Three-Cheese Stuffed Chicken with Tomato Basil Sauce

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Stuffed with creamy cheese blend, topped with a vibrant tomato-basil sauce and served with garlic mashed potatoes. This Italian-American-inspired chicken recipe, ready in about 60 minutes, pairs boneless chicken breasts, mozzarella cheese, parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Ingredients

• 4 (5 oz each) boneless chicken breasts
• 1/2 cup (shredded) mozzarella cheese
• 1/4 cup (grated) parmesan cheese
• 2 oz (softened) cream cheese
• 1 tbsp all-purpose flour
• 2 tbsp butter
• 1/2 cup (finely diced) onion
• 2 (minced) garlic cloves
• 1 cup canned crushed tomatoes
• 2 tbsp (chopped) fresh basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lb (peeled and cubed) potatoes
• 2 tbsp unsalted butter
• 1/4 cup heavy cream

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Instructions

1. Step 1: Preheat oven to 375°F. Butterfly chicken breasts by slicing horizontally almost through the center. Season with 1/4 tsp salt and 1/8 tsp pepper.
2. Step 2: Mix 1/2 cup shredded mozzarella, 1/4 cup grated parmesan, and 2 oz softened cream cheese. Divide evenly among chicken breasts and roll up tightly. Secure with toothpicks.
3. Step 3: Heat 1 tbsp butter in oven-safe skillet over medium-high heat. Sear chicken for 2 minutes per side until golden. Transfer skillet to oven and bake for 18-20 minutes until internal temperature reaches 165°F.
4. Step 4: While chicken bakes, make sauce: Melt 1 tbsp butter in saucepan. Sauté 1/2 cup diced onion and 2 minced garlic cloves for 5 minutes until soft. Add 1 cup crushed tomatoes, 1/2 tsp salt, 1/4 tsp pepper, and 2 tbsp chopped basil. Simmer uncovered for 10 minutes.
5. Step 5: For potatoes: Boil 1 lb cubed potatoes in salted water for 15-18 minutes until fork-tender. Drain and mash with 2 tbsp butter and 1/4 cup heavy cream until smooth.
6. Step 6: Slice chicken, serve with tomato-basil sauce drizzled over top and a generous portion of garlic mashed potatoes.