Kick your chicken dinners up a notch with these 20 delicious chicken and mozzarella recipes! Whether you’re craving a quick weeknight meal, a cozy comfort food classic, or a show-stopping dish for guests, this roundup has something for every occasion. Get ready to fall in love with the perfect pairing of tender chicken and melty, creamy mozzarella. Let’s dive into these mouthwatering ideas!
Chicken and Mozzarella Stuffed Peppers
Sizzle up your weeknight dinner game with these flavor-packed Chicken and Mozzarella Stuffed Peppers. Forget boring meals—this dish delivers juicy chicken, melty cheese, and vibrant bell peppers in every bite. Ready in under an hour, it’s the ultimate crowd-pleaser that looks as impressive as it tastes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 4 large bell peppers, halved lengthwise and seeded
– 1 lb ground chicken
– 1 cup marinara sauce
– 1 cup shredded low-moisture mozzarella cheese
– 1/2 cup finely grated Parmigiano-Reggiano cheese
– 1/4 cup extra-virgin olive oil
– 2 tbsp unsalted butter
– 1 small yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tsp dried oregano
– 1/2 tsp crushed red pepper flakes
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Arrange the bell pepper halves on the baking sheet, cut-side up, and drizzle with 2 tablespoons of extra-virgin olive oil; season with kosher salt and black pepper.
3. Roast the peppers for 15 minutes until slightly softened but still firm—this prevents sogginess later.
4. While roasting, heat the remaining 2 tablespoons of extra-virgin olive oil and 2 tablespoons of unsalted butter in a large skillet over medium-high heat.
5. Add the finely diced yellow onion and sauté for 5 minutes until translucent and fragrant.
6. Stir in the minced garlic cloves, 1 teaspoon of dried oregano, and 1/2 teaspoon of crushed red pepper flakes; cook for 1 minute until aromatic.
7. Add 1 pound of ground chicken to the skillet, breaking it up with a spatula, and cook for 8–10 minutes until fully browned and no pink remains.
8. Pour in 1 cup of marinara sauce and simmer for 3 minutes to meld flavors, then remove from heat.
9. In a bowl, combine the chicken mixture with 1/2 cup of finely grated Parmigiano-Reggiano cheese and 1/2 cup of shredded low-moisture mozzarella cheese; reserve the remaining mozzarella for topping.
10. Evenly divide the filling among the roasted pepper halves, packing it gently to prevent spillage.
11. Top each pepper with the reserved 1/2 cup of shredded low-moisture mozzarella cheese.
12. Bake for 15–20 minutes until the cheese is bubbly and golden-brown, and the peppers are tender when pierced with a fork.
13. Let rest for 5 minutes before serving to allow the filling to set—this ensures clean slices.
Golden and bubbling from the oven, these peppers offer a satisfying contrast of tender-crisp shells and a rich, savory filling. The melted mozzarella creates a gooey texture that pairs perfectly with the subtle heat from the red pepper flakes. For a creative twist, serve over a bed of creamy polenta or alongside a crisp arugula salad drizzled with balsamic glaze.
Creamy Mozzarella Chicken Pasta Bake
Forget takeout—this creamy mozzarella chicken pasta bake is your new weeknight hero. Featuring tender chicken, al dente pasta, and a luscious cheese sauce that bakes to golden perfection, it’s comfort food that feels gourmet. Get ready to impress with minimal effort and maximum flavor.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
– 12 ounces dried penne pasta
– 2 tablespoons extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1 cup whole milk
– 2 cups shredded low-moisture mozzarella cheese
– 1/2 cup grated Parmigiano-Reggiano cheese
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon crushed red pepper flakes
– 2 tablespoons unsalted butter
– 1/4 cup all-purpose flour
– 1/4 cup fresh basil leaves, chiffonade-cut
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. Bring a large pot of salted water to a rolling boil and cook the penne pasta for 2 minutes less than the package directions, about 8–10 minutes, until al dente; drain and set aside.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
4. Add the cubed chicken breasts and cook for 5–7 minutes, turning occasionally, until golden brown and cooked through with an internal temperature of 165°F; transfer to a plate.
5. In the same skillet, add the remaining 1 tablespoon of olive oil and the diced onion, sautéing for 4–5 minutes until translucent and softened.
6. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
7. Add the unsalted butter to the skillet and melt over medium heat, then sprinkle in the all-purpose flour, whisking constantly for 2 minutes to form a smooth roux.
8. Gradually pour in the heavy cream and whole milk while whisking continuously to prevent lumps, cooking for 3–4 minutes until the sauce thickens slightly.
9. Remove the skillet from heat and stir in 1 cup of the shredded mozzarella cheese, the grated Parmigiano-Reggiano, kosher salt, black pepper, and crushed red pepper flakes until fully melted and combined.
10. In a large mixing bowl, combine the cooked penne pasta, cooked chicken, and cheese sauce, tossing gently to coat evenly.
11. Transfer the mixture to the prepared baking dish and spread it into an even layer.
12. Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top.
13. Bake in the preheated oven for 20–25 minutes, until the cheese is bubbly and golden brown with crispy edges.
14. Remove from the oven and let rest for 5 minutes to allow the sauce to set slightly.
15. Garnish with the chiffonade-cut fresh basil leaves just before serving.
Golden and bubbling straight from the oven, this bake offers a creamy interior with a satisfyingly crisp cheese crust. The penne holds its shape beautifully, soaking up the rich sauce infused with garlic and a hint of heat from the red pepper flakes. Serve it family-style with a simple arugula salad dressed in lemon vinaigrette to cut through the richness, or pack leftovers for a next-day lunch that reheats like a dream.
Grilled Chicken Caprese Salad
Let’s transform your summer salad game with this elevated Grilled Chicken Caprese Salad—a protein-packed, flavor-forward dish that’s as vibrant as it is satisfying. Lightly charred chicken meets creamy mozzarella, sweet tomatoes, and aromatic basil, all tied together with a tangy balsamic glaze. It’s a fresh, restaurant-worthy meal you can whip up in minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, pounded to ½-inch uniform thickness
– 2 tbsp extra-virgin olive oil, divided
– 1 tsp kosher salt
– ½ tsp freshly cracked black pepper
– 2 cloves garlic, finely minced
– 8 oz fresh mozzarella ciliegine (cherry-sized balls), drained
– 1 pint heirloom cherry tomatoes, halved
– 1 cup fresh basil leaves, torn
– ¼ cup aged balsamic glaze
– Flaky sea salt, for finishing
Instructions
1. Pat the chicken breasts completely dry with paper towels to ensure a crisp sear.
2. Brush both sides of the chicken with 1 tablespoon of extra-virgin olive oil, then season evenly with kosher salt and freshly cracked black pepper.
