20 Delicious Chicken and Mozzarella Recipes for Every Occasion

Busy weeknights or leisurely weekends, chicken and mozzarella are a match made in culinary heaven that never disappoints. Whether you’re craving something quick and easy, a cozy comfort dish, or a show-stopping meal for your next gathering, we’ve got you covered. Dive into our roundup of 20 delicious recipes that promise to bring joy to your table any day of the week. Let’s get cooking!

Chicken and Mozzarella Stuffed Peppers

Nothing beats the combination of juicy chicken and melted mozzarella stuffed into vibrant bell peppers. This dish is a crowd-pleaser that’s as nutritious as it is delicious.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground chicken, pasture-raised
• 1 cup mozzarella cheese, shredded
• 1/2 cup ricotta cheese
• 1/4 cup Parmesan cheese, freshly grated
• 2 tbsp olive oil, extra virgin
• 1 tbsp garlic, minced
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground
• 1/2 tsp dried oregano

Instructions

1. Preheat oven to 375°F.
2. In a skillet over medium heat, warm olive oil. Add minced garlic and sauté until fragrant, about 30 seconds.
3. Add ground chicken to the skillet. Cook until no pink remains, breaking it apart with a spoon, about 5 minutes.
4. Season the chicken with sea salt, black pepper, and dried oregano. Remove from heat and let cool slightly.
5. In a bowl, combine cooked chicken, ricotta, Parmesan, and half of the mozzarella. Mix well.
6. Stuff each bell pepper with the chicken mixture. Top with remaining mozzarella.
7. Place stuffed peppers in a baking dish. Cover with foil and bake for 25 minutes.
8. Remove foil and bake for an additional 10 minutes, or until cheese is bubbly and slightly golden.
9. Let peppers rest for 5 minutes before serving. This allows the filling to set.

Juicy chicken and creamy cheeses meld beautifully inside tender-crisp peppers. Serve atop a bed of wild rice for a complete meal.

Grilled Chicken and Mozzarella Panini

Zesty flavors meet comfort in this grilled chicken and mozzarella panini, a perfect blend of juicy, herb-marinated poultry and creamy, melted cheese.

Ingredients

• 2 boneless, skinless chicken breasts, about 6 oz each
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 4 slices sourdough bread, 1/2 inch thick
• 4 oz fresh mozzarella cheese, sliced
• 1/4 cup basil pesto
• 2 tbsp unsalted butter, softened

Instructions

1. In a medium bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper to create the marinade.
2. Add chicken breasts to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, up to 4 hours for deeper flavor.
3. Preheat a grill or grill pan to medium-high heat, about 375°F. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
4. Spread 1 tbsp of basil pesto on each of two slices of sourdough bread. Layer with sliced chicken and mozzarella, then top with remaining bread slices.
5. Butter the outside of each sandwich with softened butter. Heat a panini press or skillet over medium heat. Cook sandwiches for 3-4 minutes per side, pressing down lightly, until bread is golden and cheese is melted.
6. Tip: For an extra crispy exterior, brush bread with clarified butter instead of regular butter.
7. Tip: Letting the chicken rest after grilling ensures juices redistribute, keeping the meat moist.
8. Tip: If using a skillet, place a heavy pan on top of the sandwich to mimic a panini press effect.

This panini boasts a crispy, buttery crust with a tender, flavorful filling. Serve with a side of arugula salad dressed in lemon vinaigrette for a refreshing contrast.

Chicken Mozzarella Pasta Bake

Looking for a comforting yet elegant dish to impress? This Chicken Mozzarella Pasta Bake combines tender chicken, creamy mozzarella, and al dente pasta in a rich tomato sauce.

