20 Flavorful Chicken and Mozzarella Recipes for Busy Weeknights

Craving something cheesy, comforting, and quick? You’re in luck! These 20 Flavorful Chicken and Mozzarella Recipes are perfect for busy weeknights—packed with melty goodness and ready in a flash. From skillet dinners to sheet-pan wonders, we’ve got easy, crowd-pleasing meals that’ll make your evenings deliciously stress-free. Let’s dive in and find your new go-to dish!

Chicken and Mozzarella Stuffed Bell Peppers

These cheesy, savory stuffed peppers are a crowd-pleaser—packed with tender chicken, melty mozzarella, and just the right amount of garlicky kick.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 2 cups cooked shredded chicken
• 1 cup cooked white rice
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup marinara sauce
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp dried Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Lightly brush the outside of the bell peppers with 1 tbsp olive oil and place them upright in a baking dish.
2. In a bowl, mix the shredded chicken, cooked rice, 1/2 cup mozzarella, 1/2 cup marinara sauce, 1/4 cup Parmesan, 2 cloves minced garlic, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
3. Spoon the filling into the peppers, packing it down lightly. Top with the remaining 1/2 cup mozzarella.
4. Bake for 25–30 minutes, until the peppers are tender and the cheese is bubbly and golden.

The gooey mozzarella pulls apart beautifully, while the garlic-infused filling keeps every bite flavorful. Perfect for a weeknight dinner that feels special!

Tip: For extra browning, broil the peppers for 1–2 minutes at the end—just keep an eye on them!

Grilled Chicken Caprese Salad

This grilled chicken caprese salad is a fresh, summery twist on the classic—juicy chicken, creamy mozzarella, and ripe tomatoes mingle with basil and balsamic for a dish that’s as vibrant as it is satisfying.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp salt, divided
• ½ tsp black pepper
• 1 pint cherry tomatoes, halved
• 8 oz fresh mozzarella pearls (or 1 large ball, sliced)
• ¼ cup fresh basil leaves, torn
• 2 tbsp balsamic glaze

Instructions:

1. Grill the chicken: Preheat grill to medium-high (about 400°F). Rub chicken with olive oil, then season with ½ tsp salt and black pepper. Grill for 6–7 minutes per side, until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
2. Assemble the salad: In a large bowl, combine cherry tomatoes, mozzarella, and basil. Drizzle with balsamic glaze and sprinkle with remaining ½ tsp salt. Toss gently.
3. Serve: Divide salad onto plates and top with sliced chicken. Drizzle with extra balsamic glaze if desired.

The charred grill marks on the chicken add a smoky depth that balances the sweet-tart balsamic and creamy mozzarella—perfect for al fresco dinners.

Tip: For extra flavor, marinate the chicken in 1 tbsp balsamic vinegar + 1 tbsp olive oil for 30 minutes before grilling.

Creamy Chicken and Mozzarella Pasta Bake

This comforting pasta bake combines tender chicken, gooey mozzarella, and a rich cream sauce for a family-friendly meal that’s as easy as it is satisfying.

Ingredients:

• 12 oz penne pasta
• 2 cups cooked shredded chicken
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp dried Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese, divided
• 1/4 cup chopped fresh parsley

Instructions:

1. Preheat oven to 375°F. Cook pasta al dente according to package directions, then drain.
2. Heat olive oil in a large skillet over medium heat. Add garlic, Italian seasoning, salt, and pepper; sauté for 30 seconds until fragrant.
3. Pour in heavy cream and simmer for 3 minutes, stirring occasionally. Remove from heat and stir in Parmesan and 1 cup mozzarella until melted.
4. Toss cooked pasta and shredded chicken with the sauce, then transfer to a greased 9×13″ baking dish. Top with remaining 1 cup mozzarella.
5. Bake for 20 minutes until bubbly and golden. Sprinkle with parsley before serving.

The magic here? The cream sauce clings to every noodle while the mozzarella forms those irresistible crispy-chewy edges.

Tip: For extra browning, broil for the last 2 minutes—just keep an eye on it!

Chicken Mozzarella Meatballs with Marinara

These juicy, cheesy meatballs are a crowd-pleaser—packed with Italian flavors and oozing with melty mozzarella in every bite.