3. Preheat a grill or grill pan to medium-high heat (approximately 400°F).
4. Place the chicken on the hot grill and cook, undisturbed, for 5–6 minutes to develop deep grill marks.
5. Flip the chicken and continue cooking for an additional 5–6 minutes, or until the internal temperature reaches 165°F when checked with an instant-read thermometer.
6. Transfer the grilled chicken to a cutting board and let it rest for 5 minutes to allow the juices to redistribute.
7. While the chicken rests, in a large mixing bowl, combine the fresh mozzarella ciliegine, halved heirloom cherry tomatoes, and torn fresh basil leaves.
8. Drizzle the remaining 1 tablespoon of extra-virgin olive oil over the salad and toss gently to coat.
9. Slice the rested chicken against the grain into ½-inch thick strips.
10. Arrange the sliced chicken over the prepared Caprese salad base.
11. Generously drizzle the aged balsamic glaze over the entire dish in a zigzag pattern.
12. Finish with a light sprinkle of flaky sea salt for a final burst of texture and salinity.
The result is a beautiful interplay of textures: juicy, tender chicken against the creamy mozzarella and bursting tomatoes, all brightened by the basil and rich balsamic. For a stunning presentation, layer the components on a large platter and let guests serve themselves, or pack it for a gourmet picnic—the flavors meld beautifully as it sits.
Baked Mozzarella Chicken Parmesan
Ditch the takeout menus—this baked mozzarella chicken parmesan delivers restaurant-quality flavor with minimal cleanup. Crispy, cheesy, and saucy, it’s the ultimate weeknight upgrade that feels downright indulgent.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 boneless, skinless chicken breasts, pounded to ½-inch thickness
– 1 cup all-purpose flour
– 2 large pasture-raised eggs, lightly beaten
– 1 cup Italian-seasoned panko breadcrumbs
– ½ cup grated Parmigiano-Reggiano cheese
– 2 cups marinara sauce
– 8 ounces fresh mozzarella cheese, sliced into ¼-inch rounds
– ¼ cup extra-virgin olive oil
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat your oven to 400°F (204°C) and line a rimmed baking sheet with parchment paper.
2. Season the pounded chicken breasts generously on both sides with kosher salt and freshly ground black pepper.
3. Set up a breading station: place the all-purpose flour in a shallow dish, the lightly beaten pasture-raised eggs in a second dish, and combine the Italian-seasoned panko breadcrumbs with the grated Parmigiano-Reggiano in a third dish.
4. Dredge each chicken breast first in the flour, shaking off any excess, then dip fully into the beaten eggs, allowing the excess to drip off.
5. Press the chicken firmly into the panko-Parmigiano mixture, coating both sides evenly and pressing to adhere the crumbs.
6. Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
7. Carefully add the breaded chicken breasts and pan-fry for 3–4 minutes per side, until the coating is golden brown and crisp.
8. Transfer the seared chicken to the prepared baking sheet and spoon ½ cup of marinara sauce evenly over each piece.
9. Top each sauced chicken breast with two slices of fresh mozzarella cheese, arranging them to cover the surface.
10. Bake in the preheated oven for 12–15 minutes, until the mozzarella is melted and bubbly and the chicken reaches an internal temperature of 165°F (74°C).
11. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Vibrant and satisfying, each bite offers a crackle of golden crust giving way to tender, juicy chicken beneath a blanket of molten mozzarella. The tangy marinara cuts through the richness beautifully—try serving it over a bed of al dente linguine or alongside a crisp arugula salad for contrast.
Chicken and Mozzarella Panini
Hear me out: this panini is the crispy, cheesy, garlicky hug you didn’t know you needed. It’s a 15-minute lunch hero that turns basic chicken into a melty masterpiece. Forget the sad desk sandwich—this is a flavor upgrade you can actually make.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 2 ciabatta rolls, halved horizontally
– 8 ounces cooked, shredded rotisserie chicken breast
– 4 ounces fresh mozzarella cheese, torn into pieces
– 1/4 cup sun-dried tomatoes in oil, drained and julienned
– 2 tablespoons basil pesto
– 2 tablespoons unsalted butter, at room temperature
– 1/2 teaspoon garlic powder
– 1/4 teaspoon freshly cracked black pepper
Instructions
1. Preheat a panini press or a large skillet over medium-high heat to 375°F.
2. Spread 1 tablespoon of room-temperature unsalted butter evenly on the exterior cut sides of all four ciabatta halves.
3. Sprinkle 1/2 teaspoon of garlic powder directly onto the buttered surfaces of the bread for infused flavor.
4. Flip two buttered ciabatta halves so the interiors face up on your work surface.
5. Spread 1 tablespoon of basil pesto onto the interior of each of these two bottom halves.
6. Divide 8 ounces of shredded rotisserie chicken evenly between the two pesto-covered halves.
7. Scatter 1/4 cup of julienned sun-dried tomatoes evenly over the chicken on both sandwiches.
8. Distribute 4 ounces of torn fresh mozzarella pieces over the sun-dried tomatoes on each sandwich.
9. Season the filling layers with 1/4 teaspoon of freshly cracked black pepper.
10. Place the remaining two buttered ciabatta halves on top, buttered-garlic sides facing outward, to form two sandwiches.
11. Carefully transfer one sandwich to the preheated panini press. Close the lid and cook for 3-4 minutes until the bread is deeply golden with pronounced grill marks and the cheese is visibly molten. (Tip: For a skillet, press the sandwich with a heavy pan and cook for 2-3 minutes per side.)
12. Remove the first panini, repeat Step 11 with the second sandwich, and let both rest for 1 minute before slicing diagonally. (Tip: Resting allows the cheese to set slightly, preventing a messy spill.)
