Mozzarella Stuffed Chicken Pomodoro is a comforting, flavor-packed meal that feels like it came straight out of a cozy Italian kitchen—but it’s ready in just 35 minutes and made in one pan. It’s the kind of dinner that brings everyone to the table and leaves no leftovers in sight! This dish is everything you want in a weeknight recipe—quick to prep, full of bright Italian flavors, and easy to clean up.
What makes this version special is the twist on the classic: that creamy mozzarella tucked inside each chicken breast, paired with herbaceous pesto, turns an everyday dinner into something special. Pair it with sautéed greens or a crisp salad for a balanced, gluten-free meal that feels restaurant-worthy without the fuss.
What You’ll Need
- Chicken breasts – Skinless, boneless chicken breasts are the star of this dish. They’re lean, high in protein, and perfect for stuffing. While they can be prone to drying out, this recipe keeps them juicy and tender thanks to the cheesy filling and flavorful tomato sauce.
- Mozzarella cheese – Creamy, mild, and wonderfully melty, mozzarella is ideal for stuffing into chicken. It adds richness without overpowering the other ingredients. Fresh mozzarella works beautifully here, but shredded part-skim mozzarella is a great option too.
- Pesto – A generous swipe of pesto inside the chicken adds layers of herby, garlicky flavor. Whether you go with homemade basil pesto, spinach pesto, or a walnut-kale version, each brings its own earthy twist. Store-bought pesto works just fine in a pinch—just choose a high-quality one.
- Garlic (cloves and powder) – Fresh garlic adds that unmistakable sharpness and aroma, while a touch of garlic powder rounds out the flavor, infusing the dish from the inside out.
- Dried basil and oregano – These two pantry staples bring a Mediterranean warmth to the dish. Basil adds a hint of sweetness while oregano provides a slightly peppery, robust undertone.
- Olive oil – Use extra virgin olive oil if you can—it not only helps brown the chicken beautifully but also adds a smooth, peppery flavor to the sauce.
- Shallot – Shallots offer a gentle onion flavor that’s more refined and slightly sweet. They melt down into the sauce and add subtle complexity without overwhelming the tomatoes.
- Cherry tomatoes (Pomodoro) – Juicy, sweet, and bright, cherry tomatoes break down into a fresh, light sauce. Heirloom varieties are especially flavorful, but any ripe cherry or grape tomatoes will do the job well.
- Chicken broth – A little broth stretches the sauce and adds depth without making it too heavy. It supports and elevates the overall taste without being too dominant.
- Fresh basil – Torn fresh basil leaves finish the dish with a fragrant, peppery freshness that ties everything together. Add at the very end to retain its vivid hue and fresh herbal aroma.
How to Cook Mozzarella Stuffed Chicken Pomodoro
Prepare the chicken:
Start by laying your chicken breasts flat on a cutting board. “If the chicken breasts are not an even thickness, use a meat mallet to lightly pound them until they’re level—this ensures they cook consistently throughout. Now, carefully slice into the side of each breast, creating a deep pocket without cutting all the way through. Keep your knife parallel to the board to avoid piercing the other side.
Fill the pockets:
Spoon about ½ tablespoon of basil pesto into each pocket, spreading it evenly along the inside. Add a thick slice of fresh mozzarella, or about a tablespoon of shredded mozzarella, tucking it neatly inside. Push the cheese towards the back of the pocket so it doesn’t ooze out while cooking. Use toothpicks to secure the opening and help hold everything together.
Season the outside:
Rub the outside of each breast with a little olive oil—roughly a tablespoon in total. Then sprinkle both sides with a blend of garlic powder, dried oregano, basil, salt, and black pepper. If you prefer, an Italian seasoning mix works great here too. Lightly press the seasoning onto the chicken so it adheres well.
Sear to golden perfection:
Heat another tablespoon of olive oil in a large skillet (a cast iron pan works wonders here) over medium heat. When the skillet is hot, place the chicken breasts in and cook for around 4 minutes on each side, or until they develop a deep golden crust. Flip them once during cooking, and cover the pan with a lid after flipping to help the chicken cook through. Once both sides are nicely browned, take the chicken out of the pan—it will finish cooking later in the sauce.
Build the sauce:
In the same skillet, reduce heat slightly and add a touch more olive oil if needed. “Add finely diced shallots and minced garlic to the pan, cooking them for about a minute until their aroma starts to release. Add halved cherry or grape tomatoes and let them sit undisturbed for a couple of minutes so they can blister and develop flavor.