Ingredients:

• 1 lb ground chicken
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 4 oz fresh mozzarella, cut into 1/2-inch cubes
• 2 tbsp olive oil
• 2 cups marinara sauce (store-bought or homemade)
• Fresh basil, for garnish

Instructions:

1. Preheat oven to 400°F. In a large bowl, combine ground chicken, panko, Parmesan, egg, garlic, oregano, 1 tsp salt, and 1/2 tsp black pepper. Mix gently until just combined.
2. Shape the mixture into 12 meatballs, pressing a mozzarella cube into the center of each and sealing the meat around it.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Brown meatballs on all sides, about 2 minutes per side.
4. Pour marinara sauce over the meatballs, then transfer the skillet to the oven. Bake for 15 minutes, or until the meatballs reach 165°F internally.
5. Garnish with fresh basil and serve warm.

The surprise molten mozzarella center makes these meatballs extra special—perfect for twisting into spaghetti or piling onto crusty bread.

Tip: For crispier meatballs, broil for the last 2 minutes of baking.

Spinach and Mozzarella Stuffed Chicken Breasts

These Spinach and Mozzarella Stuffed Chicken Breasts are a weeknight hero—juicy, cheesy, and packed with flavor without fuss.

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup fresh spinach, chopped
• 1 cup shredded mozzarella cheese
• 1/4 cup cream cheese, softened
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

1. Preheat oven to 375°F. In a bowl, mix spinach, mozzarella, cream cheese, garlic, Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
2. Slice a pocket into the side of each chicken breast, being careful not to cut through. Stuff each with 1/4 of the spinach mixture, securing with toothpicks if needed.
3. Heat olive oil in an oven-safe skillet over medium-high. Sear chicken for 3 minutes per side until golden, then transfer skillet to the oven.
4. Bake for 20 minutes or until chicken reaches 165°F internally. Let rest 5 minutes before serving.

The cream cheese keeps the filling luxuriously creamy, while the quick sear locks in juices for tender bites every time.

Tip: For extra crispness, broil the chicken for the last 2 minutes.

Chicken and Mozzarella Panini with Pesto

This panini is a crispy, melty dream—packed with juicy chicken, gooey mozzarella, and a bright punch of pesto. Perfect for a quick lunch or cozy weeknight dinner!

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 4 slices crusty Italian bread
• 1/4 cup basil pesto
• 4 oz fresh mozzarella, sliced
• 1/2 cup baby arugula
• 1 tbsp butter, softened

Instructions:

1. Season chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook chicken for 6–7 minutes per side until golden and internal temperature reaches 165°F. Let rest 5 minutes, then slice thinly.
2. Spread 1 tbsp pesto on each of two bread slices. Layer with mozzarella, chicken, and arugula. Top with remaining bread slices.
3. Butter the outsides of the sandwiches. Heat a panini press or skillet over medium heat. Cook sandwiches for 3–4 minutes, pressing down gently, until bread is golden and cheese melts. (If using a skillet, flip halfway and weigh sandwiches down with a heavy pan.)

The pesto adds a herby freshness that balances the rich mozzarella, while the arugula gives a peppery crunch. It’s a sandwich that feels gourmet but comes together in minutes!

Tip: For extra crispness, brush the bread with garlic-infused olive oil instead of butter.

Baked Chicken Parmesan with Fresh Mozzarella

This twist on a classic swaps the usual fried cutlets for a lighter, oven-baked version without sacrificing any of that crispy, cheesy goodness.

Ingredients:

• 2 boneless, skinless chicken breasts, halved horizontally
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup marinara sauce
• 4 oz fresh mozzarella, sliced
• 2 tbsp olive oil
• Fresh basil, for garnish

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper and drizzle with 1 tbsp olive oil.
2. In a shallow dish, mix panko, 1/2 cup Parmesan, 1 tsp garlic powder, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp pepper. Place flour and beaten eggs in separate dishes.
3. Dredge chicken in flour, dip in egg, then press into breadcrumb mixture, coating evenly. Place on the prepared sheet.
4. Bake for 15 minutes, flip, then bake 5 more minutes until golden. Remove from oven.
5. Top each cutlet with 1/4 cup marinara and a slice of mozzarella. Return to oven for 5 minutes until cheese melts.
6. Garnish with fresh basil and serve immediately.