13. Slice each panini with a serrated bread knife to preserve the crisp exterior and layered interior.
Fresh from the press, the ciabatta shatters into a crisp, buttery crust that gives way to the stretchy, molten mozzarella and savory shredded chicken. The sun-dried tomatoes add a sweet-tart punch that cuts through the richness, while the basil pesto provides an herbal backbone. For a creative twist, serve it with a small cup of warm marinara sauce for dipping, leaning into its Italian-inspired flavors.
Garlic Butter Chicken with Mozzarella
Nail dinner tonight with this creamy, garlicky chicken that’s ready in under 30 minutes. Think juicy chicken smothered in melted mozzarella and a rich garlic butter sauce—it’s the weeknight hero you’ve been scrolling for.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 6 oz each), pounded to ½-inch thickness
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– 2 tbsp extra-virgin olive oil
– 4 tbsp unsalted butter
– 6 garlic cloves, finely minced
– 1 cup heavy cream
– 1 cup low-sodium chicken broth
– 1 tsp dried oregano
– ½ tsp crushed red pepper flakes
– 1 cup shredded whole-milk mozzarella cheese
– ¼ cup freshly grated Parmigiano-Reggiano cheese
– 2 tbsp chopped fresh parsley, for garnish
Instructions
1. Pat the chicken breasts dry with paper towels and season both sides evenly with kosher salt and freshly ground black pepper.
2. Heat extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the chicken breasts and sear until golden brown, 4–5 minutes per side, then transfer to a plate. Tip: Avoid overcrowding the skillet to ensure a proper crust forms.
4. Reduce heat to medium and add unsalted butter to the same skillet, swirling until melted and foamy.
5. Stir in finely minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
6. Pour in heavy cream and low-sodium chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
7. Whisk in dried oregano and crushed red pepper flakes, then simmer the sauce until slightly thickened, 3–4 minutes. Tip: The sauce should coat the back of a spoon when ready.
8. Return the chicken breasts to the skillet, nestling them into the sauce, and spoon some sauce over the top.
9. Sprinkle shredded whole-milk mozzarella cheese and freshly grated Parmigiano-Reggiano evenly over each chicken breast.
10. Cover the skillet with a lid and cook over medium-low heat until the cheese is fully melted and the chicken reaches an internal temperature of 165°F, 5–7 minutes. Tip: Use an instant-read thermometer for perfect doneness without overcooking.
11. Remove from heat and garnish with chopped fresh parsley.
Flaky, tender chicken gives way to a velvety garlic butter sauce that clings to every bite, while the mozzarella forms a gooey, golden blanket. Serve it over al dente pasta or with crusty bread to soak up the extra sauce—it’s a rich, comforting dish that feels indulgent yet comes together effortlessly.
Chicken Mozzarella Meatballs
Brace for flavor bombs that’ll hijack your dinner rotation. These Chicken Mozzarella Meatballs pack juicy ground chicken, stretchy mozzarella, and aromatic herbs into every bite—perfect for cozy nights or impressive entertaining. Skip the takeout menu and grab your apron.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb ground chicken (preferably dark meat for richness)
– 4 oz low-moisture mozzarella cheese, finely diced
– 1 large pasture-raised egg, lightly beaten
– ½ cup panko breadcrumbs
– ¼ cup whole milk
– 2 tbsp extra-virgin olive oil
– 2 tbsp unsalted butter
– 1 tbsp fresh parsley, finely chopped
– 1 tsp dried oregano
– ½ tsp garlic powder
– ½ tsp kosher salt
– ¼ tsp freshly ground black pepper
– 1 cup marinara sauce, for serving
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, combine the panko breadcrumbs and whole milk; let sit for 5 minutes to hydrate, which helps bind the meatballs without drying them out.
3. In a large mixing bowl, add the ground chicken, hydrated breadcrumb mixture, lightly beaten egg, finely diced mozzarella, chopped parsley, dried oregano, garlic powder, kosher salt, and black pepper.
4. Gently mix the ingredients with your hands until just combined—overmixing can toughen the meatballs.
5. Portion the mixture into 12 equal balls, rolling them firmly between your palms to ensure they hold their shape during baking.
6. Heat the extra-virgin olive oil and unsalted butter in a large skillet over medium-high heat until the butter foams and the oil shimmers, about 2 minutes.
7. Add the meatballs to the skillet in a single layer, leaving space between them to promote even browning.
8. Sear the meatballs for 2–3 minutes per side, turning gently with tongs, until they develop a golden-brown crust on all sides.
9. Transfer the seared meatballs to the prepared baking sheet and bake in the preheated oven for 12–15 minutes, or until the internal temperature reaches 165°F on an instant-read thermometer.
10. While the meatballs bake, warm the marinara sauce in a small saucepan over low heat until just simmering, about 5 minutes.
11. Remove the meatballs from the oven and let them rest for 3 minutes to allow the juices to redistribute.
12. Serve the meatballs immediately, drizzled with the warmed marinara sauce.
Expect a tender, juicy interior with pockets of molten mozzarella that ooze with each bite, balanced by the savory herbs and crisp exterior. Elevate the dish by skewering them with fresh basil for an appetizer or tucking them into a crusty baguette with extra sauce for a hearty sandwich.
Spinach and Mozzarella Stuffed Chicken Breast
Whip up a restaurant-worthy dinner that’s secretly simple. This juicy chicken breast gets a flavor-packed upgrade with a melty spinach-mozzarella core, all wrapped in a crispy, golden crust. Ready in under an hour, it’s the ultimate impressive-yet-easy weeknight win.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 2 cups fresh baby spinach, roughly chopped
– 1 cup whole-milk mozzarella cheese, shredded
– ¼ cup grated Parmigiano-Reggiano cheese
– 2 garlic cloves, minced
– 1 tbsp extra-virgin olive oil
– ½ cup all-purpose flour
– 2 large pasture-raised eggs, lightly beaten
– 1 cup panko breadcrumbs
– ½ tsp kosher salt
– ¼ tsp freshly ground black pepper
– ¼ cup clarified butter
– 1 lemon, cut into wedges
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place each chicken breast between two sheets of plastic wrap and pound to an even ½-inch thickness using a meat mallet or rolling pin.
3. In a medium bowl, combine the chopped spinach, shredded mozzarella, Parmigiano-Reggiano, minced garlic, and olive oil until evenly mixed.
4. Season both sides of each pounded chicken breast with kosher salt and black pepper.
5. Divide the spinach-cheese mixture into four equal portions and spoon one portion onto the center of each chicken breast.
