Mozzarella Stuffed Chicken
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Chicken breasts stuffed with mozzarella cheese then seared and baked. Seasonings mixed and sprinkled, sauce made from pan drippings with shallot, garlic, cream, broth, thickened with cornstarch slurry, finished with lemon zest, Parmesan, parsley, salt, pepper. Cheese stuffing kept in place with toothpicks if needed. Cooking balanced between visual cues and timing. Sauce creamy, dusted with fresh herbs. Serve sliced with sides like pasta, veggies or salad.
Prep:
20 min
Cook:
45 min
Total:
65 min
Servings:
4 servings
#chicken
#stuffed chicken
#Mozzarella
#American cuisine
#pan sauce
#baking
#searing
Stuffed chicken breasts often end up dry or with cheese fleeing the pan. Learned early on to pocket on the thick side or slit longer side but clamp cheese tight with toothpicks or risk lava-like oozing in the skillet. Searing’s where color and texture live; that golden crust means flavor beyond seasoning. Oven finish locks juices, a gentle finish instead of high heat chaos. Sauce? It’s no extra step but a gambler’s embrace—the fond in the pan, garlic and shallot do the talking, cream adds the velvet, cheese melts back in, lemon wakes everything up. Cornstarch slurry is last-minute magic—thick but never gluey, just right. Precision? Nah. Feel the chicken firm, smell the garlic sweet, see the sauce shine. Serve with something green, something soft, something that can soak up that luscious bite.
Ingredients
- 4 chicken breasts
- 1 1/2 oz shredded mozzarella cheese (substitute with provolone for nuttier flavor)
- 2 tbsp mixed seasonings (paprika, garlic powder, salt, black pepper)
- 2 tbsp olive oil
- 1/4 cup chicken broth
- 2 tbsp butter
- 1 shallot, minced
- 2 garlic cloves, minced
- 1/2 cup heavy cream
- 2 tbsp chicken broth
- 1 tsp cornstarch mixed with 1 tsp water
- 1 tsp lemon zest
- 1/4 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- salt and pepper to taste
- toothpicks as needed
About the ingredients
Mozzarella is the classic for filling but provolone or fontina bring a sharper, nuttier note if you want a twist. Cheese quantity is flexible; more cheese means richer pockets but risk ooze. Seasonings aren’t rigid—paprika and garlic powder hit nicely but swap smoked paprika for a deeper smoky hit. Salt to taste but beware—Parmesan can pack a salty punch so adjust seasoning to avoid overdoing. Olive oil for searing imparts better crust compared to butter alone but finishing dish with butter enriches sauce. If no shallot, sweet onion works but cut fine for quick cooking. Heavy cream can be replaced with half-and-half or a mix with full-fat milk; sauce won’t be as luxurious but still workable. Cornstarch slurry prevents sauce from separating; use arrowroot or flour as backup but whisk thoroughly to avoid lumps. Lemon zest is final brighten—fresh always, no substitutes for fresh charmed brightness.
Method
- Preheat oven 345 to 355°F. Let heat fully before chicken hits pan.
- Make pocket in thicker side of chicken breast; stuff with 1 1/2 oz cheese for richer melt. Longer slit also fine; secure with toothpicks horizontal to keep ooze locked.
- Mix seasoning blend in bowl. Sprinkle every surface of chicken. Don’t skimp, even inside pocket.
- Heat 1 Tbsp olive oil in skillet over med-high. Sear chicken 3 to 5 minutes each side till golden crust forms. Look for firm edges and slight translucent center before flipping. Add toothpicks now if cheese threatens escape.
- Add remaining olive oil to oven-safe dish, nestle chicken in snug. Bake 17 to 22 minutes till internal temp hits 165°F and juices run clear. Wiggle test—tight not floppy—means done.
- Meanwhile, deglaze pan used for searing with splash chicken broth scraping browned bits that hold flavor. Melt butter in there and wait for sizzle to soften.