The fresh mozzarella creates creamy pockets that balance the crispy panko crust perfectly—no soggy breading here!

Tip: For extra crunch, toast the panko in a dry skillet with 1 tbsp olive oil before breading.

Chicken and Mozzarella Quesadillas with Avocado Salsa

These quesadillas are a crispy, cheesy dream with a fresh avocado salsa that adds the perfect creamy kick.

Ingredients

• 2 cups shredded cooked chicken
• 1 1/2 cups shredded mozzarella cheese
• 4 large flour tortillas (10-inch)
• 1 tbsp olive oil
• 1 ripe avocado, diced
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a bowl, combine avocado, red onion, cilantro, lime juice, 1/2 tsp salt, and 1/4 tsp black pepper. Gently mix and set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium heat. Place one tortilla in the skillet, then layer half the chicken and half the mozzarella evenly over it. Top with another tortilla.
3. Cook for 3–4 minutes per side until golden and crispy, pressing down lightly with a spatula. Repeat with remaining tortillas, chicken, and cheese.
4. Slice quesadillas into wedges and serve warm with avocado salsa on top.

The gooey mozzarella and crunchy tortilla make every bite irresistible, while the bright salsa cuts through the richness.

Tip: For extra crispiness, brush the tortillas lightly with olive oil before cooking.

One-Pot Chicken and Mozzarella Risotto

This creamy, cheesy risotto is a weeknight hero—no constant stirring required, thanks to a clever one-pot method that lets the stove do the work.

Ingredients:

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, diced
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 ½ cups Arborio rice
• ½ tsp salt
• ¼ tsp black pepper
• 4 cups chicken broth, warmed
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium-high heat. Add chicken thighs and cook for 5–6 minutes until browned. Transfer to a plate.
2. In the same pot, sauté onion for 3 minutes until soft. Add garlic and cook for 30 seconds until fragrant.
3. Stir in Arborio rice, ½ tsp salt, and ¼ tsp black pepper, coating the rice in the oil. Pour in 1 cup chicken broth, stirring until absorbed. Repeat with remaining broth, adding 1 cup at a time (about 20 minutes total).
4. Return chicken to the pot. Off heat, fold in mozzarella and Parmesan until melty. Garnish with parsley.

The melted mozzarella creates irresistible cheese pulls, while the Parmesan adds a salty depth that balances the creamy rice perfectly.

Tip: For extra richness, stir in a pat of butter with the cheeses.

Chicken and Mozzarella Stuffed Portobello Mushrooms

These hearty stuffed mushrooms are a savory crowd-pleaser, with juicy chicken, melty mozzarella, and a garlicky breadcrumb crunch.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 1 tbsp olive oil
• 1/2 lb cooked shredded chicken (rotisserie works great!)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 400°F. Brush mushroom caps with 1 tbsp olive oil and place on a baking sheet.
2. In a bowl, mix shredded chicken, 1/4 cup mozzarella, 1/4 cup Parmesan, 1/4 cup panko, 2 cloves minced garlic, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Divide filling evenly among mushrooms, packing gently. Top with remaining 1/4 cup mozzarella.
4. Bake 18–20 minutes until cheese is bubbly and mushrooms are tender. Sprinkle with 2 tbsp parsley.

The crispy, golden topping contrasts perfectly with the meaty mushrooms and gooey cheese—like a mini chicken Parmesan in every bite!

Tip: For extra browning, broil for 1–2 minutes at the end (watch closely!).

Chicken Mozzarella Pizza with Basil and Tomatoes

This Chicken Mozzarella Pizza with Basil and Tomatoes is a fresh, cheesy twist on a classic—perfect for a quick weeknight dinner that feels special.

• 1 lb pizza dough (store-bought or homemade)
• 1/2 cup marinara sauce
• 1 cup shredded cooked chicken
• 8 oz fresh mozzarella, sliced into 1/4-inch rounds
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, torn
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

1. Preheat oven to 450°F. Roll out the pizza dough on a floured surface to a 12-inch circle and transfer to a baking sheet.
2. Spread the marinara sauce evenly over the dough, leaving a 1/2-inch border. Top with the chicken, mozzarella slices, and cherry tomatoes.
3. Drizzle with olive oil, then sprinkle with garlic powder, salt, and black pepper.
4. Bake for 12–15 minutes until the crust is golden and the cheese is bubbly.
5. Remove from the oven and immediately scatter fresh basil over the top.