6. Roll each breast tightly around the filling, tucking in the sides to fully enclose it, and secure with toothpicks if needed.
7. Set up a breading station with three shallow dishes: place flour in the first, beaten eggs in the second, and panko breadcrumbs in the third.
8. Dredge each stuffed chicken roll first in flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly in panko breadcrumbs.
9. Heat clarified butter in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
10. Carefully place the breaded chicken rolls seam-side down in the hot skillet and sear until golden brown on all sides, about 2-3 minutes per side.
11. Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the internal temperature reaches 165°F (74°C) when tested with an instant-read thermometer.
12. Remove from the oven and let rest for 5 minutes before slicing to allow juices to redistribute.
13. Serve immediately with lemon wedges for squeezing over the top.
Melted mozzarella oozes from each slice, perfectly complemented by the savory spinach and garlic filling. The panko crust delivers a satisfying crunch that contrasts beautifully with the tender chicken. For a vibrant twist, plate it over a bed of lemony arugula or alongside roasted cherry tomatoes tossed with fresh basil.
Chicken and Mozzarella Quesadillas
Brace for a flavor explosion that’ll make your weeknight dinners legendary. These Chicken and Mozzarella Quesadillas deliver crispy, cheesy perfection in minutes—no fancy skills required. Get ready to ditch the takeout menu for good.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, thinly sliced
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– 1 tbsp extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– ½ tsp smoked paprika
– 8 large flour tortillas (10-inch diameter)
– 2 cups low-moisture whole-milk mozzarella cheese, freshly grated
– ¼ cup clarified butter, warmed
– ½ cup fresh cilantro leaves, roughly chopped
– ½ cup crema Mexicana or sour cream, for serving
– 1 lime, cut into wedges, for serving
Instructions
1. Season the thinly sliced chicken breasts evenly with kosher salt and freshly ground black pepper.
2. Heat extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add the seasoned chicken to the skillet in a single layer; cook undisturbed for 3–4 minutes until golden brown on one side.
4. Flip the chicken slices using tongs; cook for an additional 3–4 minutes until fully opaque and internal temperature reaches 165°F on an instant-read thermometer.
5. Transfer the cooked chicken to a cutting board; let rest for 2 minutes, then shred into bite-sized pieces using two forks.
6. In the same skillet over medium heat, add the finely diced yellow onion; sauté for 4–5 minutes until translucent and lightly caramelized.
7. Stir in the minced garlic, ground cumin, and smoked paprika; cook for 1 minute until fragrant, being careful not to burn the garlic.
8. Return the shredded chicken to the skillet; toss to combine with the onion-spice mixture, then remove from heat.
9. Lay out four flour tortillas on a clean work surface; divide the chicken mixture evenly among them, spreading it in a single layer.
10. Sprinkle freshly grated low-moisture whole-milk mozzarella cheese evenly over the chicken on each tortilla, using about ½ cup per quesadilla.
11. Top each with a second tortilla, pressing down gently to adhere.
12. Brush the top of each assembled quesadilla lightly with warmed clarified butter using a pastry brush.
13. Heat a clean skillet or griddle over medium-low heat; place one quesadilla buttered-side down.
14. Brush the exposed top tortilla with more clarified butter; cook for 2–3 minutes until the bottom is golden brown and crispy.
15. Carefully flip the quesadilla using a wide spatula; cook for another 2–3 minutes until the second side is golden brown and the cheese is fully melted.
16. Transfer the cooked quesadilla to a cutting board; repeat with the remaining quesadillas, keeping cooked ones warm in a 200°F oven if needed.
17. Let each quesadilla rest for 1 minute before slicing into quarters with a sharp knife or pizza cutter.
18. Garnish each serving with roughly chopped fresh cilantro leaves.
19. Serve immediately with crema Mexicana or sour cream and lime wedges on the side.
Unbelievably crispy tortillas give way to a molten, stretchy mozzarella center, while the smoky cumin and paprika in the chicken add depth without overwhelming. For a creative twist, drizzle with a chipotle crema or serve alongside a crisp jicama slaw to cut through the richness.
One-Pan Mozzarella Chicken and Veggies
Zesty, juicy, and ready in a flash—this one-pan wonder delivers crispy-skinned chicken and caramelized veggies under a blanket of melted mozzarella. Skip the pile of dishes and get that golden-brown perfection without the fuss. Your weeknight dinner just got a major upgrade.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 boneless, skin-on chicken thighs (about 1.5 lbs total)
– 2 tbsp extra-virgin olive oil
– 1 tsp kosher salt
– ½ tsp freshly cracked black pepper
– 1 tsp dried oregano
– 1 large yellow onion, thinly sliced
– 2 bell peppers (1 red, 1 yellow), seeded and cut into ½-inch strips
– 2 cloves garlic, minced
– 8 oz fresh mozzarella cheese, torn into 1-inch pieces
– ¼ cup fresh basil leaves, chiffonaded
Instructions
1. Preheat your oven to 425°F (218°C).
2. Pat the chicken thighs completely dry with paper towels to ensure crisp skin.
3. Season the chicken evenly on both sides with kosher salt, black pepper, and dried oregano.
4. Heat extra-virgin olive oil in a large, oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
5. Place the chicken thighs skin-side down in the skillet and cook undisturbed for 6–8 minutes until the skin is deeply golden and crispy.
6. Flip the chicken thighs and cook for 2 more minutes on the other side, then transfer to a plate.
7. Add the thinly sliced yellow onion and bell pepper strips to the same skillet, scraping up any browned bits from the chicken.
8. Sauté the vegetables for 5–7 minutes until softened and beginning to caramelize at the edges.
9. Stir in the minced garlic and cook for 30 seconds until fragrant.
10. Nestle the seared chicken thighs back into the skillet among the vegetables, skin-side up.
11. Transfer the skillet to the preheated oven and roast for 12–15 minutes until the chicken reaches an internal temperature of 165°F (74°C).
