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This hearty Mozzarella Stuffed Chicken Pomodoro has become my go-to weeknight dinner when I want to impress without spending hours in the kitchen. The juicy chicken breasts, stuffed with gooey mozzarella and nestled in a vibrant tomato sauce, create a restaurant-worthy meal right at home.
I first made this recipe when trying to recreate a dish from our favorite Italian restaurant that closed down. My family was so impressed they now request it weekly, and I love how it transforms basic chicken breasts into something truly special.
Ingredients
- Chicken breasts: choose even-sized pieces for consistent cooking
- Pesto: adds incredible flavor without extra work
- Fresh mozzarella: creates that irresistible cheese pull when sliced
- Olive oil: use good quality for better flavor
- Italian seasonings: garlic powder, dried basil, and oregano create depth
- Sea salt: enhances all the flavors
- Cherry tomatoes: they burst during cooking to create the perfect sauce
- White wine: deglazes the pan and adds acidity to balance the richness
- Chicken broth: adds savory depth to the sauce
- Fresh basil: brightens everything with its aromatic finish
Step-by-Step Instructions
- Prepare the chicken:
- Cut about ¾ through each chicken breast to create a pocket, being careful not to slice all the way through. Tenderize them first if they're uneven in thickness so they'll cook evenly later.
- Stuff and season:
- Spread pesto inside each pocket, then tuck mozzarella slices inside, pushing them toward the back. Secure with toothpicks if needed. Rub the outside with olive oil and season generously with the dried herbs, garlic powder, salt and pepper on both sides.
- Sear the chicken:
- Heat olive oil in a large skillet over medium heat until shimmering. Place the chicken in and let it cook undisturbed for about 4 minutes until deeply golden. Flip, cover, and cook another 4 minutes. Remove to a plate.
- Create the tomato sauce:
- In the same pan with all those delicious chicken bits, add more olive oil, then sauté garlic and shallots until fragrant. Add cherry tomatoes and let them char slightly before stirring. The tomatoes will begin to burst, creating the foundation of your sauce.
- Finish cooking:
- Pour in white wine, scraping up all the flavorful bits from the bottom of the pan. Let it reduce, then add chicken broth and simmer for about 5 minutes. Stir in fresh basil, return the chicken to the pan, and spoon sauce over each piece. Simmer a few more minutes until chicken reaches 165°F internally.
My favorite part of this recipe is watching the cherry tomatoes transform in the pan. They start firm and bright, then slowly collapse into a luscious sauce that's both sweet and savory. My daughter always asks for "the chicken with the little red bubbles" which makes me smile every time.
Make-Ahead Options
This dish reheats beautifully, making it perfect for meal prep. Prepare the entire recipe up to two days ahead, then reheat gently in a covered skillet with a splash of chicken broth to revive the sauce. The flavors actually develop further as they rest together, making day-two leftovers sometimes even better than the original meal.
Perfect Pairings
Serve this chicken over pasta to soak up every bit of the delicious sauce. Angel hair or linguine works wonderfully, but any pasta shape will do. For a lighter option, try zucchini noodles or cauliflower rice. A simple side salad with a light vinaigrette provides a fresh contrast to the rich chicken.
Ingredient Swaps
No pesto? Use a mixture of minced basil, garlic, and olive oil instead. Provolone or fontina cheese can replace mozzarella if that's what you have on hand. The recipe works with boneless chicken thighs too just adjust cooking time accordingly. For a non-alcoholic version, substitute the white wine with additional chicken broth and a splash of white wine vinegar.
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Frequently Asked Questions
- → How do you cut the chicken for stuffing?
Make a pocket by slicing the chicken breasts about ¾ of the way through, ensuring not to cut through completely.
- → What type of mozzarella is best to use?
Fresh mozzarella slices or shredded mozzarella work best for a creamy filling.
- → Can I substitute white wine in the sauce?
Yes, you can use additional chicken broth or a splash of lemon juice for a similar depth of flavor.
- → How do I ensure the chicken stays juicy?
Bringing the chicken to an internal temperature of 165°F while simmering in the sauce ensures it remains juicy.
- → What should I serve with the chicken?
This dish pairs well with crusty bread, mashed potatoes, pasta, or a light green salad.