The juicy tomatoes and creamy mozzarella melt into the savory chicken, while the basil adds a bright, herby finish. Tip: For extra crispiness, preheat your baking sheet before adding the dough!

Chicken and Mozzarella Lasagna Roll-Ups

These Chicken and Mozzarella Lasagna Roll-Ups are a fun twist on classic lasagna—perfect for impressing guests or treating your family to something special.

• 8 lasagna noodles, cooked al dente
• 2 cups cooked shredded chicken
• 1 ½ cups shredded mozzarella cheese, divided
• 1 cup ricotta cheese
• ½ cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 1 tsp dried Italian seasoning
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 cups marinara sauce
• 2 tbsp chopped fresh basil (for garnish)

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. In a bowl, mix shredded chicken, 1 cup mozzarella, ricotta, Parmesan, egg, Italian seasoning, garlic powder, salt, and black pepper.
3. Spread ½ cup marinara sauce in the baking dish. Lay cooked lasagna noodles flat and divide the chicken mixture evenly among them, spreading it down the center of each noodle. Roll up tightly and place seam-side down in the dish.
4. Pour remaining 1 ½ cups marinara sauce over roll-ups and sprinkle with remaining ½ cup mozzarella.
5. Bake for 25 minutes until bubbly and cheese is golden. Garnish with fresh basil before serving.

The creamy ricotta and gooey mozzarella make every bite irresistible, while the roll-up shape ensures even portions—no messy slicing required!

Tip: For extra flavor, sauté spinach and mix it into the filling before rolling.

Garlic Butter Chicken with Mozzarella and Spinach

This creamy, garlicky chicken dish feels indulgent but comes together in just one pan—perfect for a cozy weeknight dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 3 tbsp butter
• 4 garlic cloves, minced
• 1 tsp Italian seasoning
• ¼ tsp red pepper flakes
• 2 cups fresh spinach
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese

Instructions:

1. Season chicken breasts evenly with 1 tsp salt and ½ tsp black pepper.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes per side until golden and cooked through. Transfer to a plate.
3. Reduce heat to medium. Melt 3 tbsp butter in the same skillet. Add 4 minced garlic cloves, 1 tsp Italian seasoning, and ¼ tsp red pepper flakes. Sauté for 30 seconds until fragrant.
4. Add 2 cups spinach and stir until wilted, about 1 minute. Return chicken to the skillet, spooning the garlic butter over it.
5. Sprinkle 1 cup mozzarella and ¼ cup Parmesan over each chicken breast. Cover and cook for 2–3 minutes until cheese melts.

The bubbly mozzarella and punchy garlic butter make this dish feel restaurant-worthy, while the spinach adds a fresh balance.

Tip: For extra richness, swap half the butter with cream cheese when sautéing the garlic.

Chicken and Mozzarella Stuffed Zucchini Boats

These cheesy, savory zucchini boats are a fun way to turn summer squash into a hearty meal—perfect for using up garden bounty or impressing weeknight dinner guests!

Ingredients:

• 4 medium zucchinis (about 8 inches long)
• 1 tbsp olive oil
• 1/2 lb ground chicken
• 1/2 cup marinara sauce
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded mozzarella cheese
• 2 tbsp grated Parmesan cheese
• Fresh basil, for garnish (optional)

Instructions:

1. Preheat oven to 400°F. Halve zucchinis lengthwise and scoop out the centers, leaving a 1/4-inch-thick shell. Chop the scooped flesh and set aside.
2. Heat olive oil in a skillet over medium heat. Add ground chicken and cook for 5 minutes, breaking it apart, until no longer pink. Stir in chopped zucchini, marinara sauce, garlic powder, oregano, salt, and black pepper. Cook for 3 more minutes.
3. Arrange zucchini shells in a baking dish. Divide the chicken mixture among them, then top with mozzarella and Parmesan. Bake for 20–25 minutes until cheese is bubbly and zucchini is tender.
4. Garnish with fresh basil if desired. Serve hot.