Ingredients

• 1 lb boneless, skinless chicken breasts, diced into 1-inch pieces
• 8 oz penne pasta
• 2 cups marinara sauce, preferably San Marzano tomato-based
• 1 cup whole milk mozzarella cheese, freshly shredded
• 1/2 cup heavy cream
• 2 tbsp extra virgin olive oil
• 1 tsp garlic powder
• 1/2 tsp red pepper flakes
• 1/4 cup fresh basil leaves, chiffonade
• Salt, to season

Instructions

1. Preheat oven to 375°F. Bring a large pot of salted water to a boil.
2. Add penne pasta to boiling water. Cook for 9 minutes, until al dente. Drain and set aside.
3. Heat olive oil in a large skillet over medium-high heat. Add diced chicken, seasoning with salt, garlic powder, and red pepper flakes. Cook for 6-7 minutes, until golden brown.
4. Reduce heat to medium. Stir in marinara sauce and heavy cream. Simmer for 3 minutes, allowing flavors to meld.
5. Combine cooked pasta and chicken mixture in a large baking dish. Top evenly with shredded mozzarella.
6. Bake for 20 minutes, until cheese is bubbly and lightly golden.
7. Garnish with fresh basil before serving. Tip: For a crispier top, broil for the last 2 minutes.

Melted mozzarella stretches over each forkful, while the creamy tomato sauce clings to perfectly cooked pasta. Serve with a crisp green salad and crusty bread for a complete meal.

Caprese Chicken with Mozzarella and Tomatoes

Uncomplicated yet elegant, this dish combines juicy chicken with the classic flavors of a Caprese salad. Perfect for a quick weeknight dinner that feels gourmet.

Ingredients

• 4 boneless, skinless chicken breasts, pasture-raised
• 1 cup fresh mozzarella cheese, sliced into 1/4-inch thick pieces
• 2 large heirloom tomatoes, sliced into 1/4-inch thick pieces
• 1/4 cup fresh basil leaves, chiffonade
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic glaze
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat oven to 375°F (190°C).
2. Season chicken breasts evenly with sea salt and black pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Sear chicken breasts for 3-4 minutes per side until golden brown. Tip: Do not overcrowd the skillet to ensure a proper sear.
5. Remove skillet from heat. Top each chicken breast with alternating slices of mozzarella and tomato.
6. Transfer skillet to the preheated oven. Bake for 10-12 minutes until cheese is melted and chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer for accuracy.
7. Remove from oven. Drizzle with balsamic glaze and sprinkle with basil chiffonade. Tip: Let the chicken rest for 5 minutes before serving to retain juices.

Delightfully tender chicken pairs with creamy mozzarella and acidic tomatoes for a balanced bite. Serve atop a bed of arugula for a peppery contrast or with a side of crusty bread to soak up the juices.

Chicken and Mozzarella Meatballs

Gather around for a dish that combines simplicity with indulgence. Chicken and Mozzarella Meatballs are your next weeknight hero, packed with flavor and ready in a flash.

Ingredients

• 1 lb ground chicken, preferably thigh meat for fat content
• 1 cup fresh mozzarella, diced into 1/4-inch cubes
• 1/2 cup panko breadcrumbs
• 1/4 cup whole milk
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp extra virgin olive oil
• 1 tbsp garlic, minced
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground
• 1/4 cup parsley, finely chopped

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, soak panko breadcrumbs in whole milk for 5 minutes until fully absorbed.
3. Add ground chicken, beaten egg, minced garlic, sea salt, black pepper, and chopped parsley to the bowl. Mix until just combined to avoid tough meatballs.
4. Gently fold in diced mozzarella cubes, ensuring even distribution without overmixing.
5. Form mixture into 1.5-inch diameter meatballs, placing them on the prepared baking sheet. Tip: Wet hands slightly to prevent sticking.
6. Drizzle meatballs with extra virgin olive oil for a golden crust.
7. Bake for 20 minutes, or until internal temperature reaches 165°F. Tip: Rotate the tray halfway for even browning.
8. Let rest for 5 minutes before serving to allow juices to redistribute. Tip: Skewer with toothpicks for a fun appetizer.

Unbelievably tender with pockets of molten mozzarella, these meatballs are a crowd-pleaser. Serve over a bed of zucchini noodles for a low-carb twist or alongside a robust marinara for dipping.

