Mozzarella-Stuffed Chicken Pomodoro

Why You’ll Love This Recipe

• A flavorful twist on classic baked chicken.

• Stuffed with melty mozzarella and pesto for an irresistible filling.

• Simmered in a tangy pomodoro sauce for balance and depth.

• Easy to prepare but impressive enough for dinner parties.

• Customizable with sides like pasta, garlic bread, or salad.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts
Olive oil
Fresh mozzarella cheese (shredded or cubed)
Pesto sauce
Tomato sauce (homemade or marinara)
Italian seasoning
Salt and pepper
Parmesan cheese, grated
Fresh basil (optional garnish)

Directions

1. Preheat oven to 375°F (190°C).

2. Slice a pocket into each chicken breast without cutting all the way through.

3. Stuff with mozzarella and pesto, then season with salt, pepper, and Italian seasoning.

4. Heat olive oil in an oven-safe skillet and sear chicken for 3–4 minutes per side until golden.

5. Pour tomato sauce over chicken and sprinkle with Parmesan.

6. Transfer skillet to oven and bake for 20–25 minutes, until chicken reaches 165°F (74°C).

7. Garnish with basil and serve hot.

Servings and timing

Makes 4 servings.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• Use sun-dried tomato pesto or spinach pesto for a different flavor.

• Swap mozzarella for provolone or fontina for a bolder taste.

• Add sautéed mushrooms, onions, or spinach to the tomato sauce.

• Use chicken thighs instead of breasts for a juicier cut.

• Make it spicy by adding red pepper flakes to the sauce.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or in the oven at 325°F until warmed through. Avoid microwaving too long, as it may cause the cheese to separate. This dish can also be frozen (before baking) for up to 2 months; thaw in the fridge overnight and bake as directed.

FAQs

Can I use store-bought marinara instead of homemade tomato sauce?

Yes, a quality marinara works perfectly and saves time.

Can I make this dish ahead of time?

Yes, stuff and sear the chicken in advance. Add sauce and bake just before serving.

What type of mozzarella works best?

Fresh mozzarella cut into cubes or high-moisture shredded mozzarella both melt beautifully.

Can I use chicken thighs instead of breasts?

Yes, boneless thighs work well but may require a slightly longer baking time.

How do I keep the cheese from oozing out?

Seal the chicken pocket tightly with toothpicks or by pressing the edges together before searing.

Can I make this recipe dairy-free?

Yes, substitute with dairy-free mozzarella and use a dairy-free pesto and Parmesan alternative.

What sides pair best with this dish?

Pasta, garlic bread, roasted vegetables, or a fresh green salad complement it beautifully.

Can I add wine to the sauce?

Yes, a splash of white wine adds depth to the tomato sauce. Simmer before baking.

How do I know the chicken is fully cooked?

Use a meat thermometer—165°F (74°C) in the thickest part ensures it’s done.

Is this dish healthy?

Yes, it’s protein-rich and can be made lighter by using part-skim mozzarella and less Parmesan.

Conclusion

Mozzarella-Stuffed Chicken Pomodoro is a comforting, flavorful Italian-inspired dish that combines tender chicken, melty mozzarella, herby pesto, and a zesty tomato sauce. Simple enough for weeknights yet elegant enough for entertaining, it’s a versatile recipe that will quickly become a family favorite. Paired with pasta, salad, or garlic bread, it’s a well-rounded meal that brings both comfort and sophistication to your table.

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