This post may contain affiliate links. Please read our disclosure policy.
This Stuffed Chicken Dinner is here to save you from busy nights! The juicy chicken is stuffed with melty mozzarella and simmered in a garlicky-tomato-Calabrian chili broth. Then everything is finished with orzo that cooks right in the same pan. It’s bold, balanced, and comforting — exactly what you need after a long day!
❤️ Why You’ll Love this Stuffed Chicken Dinner
My easy Stuffed Chicken Dinner hits all the right notes and it does it quickly! The chicken stays nice and tender and it’s protein-packed (literally) thanks to the cheesy center. The tomatoes burst into a light, savory sauce, and the Calabrian chili adds just enough heat to be perfect. Cooking the orzo directly in the broth means it absorbs all that flavor and turns silky and comforting. I love adding crispy prosciutto on top and a spoonful of basil pesto at the end!
🍲 Ingredients
This Stuffed Chicken Dinner is made with simple, accessible ingredients.
🍗 Chicken Breasts are perfect for creating a pocket keeps them juicy and lets the mozzarella melt right into the center.
🧂 Salt & Pepper season the chicken.
🧀 Low-Moisture Mozzarella melts great without releasing too much liquid, giving you that perfect cheesy pull.
🧈 Butter adds richness and helps the chicken brown evenly.
🫒 Olive Oil balances the butter and keeps everything from burning.
🍅 Grape Tomatoes burst into a naturally sweet, jammy sauce.
🧄 Garlic adds warmth and depth once it hits the pan.
🔥 Calabrian Chili Pepper brings bold heat and brightness — it’s spicy, tangy, and deeply flavorful.
🥣 Chicken Broth becomes the cooking liquid for the orzo.
🍚 Orzo cooks right in the pan, soaking up every bit of flavor.
🥓 Prosciutto crisps in the oven and adds a salty, savory bite that contrasts perfectly with the tomatoes.
🌿 Basil Pesto (optional) finishes everything with herby freshness and richness.
👩🍳 How to Make My Stuffed Chicken Dinner
- Preheat oven to 400F. Use a sharp knife to create a pocket in each of the chicken breasts. Fill the pocket with 2 tbsp of mozzarella
- Add 1½ tbsp of butter and 2 tbsp of olive oil to a 11 inch skillet. Raise the temperature to medium-high heat. Once the butter begins to foam, add the chicken, seam side down. Cook for about 2 minutes on each side or until golden brown.
- Remove chicken, lower the temperature to medium, and add tomatoes + remaining 1 tbsp of olive oil. Cook for 3 minutes, then use the back of a spatula to burst the tomatoes.
- Add the garlic and the Calabrian chili pepper. Mix well and cook for 2 more minutes.
- Add chicken stock and raise the temperature to medium-high heat. Once the liquid is boiling, add the orzo and cook for 2 more minutes (stir occasionally to make sure the orzo does not stick), then turn off the heat.
- Add back the chicken seam side up. Top each piece of chicken with ½ a piece of prosciutto.
- Place the entire pan onto the middle rack of the oven and let it cook for 20 minutes or until the chicken has an internal temp of 165F.
- Top with basil pesto and serve warm.
🪄 Tips & Tricks
- Don’t overstuff the chicken — just enough cheese keeps it melty without leaking.
- Use low-moisture mozzarella to avoid excess liquid.
- Stir the orzo early so it doesn’t clump.
- Taste the sauce before baking and adjust salt if needed.
⚖️ Substitutions
- Chicken thighs can replace breasts; adjust cook time slightly.
- Red pepper flakes work if you don’t have Calabrian chili.
- Other small-shaped pasta like couscous can replace orzo if needed.
- To make this gluten-free, substitute the orzo with quinoa or rice. If you choose rice, the cooktime with be longer.
- Dairy-free mozzarella works if needed.
Best served with
You May Also Like
🫙How to Store Leftovers
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the oven with a splash of broth to loosen the orzo.
🤔 Common Questions
Can I prep this ahead of time?
Yes. You can stuff and season the chicken up to a day in advance and store it covered in the fridge. When ready to cook, continue with the recipe as written.
Can I make this without prosciutto?
Sure! The dish is still delicious without it. You can also swap in bacon, pancetta, or skip it entirely.
Is this dish spicy?
It has a gentle heat from the Calabrian chili. For less spice, reduce the amount or swap in red pepper flakes to taste.
What’s the best pan to use?
An oven-safe skillet (cast iron or stainless steel) works best so everything goes from stovetop to oven seamlessly.
How do I know when the chicken is done?
The chicken is ready when it reaches an internal temperature of 165°F and the juices run clear.
30-Minute Chicken Dinner
Ingredients
- 5 chicken breasts, seasoned with salt and pepper
- ½ cup shredded low moisture mozzarella
- 1½ tbsp butter
- 3 tbsp olive oil
- 2 pints of grape tomatoes
- ½ tsp salt
- ¼ tsp pepper
- 2 large cloves garlic, minced or grated
- 1 tbsp crushed jarred Calabrian chili pepper
- 2 cups chicken broth
- 1 cup orzo
- 3 pieces prosciutto, cut into ½
- 3 tbsp basil pesto sauce, optional
Instructions
- Preheat oven to 400F
- Use a sharp knife to create a pocket in each of the chicken breasts.
- Fill the pocket with 2 tbsp of mozzarella
- Add 1½ tbsp of butter and 2 tbsp of olive oil to a 11 inch skillet. Raise the temperature to medium-high heat. Once the butter begins to foam, add the chicken, seam side down. Cook for about 2 minutes on each side or until golden brown.
- Remove chicken, lower the temperature to medium, and add tomatoes + remaining 1 tbsp of olive oil. Cook for 3 minutes, then use the back of a spatula to burst the tomatoes.
- Add the garlic and the Calabrian chili pepper. Mix well and cook for 2 more minutes.
- Add chicken stock and raise the temperature to medium-high heat. Once the liquid is boiling, add the orzo and cook for 2 more minutes (stir occasionally to make sure the orzo does not stick), then turn off the heat.
- Add back the chicken seam side up. Top each piece of chicken with ½ a piece of prosciutto.
- Place the entire pan onto the middle rack of the oven and let it cook for 20 minutes or until the chicken has an internal temp of 165F.
- Top with basil pesto and serve warm.
