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Cheese Stuffed Chicken Breast In Oven | Cheese Magic For You

by Asia Shaukat
Published: Last Updated on 154 views

Do you have a deep affection in your heart for the cheese? If you’re a fan of cheese, then you’ll love this cheese-stuffed chicken breast in oven. The most common and beloved cheese type is mozzarella, which is always the focus of any cheese-related conversation. Mozzarella has a dedicated following; they all agree it is delicious.

I will also send you some chicken breasts packed with garlic cheese. It’s fantastic, and having it will get you a lot of adoration. To that end, brace yourself for a cheesy ride and dig into whichever dish you fancy.

Mozzarella Stuffed Chicken Breast

This Mozzarella-Stuffed Chicken Breast is perfect for a night in with the family. Try this dish if you’re a fan of the traditional chicken parm. There is a strong resemblance between my Traditional Chicken Parmesan Recipe and this Mozzarella Stuffed Chicken Breast.

Instead of grinding the meat into a pulp, I packed it with fresh mozzarella, breaded it in Parmesan Panko, pan-seared it until the breading was golden and crisp, and then baked it in my Marinara sauce.

This dish is ideal for a Sunday night family meal, and it’s simple enough to multiply for a larger group. Also, you should try Want to Know About Spicy Cashew Chicken Cheesecake Factory?

Components | Cheese Stuffed Chicken Breast

  • Chicken. Boneless, skinless chicken breasts are ideal
  • Melted mozzarella. If you want the greatest results, use fresh mozzarella cheese. Cheeses like ricotta, fontina, and provolone are suitable alternatives
  • Crumbs made with panko breading. Panko crumbs, either plain or seasoned, can be used. You can substitute any bread crumbs you have on hand if you don’t have any
  • Cheddar cheese with Parmesan. The flavor was taken to a new level, and the crust turned out golden and crunchy thanks to this additional ingredient
  • Sauce marinara. To make this dish special, I always use the marinara sauce I’ve cooked from scratch. It is also possible to purchase a high-quality premade sauce, such as the Cucina Antica brand (not sponsored)

How To Make it

  • A temperature of 400 degrees Fahrenheit is necessary for optimal baking
  • The minimum number of dishes you need to prepare is three. Use 1 cup of all-purpose flour for the first. The second was with two beaten eggs. Next, combine 1 cup of panko bread crumbs, 1/4 cup grated Parmesan cheese, and the seasonings (1/2 teaspoon each of onion powder, garlic powder, dried oregano, and dried thyme). Put salt and pepper into individual bowls and set aside
  • Make roomy pockets into the chicken breasts using a paring knife. Place slices of mozzarella cheese inside the pockets and seal the pockets by pressing the edges together. Put salt and pepper on both sides of the filled chicken
  • Chicken breasts stuffed with mozzarella cheese. In the right picture, three bowls holding ingredients for making bread crumbs, flour, and eggs
  • Flour, then beaten eggs, and finally, the breadcrumb mixture should be used to coat each stuffed chicken breast
  • In a large skillet, heat the olive oil over medium heat, about 3 tablespoons
  • Sear the stuffed chicken cutlets for about four to five minutes per side or until the sides are golden or brown. The meat isn’t required to be fully cooked because it will be finished in the oven
  • Prepare a baking dish with 2 cups of Marinara sauce for the dish while it cooks. After searing the cutlets, place them in a baking dish and cover them with Marinara sauce. Bake at 400°F for about 20-25 minutes or until the chicken is cooked through and the internal temperature of the meat is 165°F

Advice | Cheese Stuffed Chicken Breast

  • Seasoning. Because of the several coats, the chicken must be seasoned thoroughly at each stage of the cooking process (meat, flour, whisked eggs, and bread crumbs)
  • Fry in a pan. We will be finishing the beef in the oven, so there is no need to cook it all the way through before searing it. You should sear until a golden crust forms

Putting Away And Freezing

  • The best method of storage. If stored properly (in an airtight container) in the fridge, it will last up to five days
  • Reheating instructions. Ten minutes at 350 degrees will do to reheat it in the oven
  • Icing techniques. If sealed properly, it stays in the freezer for up to two months. Place in the refrigerator overnight to defrost, then proceed with reheating as directed above

What Should I Pair With This Chicken Stuffed With Mozzarella?

