This mozzarella chicken is stuffed with cheese, baked in a fire-roasted tomato sauce and served with a Parmesan herb orzo. It’s cozy, comforting and absolutely delicious.
If you need a warm, satisfying dinner idea tonight, this recipe delivers.
This mozzarella-stuffed chicken is baked in a skillet of fire-roasted tomatoes and served alongside my Parmesan herb orzo. It’s a crowd-pleasing comfort meal that’s simple to make and full of flavor.
I can’t get enough of orzo — it’s versatile, quick to cook and pairs perfectly with saucy chicken. This combination is great when you want something different from the usual holiday leftovers.
During busy weeks I try to make meals that feel special but don’t require holiday flavors. A tomato-based skillet dish or a big winter salad often hits the spot. Bonus if they come together fast.
This is the kind of dinner everyone in the house reaches for: tender, juicy chicken filled with melty mozzarella and a quick, flavorful fire-roasted tomato sauce. The Parmesan orzo on the side complements the dish with a buttery, herby bite.
I usually serve a crisp, vinaigrette-based salad for a bright contrast — there’s nothing better than a tangy salad alongside cheesy chicken.
This chicken is versatile. Serve it with orzo and salad, slice it over greens for a hearty salad, or make sliders for sandwiches. The mozzarella will melt into the sauce a bit — it’s part of the appeal. Spoon sauce over the chicken, add extra cheese, and you’re set.
How it comes together
I make a pocket in each chicken breast and fill it with fresh mozzarella, then season the chicken inside and out. The chicken is browned in an oven-safe skillet, removed briefly while I build a quick sauce from a can of fire-roasted tomatoes and garlic. Return the chicken to the skillet, scatter the remaining mozzarella in the sauce, and finish everything in the oven until cooked through.
While the chicken bakes, make the Parmesan orzo — it’s an easy side that goes with almost anything and is a favorite in our house.
Once the chicken is bubbly and hot, remove it from the oven. The cheese will have melted and might ooze into the sauce — that’s perfect. Serve the chicken with spoonfuls of sauce and the Parmesan orzo on the side. Finish with extra Parmesan and fresh basil or parsley for a bright touch.
If you prefer not to serve salad, roasted vegetables like Parmesan broccoli, roasted asparagus or Brussels sprouts are excellent alternatives.
And dinner is served.
Mozzarella Chicken
Mozzarella Stuffed Chicken
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Ingredients
- 4 boneless, skinless chicken breasts
- kosher salt and pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 8 ounces mozzarella cheese
- 2 tablespoons olive oil
- 14 ounces fire roasted tomatoes
- Parmesan, for sprinkling
- fresh basil, for topping
- Parmesan orzo to serve on the side
- House salad for serving
Instructions
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Preheat the oven to 400°F (200°C).
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Cut a pocket into the side of each chicken breast. Season the chicken inside and out with salt, pepper, garlic powder and dried basil.
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Cut the mozzarella into four pieces and tuck one portion into each chicken pocket. Reserve the remaining mozzarella for the sauce.
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Heat the olive oil in a large oven-safe skillet over medium heat. Add the chicken and cook until browned on both sides, about 2 minutes per side. Transfer the chicken to a plate.
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Pour the fire-roasted tomatoes into the skillet. If you prefer a smoother sauce, blend the tomatoes before adding.
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Nestle the chicken back into the sauce. Tear the remaining mozzarella over the sauce and bake for about 15 minutes, or until the chicken is cooked through.
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Remove from the oven, sprinkle with Parmesan and fresh basil, and serve with Parmesan orzo and a salad.
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The cozy plate.