Baked Chicken and Mozzarella Rolls

Vibrant flavors meet simplicity in these Baked Chicken and Mozzarella Rolls, a dish that promises a delightful blend of juicy chicken and melted cheese in every bite.

Ingredients

• 4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
• 1 cup fresh mozzarella cheese, shredded
• 1/4 cup sun-dried tomatoes, finely chopped
• 2 tbsp fresh basil, chiffonade
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp extra virgin olive oil
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Season chicken breasts evenly with garlic powder, sea salt, and black pepper.
3. Layer each chicken breast with mozzarella cheese, sun-dried tomatoes, and basil.
4. Roll each breast tightly and secure with toothpicks.
5. Brush each roll with extra virgin olive oil.
6. Combine panko breadcrumbs and Parmesan cheese in a shallow dish. Roll each chicken breast in the mixture to coat evenly.
7. Place rolls seam-side down on the prepared baking sheet. Bake for 25-30 minutes, or until internal temperature reaches 165°F.
8. Let rest for 5 minutes before removing toothpicks and slicing.

Flaky, golden breadcrumbs give way to tender chicken and oozing mozzarella, with the sun-dried tomatoes adding a sweet, tangy contrast. Serve atop a bed of arugula for a fresh, peppery complement.

Chicken Mozzarella and Spinach Stuffed Shells

Outstanding for a cozy dinner, these shells combine creamy, cheesy goodness with lean protein and greens.

Ingredients

• 12 oz jumbo pasta shells
• 2 cups shredded cooked chicken breast
• 1 cup whole milk ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 cup fresh spinach, finely chopped
• 1 large pasture-raised egg, lightly beaten
• 2 cloves garlic, minced
• 1 tsp dried Italian seasoning
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 cups marinara sauce
• 1 tbsp extra virgin olive oil

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish with olive oil.
2. Cook pasta shells according to package instructions until al dente. Drain and set aside.
3. In a large bowl, combine chicken, ricotta, 1/2 cup mozzarella, Parmesan, spinach, egg, garlic, Italian seasoning, salt, and pepper.
4. Fill each shell with the chicken mixture using a small spoon. Arrange shells in the prepared dish.
5. Pour marinara sauce evenly over the stuffed shells. Sprinkle remaining mozzarella on top.
6. Bake for 25 minutes, or until cheese is bubbly and golden.
7. Let stand for 5 minutes before serving to allow filling to set.

Expect a harmonious blend of textures, from the tender pasta to the creamy, flavorful filling. Serve with a crisp green salad for a balanced meal.

Chicken and Mozzarella Quesadillas

You’ll love these Chicken and Mozzarella Quesadillas for their crispy exterior and gooey, cheesy center. Perfect for a quick dinner or a satisfying snack.

Ingredients

• 2 cups shredded, cooked chicken breast
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 tbsp olive oil
• 4 large flour tortillas
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt to taste

Instructions

1. Heat a large skillet over medium heat (350°F). Add olive oil to coat the bottom.
2. In a bowl, mix chicken, mozzarella, red onion, cilantro, cumin, smoked paprika, and salt.
3. Place one tortilla in the skillet. Spread half of the chicken mixture evenly over the tortilla.
4. Top with another tortilla. Press down gently with a spatula.
5. Cook for 3-4 minutes until the bottom is golden brown and crispy. Flip carefully.
6. Cook the other side for 3-4 minutes until golden and the cheese is melted.
7. Remove from skillet. Repeat with remaining tortillas and filling.
8. Let quesadillas rest for 1 minute before cutting into wedges.

Zesty and satisfying, these quesadillas boast a perfect balance of smoky spices and fresh cilantro. Serve with a side of salsa verde for an extra kick.

Chicken Mozzarella and Basil Pizza

Ready to elevate your pizza game? This Chicken Mozzarella and Basil Pizza combines juicy chicken, creamy mozzarella, and fresh basil for a flavor-packed meal.