  • This dish goes well with almost any type of side dish. Some vegetable options include green beans, almondine, roasted broccoli with Parmesan, and Mediterranean-roasted vegetables
  • Salad options include a Mediterranean Farro salad and a potato salad topped with bacon and eggs
  • Recipes for mashed potatoes made in an Instant Pot, potatoes au gratin with Gruyere, and loaded mashed potatoes

Recipe of Cheese Stuffed Chicken Breast


  • Four chicken breasts without the skin and bones
  • 8 ounces of sliced fresh mozzarella cheese
  • One cup of all-purpose flour
  • 2 large eggs at room temperature
  • Breadcrumbs, 1 cup of panko
  • A grated 1/4 cup of Parmesan cheese
  • 1/2 tsp of onion powder, dried
  • Half a teaspoon of garlic powder
  • One-half of a teaspoon of dried oregano
  • 12 teaspoons of dried thyme
  • To taste, sprinkle with salt and pepper
  • About 3 Tablespoons of Olive Oil
  • A marinara sauce recipe that calls for 2 cups of sauce


  • Preheat oven to 400 degrees Fahrenheit
  • Three individual dishes are required. Start with 1 cup of all-purpose flour. The second was with two beaten eggs. Third, in a bowl, combine 1 cup panko bread crumbs, 1/4 cup grated Parmesan cheese, and the seasonings (1/2 teaspoon each of onion powder, garlic powder, dried oregano, and dried thyme). Add salt and pepper to taste, then put the bowls aside
  • Split chicken breasts open lengthwise with a paring knife to make pockets. Put slices of mozzarella cheese in the pockets and seal them by pressing the edges together. Sprinkle salt and pepper on both sides of the stuffed chicken before cooking
    Each stuffed chicken breast should be dredged in flour, beaten eggs, and the breadcrumb mixture
  • Prepare a medium heat setting with 3 tablespoons of olive oil in a large skillet
  • Sear the stuffed chicken cutlets in hot oil for 4 to 5 minutes per side or until the sides are golden brown. To complete cooking in the oven means we can stop cooking the meat now
    Two cups of Marinara sauce should be poured into a baking dish and left there while the dish cooks
  • After searing the stuffed cutlets, please place them in a baking pan with Marinara sauce. Cook for 20-25 minutes at 400 degrees Fahrenheit or until an instant-read thermometer registers 165 degrees F


  • Seasoning. Seasoning each chicken layer with salt and pepper is essential due to the multiple coatings (meat, flour, whisked eggs, and bread crumbs)
    Frying pan cooking. We will finish the meat in the oven, so there is no need to cook it all through when we sear it in the pan. If you want a golden crust, sear the meat
    Suggestions for putting things away. A sealed container in the fridge will keep it fresh for up to five days
  • The proper procedure for reheating. It takes 10 minutes to reheat the dish in a preheated oven at 350 degrees
  • The science and art of stopping time. It can store in the freezer for up to two months in an airtight container. You can thaw it overnight in the fridge and then reheat it as described above


How large chicken breasts should I use?

Use chicken breasts of a standard size, which weigh around 6 ounces apiece.

When will the chicken be done?

Chicken should be cooked to an internal temperature of 165 degrees Fahrenheit or above to ensure your safety. The thickest part of the chicken should be at 165°F before you remove it from the oven.

How can I give this dish for stuffed chicken some kick?

The explanation is straightforward. Spice it up with some crushed red pepper, hun! Spruce up your filling with crushed red pepper flakes. Be cautious, though, since once it’s been mixed in, it’s in there for good. Only a pinch or two is OK, but add more if you like things hot.

Should I use a toothpick to attach the pieces and ensure they don’t fall apart?

To close the seams, I usually press down on the edges. You can secure them with a toothpick, but it’s not required.

This is a very easy cheese-stuffed chicken breast if you’re tired of the same old chicken dishes yet love Italian flavors. Therefore, among all cheeses, discussions regarding mozzarella tend to be the most enthusiastic. Some will only eat this mozzarella. In addition, I’ll offer you a bite of my mozzarella-stuffed chicken breast. Others will admire you for possessing such a wonderful thing. The herbs, garlic, and melty cheeses add a tantalizing Italian taste.


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