Mozzarella Stuffed Chicken in Creamy Tomato Sauce

Mozzarella stuffed chicken in creamy tomato sauce is a perfect one-pan dinner to brighten up any weeknight. The chicken is filled with mozzarella, parma ham and sun-dried tomatoes, seared until golden and simmered in an ultra creamy tomato alla vodka style sauce. Simple, yet mouthwatering. Just make sure to top with some red pepper flakes and serve with crusty bread to mop up all of that delicious sauce. This meal will blow everyone away!

Stuffing chicken breasts is fun to make and the result is super flavorful. Cutting the breasts in half helps both sides cook faster and evenly, while the filling adds juiciness and a nice taste.

And, of course, that tomato pan sauce… it’s the key. Once the chicken is seared, we remove it from the skillet and it’s time to make the sauce. We sauté garlic, a shallot, tomato paste and vodka to boost and intensify the aroma of the sauce. Then we stir in some cream and Parmesan and turn everything into a flavorful, herb-infused sauce with hints of sun-dried tomatoes. Add cooked chicken to the sauce and let everything blend together. Super delicious, classic flavor that never get boring.

Besides being easy to make, these chicken breasts take only about 30 minutes to put together but look impressive enough for a dinner party.
Let me guide you through the recipe with this step-by-step VIDEO.

What to serve with Stuffed Chicken?

• crusty bread or garlic bread
• mashed potatoes, baked potatoes or potato wedges
• spaghetti
• a big side salad with balsamic vinegar

RECIPE NOTES

• other stuffing ideas: feta, brie, gouda cheese, mushrooms, roasted peppers, spinach, prosciutto or cooked bacon
• use whatever herbs you have on hand, like thyme, oregano, parsley, basil or sage
• use a sharp, thin-bladed knife to cut the chicken, being careful not to cut all the way through
• use white wine instead of vodka, and if you don’t use alcohol for cooking, just add more chicken broth

Try These Next

• Spicy Rigatoni alla Vodka with Sun-Dried Tomatoes
• Creamy Chicken with Corn and Chorizo
• One-Pan Creamy Tomato Salmon with Chorizo

Recipe Video

Yield: serves 4

Mozzarella Stuffed Chicken in Creamy Tomato Sauce

Print

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

chicken

• 4 skinless, boneless chicken breasts
• 8 slices mozzarella
• 4 slices parma ham
• 140 g sun-dried tomatoes, without oil, divided
• 1 tbsp olive oil
• 1 tbsp unsalted butter

creamy tomato sauce

• 4 garlic cloves, minced
• 1 shallot, finely chopped
• 1/4 cup/50 ml vodka
• 140 g/5 oz tomato paste
• 1/2 cup/100 ml chicken broth
• 1 cup/220 ml cream 20 % fat, or half-and-half
• 1/4 cup/30 g grated Parmesan
• 1/4 tsp crushed red pepper flakes, plus more for serving
• 1 tsp each: dried oregano, dried sage, black pepper
• thyme, for serving
• chopped parsley, for serving (optional)

Instructions

1. Slice the chicken breasts fillets through the middle lengthways, being careful not to cut through. Spread the fillets open and layer with mozzarella, Parma ham and about 1/3 of the sun-dried tomatoes (we add the rest to the sauce). Close and seal with toothpicks. Watch the above video for a step-by-step guide.
2. Heat oil and butter in a large nonstick skillet over medium. Add stuffed chicken, cook until golden, about 8 minutes per side. The cooking time can vary with the size of your chicken breasts.
3. Meanwhile, mince the garlic and finely chop the shallot.
4. When ready, remove chicken from skillet and place on a clean plate. Cover with foil.
5. Add garlic and shallot, cook until fragrant, about 2 minutes. Deglaze with vodka, stir and scrape up the brown bits from the bottom of the skillet with a wooden spoon. Simmer for 2 minutes.
6. Add tomato paste, stir until incorporated. Stir in red pepper flakes, oregano, sage and black pepper. Pour in broth and bring to a simmer over medium-low. Add cream, the remaining sun-dried tomatoes and parmesan. Stir until combined.
7. Add chicken and the released juices to the sauce, simmer for 3-5 minutes or until heated through. Finish off with black pepper, red pepper flakes, fresh thyme and chopped parsley. Serve!

Notes

Calories Per Serving: 625 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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