Stuffed Chicken Thighs with Prosciutto, Mozzarella, and Quick Tomato Sauce is a hearty Italian-American dinner made by rolling seasoned boneless chicken thighs around salty prosciutto, creamy fresh mozzarella, and optional basil. The rolls are browned on the stovetop, nestled into a five-minute tomato sauce, and baked at 375°F for 20–25 minutes, until the thickest part reaches 165°F.

This easy skillet dinner serves four and takes approximately 50–65 minutes from start to finish, including 20–25 minutes of preparation. Each tender bite brings together juicy chicken, savory prosciutto, melted cheese, bright tomato, garlic, oregano, and a gentle touch of heat.

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Why You’ll Love This Recipe

Stuffed chicken thighs with prosciutto mozzarella and tomato sauce in a skillet

This skillet chicken dinner has the comfort of a baked casserole but the inviting presentation of a restaurant-style meal. The chicken thighs stay juicy during baking, while prosciutto adds a delicate salty savoriness and fresh mozzarella melts into a creamy center.

The tomato sauce is intentionally simple, which lets the stuffed chicken remain the star. Onion, garlic, oregano, and a small pinch of red pepper flakes give the canned tomatoes a lively Italian-inspired flavor in only five minutes of simmering.

It is also an excellent choice when you want a special dinner without a long ingredient list. For another creative chicken dinner, you can also browse our crispy honey chicken for a different sweet-savory direction.

Ingredients You’ll Need

Ingredients for stuffed chicken thighs with prosciutto and mozzarella

Start with eight boneless, skinless chicken thighs weighing about two pounds total. Thighs are forgiving and flavorful, and lightly pounding any especially thick pieces helps the rolls cook evenly.

Eight thin slices of prosciutto, about four ounces total, provide a savory layer around the cheese.
Eight ounces of fresh mozzarella should be cut into eight thick sticks or slices.
One-quarter cup chopped fresh basil is optional, but it adds a fresh, fragrant note.
Use one teaspoon kosher salt divided between the chicken and sauce, plus one-half teaspoon freshly ground black pepper for the chicken.
Two tablespoons olive oil are used for browning, with one additional tablespoon available for the sauce if the skillet needs it.

For the quick tomato sauce, gather one small finely chopped yellow onion, two minced garlic cloves, one 28-ounce can of whole peeled or crushed tomatoes, one-half teaspoon dried oregano, one-quarter teaspoon optional red pepper flakes, one-half teaspoon kosher salt, and one-quarter teaspoon black pepper. A quarter cup of dry white wine or water is optional and can loosen the sauce while adding a little extra flavor.

Pat the fresh mozzarella dry before cutting it. Fresh cheese contains plenty of moisture, and removing some of it makes the filling less likely to leak and keeps the tomato sauce from becoming thin.

How to Make It Step-by-Step

Rolling chicken thighs around prosciutto mozzarella and basil

Step 1: Heat the oven to 375°F and prepare the chicken. If any thigh is noticeably uneven or very thick, place it between sheets of plastic wrap and lightly pound it until the meat is more uniform, taking care not to tear it.

Step 2: Season both sides of all eight chicken thighs with the divided kosher salt and freshly ground black pepper. Lay the thighs flat with the smoother side down so you can place the filling in the center and roll each piece neatly.

Step 3: Place one prosciutto slice and one piece of mozzarella in the center of each thigh. Sprinkle a little chopped basil over the cheese if using, then fold the sides in and roll the chicken tightly around the filling.

Step 4: Secure each roll with a toothpick, placing it through the seam so the chicken stays closed. Use enough pressure to hold the roll firmly, but do not compress it so tightly that the cheese is forced out before cooking.

Step 5: Heat two tablespoons of olive oil in a large ovenproof skillet over medium-high heat. Arrange the chicken seam side down first and brown each roll for about 2–3 minutes per side, turning carefully until the exterior is golden.

