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Baked Chicken Stuffed with Mozzarella and Basil {Keto & Low-Carb}

Stuffed, baked chicken on white plate

I eat a LOT of chicken on this keto journey. It’s inexpensive, it’s used in recipes from all over the world, and it’s almost universally liked.

I mean, I don’t know anyone personally that doesn’t like chicken.

Although I’m sure there are some non-chicken lovers out there.

But not you, though!

Cuz if you hated chicken, you wouldn’t be here reading this recipe. 🙂

This Mozzarella and Basil Stuffed Baked Chicken with  has become one of our favorites over the past several months.

It’s perfect for the keto and non-keto alike.

It’s just a really good recipe!

The only complaint I have ever gotten about this baked stuffed chicken was that someone said there was too much cheese.

And I don’t believe that’s even possible, lol.

But you can leave some of the cheese off if you want to!

You need a 9″ x 13″ casserole that is broiler safe, or a cast iron skillet. 

Here we go.

 

Mozzarella and Basil Stuffed Baked Chicken 

  • 4 boneless, skinless chicken breast halves
  • 1 Tbsp on Italian seasoning
  • salt & pepper to taste
  • 4 tsp balsamic vinegar
  • 1 bunch of fresh basil
  • 8 oz fresh mozzarella, cut into 8 slices
  • 1/4 c grated Parmesan cheese
ingredients for baked stuffed chicken on cutting boards
all the stuff

Preheat oven to 400 F.

If you are using a casserole dish, grease it.

Take each chicken breasts and “butterfly” it. You do that by using a sharp knife to cut horizontally through the breast leaving about 1/4″-ish uncut.

That will act as a hinge to open it up for stuffing.

Open up the chicken so they lay flat.

Now take your Italian seasoning and sprinkle it over the insides of the chicken. And then do the same with the salt and pepper.

seasoned, butterflied chicken breasts on cutting board
butterflied and seasoned

Then on one half of each piece of chicken put one slice of mozzarella and a few basil leaves.

cheese and fresh basil on butterflied chicken breast
mozzarella and fresh basil on one half – isn’t the basil gorgeous?

Drizzle 1 tsp of the balsamic vinegar over the basil and fold the chicken back up.

Sprinkle more Italian seasoning and salt and pepper over the tops of the chicken.

Now place the chicken into your casserole dish or cast iron skillet.

Stuffed chicken breasts in a cast iron skillet
and into the skillet they go!

Pop those bad boys into the preheated oven and bake for 30 to 40 minutes or until the chicken is no longer pink.

The time is going to depend on the thickness of the chicken.

Once the chicken is done, remove it from the oven.

baked stuffed chicken in cast iron skillet
ready for more cheese

Turn your broiler on.

Take the other slices of cheese (if you’re going for it) and place one slice on on top of each stuffed baked chicken breast.

baked chicken topped with mozzarella and Parmesan cheese in cast iron skillet
ready for the broiler

Sprinkle that lovely Parmesan cheese over the top of that, and pop it under the broiler. Broil for about 5 minutes until the cheese is browned and bubbly.

stuffed chicken with melted cheese on top in cast iron skillet
and done!

I actually added another teaspoon of balsamic vinegar before going under the broiler to give it a little extra something.

Serve these delicious cheesy masterpieces with steamed broccoli and a side salad and love dinner tonight!

If you are into stuffed baked chicken recipes, you should check out my Mushroom Stuffed Chicken! You’ll love it!

Peace, love, and keto chicken!

More Keto chicken recipes you should try:

Stuffed, baked chicken on white plate
Print Pin
5 from 1 vote

Baked Chicken Stuffed with Mozzarella and Basil

This mozzarella stuffed baked chicken is a dream to prepare and so delicious! And with only 1 pan, clean up's a breeze!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 34 minutes
Servings 4 people
Calories 333.59kcal
Author The Low Carb Keto Kitchen

Ingredients

  • 4 boneless skinless chicken breast halves
  • 1 Tbsp Italian seasoning
  • salt & pepper to taste
  • 4 tsp balsamic vinegar
  • 1 bunch of fresh basil
  • 8 oz fresh mozzarella cut into 8 slices
  • 1/4 c grated Parmesan cheese

Instructions

  • Preheat oven to 400 F.
  • If you are using a casserole dish, grease it.
  • Take each chicken breasts and "butterfly" it. You do that by using a sharp knife to cut horizontally through the breast leaving about 1/4"-ish uncut.
  • Open up the chicken so they lay flat and sprinkle the Italian seasoning and salt and pepper over the insides of the chicken.
  • On one half of each piece of chicken put one slice of mozzarella and a few basil leaves.
  • Drizzle 1 tsp of the balsamic vinegar over the basil and fold the chicken back up.
  • Sprinkle more Italian seasoning and salt and pepper over the tops of the chicken.
  • Now place the chicken into your casserole dish or cast iron skillet.
  • Bake for 30 to 40 minutes or until the chicken is no longer pink.
  • Once the chicken is done, remove it from the oven and turn the broiler on.
  • Take the other slices of cheese and place one slice on on top of each chicken breast.
  • Sprinkle Parmesan cheese over the top, and pop it under the broiler. Broil for about 5 minutes until the cheese is browned and bubbly.

Notes

I actually added another teaspoon of balsamic vinegar before going under the broiler to give it a little extra something.
Serve these delicious cheesy masterpieces with steamed broccoli and a side salad and love dinner tonight!

Nutrition

Serving: 1piece | Calories: 333.59kcal | Carbohydrates: 3.21g | Protein: 39.11g | Fat: 17.44g | Fiber: 0.53g | Net Carbs: 2.68g