12. Remove the skillet from the oven and immediately top each chicken thigh with torn fresh mozzarella pieces.
13. Return the skillet to the oven for 2–3 minutes just until the cheese is melted and bubbly.
14. Let the dish rest for 5 minutes off the heat to allow the juices to redistribute.
15. Garnish with chiffonaded fresh basil leaves just before serving.
Succulent chicken thighs with crackling-crisp skin give way to tender, garlic-infused vegetables beneath a stretchy mozzarella mantle. The sweet caramelization from the peppers and onions balances the savory oregano notes perfectly. Serve it straight from the skillet with crusty bread to soak up the pan juices, or slice the chicken over a bed of creamy polenta for a heartier twist.
Chicken Mozzarella Calzones
Kick off your holiday cooking with these Chicken Mozzarella Calzones—a handheld feast that’s crispy, cheesy, and ready in under an hour. Packed with seasoned chicken, melty mozzarella, and a rich tomato sauce, they’re perfect for a festive crowd or a cozy night in. Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound boneless, skinless chicken thighs, diced into ½-inch pieces
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 1 teaspoon dried oregano
– ½ teaspoon garlic powder
– 1 cup whole-milk mozzarella cheese, shredded
– ½ cup ricotta cheese
– ¼ cup grated Parmigiano-Reggiano cheese
– ½ cup marinara sauce
– 1 large egg, lightly beaten
– All-purpose flour, for dusting
– 1 pound store-bought pizza dough, divided into 4 equal portions
Instructions
1. Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the diced chicken thighs, 1 tablespoon of extra-virgin olive oil, kosher salt, black pepper, dried oregano, and garlic powder, tossing until evenly coated.
3. Heat a large skillet over medium-high heat, add the remaining 1 tablespoon of extra-virgin olive oil, and sauté the chicken for 6–8 minutes until golden brown and cooked through, stirring occasionally. Tip: Avoid overcrowding the skillet to ensure a proper sear.
4. Transfer the cooked chicken to a bowl and let it cool for 5 minutes to prevent the cheese from melting prematurely.
5. In a separate bowl, mix the shredded mozzarella cheese, ricotta cheese, grated Parmigiano-Reggiano, and marinara sauce until well combined.
6. Fold the cooled chicken into the cheese mixture, stirring gently to incorporate.
7. On a lightly floured surface, roll each portion of pizza dough into a 7-inch circle, about ¼-inch thick.
8. Spoon an equal amount of the chicken and cheese filling onto one half of each dough circle, leaving a ½-inch border around the edges.
9. Brush the edges of the dough with the lightly beaten egg to act as a seal.
10. Fold the empty half of the dough over the filling, pressing the edges firmly to seal, then crimp with a fork to secure. Tip: Ensure no air pockets remain to prevent bursting during baking.
11. Place the calzones on the prepared baking sheet, brush the tops with the remaining beaten egg, and cut three small slits in each for steam to escape.
12. Bake in the preheated oven for 18–20 minutes until the crust is golden brown and crisp. Tip: Rotate the baking sheet halfway through for even browning.
13. Remove from the oven and let the calzones rest for 5 minutes before serving to allow the filling to set.
Here’s why these calzones shine: the crust bakes up flaky and golden, encasing a gooey, savory filling with tender chicken and a hint of herbs. Serve them hot with a side of marinara for dipping, or slice into wedges for a shareable appetizer that’s sure to impress.
Tomato Mozzarella Chicken Skillet
Every weeknight dinner just got a major upgrade. This skillet transforms basic chicken into a restaurant-worthy meal with minimal effort—think juicy chicken, melted mozzarella, and a vibrant tomato sauce all in one pan. You’ll have it on the table in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, pounded to ¾-inch uniform thickness
– 1 tsp kosher salt
– ½ tsp freshly cracked black pepper
– 2 tbsp extra-virgin olive oil
– 3 garlic cloves, minced
– 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
– 1 tsp dried oregano
– ¼ tsp red pepper flakes
– 8 oz fresh mozzarella cheese, torn into 1-inch pieces
– ¼ cup fresh basil leaves, chiffonade-cut
Instructions
1. Pat the chicken breasts completely dry with paper towels. Season both sides evenly with the kosher salt and freshly cracked black pepper.
2. Heat the extra-virgin olive oil in a large, oven-safe skillet over medium-high heat until it shimmers, about 90 seconds.
3. Add the chicken breasts to the skillet. Sear without moving for 5–6 minutes, until a deep golden-brown crust forms on the bottom.
4. Flip the chicken using tongs. Sear the second side for 4–5 minutes, until the chicken is opaque around the edges but not fully cooked through. Transfer the chicken to a clean plate. Tip: Letting the chicken develop a full sear before flipping prevents sticking and ensures maximum flavor.
5. Reduce the heat to medium. Add the minced garlic to the skillet. Sauté for 45–60 seconds, stirring constantly, until fragrant but not browned.
6. Pour in the can of fire-roasted diced tomatoes with their juices. Stir in the dried oregano and red pepper flakes. Bring the sauce to a simmer.
7. Nestle the seared chicken breasts back into the skillet, spooning some sauce over the top. Simmer gently for 5–7 minutes, until the chicken reaches an internal temperature of 165°F when tested with an instant-read thermometer. Tip: Simmering the chicken in the sauce keeps it incredibly moist and infuses it with flavor.
8. Remove the skillet from the heat. Evenly distribute the torn fresh mozzarella pieces over the chicken and sauce.
9. Place the skillet under a preheated broiler set to high. Broil for 2–3 minutes, watching closely, until the cheese is melted, bubbly, and lightly spotted with brown. Tip: Using the broiler for the cheese creates a beautiful, restaurant-style finish without overcooking the chicken.
10. Remove the skillet from the oven. Immediately garnish with the chiffonade-cut fresh basil.
The result is a dish with perfectly tender chicken, a bright and slightly tangy tomato sauce, and irresistibly stretchy, melted cheese. Serve it directly from the skillet over a bed of creamy polenta or with crusty bread to soak up every last drop of sauce.