- Add shallot; cook until translucent, 1 to 2 minutes. Toss in garlic for quick stir, aromatic but not brown, about 1 minute more.
- Pour heavy cream and extra broth in. Crank heat to boil, then lower to medium-low. Simmer five to seven minutes to thicken and reduce, edges thickened to velvety shine.
- Whisk together cornstarch slurry and fold into sauce—thickens promptly, watch texture. Sauce should coat back of spoon without drying. Bubble gently to finish cooking starch.
- Fold in lemon zest, Parmesan, parsley; season to taste with salt, pepper. Simmer another two minutes. Sauce thick, aromatic, fresh with echo of cheese and lemon.
- Plate chicken, slice to reveal molten cheese pocket. Spoon warm sauce generously over pieces. Serve immediately with chosen sides.
Cooking tips
Start with a hot oven; chicken needs a consistent temperature to cook through evenly after searing. Pocket cutting precise—too shallow means cheese leaks, too deep weakens breast integrity. Searing times flexible based on breast thickness; look for golden crust and resistance when poked with tongs. Using a skillet with an oven-safe handle shaves transfer time—less mess. Don’t skip deglazing pan—those fond bits are liquid gold in sauce. Cooking shallot and garlic just enough releases sweetness without bitterness; burnt garlic ruins the sauce. Bring sauce to boil to activate thickener but be alert; overthickening makes sauce gluey. Adjusting with extra broth or cream eases texture as needed. Fresh herbs added last keep flavor and color vibrant. Taste often; salt and pepper evolve in sauce as it reduces. Serving hot keeps cheese gooey but sauce thick enough to cling. Leftovers reheat gently to avoid drying out chicken or separating sauce.
Chef's notes
- 💡 Pocket cut on thicker side key. Too shallow means molten cheese escapes; too deep weakens structure. Longer slit ok but clamp cheese tight with toothpicks horizontal. Cheese amount flexible; more cheese richer pockets but risk ooze in skillet. Hold seams tight during sear.
- 💡 Heat pan fully before chicken. Olive oil for searing creates better crust than butter alone; butter added to sauce finish instead. Sear 3-5 minutes per side till golden, edges firm yet center slightly translucent before flipping. Don’t rush or crust won’t form.
- 💡 Deglaze pan immediately after searing. Browned bits hold flavor. Splash chicken broth in hot pan, scrape bottom good. Melt butter and wait for sizzle for shallot. Shallot cooks 1-2 minutes translucent, then garlic 1 minute aromatic but not brown. Timing critical here.
- 💡 Sauce simmer needs attention. Heavy cream plus broth reduce 5-7 minutes to velvety shine edges thickened. Cornstarch slurry last-minute thickener. Whisk well before adding; watch close to avoid gluey texture. Coats spoon, glossy, no clumps. Gentle bubbles finish starch cooking.
- 💡 Salt carefully as Parmesan salty. Season sauce to taste after folding in herbs and lemon zest. Fresh parsley brightens color and flavor but add late to keep vibrant. Serve sauce sliced over chicken immediately for warm, thick coating. Leftovers reheat gently avoid drying or sauce separating.
Common questions
How to stop cheese leaking during cooking?
Make deep enough pocket—too shallow cheese flees skillet. Use toothpicks horizontal across slit. Hold tight through sear. Cheese amount matters too—too much equals escape risk.
Can I substitute mozzarella?
Provolone or fontina work for nuttier flavor. Fontina melts well but sharper flavor. Quantity same, watch melt speed. Cheese choices change pocket texture and richness but keep meltability focus.
Why skip butter in sear step?
Butter burns fast at high heat. Olive oil better crust. Butter added later in sauce for richness. Sear needs high smoke point oil, then lower heat gently after adding dairy.
Best way to store leftovers?
Airtight container fridge up to 3 days. Sauce thickens in fridge—reheat gently, splash broth or cream to loosen. Microwave or stovetop low heat avoid drying. Cheese pockets lose gooeyness reheated fast but still tasty cold sliced.
