Stuffed Chicken Breasts with Mozzarella and Ricotta is the kind of weeknight dinner that feels a little “special” without being complicated. Two juicy chicken breasts are sliced to form a pocket, then filled with a creamy, herb-seasoned cheese mixture that melts beautifully as it cooks. A quick sear in olive oil adds a golden crust, and a final bake at high heat finishes the chicken through while the marinara sauce and remaining mozzarella create a warm, cheesy topping. The result is tender chicken with a rich, savory filling and a saucy finish that looks and tastes restaurant-worthy—yet it comes together with simple steps and everyday ingredients.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup shredded mozzarella cheese, divided
- ¾ cup ricotta cheese
- 1 tbsp Italian seasoning
- ¼ tsp salt
- 2–3 tbsp olive oil
- ½ tsp garlic powder
- Salt and pepper, to taste
- ½ cup marinara sauce
How to Make It
This recipe is all about three easy phases: mix the filling, create the pocket, then sear and bake for a perfect finish. Take your time when cutting the chicken so the pocket stays intact—this is what keeps the creamy filling where it belongs.
[Instructions:]
- Make the cheese filling.
In a medium bowl, combine ½ cup of the shredded mozzarella (save the rest for later), the ¾ cup ricotta cheese, 1 tbsp Italian seasoning, and ¼ tsp salt. Stir until the mixture is evenly blended and creamy. Set it aside so it’s ready the moment your chicken pockets are prepared. - Slice the chicken to create pockets.
Place the 2 chicken breasts on a cutting board. Using a sharp knife, carefully slice each breast halfway through from the side to form a pocket. Do not cut all the way through—you want a hinged opening that can hold the filling securely.
Tip from the method: use a flat spatula to steady the chicken while slicing so you can keep the cut even and controlled. - Heat the skillet.
Place a large skillet over medium-high heat and add 2 tablespoons of olive oil. Let the oil heat up so the chicken will sizzle when it hits the pan—this helps develop the golden-brown exterior that adds flavor and a nice texture. - Stuff the chicken.
Spoon the prepared cheese mixture into each chicken pocket, distributing it as evenly as you can between the two breasts. Press gently so the filling sits snugly inside. The goal is a generous filling without forcing the pocket open too wide. - Season the stuffed chicken.
Season both sides of each stuffed chicken breast with ½ tsp garlic powder, plus salt and pepper to taste. This step flavors the outside of the chicken so every bite—not just the filling—tastes well seasoned.
- Sear the chicken.
Place the stuffed chicken breasts into the hot skillet. Cook for about 5 minutes on the first side, then carefully flip and cook about 5 minutes on the second side, or until the chicken is golden brown and mostly cooked through.
While cooking, keep the heat at a steady medium-high so the chicken browns without burning. The browning stage is important for flavor and gives the finished dish a more appetizing look. - Remove and top with sauce and cheese.
Once the chicken is browned, remove it from the skillet briefly (or simply take it off the direct heat). Spoon ½ cup marinara sauce over each chicken breast, coating the top so the sauce settles into any little openings. Then sprinkle the remaining ½ cup mozzarella over the sauced chicken to create that melted, cheesy finish in the oven. - Bake to finish cooking.
Transfer the skillet to a preheated 450°F oven and bake for 10–15 minutes, or until the chicken is fully cooked and the cheese on top is melted and bubbling.
If your skillet is not oven-safe, transfer the chicken to an 8×8-inch baking dish before placing it in the oven. Keep the marinara and mozzarella on top as you move everything so you don’t lose that final layer. - Serve warm.
Once baked, remove from the oven and serve while hot so the cheese is still soft and melty. The combination of the creamy ricotta filling, stretchy mozzarella, Italian seasoning, and tangy marinara makes every slice rich, savory, and satisfying.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes