Eggplant and Mozzarella Stuffed Chicken Breast

By · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts stuffed with roasted eggplant and melted mozzarella cheese, baked to golden perfection for a satisfying keto meal. This mediterranean-inspired keto (keto, low carb) ready in about 55 minutes pairs shredded mozzarella cheese, minced garlic, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Toss 1 medium diced eggplant with 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano; spread on a baking sheet and roast for 20 minutes until tender and golden.
  2. Step 2: Slice a deep pocket into each of the 4 boneless, skinless chicken breasts without cutting all the way through.
  3. Step 3: Stuff each chicken breast pocket with a quarter of the roasted eggplant mixture and 1/4 cup shredded mozzarella cheese; secure with toothpicks if needed.
  4. Step 4: Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat; sear the stuffed chicken breasts for 3 minutes on each side until golden brown.
  5. Step 5: Transfer the skillet to the preheated oven and bake for 15-18 minutes until the chicken reaches an internal temperature of 165°F and cheese is melted.
  6. Step 6: Sprinkle 1/4 cup chopped fresh basil leaves over the cooked chicken before serving for a fresh herbal note.

Equipment for this recipe

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Frequently asked questions

How long does Eggplant and Mozzarella Stuffed Chicken Breast take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Eggplant and Mozzarella Stuffed Chicken Breast?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shredded mozzarella cheese from drying out.

Can I substitute ingredients in Eggplant and Mozzarella Stuffed Chicken Breast?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Eggplant and Mozzarella Stuffed Chicken Breast for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Eggplant and Mozzarella Stuffed Chicken Breast keto?

Yes — this recipe is tagged keto, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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