Ingredients

• 1 lb pizza dough, room temperature
• 1/2 cup tomato sauce, preferably San Marzano
• 8 oz fresh mozzarella cheese, thinly sliced
• 1 cup cooked chicken breast, shredded
• 1/4 cup fresh basil leaves, torn
• 2 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat oven to 475°F with a pizza stone or baking sheet inside for 30 minutes.
2. On a floured surface, stretch the pizza dough into a 12-inch circle.
3. Brush the dough with olive oil, leaving a 1-inch border for the crust.
4. Spread tomato sauce evenly over the dough, then layer with mozzarella slices.
5. Distribute shredded chicken evenly over the cheese.
6. Season with sea salt and black pepper.
7. Transfer the pizza to the preheated stone or sheet and bake for 12-15 minutes, until the crust is golden and cheese is bubbly.
8. Remove from oven and immediately scatter torn basil leaves over the top.
9. Let rest for 2 minutes before slicing.

Perfectly crispy crust meets gooey mozzarella and tender chicken, with basil adding a fresh punch. Serve with a drizzle of chili oil for an extra kick.

Chicken and Mozzarella Lasagna

You won’t believe how this Chicken and Mozzarella Lasagna transforms classic comfort into a creamy, cheesy masterpiece. Perfect for weeknights or impressing guests, it’s layered with flavor and simplicity.

Ingredients

– 9 lasagna noodles, oven-ready
– 2 cups shredded cooked chicken breast
– 2 cups whole milk ricotta cheese
– 1 large pasture-raised egg, lightly beaten
– 3 cups shredded low-moisture mozzarella cheese, divided
– 1/2 cup grated Parmigiano-Reggiano cheese
– 2 cups marinara sauce, homemade or premium store-bought
– 1 tbsp extra-virgin olive oil
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp crushed red pepper flakes
– Salt and freshly ground black pepper, to precise taste

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish with olive oil.
2. In a medium bowl, combine ricotta, beaten egg, 1 cup mozzarella, Parmigiano-Reggiano, oregano, red pepper flakes, salt, and pepper. Mix until uniform.
3. Spread 1/2 cup marinara sauce evenly over the bottom of the prepared dish.
4. Arrange 3 lasagna noodles over the sauce without overlapping.
5. Spread half the ricotta mixture over the noodles, then top with 1 cup chicken and 1/2 cup marinara.
6. Repeat layers: noodles, remaining ricotta mixture, 1 cup chicken, and 1/2 cup marinara.
7. Top with remaining 3 noodles, 1 cup marinara, and 2 cups mozzarella.
8. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until bubbly and golden.
9. Let stand for 10 minutes before slicing to allow layers to set.

Kick your lasagna game up a notch with this version. The layers meld into a creamy, hearty dish with a slight spice kick. Serve with a crisp arugula salad dressed in lemon vinaigrette for contrast.

Chicken Mozzarella and Sun-Dried Tomato Skewers

Kick off your summer grilling with these effortlessly elegant skewers, combining juicy chicken, creamy mozzarella, and tangy sun-dried tomatoes for a bite-sized delight.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 8 oz fresh mozzarella pearls
• 1/2 cup sun-dried tomatoes in oil, drained
• 2 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp balsamic glaze
• 10 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat grill to medium-high heat, 375°F.
2. Thread chicken cubes, mozzarella pearls, and sun-dried tomatoes alternately onto skewers.
3. Brush skewers with extra virgin olive oil and season with sea salt and black pepper.
4. Grill skewers for 4 minutes per side, or until chicken reaches an internal temperature of 165°F.
5. Drizzle with balsamic glaze immediately after removing from grill.

These skewers offer a perfect balance of textures, from the tender chicken to the melt-in-your-mouth mozzarella, all enhanced by the smoky grill marks. Try serving them over a bed of arugula for a refreshing contrast.

Chicken and Mozzarella Stuffed Mushrooms

Get ready to elevate your appetizer game with these Chicken and Mozzarella Stuffed Mushrooms. Great for any gathering, they’re a bite-sized delight that packs a punch of flavor.

