Mozzarella Stuffed Chicken
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Mozzarella Stuffed Chicken is an Italian classic that feels elegant enough for guests but is ready in just 30 minutes. Juicy chicken breasts are stuffed with melty mozzarella and fresh basil, then wrapped in salty Parma ham and finished with a rich pan sauce for the ultimate flavor-packed bite.
Serve with Steamed Asparagus, Italian Sauteed Eggplant, or Italian Roasted Potatoes.
Quick Look: Mozzarella Stuffed Chicken with Parma Ham
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 6 people
- Dietary Info: High-protein, gluten-free
- Method: Pan-seared chicken with a quick pan sauce finish
- Technique: Stuff chicken with mozzarella and basil, then wrap tightly in Parma ham for maximum flavor and moisture
- Flavor/Texture: Savory, creamy, crispy, juicy, rich
Why You’ll Love This Family Favorite
This delicious chicken dish makes a perfect weeknight dinner with only a few main ingredients. These tender and juicy chicken breasts are filled with fresh mozzarella cheese and basil and wrapped in a gorgeous prosciutto di Parma ham layer.
The pan sauce made with the drippings adds the final touch, making this dish seem extra special with little effort. This mozzarella-stuffed chicken is a well-loved recipe in our home. It’s a great recipe everyone will enjoy.
Try variations of this dish, including my Breaded Chicken Cutlets and Involitini di Polo (stuffed chicken thighs).
Made With Amore,
“I have made this multiple times since first seeing it…simple, delicious and moist every time!”
– Kathy
Table of Contents
- Quick Look: Mozzarella Stuffed Chicken with Parma Ham
- Why You’ll Love This Family Favorite
- Simple Ingredients
- Variations & Substitutions
- How to Make Mozzarella Stuffed Chicken
- Mozzarella Stuffed Chicken with Parma Ham FAQs
- Serving Suggestions
- Recipe Tips
- More Chicken Recipes
- Mozzarella Stuffed Chicken With Parma Ham Recipe
Simple Ingredients
Simple ingredients come together to create a rich, savory chicken dinner.
- Chicken Breasts: Juicy, tender, and perfect for stuffing with melty cheese
- Parma Ham (Prosciutto di Parma): Salty, savory, and crisps beautifully around the chicken
- Mozzarella Cheese: Creamy and melty for the perfect cheesy center
- Fresh Basil: Adds bright, classic Italian flavor and freshness
- White Wine + Chicken Broth: Create a rich, flavorful pan sauce that ties everything together
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Swap the Parma Ham: Use prosciutto, serrano ham, pancetta, or even bacon for a similar savory flavor. Serve with my Prosciutto and Melon (Prosciutto e Melone).
- Change the Cheese: Try swiss cheese for a chicken cordon bleu-inspired variation or add a little cream cheese for extra richness.
- Add Extra Flavor: Spread a spoonful of Pesto or tuck in sun-dried tomatoes before rolling up the chicken.
- Add Italian Seasoning: Sprinkle the outside of the chicken with Italian Seasoning before cooking for extra herby flavor.
How to Make Mozzarella Stuffed Chicken
Crispy Parma ham, melty mozzarella, and juicy chicken come together in this irresistible Italian-style dinner. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Preheat oven to 350 degrees F. Butterfly the chicken breasts and pat dry with a paper towel. Season all sides with salt and pepper. *See the FAQ section below to learn how to butterfly chicken.
- Stuff the chicken breasts with mozzarella slices and fresh basil. Close the chicken breasts over the top of the fillings.
- Wrap the stuffed chicken completely with prosciutto slices.
- Use toothpicks to secure it if desired. If you wrap the prosciutto tightly you won’t need toothpicks.
- Heat a skillet (oven-safe) on medium-high heat, and add the olive oil. Place stuffed chicken in the hot pan.
- Sear on both sides for a couple of minutes per side until the parma ham is golden brown but not too crispy.
- Place in the middle rack of the oven and bake for about 20-25 minutes.
- Ensure the internal temperature of the chicken is 165°F. Remove the chicken from the pan and place it on a clean plate or cutting board, covered loosely with foil, and rest for 10 minutes in a warm place.
- In the meantime, make the sauce with the pan drippings. Add remaining olive oil, butter, and garlic. Cook for 1 minute until the garlic is fragrant. Add chicken broth and wine (if using) to deglaze the pan.
- Cook on medium heat for 10 minutes scrapping the pan and letting the sauce reduce a bit.
- Cut and serve the chicken. Remove toothpicks (if used), slice each stuffed breast thickly on the diagonal, and arrange it on plates. Serve pan sauce on top of stuffed chicken.
- Garnish with extra basil, a delicious side salad, roasted potatoes, steamed asparagus, and homemade bread.
Mozzarella Stuffed Chicken with Parma Ham FAQs
Prosciutto is the Italian word for ham. As the literal meaning of prosciutto di Parma (ham from Parma), the Parma ham is a type of prosciutto from the Parma region of Italy. Prosciutto is a dry-cured, thinly-sliced pork that is perfectly salty. Not all prosciutto is prosciutto di Parma since it does not come from that region. You can use other varieties of prosciutto depending on what you can find at your local grocery store. See the substitution section of this post for ideas.