Step 6: Transfer the browned chicken to a plate for a moment. If the skillet looks dry, add one tablespoon olive oil, then cook the chopped onion for 3–4 minutes, stirring until it begins to soften.

Step 7: Add the minced garlic and cook for about 30 seconds, just until fragrant. Pour in the tomatoes, oregano, red pepper flakes if desired, kosher salt, black pepper, and optional white wine or water.

Step 8: Simmer the sauce for 5 minutes, stirring occasionally. If using whole peeled tomatoes, break them up with a wooden spoon so the sauce becomes spoonable without needing to be perfectly smooth.

Step 9: Return the stuffed chicken thighs to the skillet and spoon tomato sauce over the tops. Move the ovenproof skillet to the 375°F oven and bake for 20–25 minutes.

Step 10: Check the thickest part of the chicken with an instant-read thermometer; it must reach 165°F. Let the skillet rest for 5 minutes, remove the toothpicks carefully, and spoon the sauce over each roll before serving.

If you enjoy making sauces from scratch, our cherry tomato sauce offers another bright option for a future pasta or chicken dinner.

Pro Tips for Tender, Tidy Chicken Rolls

Chicken rolls browning seam side down in an ovenproof skillet

Patting the mozzarella dry is one of the most useful preparation steps. Excess moisture can escape as the cheese heats, causing the filling to leak into the pan and thinning the sauce around the chicken.

Begin browning with the seam side down. The hot skillet helps seal that edge, and turning the chicken only after it has browned reduces the chance that the roll will open.

Keep the toothpicks in place while browning and baking, then remove them during the five-minute rest. Count them as you insert them so every one is removed before dinner reaches the table.

Because thigh sizes can vary, cooking time is best treated as a guide within the stated 20–25 minute oven window. The safest and most reliable test is an instant-read thermometer inserted into the thickest part of the chicken, away from the mozzarella center.

For a complete Italian-American meal, serve the chicken over pasta or soft polenta so the sauce has somewhere to go. Mashed potatoes, crusty Italian bread, a simple green salad, or sautéed spinach are also excellent pairings.

For another comforting way to use chicken at dinner, try our easy chicken pot pie. It has the same cozy appeal, while this stuffed-thigh recipe cooks more quickly in one skillet.

Serving, Storage, and Reheating

Sliced stuffed chicken thigh showing melted mozzarella and prosciutto

Bring the skillet to the table if it is attractive and safe for serving, or transfer the chicken to a warm platter and spoon the tomato sauce around it. A little chopped basil on top adds color and a fresh aroma without changing the simple character of the dish.

Serve one or two stuffed thighs per person, depending on appetite and the side dishes. Pasta, polenta, mashed potatoes, and bread are especially good because they catch every bit of the garlicky tomato sauce.

For a vegetable side, choose something fresh and lightly dressed so the meal does not feel too heavy. Sautéed spinach, a crisp green salad, or our roasted mushrooms with garlic butter sauce can all complement the savory chicken.

Refrigerate cooled leftovers promptly in a covered container. Store the chicken and sauce together when possible, then reheat gently in a covered skillet or baking dish until hot throughout, taking care not to overcook the chicken.

Make-Ahead and Dinner Planning Notes

You can assemble the chicken rolls earlier on the day you plan to serve them and keep them covered in the refrigerator until you are ready to brown them. Have the sauce ingredients chopped and measured in advance so the stovetop portion moves quickly.

If preparing ahead, remember that chilled chicken may need a little additional time within the oven-cooking window. Do not rely on appearance alone; confirm that the thickest part reaches 165°F before serving.

The recipe is especially useful for a relaxed weekend dinner because the stovetop browning and sauce can be completed in one skillet. Once the pan enters the oven, you have time to prepare a salad, warm bread, or finish a pot of polenta.

For a fun appetizer or casual gathering, our Buffalo chicken calzones can provide a handheld chicken option, while these stuffed thighs are better suited to a plated family dinner.