Ingredients

• 12 large cremini mushrooms, stems removed and reserved
• 1 cup cooked chicken breast, finely shredded
• 1/2 cup whole milk mozzarella, grated
• 2 tbsp unsalted butter, clarified
• 1/4 cup shallots, finely diced
• 1 garlic clove, minced
• 1/4 cup panko breadcrumbs
• 1 tbsp fresh parsley, chopped
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a skillet over medium heat, melt clarified butter. Add shallots and garlic, sauté until translucent, about 2 minutes.
3. Chop reserved mushroom stems finely. Add to skillet, cook until softened, 3 minutes.
4. Stir in shredded chicken, panko, parsley, salt, and pepper. Cook for 2 minutes, then remove from heat.
5. Fold in grated mozzarella until just combined. Tip: Overmixing can make the filling tough.
6. Fill each mushroom cap with the chicken mixture, pressing lightly to pack.
7. Bake for 15-20 minutes, until mushrooms are tender and tops are golden. Tip: For a crispier top, broil for the last 2 minutes.
8. Let cool for 5 minutes before serving. Tip: Garnish with extra parsley for a fresh contrast.

Warm and cheesy, these stuffed mushrooms offer a satisfying crunch with every bite. Serve them atop a bed of arugula for a peppery contrast or alongside a tangy marinara for dipping.

Chicken Mozzarella and Pesto Calzones

Perfect for a quick dinner or a hearty lunch, these Chicken Mozzarella and Pesto Calzones pack flavor and convenience into every bite.

Ingredients

• 1 lb boneless, skinless chicken breast, diced into 1/2-inch pieces
• 1 cup whole milk mozzarella, shredded
• 1/2 cup basil pesto, homemade or store-bought
• 1 lb pizza dough, store-bought or homemade
• 1 tbsp extra virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 egg, lightly beaten (for egg wash)

Instructions

1. Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper.
2. Season diced chicken with kosher salt and black pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken until golden brown and cooked through, about 5-7 minutes. Remove from heat.
3. Divide pizza dough into 4 equal portions. Roll each into a 7-inch circle on a lightly floured surface.
4. Spread 2 tbsp pesto on one half of each dough circle, leaving a 1/2-inch border. Top with cooked chicken and shredded mozzarella.
5. Fold dough over filling to create a half-moon shape. Crimp edges with a fork to seal. Brush tops with beaten egg.
6. Bake for 15-18 minutes, or until golden brown and crisp. Let cool for 5 minutes before serving.

Vibrant and cheesy, these calzones boast a crispy exterior with a molten, pesto-infused center. Serve with a side of marinara for dipping to elevate the experience.

Chicken and Mozzarella Parmesan

Delight in the simplicity and richness of Chicken and Mozzarella Parmesan, a dish that combines tender poultry with creamy cheese for a comforting meal.

Ingredients

• 2 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1 cup all-purpose flour, seasoned with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper
• 2 large pasture-raised eggs, lightly beaten
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese, aged 24 months
• 1 cup marinara sauce, preferably San Marzano tomato-based
• 1 cup fresh mozzarella cheese, sliced into 1/4-inch thick pieces
• 2 tbsp extra virgin olive oil
• 1 tbsp unsalted butter
• 1/4 cup fresh basil leaves, chiffonade

Instructions

1. Preheat oven to 375°F.
2. Dredge chicken breasts in seasoned flour, shaking off excess.
3. Dip floured chicken into beaten eggs, allowing excess to drip off.
4. Coat chicken in panko breadcrumbs mixed with grated Parmesan, pressing gently to adhere.
5. Heat olive oil and butter in a large skillet over medium-high heat until butter foams.
6. Add chicken to skillet; cook for 3-4 minutes per side until golden brown.
7. Transfer chicken to a baking dish; top each breast with 1/2 cup marinara sauce and mozzarella slices.
8. Bake for 10-12 minutes, until cheese is bubbly and slightly browned.
9. Garnish with fresh basil before serving.

Perfectly crispy on the outside, juicy inside, this dish pairs wonderfully with a side of al dente spaghetti or a crisp arugula salad. The melted mozzarella creates a luxurious texture, while the Parmesan adds a nutty depth.