Chicken and Mozzarella Lasagna Rolls
Viral-worthy comfort just leveled up with these rollable lasagna bundles. Velvety chicken and stretchy mozzarella create the ultimate cozy dinner hack—perfect for holiday leftovers or weeknight wins.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
– 12 dried lasagna noodles
– 1 lb boneless, skinless chicken thighs, finely diced
– 2 cups whole-milk ricotta cheese
– 1 cup shredded low-moisture mozzarella cheese
– 1/2 cup grated Parmigiano-Reggiano cheese
– 2 large pasture-raised eggs, lightly beaten
– 1/4 cup extra-virgin olive oil
– 1 yellow onion, finely minced
– 3 garlic cloves, microplaned
– 28 oz canned San Marzano tomatoes, crushed by hand
– 1/4 cup unsalted butter
– 1/4 cup all-purpose flour
– 2 cups whole milk, warmed to 110°F
– 1/8 tsp freshly grated nutmeg
– Kosher salt and freshly cracked black pepper
Instructions
1. Bring a large pot of heavily salted water to a rolling boil.
2. Add 12 dried lasagna noodles and cook for 8 minutes until al dente.
3. Drain noodles and lay them flat on parchment paper to prevent sticking.
4. Heat 2 tbsp extra-virgin olive oil in a skillet over medium-high heat.
5. Add 1 lb diced chicken thighs and sear for 5-6 minutes until golden brown.
6. Transfer chicken to a bowl and let cool to room temperature.
7. In the same skillet, add remaining 2 tbsp olive oil and sauté 1 minced yellow onion for 4 minutes until translucent.
8. Stir in 3 microplaned garlic cloves and cook for 30 seconds until fragrant.
9. Add 28 oz hand-crushed San Marzano tomatoes and simmer for 10 minutes until thickened.
10. Season sauce with kosher salt and freshly cracked black pepper, then remove from heat.
11. In a separate saucepan, melt 1/4 cup unsalted butter over medium heat.
12. Whisk in 1/4 cup all-purpose flour and cook for 2 minutes to create a blond roux.
13. Gradually pour in 2 cups warmed whole milk, whisking constantly until smooth.
14. Simmer béchamel for 3 minutes until it coats the back of a spoon.
15. Stir in 1/8 tsp freshly grated nutmeg and season with kosher salt.
16. In a mixing bowl, combine 2 cups ricotta, 1 cup mozzarella, 1/2 cup Parmigiano-Reggiano, and 2 lightly beaten eggs.
17. Fold in cooled chicken and 1/2 cup tomato sauce until fully incorporated.
18. Preheat oven to 375°F and grease a 9×13 baking dish.
19. Spread 2 tbsp chicken mixture evenly over each lasagna noodle.
20. Roll noodles tightly from short end and place seam-side down in baking dish.
21. Pour remaining tomato sauce over rolls, then top with béchamel sauce.
22. Sprinkle additional 1/4 cup Parmigiano-Reggiano over surface.
23. Bake uncovered at 375°F for 25 minutes until bubbling and golden.
24. Let rest for 8 minutes before serving to allow filling to set.
Juxtaposing textures make every bite memorable—creamy béchamel gives way to tender chicken and stretchy cheese pulls. For a festive twist, garnish with fried sage leaves or serve alongside a bitter greens salad to cut through the richness.
Pesto Chicken with Mozzarella and Cherry Tomatoes
Nailing weeknight dinners just got easier with this vibrant one-pan wonder. Think golden chicken smothered in herbaceous pesto, blistered cherry tomatoes, and melty mozzarella—ready in under 30 minutes. It’s the ultimate low-effort, high-reward meal that looks straight off a restaurant menu.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, pounded to ½-inch uniform thickness
– ½ cup basil pesto
– 1 pint cherry tomatoes, halved
– 8 oz fresh mozzarella pearls (or ciliegine)
– 2 tbsp extra-virgin olive oil
– 1 tsp kosher salt
– ½ tsp freshly cracked black pepper
– 2 tbsp unsalted butter
– 2 cloves garlic, minced
– ¼ cup dry white wine (such as Sauvignon Blanc)
Instructions
1. Pat the chicken breasts completely dry with paper towels and season both sides evenly with kosher salt and freshly cracked black pepper.
2. Heat a large, oven-safe skillet over medium-high heat and add extra-virgin olive oil.
3. Once the oil shimmers, carefully add the chicken breasts and sear for 4–5 minutes per side until deeply golden brown and an instant-read thermometer inserted into the thickest part registers 165°F.
4. Transfer the chicken to a clean plate and tent loosely with foil to rest.
5. Reduce the heat to medium and add unsalted butter to the same skillet.
6. Add minced garlic and sauté for 30–45 seconds until fragrant but not browned.
7. Pour in dry white wine to deglaze, scraping up any browned bits from the pan bottom with a wooden spoon, and simmer for 1–2 minutes until reduced by half.
8. Add halved cherry tomatoes to the skillet and cook for 3–4 minutes, stirring occasionally, until they begin to soften and blister.
9. Return the rested chicken to the skillet and spoon basil pesto evenly over each breast.
10. Scatter fresh mozzarella pearls around the chicken and nestle them among the tomatoes.
11. Transfer the skillet to a preheated broiler set to high and broil for 2–3 minutes, watching closely, until the cheese is melted and bubbly with light golden spots.
12. Remove from the oven and let rest for 3 minutes before serving.
The chicken stays incredibly juicy beneath its pesto cloak, while the tomatoes burst with sweet acidity against the creamy mozzarella. Serve it straight from the skillet over a bed of al dente pasta or with crusty bread to soak up the vibrant pan sauce.
Chicken Mozzarella Flatbread Pizza
Whip up a restaurant-worthy flatbread pizza in your own kitchen with this Chicken Mozzarella masterpiece. Forget takeout—this crispy, cheesy delight combines tender chicken, fresh basil, and a garlicky olive oil base for a flavor explosion. It’s the perfect quick dinner or impressive appetizer for any gathering.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 (10-inch) pre-made flatbread
– 2 tablespoons extra-virgin olive oil
– 2 cloves garlic, finely minced
– 1 cup cooked chicken breast, shredded
– 1 cup fresh mozzarella cheese, torn into small pieces
– 1/4 cup marinara sauce
– 1/4 cup fresh basil leaves, chiffonade-cut
– 1/4 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 425°F (218°C) and place a baking sheet inside to heat.
2. In a small bowl, combine the extra-virgin olive oil and finely minced garlic; set aside to infuse for 5 minutes.
3. Brush the entire surface of the pre-made flatbread evenly with the garlic-infused olive oil mixture.
4. Spread the marinara sauce thinly over the flatbread, leaving a 1/2-inch border around the edges for the crust.
5. Evenly distribute the shredded chicken breast over the sauce.
6. Scatter the torn fresh mozzarella cheese pieces atop the chicken.
7. Season the assembled pizza with kosher salt and freshly ground black pepper.
8. Carefully transfer the flatbread pizza to the preheated baking sheet in the oven.
9. Bake for 12-15 minutes, or until the cheese is fully melted and bubbly with golden spots, and the crust edges are crisp and lightly browned.
