1-First step: prepare the chicken Start by tenderizing the 2 chicken breasts on a cutting board until they are the same thickness. This helps them cook evenly and makes it easier to keep the mozzarella stuffed chicken from drying out. If one side is much thicker than the other, the chicken may need extra time and the cheese can overcook. Next, cut a pocket into each chicken breast by slicing about 3/4 of the way through, parallel to the board. Be careful not to cut all the way through. The goal is to make a deep pocket that can hold the pesto and mozzarella without leaking too much during cooking.

2-Second step: stuff and season Place 1/2 tablespoon pesto into each pocket, then add the mozzarella. Try to position the cheese toward the back of the pocket so it stays tucked inside while the chicken cooks. If you want to keep the cheese more contained, use slices of fresh mozzarella rather than loose shredded cheese. Secure the openings with toothpicks. Then coat the outside of each breast with olive oil and season with garlic powder, dried basil, dried oregano, sea salt, and cracked black pepper. This seasoning blend gives the chicken pomodoro recipe its savory Italian flavor before it even hits the pan.

3-Third step: sear the chicken Heat 1 tablespoon olive oil in a large heavy-bottom skillet over medium heat. Once the oil is warm, add the stuffed chicken breasts and sear until golden, about 4 minutes per side. After flipping, cover the skillet so the chicken cooks through gently while staying moist. The sear gives the chicken color and helps lock in flavor. If you like, you can pair this recipe with a side from this oven baked chicken legs recipe collection for more simple chicken dinner ideas. If the chicken browns too quickly, lower the heat a little so the outside does not overcook before the center reaches temperature.

4-Fourth step: start the pomodoro sauce Remove the chicken from the skillet and set it aside on a plate. Add the remaining 1 tablespoon olive oil to the pan, then sauté the pressed garlic and chopped shallot for about 1 minute. Stir often so they soften without burning. Add the cherry tomatoes and let them cook undisturbed for 2 to 3 minutes. This helps them char and blister. Once they begin to soften and brown, stir them gently. At this point, the pan starts smelling like a rich homemade pomodoro sauce.

5-Fifth step: deglaze and simmer Pour in the white wine and scrape up the browned bits from the bottom of the skillet. Those little bits carry a lot of flavor. Let the wine reduce slightly, then add the chicken broth and simmer the sauce for about 5 minutes. Stir in the torn fresh basil, then taste and adjust with a little salt and pepper if needed. The sauce should be thick enough to coat a spoon but still loose enough to spoon over the chicken. This is what gives mozzarella stuffed chicken in pomodoro sauce its bright, silky finish.

6-Final step: finish and serve Return the chicken to the skillet, nestling it into the sauce. Spoon some sauce over the top of each breast and simmer for 3 to 5 minutes more, or until the internal temperature reaches 165°F. Use a meat thermometer and insert it into the thickest part of the chicken, avoiding the cheese pocket. Once done, remove the toothpicks, let the chicken rest for a few minutes, and serve hot. The cheese should be melted, the sauce should be rich and glossy, and the chicken should stay juicy. This recipe is great with pasta, rice, crusty bread, or a simple side salad.