Mozzarella Stuffed Chicken — Damn Delicious

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Mozzarella Stuffed Chicken

Chicken breasts stuffed with mozzarella, spinach, and sun dried tomatoes – baked to absolute crisp-tender cheesy perfection!

I realized that I have a ton of chicken thigh recipes, a few chicken breast recipes, and a couple of one pan chicken recipes but none that are stuffed!

The craziness, right?

So to bring that madness to an end, I have the cheesiest stuffed chicken recipe for you today (along with a fabulous giveaway below ), packed with fresh baby spinach and sun-dried tomatoes , and then coated with breadcrumbs for that extra crunch.

Now I did use Panko for the first time around, but after testing this out, Italian breadcrumbs definitely takes the win for a baked chicken recipe.

Yes, this is completely baked from start to finish, and it’s just so stinking easy to whip up.

Simply butterfly your chicken, stuff, coat and place in the oven. Prep time is in less than 15 minutes!

Mozzarella Stuffed Chicken

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Chicken breasts stuffed with mozzarella, spinach, and sun dried tomatoes – baked to absolute crisp-tender cheesy perfection!


  • 4 boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper, to taste
  • 8 ounces fresh mozzarella cheese, sliced
  • 2 cups baby spinach, chopped
  • 1 cup sun dried tomatoes halves
  • 1 large egg, beaten
  • 1 cup Italian style bread crumbs
  • 1/4 cup basil leaves, chiffonade


  1. Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
  2. Season chicken with salt and pepper, to taste. Cut each breast horizontally to, but not through, the other side to create a pocket.
  3. Lift top flap of chicken pocket, arranging cheese, spinach and tomatoes.
  4. Working one at a time, dip chicken into the eggs, then dredge in bread crumbs, pressing to coat.
  5. Place chicken onto the prepared baking dish and bake until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
  6. Serve immediately, garnished with basil, if desired.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

Now for the giveaway! I have teamed up with some amazing bloggers for this $250 Paper Mart gift card giveaway, which will come in super handy for all of your holiday needs! Just be sure to enter through the widget below for your chance to win. Good luck!

Disclosure: This post is sponsored by Paper Mart. All opinions expressed are my own.

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This looks delicious! I love the sundried tomato/spinach combo and I bet it’s amazing stuffed in the chicken like that. (by the way, this is the Michelle that met you at the Hula Grill in Waikiki! hope you enjoyed your trip 🙂 )

It was so nice to meet you! 🙂

This looks and sounds soooo good! I love the spinach and sundried tomato combination — and of course the gooey mozzarella cheese! Beautiful chicken dish 🙂

Morning Chungah!
This looks delicious! Even if it is white meat.
I am so grateful that you do have a ton of thigh recipes. That is what first attracted me to your blog.
Most blogs stick to the breast, which I find tasteless and dry, unlike the thigh.
This recipe though sounds delicious and the coating should make it juicy.
I’m going to give this a try and will let you know how it turns out.

Have a Joyful Day :

More chicken recipes better it is! I like these stuffed breasts 🙂

Do you have any favorites to serve with this delicious sounding main? I was thinking a chicken based rice and some of your wonderful carrots.

They both sound like great accompaniments!

That looks and sounds delicious! Great job as usual, keep up the great work 🙂

This looks so GOOD! Love finding new chicken recipes.

This looks SO yummy! I love the addition of the sun dried tomato halves! Yum.

I am wondering if it matters if the sun dried tomatoes are dried and rehydrated, or if they should be those in oil.

You can use either/or – it’s up to you! 🙂

I made this chicken last night. I didn’t have sundries tomatoes, so roasted my own garden tomatoes with evoo and a bit of salt. Worked as a great substitute. I had huge breasts (chicken!!) so cut them in half across the width. Made pocket in the cut side. Then realized as I was stuffing that the breasts were able to stand on their own (made like a chicken cup)! That meant MORE cheese/spinach/tomato (and I added basil as I have it growing all over my place) and no leaking. Dredged the exposed chicken in egg and crumbs. Placed on baking sheet and sprinkled more crumbs on top of the filling. Then – because it’s always delish, drizzled a bit of melted butter over the top crumbs. Baked as directed – took an extra 5 minutes. Chicken was moist and filling was gooey goodness. served with corn soufflés – yum!! Not bad for a weeknight dinner!

What a great recipe, Chungah! I absolutely love this chicken!
P.S. Italian breadcrumbs are indeed better than Panko.

We made this recipe three days ago and loved it.
We did make two changes due to pantry failure, Sun Dried Tomato Bruschetta in place of the halves and Italian Style Panko in place of the breadcrumbs. It worked well and we were more than satisfied with the results.
You are a wonderful cook and we love your recipes!

Hi, i would like to know is there a trick to prevent the chicken breast from getting soggy on the bottom? I’ve never had success with breaded chicken in the oven. Top is nice and crispy, bottom is completely wet 🙁

A spritz of nonstick spray typically does the trick for me! 🙂

I’m a little confused about the dredging portion of this recipe. If I understand correctly – I’ve already stuffed the breast before I dip it in the egg.. doesn’t the egg then get all in the cheese and spinach?

Yes, that is correct. It is okay for some of the egg to drop into the filling.

Would panko work instead of Italian breadcrumbs?

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