10. Remove from the oven and immediately garnish with the chiffonade-cut fresh basil leaves.
11. Let the pizza rest for 2-3 minutes on a cutting board before slicing to allow the cheese to set slightly.
12. Slice into wedges using a sharp pizza cutter or chef’s knife and serve immediately.
This flatbread pizza delivers a satisfying contrast of textures: a crisp, chewy crust gives way to gooey, melted mozzarella and tender chicken. The garlic-infused oil and fresh basil brighten each bite, making it feel gourmet yet approachable. For a fun twist, drizzle with a balsamic glaze or add a sprinkle of red pepper flakes before serving to kick up the heat.
Lemon Garlic Chicken with Mozzarella
Zesty, bright, and impossibly creamy—this one-pan wonder is your new weeknight hero. We’re searing juicy chicken, then bathing it in a luscious lemon-garlic sauce and melting fresh mozzarella right on top. Get ready for a restaurant-quality meal in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 6 oz each), patted dry
– 2 tsp kosher salt, divided
– 1 tsp freshly cracked black pepper
– 2 tbsp extra-virgin olive oil
– 6 garlic cloves, finely minced
– 1 cup low-sodium chicken stock
– ½ cup heavy cream
– Zest and juice of 1 large lemon
– 1 tsp dried oregano
– 8 oz fresh mozzarella cheese, torn into 1-inch pieces
– ¼ cup finely chopped fresh parsley
Instructions
1. Season both sides of the chicken breasts evenly with 1½ tsp kosher salt and all the black pepper.
2. Heat the extra-virgingin olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
3. Place the chicken breasts in the skillet and sear without moving for 5–6 minutes, until a deep golden-brown crust forms.
4. Flip the chicken and sear the other side for 5–6 minutes, then transfer to a plate. (Tip: Don’t crowd the pan—cook in batches if needed for proper browning.)
5. Reduce the heat to medium and add the minced garlic to the skillet. Sauté for 45–60 seconds, just until fragrant.
6. Pour in the chicken stock and use a wooden spoon to scrape up any browned bits from the pan bottom.
7. Stir in the heavy cream, lemon zest, lemon juice, remaining ½ tsp kosher salt, and dried oregano. Bring to a gentle simmer.
8. Return the chicken and any accumulated juices to the skillet, spooning some sauce over the top.
9. Evenly distribute the torn fresh mozzarella pieces over each chicken breast.
10. Transfer the skillet to a preheated 400°F oven and bake for 8–10 minutes, until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F. (Tip: Use an instant-read thermometer for perfect doneness.)
11. Remove from the oven and let the chicken rest in the skillet for 5 minutes to allow the juices to redistribute. (Tip: Resting ensures moist, tender chicken.)
12. Garnish with the chopped fresh parsley before serving.
Perfectly seared chicken gives way to a tender, juicy interior, while the sauce—bright with lemon and rich with cream—clings to every bite. The fresh mozzarella melts into decadent, stretchy pools that mingle with the garlicky pan sauce. Serve it over a bed of al dente linguine or with crusty bread to soak up every last drop.
Chicken and Mozzarella Stuffed Shells
Ditch the boring weeknight dinner routine—these jumbo pasta shells are about to become your new obsession. Stuffed with a creamy chicken and mozzarella filling, then baked in a rich marinara until bubbly and golden. Perfect for feeding a crowd or meal prepping for the week ahead.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
- 12 oz jumbo pasta shells
- 1 lb boneless, skinless chicken breast, finely diced
- 2 tbsp extra-virgin olive oil
- 1 cup whole-milk ricotta cheese
- 8 oz fresh mozzarella cheese, shredded
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1 large pasture-raised egg, lightly beaten
- 2 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup fresh basil leaves, chiffonade-cut
- 24 oz jarred marinara sauce
- 1 tbsp unsalted butter
Instructions
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the jumbo pasta shells and cook for 9 minutes, stirring occasionally to prevent sticking—they should be al dente, as they’ll finish cooking in the oven.
- Drain the shells in a colander and rinse briefly under cool water to stop the cooking process; set aside.
- Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- Add the finely diced chicken breast and cook for 6–8 minutes, stirring occasionally, until no pink remains and the edges are lightly browned.
- Transfer the cooked chicken to a large mixing bowl and let cool for 5 minutes.
- To the bowl, add the whole-milk ricotta cheese, shredded fresh mozzarella, grated Parmigiano-Reggiano, lightly beaten pasture-raised egg, minced garlic, kosher salt, and freshly ground black pepper.
- Gently fold the mixture until just combined, being careful not to overmix to keep the filling light and fluffy.
- Stir in the chiffonade-cut fresh basil leaves.
- Spread 1 cup of the marinara sauce evenly across the bottom of a 9×13-inch baking dish.
- Using a small spoon, carefully stuff each cooked pasta shell with the chicken and cheese mixture, filling them generously but without overpacking.
- Arrange the stuffed shells in a single layer in the prepared baking dish.
- Pour the remaining marinara sauce over the shells, ensuring they are fully covered.
- Dot the top with small pieces of unsalted butter for a golden, crispy finish.
- Cover the dish tightly with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the sauce is bubbling and the cheese is melted and lightly browned on top.
- Let the dish rest for 5 minutes before serving to allow the filling to set.
Just out of the oven, these shells offer a delightful contrast: tender pasta gives way to a creamy, savory filling with pockets of melted mozzarella. The marinara reduces slightly, creating a rich, glossy sauce that clings to every bite. For a fresh twist, garnish with extra basil and a drizzle of high-quality olive oil, or serve alongside a crisp arugula salad dressed with lemon vinaigrette to cut through the richness.