With a sharp knife, cut into the thickest part of the breast, or middle part of the chicken breast, to create a small pocket.
Store in an airtight container for up to 5 days in the fridge. Reheat in the oven, microwave, or stovetop.
Serving Suggestions
This mozzarella stuffed chicken wrapped in Parma ham pairs beautifully with simple Italian-inspired sides that soak up every bit of the flavorful pan sauce. Serve it alongside Italian Mashed Potatoes, Crispy Baked Polenta Fries with Parmesan Herbs, or warm Focaccia Bread or Ciabatta Bread for dipping. For a cozy vegetable pairing, try Roasted Green Beans, Crispy Brussels Sprouts, or a Creamy Cauliflower Bake, and finish the meal with a classic dessert like Italian Tiramisu for the perfect Italian-style dinner.
My Pro Tips
Recipe Tips
- Pound the chicken evenly so it cooks at the same rate and stays juicy throughout.
- Don’t overstuff the chicken with mozzarella—just enough to melt without leaking out during cooking.
- Secure the prosciutto tightly around the chicken to help lock in moisture and create a crisp exterior.
- Let the chicken rest before slicing so the melted cheese stays inside instead of spilling out.
More Chicken Recipes
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Mozzarella Stuffed Chicken With Parma Ham
Equipment
Ingredients
- 2 pounds chicken breasts, butterflied (about 4 large chicken breasts)
- 2 tablespoon olive oil, divided
- 2 cloves garlic, minced
- 9-12 slices prosciutto di Parma ham, or enough to cover each chicken breast
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 8 ounces fresh mozzarella cheese, sliced
- 8 large Italian basil leaves
- 1 tablespoon butter
- ¼ cup chicken broth, 1/2 cup if not using white wine
- ¼ cup white wine, optional
Instructions
- Preheat oven to 350 degrees F. Butterfly the chicken breasts and pat dry with a paper towel. Season all sides with salt and pepper. How to butterfly chicken breasts- with a sharp knife, cut into the thickest part of the breast, or middle part of the chicken breast, to create a small pocket. Repeat with the rest of the chicken breasts.
- Stuff the chicken breasts with mozzarella slices and fresh basil. Close the chicken breasts over the top of the fillings. Wrap the stuffed chicken completely with prosciutto slices. Use toothpicks to secure it if desired. If you wrap the prosciutto tightly you won’t need toothpicks.
- Heat a cast iron skillet or large skillet (oven-safe) on medium-high heat, and add 1 tablespoon of olive oil. Place stuffed chicken in the hot pan. Sear on both sides for a couple of minutes per side until the parma ham is golden brown but not too crispy.
- Place in the middle rack of the oven and bake for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F with an instant-read meat thermometer.
- Remove the chicken from the pan and place it on a clean plate or cutting board, covered loosely with foil, and rest for 10 minutes in a warm place.
- In the meantime, make the sauce with the pan drippings. Add remaining olive oil, butter, and garlic. Cook for 1 minute until the garlic is fragrant. Add chicken broth and wine (if using) to deglaze the pan. Cook on medium heat for 10 minutes scrapping the pan and letting the sauce reduce a bit.
- Cut and serve the chicken. Remove toothpicks (if used), slice each stuffed breast thickly on the diagonal, and arrange it on plates. Serve pan sauce on top of stuffed chicken. Garnish with extra basil, a delicious side salad, roasted potatoes, steamed asparagus, and homemade bread. Enjoy!
Notes
- Pound the chicken evenly so it cooks at the same rate and stays juicy throughout.
- Don’t overstuff the chicken with mozzarella—just enough to melt without leaking out during cooking.
- Secure the prosciutto tightly around the chicken to help lock in moisture and create a crisp exterior.
- Let the chicken rest before slicing so the melted cheese stays inside instead of spilling out.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Turned out, absolutely delicious… per usual🥹Elena never disappoints and this is a perfect case of her perfection and amazing cooking😘
Highly highly recommend!
Your comment made my day! So happy you loved it. Here’s to many many more delicious recipes.
I have made this multiple times since first seeing it…simple, delicious and moist every time!
Yay! It is an easy one to make in repeat and great to add to the dinner rotation menu. I am happy you love the recipe.
What a fabulous recipe!!! Made it for a dinner party on the weekend. It was such a hit!!! I love how you give alternatives to the filling. It was so helpful. I used a mix of pesto and garlic paste (both made by me) and little bocconcini. Everyone asked for the recipe which I gladly shared. You are always my first place when looking for new recipes. Thank you.
Hi Laura! Thank you for the kind words. I am glad this was a hit with everyone and that you love all the other recipes! Many more to come. Have a beautiful day! -Elena
Very good recipe, simple and easy to follow. Many thanks Elena!
You are most welcome!
I made this for New Year’s Day for my family of 15 and everyone loved it! Such a simple recipe with so much flavor. I like that I was able to make ahead of time, too.
Happy you could fee your large family with this yummy recipe!
This is a new family favorite. Every age of my family members enjoyed this yummy dish. It was easy, fast, and delicious.
Yes! If I am having picky guests for dinner I often make this dish for those reasons!
Made this tonight and it was superb!!!
Thank you Elena. 😋
Happy you loved it, Angela! Here’s to many more Italian recipes.
This was such a huge hit with the family, especially my boys!
Happy everyone loved it!