Simmer and Season:
Once the mostly evaporated, stir in some chicken broth and lower the heat. Let the sauce simmer gently for 5 minutes or so, allowing the tomatoes to break down slightly. Add some fresh torn basil leaves along with salt and pepper to your liking. Mix everything gently until the aroma fills the kitchen.
Finish the dish:
Return the seared chicken to the skillet, nestling each piece into the tomato mixture. Spoon some of the sauce over the tops. Let everything simmer together for another 3–5 minutes, just until the chicken is fully cooked and the internal temperature hits 166°F. Once done, remove from the heat and serve right away—ideally with crusty bread or pasta to soak up that delicious sauce.
Tips For Success
- For perfectly juicy chicken, gently pound the breasts to an even thickness before stuffing. This helps them cook uniformly, so the cheese melts just right without drying out the meat.
- Try using a good-quality Italian seasoning blend to save time and add a balanced flavor—fresh herbs are great, but a premixed blend can simplify the process without sacrificing taste.
Variation Ideas
- Spicy Kick – Sprinkle in some red chili flakes with the tomatoes for a gentle but lively heat that wakes up the flavors without overpowering the dish.
- Citrus Freshness – A quick squeeze of fresh lemon juice over the finished chicken adds a bright, zesty note that cuts through the richness beautifully.
- Herbal Depth with Thyme – Adding fresh or dried thyme brings a subtle earthiness and a hint of lemony brightness that complements the tomato sauce perfectly.
- Aromatic Rosemary – Infuse the dish with a touch of rosemary for a fragrant, pine-like aroma that adds complexity and a savory depth to every bite.
Mozzarella Stuffed Chicken Pomodoro Recipe
Ingredients
- 2 chicken breasts trimmed and evenly sized
- 1 tablespoon pesto divided
- 2 oz fresh mozzarella about 4 slices or a quarter cup shredded
- 3 tablespoons olive oil divided
- 1 teaspoon garlic powder
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 teaspoon sea salt
- Freshly cracked black pepper to taste
- 2 cloves garlic pressed
- 1 small shallot finely chopped
- 1 pint cherry tomatoes halved or left whole if small
- ⅓ cup chicken broth low sodium if possible
- Fresh basil leaves torn for garnish
Instructions
Prep the Chicken:
- Set the chicken breasts flat on a clean cutting surface.
- If needed, pound them gently with a meat mallet so they’re an even thickness.
- With a sharp knife, carefully slice each chicken breast horizontally to create a pocket, cutting about three-quarters of the way through. Take care to avoid cutting completely through the chicken.
Stuff the Chicken:
- Open the pockets and spread about ½ tablespoon of pesto inside each one.
- Place a slice of mozzarella cheese inside.
- Nestle the cheese deep into the pocket, closer to the back.
- Use toothpicks to secure the openings.
Season the Chicken:
- Drizzle olive oil over the outside of each chicken breast and rub it in evenly.
- Lightly coat each side with a blend of garlic powder, oregano, basil, salt, and a touch of black pepper for balanced flavor.
- You can use Italian seasoning if that’s easier.
Sear the Chicken:
- Warm a tablespoon of olive oil in a large skillet set to medium heat.
- Once the oil is hot, gently place the stuffed chicken into the pan.
- Sear for about 4 minutes per side until golden brown.
- Cover the pan after flipping to help the cheese melt inside.
- Take the chicken out of the pan and place it aside.
Make the Tomato Sauce:
- If needed, pour a bit more oil into the skillet.
- Sauté minced garlic and chopped shallots for about 1 minute, just until fragrant.
- Add cherry or grape tomatoes and let them cook undisturbed for 2–3 minutes so they blister.
- Give the tomatoes a gentle stir.
- Use a wooden spoon to scrape up those caramelized pieces from the bottom.
Simmer the Sauce:
- Once mostly evaporated, lower the heat.
- Pour in the chicken broth and allow the sauce to gently simmer for around 5 minutes.
- Finally, add torn fresh basil leaves and season with salt and pepper according to your preference.
Finish Cooking:
- Place the seared chicken back into the skillet, gently tucking it into the sauce.
- Ladle some of the tomato sauce over each chicken breast.
- Simmer for another 3–5 minutes, or until the internal temp of the chicken reaches 166°F.
Serve:
- Remove from heat and serve immediately.
- Spoon plenty of sauce over each chicken breast and enjoy!