Mozzarella-Crusted Chicken Tenders
Tired of the same old chicken? Transform basic tenders into a crispy, cheesy masterpiece that’ll have everyone reaching for more. This mozzarella-crusted version delivers maximum crunch with minimal effort—perfect for weeknights or game-day gatherings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 ½ pounds boneless, skinless chicken breasts, sliced into ½-inch strips
– 1 cup all-purpose flour
– 2 large pasture-raised eggs, lightly beaten
– 1 ½ cups panko breadcrumbs
– 1 cup finely shredded low-moisture mozzarella cheese
– ½ cup grated Parmigiano-Reggiano cheese
– 1 teaspoon garlic powder
– 1 teaspoon smoked paprika
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly ground black pepper
– ½ cup clarified butter (ghee)
– 2 tablespoons extra-virgin olive oil
Instructions
1. Preheat your oven to 400°F (204°C) and line a rimmed baking sheet with parchment paper.
2. In a shallow dish, combine the all-purpose flour, fine sea salt, and freshly ground black pepper.
3. Place the lightly beaten pasture-raised eggs in a second shallow dish.
4. In a third shallow dish, mix the panko breadcrumbs, finely shredded low-moisture mozzarella cheese, grated Parmigiano-Reggiano cheese, garlic powder, and smoked paprika until evenly distributed.
5. Dredge each chicken strip first in the flour mixture, shaking off any excess.
6. Dip the floured chicken into the beaten eggs, allowing any excess to drip off.
7. Press the chicken firmly into the breadcrumb-cheese mixture, coating all sides evenly. Tip: For extra crunch, press the coating gently with your palms to help it adhere.
8. Arrange the coated chicken tenders in a single layer on the prepared baking sheet.
9. Drizzle the clarified butter and extra-virgin olive oil evenly over the tenders. Tip: Using clarified butter prevents burning at high temperatures, ensuring a golden crust.
10. Bake for 18–20 minutes, or until the internal temperature reaches 165°F (74°C) and the crust is deeply golden brown. Tip: Avoid overcrowding the pan to promote even crisping and browning.
11. Let the tenders rest on the baking sheet for 3 minutes before serving.
Melted mozzarella creates a lacy, crispy exterior that shatters with each bite, while the chicken stays juicy and tender inside. Serve these tenders with a zesty marinara for dipping or slice them over a fresh arugula salad for a light meal. Their irresistible crunch makes them a guaranteed crowd-pleaser, whether as a main dish or a shareable snack.
Chicken and Mozzarella Tortellini Soup
Savor this cozy, creamy soup that’s packed with tender chicken and cheesy tortellini—perfect for a chilly evening.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
– 6 cups low-sodium chicken broth
– 1 (28-ounce) can crushed tomatoes
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– 1/2 teaspoon crushed red pepper flakes
– 1 (20-ounce) package refrigerated cheese tortellini
– 8 ounces fresh mozzarella pearls, drained
– 1/2 cup heavy cream
– 1/4 cup freshly grated Parmesan cheese
– 1/4 cup fresh basil leaves, thinly sliced
Instructions
1. Heat the extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté until translucent and softened, 5–7 minutes, stirring occasionally.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, to prevent burning.
4. Add the chicken thigh pieces and cook until lightly browned on all sides, 5–6 minutes, seasoning with a pinch of salt.
5. Pour in the low-sodium chicken broth and crushed tomatoes, scraping the bottom to release any browned bits for added flavor.
6. Stir in the dried oregano, dried basil, and crushed red pepper flakes.
7. Bring the mixture to a boil, then reduce the heat to medium-low and simmer uncovered for 15 minutes to allow flavors to meld.
8. Add the refrigerated cheese tortellini and cook according to package instructions, typically 7–9 minutes, until al dente.
9. Gently stir in the fresh mozzarella pearls and heavy cream, heating through until the cheese just begins to soften, 2–3 minutes, to avoid curdling.
10. Remove from heat and stir in the freshly grated Parmesan cheese until melted.
11. Ladle the soup into bowls and garnish with thinly sliced fresh basil leaves.
You’ll love the rich, velvety broth that clings to each tortellini, with bursts of creamy mozzarella in every spoonful. For a fun twist, serve it with a side of garlic bread for dipping.
BBQ Chicken and Mozzarella Sliders
Sizzle up your holiday spread with these BBQ Chicken and Mozzarella Sliders. Shredded chicken gets a smoky-sweet glaze, tucked into buttery brioche with melty mozzarella. They’re the ultimate crowd-pleaser—perfect for game day or festive gatherings.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 pounds boneless, skinless chicken thighs
– 1 cup high-quality BBQ sauce, divided
– 12 brioche slider buns
– 4 tablespoons unsalted butter, melted
– 8 ounces fresh mozzarella cheese, thinly sliced
– 1/2 cup dill pickle chips
– 1/4 cup finely diced red onion
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Pat the chicken thighs dry with paper towels, then season evenly with kosher salt and black pepper.
3. Heat extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the chicken thighs for 5–6 minutes per side until golden brown and cooked through to an internal temperature of 165°F (74°C).
5. Transfer the chicken to a cutting board, let rest for 5 minutes, then shred finely using two forks.
6. In a medium bowl, combine the shredded chicken with 3/4 cup of BBQ sauce, stirring until fully coated.
7. Slice the brioche slider buns in half horizontally, keeping them attached if possible for easier assembly.
8. Brush the cut sides of the buns generously with melted unsalted butter.
9. Place the bottom halves of the buns on the prepared baking sheet.
10. Evenly distribute the BBQ chicken mixture over the bottom buns.
11. Layer fresh mozzarella slices on top of the chicken, covering completely.
12. Add a layer of dill pickle chips and sprinkle with finely diced red onion.
13. Place the top bun halves over the fillings and brush the tops with the remaining melted butter.
14. Bake in the preheated oven for 12–15 minutes until the cheese is bubbly and the buns are golden brown.
15. Remove from the oven and immediately brush the top buns with the remaining 1/4 cup of BBQ sauce for a glossy finish.
16. Let the sliders cool for 3–4 minutes before separating and serving.
Buttery brioche yields to tender, saucy chicken and oozing mozzarella, with pickles and onion adding a crisp, tangy contrast. Serve them warm alongside a chilled ranch dip or crisp coleslaw for a balanced bite. For a festive twist, skewer mini versions with rosemary sprigs as holiday appetizers.
Summary
Hearty and versatile, these 20 chicken and mozzarella recipes are perfect for any meal. We hope you find some new favorites to try in your own kitchen! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to help other home cooks discover these delicious ideas. Happy cooking!
