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Garlic Herb Mozzarella Stuffed Chicken Breast

Garlic herb mozzarella stuffed chicken breast made with oven-seared, juicy chicken pockets filled with molten mozzarella and Parmesan. Baked at 400°F (205°C) until 165°F (74°C), then finished under brief broil for a golden top.
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Prep Time 20 minutes
Cook Time 25 minutes
resting 6 minutes
Total Time 51 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless, skinless chicken breasts about 7–8 oz (200–225 g) each
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
Mozzarella filling
  • 6 oz low-moisture whole-milk mozzarella cut into 8 thick strips (170 g)
  • 0.25 cup freshly grated Parmesan about 20 g
  • 2 tbsp chopped fresh basil
  • 1 tbsp chopped fresh parsley
  • 2 cloves garlic cloves finely minced
  • 0.5 tsp Italian seasoning
  • 0.25 tsp red pepper flakes optional
Garlic herb butter
  • 2 tbsp unsalted butter melted
  • 2 cloves garlic cloves finely minced
  • 0.5 tsp Italian seasoning
  • 1 tsp fresh lemon juice
For finishing
  • 2 tbsp freshly grated Parmesan
  • 1 tbsp chopped fresh parsley
  • 1 fresh basil leaves optional

Equipment

  • 1 cast iron skillet

Method
 

Preheat and set up
  1. Preheat the oven to 400°F (205°C). Have a large oven-safe skillet ready.
Prepare the chicken pockets
  1. Pat the chicken breasts thoroughly dry. This helps the seasoning cling and the surface sear.
  2. Cut a deep horizontal pocket into the thick side of each chicken breast, leaving about ½ inch intact around the edges where possible. Don’t cut all the way through.
Season the chicken
  1. Combine the kosher salt, black pepper, garlic powder, onion powder, Italian seasoning, and smoked paprika. Season the outside and lightly season inside each pocket.
Make the mozzarella filling
  1. Combine Parmesan, chopped basil, chopped parsley, minced garlic, Italian seasoning, and optional red pepper flakes in a bowl. Stir until evenly distributed.
  2. Place 2 mozzarella strips inside each chicken breast and add about 1 tablespoon of the Parmesan-herb mixture. Don’t overstuff so excess mozzarella doesn’t escape during cooking.
Seal the pockets
  1. Press the edges of each chicken breast together to close the pocket. Secure with 2–3 toothpicks if necessary.
Sear
  1. Heat the olive oil in the oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear for about 4 minutes on the first side until deeply golden.
  2. Carefully flip each chicken breast and sear for another 2–3 minutes until deeply golden. Keep the heat at medium-high for a strong sear.
Garlic herb butter and bake
  1. Combine melted butter, minced garlic, Italian seasoning, and fresh lemon juice. Brush the mixture over the tops of the chicken breasts.
  2. Transfer the skillet to the oven and bake for about 15–20 minutes until the chicken reaches 165°F (74°C) at the thickest meat portion. Avoid inserting the thermometer directly into the mozzarella center.
  3. During the final 2–3 minutes, sprinkle the chicken lightly with Parmesan. Broil briefly if needed to create a more attractive golden surface.
Rest and serve
  1. Transfer the chicken to a cutting board and rest for 5–7 minutes. This helps prevent all the mozzarella from immediately escaping when sliced.
  2. Remove the toothpicks and slice one breast diagonally through the center to reveal the molten mozzarella filling. Finish with chopped parsley or a few small basil leaves.

Notes

Pro tip: use low-moisture mozzarella and cut it into thick strips so it melts into a molten center instead of turning watery. Store leftovers in the refrigerator up to 3 days in a covered container; freeze cooked chicken up to 2 months, then reheat gently. For a lighter option, use reduced-fat mozzarella and reduced amount of butter while keeping the bake time similar.