The melty mozzarella and juicy chicken filling turn humble zucchini into a knife-and-fork meal that feels indulgent but stays light. Tip: For extra crunch, broil the boats for the last 2 minutes to brown the cheese.

Chicken Mozzarella Tortellini Soup

This creamy, cheesy soup is like a hug in a bowl—packed with tender chicken, pillowy tortellini, and melty mozzarella for the ultimate comfort food fix.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 tsp dried Italian seasoning
• 4 cups low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 lb boneless, skinless chicken breasts
• 9 oz refrigerated cheese tortellini
• 1 cup shredded mozzarella cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh basil

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until softened. Stir in the garlic and 1 tsp Italian seasoning; cook for 30 seconds until fragrant.
2. Pour in the chicken broth and diced tomatoes (with juices). Add the chicken breasts and bring to a simmer. Cover and cook for 15 minutes, or until the chicken reaches 165°F internally.
3. Remove the chicken, shred it with two forks, and return it to the pot. Stir in the tortellini and simmer uncovered for 5 minutes, or until the pasta is tender.
4. Reduce heat to low. Sprinkle in 1 cup mozzarella, 1/2 tsp salt, and 1/4 tsp black pepper, stirring until the cheese melts. Garnish with fresh basil before serving.

The magic here? The mozzarella melts into silky ribbons, turning the broth luxuriously creamy without heavy cream. Perfect for when you want something indulgent but fuss-free.

Tip: For extra richness, swap half the broth for whole milk—just warm it gently to avoid curdling.

Chicken and Mozzarella Breakfast Casserole

This hearty casserole combines tender chicken, melty mozzarella, and fluffy eggs for a crowd-pleasing breakfast that’s as easy as it is satisfying.

Ingredients:

• 2 cups cooked chicken, shredded or diced
• 6 large eggs
• 1 cup whole milk
• 1 1/2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/4 cup chopped fresh basil (optional)

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish with olive oil.
2. In a large bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and black pepper until smooth.
3. Layer chicken evenly in the baking dish, then sprinkle with 1 cup mozzarella and all the Parmesan cheese.
4. Pour the egg mixture over the top, then sprinkle with remaining 1/2 cup mozzarella.
5. Bake for 30–35 minutes until the center is set and the top is golden. Let cool 5 minutes, then garnish with fresh basil if using.

The magic here? The mozzarella forms a gooey, stretchy layer that pairs perfectly with the savory chicken—no dry bites!

Tip: For extra flavor, swap half the mozzarella for sharp cheddar or add a pinch of red pepper flakes to the egg mix.

Chicken Mozzarella Skewers with Balsamic Glaze

These juicy, cheesy skewers are a crowd-pleasing appetizer or light meal, with sweet-tangy balsamic glaze balancing the creamy mozzarella perfectly.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 8 oz fresh mozzarella pearls (or cubed mozzarella)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup balsamic vinegar
• 1 tbsp honey
• 10-12 wooden skewers, soaked in water for 30 minutes

Instructions:

1. Preheat grill or grill pan to medium-high heat (about 400°F). In a bowl, toss chicken with 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Thread chicken and mozzarella alternately onto skewers, leaving small gaps between pieces.
3. Grill skewers for 4-5 minutes per side, turning once, until chicken reaches 165°F internally and has light char marks.
4. Meanwhile, simmer 1/3 cup balsamic vinegar and 1 tbsp honey in a small saucepan over medium-low heat for 5-6 minutes, stirring occasionally, until thickened to a syrupy consistency.
5. Drizzle skewers with balsamic glaze and serve immediately.

The contrast of smoky grilled chicken, melty mozzarella, and glossy glaze makes these skewers feel restaurant-worthy with minimal effort.

Tip: For extra flavor, add cherry tomatoes or basil leaves between the chicken and cheese on the skewers.

Chicken and Mozzarella Flatbread with Arugula

This Chicken and Mozzarella Flatbread with Arugula is a crispy, cheesy dream with a peppery kick—perfect for a quick weeknight dinner or a fuss-free appetizer.