Chicken Mozzarella and Roasted Red Pepper Sandwich

Forget bland lunches; this sandwich packs a punch with creamy mozzarella and smoky peppers. Perfect for a quick yet satisfying meal.

Ingredients

• 2 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1/2 cup fresh mozzarella, sliced
• 1/2 cup roasted red peppers, drained and patted dry
• 1/4 cup basil pesto
• 2 ciabatta rolls, halved
• 2 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat a grill pan over medium-high heat (400°F).
2. Brush chicken breasts with 1 tbsp olive oil; season with salt and pepper.
3. Grill chicken for 5-6 minutes per side, until internal temperature reaches 165°F. Tip: Avoid moving chicken too soon to ensure good grill marks.
4. Remove chicken; let rest for 3 minutes before slicing.
5. Spread pesto on the bottom half of each ciabatta roll.
6. Layer sliced chicken, mozzarella, and roasted red peppers on the pesto.
7. Drizzle remaining olive oil over the top halves of the rolls; toast in the grill pan for 1-2 minutes until golden. Tip: Press lightly with a spatula for even toasting.
8. Assemble sandwiches; serve immediately. Tip: Wrap in parchment paper for easy handling and a rustic presentation.

You’ll love the contrast of the crispy ciabatta against the juicy chicken and melted mozzarella. Try pairing with a crisp, chilled white wine for an elevated lunch experience.

Chicken and Mozzarella Tortellini Soup

Savor the comfort of a creamy, cheesy bowl that’s both hearty and elegant. This Chicken and Mozzarella Tortellini Soup combines tender poultry with pillowy pasta in a rich broth.

Ingredients

– 1 tbsp olive oil
– 1 lb boneless, skinless chicken thighs, diced
– 1 cup yellow onion, finely diced
– 2 cloves garlic, minced
– 4 cups chicken stock, homemade preferred
– 1 cup heavy cream
– 9 oz refrigerated mozzarella tortellini
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1/4 cup fresh basil, chiffonade

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add diced chicken thighs, searing until golden brown on all sides, approximately 5 minutes. Tip: Avoid overcrowding to ensure proper browning.
3. Stir in yellow onion and garlic, sautéing until translucent, about 3 minutes.
4. Pour in chicken stock, scraping the bottom to release any fond, and bring to a simmer.
5. Reduce heat to medium-low, add heavy cream, and simmer gently for 10 minutes. Tip: Keep the heat low to prevent curdling.
6. Incorporate mozzarella tortellini, cooking until al dente, about 7 minutes. Tip: Stir occasionally to prevent sticking.
7. Season with kosher salt and black pepper, adjusting to preference.
8. Garnish with fresh basil before serving.
Creamy and indulgent, this soup’s velvety texture pairs beautifully with the stretchy mozzarella tortellini. Serve with a crusty baguette for dipping into the luxurious broth.

Chicken Mozzarella and Zucchini Fritters

Savory meets fresh in these Chicken Mozzarella and Zucchini Fritters, a perfect blend of crispy and tender for any meal.

Ingredients

• 1 cup shredded zucchini, moisture squeezed out
• 1 cup cooked chicken breast, finely shredded
• 1/2 cup fresh mozzarella, diced
• 1/4 cup grated Parmesan cheese
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup all-purpose flour
• 1 tbsp clarified butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp olive oil, for frying

Instructions

1. In a large bowl, combine shredded zucchini, chicken, mozzarella, Parmesan, eggs, flour, clarified butter, salt, and pepper. Mix until just combined.
2. Heat olive oil in a large skillet over medium heat (350°F) until shimmering.
3. Form the mixture into small patties, about 2 inches in diameter. Carefully place them in the skillet. Tip: Do not overcrowd the skillet to ensure even cooking.
4. Cook for 3-4 minutes on each side, or until golden brown and crispy. Tip: Press lightly with a spatula to ensure even browning.
5. Transfer to a paper towel-lined plate to drain excess oil. Tip: Keep cooked fritters warm in a 200°F oven while finishing the batch.

