| Sodium | 498mg | 21% |
| Potassium | 1006mg | 21% |
| Fiber | 0.4g | 2% |
| Sugar | 4g | 8% |
| Vitamin C | 8mg | 9% |
| Calcium | 282mg | 28% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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