• 1 lb store-bought flatbread or naan (2 pieces)
• 1 cup shredded cooked chicken
• 1 1/2 cups shredded mozzarella cheese
• 1 cup baby arugula
• 1/4 cup olive oil
• 2 tbsp balsamic glaze
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• 1/4 tsp salt
• 1/4 tsp black pepper

1. Preheat oven to 400°F. Place flatbreads on a baking sheet and brush each with 1 tbsp olive oil.
2. Sprinkle 1/2 tsp garlic powder, 1/4 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper evenly over the flatbreads.
3. Top with shredded chicken and mozzarella cheese, then sprinkle with red pepper flakes (if using). Bake for 12–15 minutes until the cheese is bubbly and edges are golden.
4. Toss arugula with remaining 2 tbsp olive oil and a pinch of salt. Pile onto flatbreads and drizzle with balsamic glaze just before serving.

The contrast of melty mozzarella, savory chicken, and fresh arugula makes every bite irresistible—plus, the balsamic adds a sweet-tangy finish that ties it all together.

Tip: For extra crunch, broil the flatbreads for 1–2 minutes at the end (watch closely!).

Chicken Mozzarella Gnocchi in Creamy Tomato Sauce

This Chicken Mozzarella Gnocchi in Creamy Tomato Sauce is the ultimate comfort food—rich, cheesy, and ready in under 30 minutes!

• 1 lb gnocchi
• 2 boneless, skinless chicken breasts, cubed
• 1 tbsp olive oil
• 3 garlic cloves, minced
• 1 (15 oz) can crushed tomatoes
• 1/2 cup heavy cream
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp sugar
• 1 cup shredded mozzarella cheese
• Fresh basil for garnish (optional)

1. Cook gnocchi according to package directions. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes until no longer pink. Remove and set aside.
3. In the same skillet, sauté garlic for 30 seconds until fragrant. Stir in crushed tomatoes, heavy cream, dried basil, salt, black pepper, and sugar. Simmer for 5 minutes.
4. Return chicken and gnocchi to the skillet, stirring to coat. Sprinkle mozzarella evenly over the top, cover, and cook for 2–3 minutes until melted.
5. Garnish with fresh basil if desired and serve warm.

The melted mozzarella creates irresistible cheesy pulls, while the creamy tomato sauce balances richness with a touch of sweetness.

Tip: For extra flavor, swap regular mozzarella for smoked mozzarella—it adds a subtle depth to the dish!

Chicken and Mozzarella Empanadas with Chimichurri

These flaky, cheesy empanadas are packed with juicy chicken and melty mozzarella, then dunked in vibrant chimichurri for a punchy finish—perfect for game day or a weeknight treat.

Ingredients

• 1 lb cooked shredded chicken (rotisserie works great!)
• 1 cup shredded low-moisture mozzarella
• 1/4 cup finely diced red onion
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 package (14 oz) store-bought empanada dough discs (or homemade)
• 1 egg, beaten (for egg wash)
• For chimichurri: 1/2 cup fresh parsley, 2 tbsp red wine vinegar, 1/4 cup olive oil, 1 minced garlic clove, 1/4 tsp red pepper flakes, 1/4 tsp salt

Instructions

1. Prep filling: In a bowl, mix shredded chicken, mozzarella, red onion, smoked paprika, garlic powder, and salt until combined.
2. Assemble: Lay empanada discs on a floured surface. Spoon 2 tbsp filling onto each, fold dough over, and crimp edges with a fork. Brush with egg wash.
3. Bake: Arrange on a parchment-lined tray and bake at 400°F for 20–22 minutes until golden and crisp.
4. Make chimichurri: While baking, pulse parsley, vinegar, olive oil, garlic, red pepper flakes, and salt in a food processor until finely chopped but not puréed.

The magic here? The chimichurri’s tangy brightness cuts through the rich, gooey filling—no dipping sauce boredom allowed.

Tip: For extra crunch, spritz empanadas with oil before baking.

Conclusion

With these 20 flavorful chicken and mozzarella recipes, busy weeknights just got a whole lot easier—and tastier! Whether you’re craving a creamy pasta, a hearty casserole, or a quick skillet meal, there’s something here for everyone. Give them a try, then let us know which ones you loved in the comments. Don’t forget to share your favorites on Pinterest for fellow home cooks to enjoy!