Unbelievably crispy on the outside with a moist, cheesy center, these fritters are a delight. Serve atop a fresh arugula salad or with a side of marinara for dipping.

Chicken and Mozzarella Stuffed French Bread

Make this Chicken and Mozzarella Stuffed French Bread for a crowd-pleasing meal that combines comfort with gourmet flair.

Ingredients

• 1 large French bread loaf, about 16 inches long
• 2 cups shredded cooked chicken breast
• 1 1/2 cups shredded whole milk mozzarella cheese
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter, melted
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Cut the French bread loaf in half lengthwise, then hollow out the center of each half, leaving a 1/2-inch border.
3. In a bowl, combine shredded chicken, mozzarella, ricotta, Parmesan, garlic, oregano, red pepper flakes, salt, and pepper.
4. Divide the mixture evenly between the bread halves, pressing down gently to compact.
5. Brush the outside of the bread with melted butter and olive oil for a golden crust.
6. Bake for 20-25 minutes, or until the cheese is bubbly and the bread is crispy.
7. Let rest for 5 minutes before slicing to allow the filling to set.

Outcome: The bread turns irresistibly crispy, while the filling stays creamy and rich with a hint of spice. Serve with a side of marinara for dipping to elevate the flavors.

Chicken Mozzarella and Avocado Salad

Brighten your meal with this Chicken Mozzarella and Avocado Salad, a perfect blend of creamy, tangy, and fresh flavors.

Ingredients

• 2 cups cooked chicken breast, shredded
• 1 large avocado, diced
• 1 cup fresh mozzarella pearls
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, torn

Instructions

1. In a large mixing bowl, combine the shredded chicken breast, diced avocado, and mozzarella pearls.
2. Drizzle the extra virgin olive oil and balsamic vinegar over the mixture.
3. Sprinkle the sea salt and freshly ground black pepper evenly across the salad.
4. Gently toss the ingredients to ensure they are well coated with the dressing.
5. Add the halved cherry tomatoes and torn fresh basil leaves to the bowl.
6. Fold the tomatoes and basil into the salad carefully to avoid mashing the avocado.
7. Let the salad sit for 5 minutes to allow the flavors to meld together.
8. Serve immediately for the best texture and flavor.

This salad offers a delightful contrast between the creamy avocado and mozzarella against the crisp freshness of the basil and tomatoes. Try serving it on a bed of mixed greens for an extra layer of texture and color.

Chicken and Mozzarella Kebabs with Balsamic Glaze

Let’s dive into making these succulent kebabs that blend juicy chicken with creamy mozzarella, all kissed by a tangy balsamic glaze.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 8 oz fresh mozzarella pearls
• 1/4 cup extra-virgin olive oil
• 2 tbsp balsamic glaze, plus extra for drizzling
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• Metal or wooden skewers, soaked in water for 30 minutes if wooden

Instructions

1. Preheat grill to medium-high heat, 375°F to 400°F.
2. In a large bowl, combine chicken cubes, olive oil, balsamic glaze, salt, pepper, rosemary, and thyme. Toss to coat evenly. Let marinate for 15 minutes at room temperature.
3. Thread chicken and mozzarella pearls alternately onto skewers, leaving a small space between each piece for even cooking.
4. Grill kebabs for 4-5 minutes per side, or until chicken reaches an internal temperature of 165°F and has nice grill marks.
5. Remove kebabs from grill and let rest for 2 minutes. Drizzle with additional balsamic glaze before serving.

Serve these kebabs hot off the grill for the best texture—creamy mozzarella with perfectly charred chicken. The balsamic glaze adds a sweet and tangy finish that elevates the dish. Skewer them with colorful veggies for a vibrant presentation.

Conclusion

Unleash your culinary creativity with these 20 mouthwatering chicken and mozzarella recipes, perfect for any occasion! Whether you’re cooking for a cozy family dinner or a festive gathering, there’s something here to delight everyone. We’d love to hear which recipes become your favorites—drop us a comment below. Loved this roundup? Share the cheesy goodness with friends by pinning this article on Pinterest!

Bella Bacinos