Pin My neighbor handed me a jar of her homemade pesto one June afternoon, insisting I try it with chicken. I had no plan, just four breasts in the fridge and a block of mozzarella. I cut pockets into the chicken, stuffed them messily, and slid the dish into the oven. The smell that filled my kitchen thirty minutes later made me call her immediately to say thank you.
I made this for my sister when she visited last fall, doubling the recipe because her kids were coming. They fought over the last piece, and she texted me the next day asking for the recipe. It became her go to whenever she needs something easy that feels special. Now every time I make it, I think of her kitchen and those loud, happy dinners.
Ingredients
- Boneless, skinless chicken breasts: Choose breasts that are roughly the same size so they cook evenly, and pound them gently if one is much thicker than the others.
- Olive oil: Brushing the chicken before baking helps the skin crisp slightly and keeps the Parmesan from burning.
- Salt and black pepper: Season generously on both sides, the chicken needs this foundation of flavor before the pesto and cheese take over.
- Basil pesto: Homemade is wonderful, but a good quality store bought jar works beautifully and saves you ten minutes.
- Mozzarella cheese: Fresh mozzarella melts into creamy pools, but low moisture mozzarella works too if that is what you have on hand.
- Grated Parmesan cheese: This creates a golden, savory crust on top that adds texture and a salty punch.
- Dried Italian herbs: Optional but lovely, it ties everything together with oregano, basil, and thyme notes.
Instructions
- Preheat and prep your dish:
- Set your oven to 200°C (400°F) and lightly grease a baking dish with oil or nonstick spray. This prevents sticking and makes serving so much easier later.
- Create the pockets:
- Use a sharp knife to slice lengthwise into the thickest part of each chicken breast, stopping before you cut all the way through. Work slowly, the goal is a deep pocket that holds filling without falling apart.
- Season the chicken:
- Sprinkle salt and pepper on both sides of each breast, pressing it gently into the surface. Do not skip this step, it is the backbone of all the flavor.
- Stuff with pesto and mozzarella:
- Spoon a tablespoon of pesto into each pocket, then tuck in a quarter of the mozzarella slices. If the chicken wants to spring open, secure it with a toothpick or two.
- Brush and top:
- Arrange the stuffed breasts in your prepared dish, brush the tops with olive oil, then scatter Parmesan and Italian herbs evenly over each one. The oil helps everything turn golden.
- Bake until golden:
- Slide the dish into the oven and bake for 25 to 30 minutes, until the chicken is cooked through and the juices run clear. An instant read thermometer should hit 74°C (165°F) in the thickest part.
- Rest and serve:
- Let the chicken rest for five minutes before removing any toothpicks. This keeps the juices inside and makes slicing cleaner.
Pin One evening I served this with roasted cherry tomatoes and a simple arugula salad, and my friend said it tasted like something from a Italian trattoria. We ate on the porch with wine and good bread, and the conversation stretched long into the night. That is when I realized this dish does not just feed people, it makes space for connection.
Choosing Your Pesto
I have used classic basil pesto, sun dried tomato pesto, and even a kale and walnut version, and they all work beautifully. The key is to choose one with good olive oil and fresh flavor, avoid anything that tastes flat or overly salty. If you make your own, add a squeeze of lemon juice to brighten it before stuffing the chicken.
What to Serve Alongside
This pairs perfectly with roasted vegetables like zucchini, bell peppers, or asparagus, tossed with olive oil and roasted on a separate sheet pan. A crisp green salad with lemon vinaigrette cuts through the richness, or serve it over creamy polenta if you want something more comforting. I have also set it beside garlic bread for a casual, crowd pleasing dinner.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days. Reheat gently in a 180°C (350°F) oven covered with foil to prevent drying out, or slice and warm in a skillet with a splash of chicken broth. The flavors deepen overnight, so leftovers often taste even better the next day.
- Freeze the stuffed raw chicken breasts on a tray, then transfer to a freezer bag for up to two months.
- Thaw in the fridge overnight before baking as directed, adding an extra five minutes to the cook time if needed.
- Slice leftover chicken and toss it with pasta, pesto, and cherry tomatoes for a quick second meal.
Pin This recipe has become one of those reliable friends in my kitchen, the kind I turn to when I want something delicious without the fuss. I hope it fills your table with the same easy comfort and good conversation it has brought to mine.
Recipe FAQ
- → How do I prevent the chicken from drying out?
Use boneless, skinless chicken breasts of similar thickness for even cooking. Don't skip the olive oil brushing before baking, as it keeps the meat moist. Baking at 400°F for 25-30 minutes ensures the chicken cooks through without becoming dry. Always check internal temperature reaches 165°F (74°C).
- → Can I prepare this ahead of time?
Yes, you can stuff the chicken breasts up to 4 hours in advance and refrigerate them. When ready to bake, add 5-10 minutes to the cooking time. Alternatively, prepare and freeze stuffed chicken for up to 3 months, then bake from frozen, adding 10-15 minutes to cooking time.
- → What pesto alternatives work well?
Sun-dried tomato pesto offers a tangy twist, while spinach pesto adds earthiness. You can also make homemade pesto with fresh basil, garlic, pine nuts, and olive oil. For a lighter version, blend basil with Greek yogurt instead of all oil.
- → How should I slice the mozzarella?
Use fresh mozzarella sliced about 1/4-inch thick for even melting. If using block mozzarella, cut into thin slices so they melt quickly during baking. Avoid pre-shredded mozzarella, as it contains anti-caking agents that prevent smooth melting.
- → What side dishes pair well with this?
Roasted vegetables like zucchini, bell peppers, or asparagus complement this dish beautifully. A crisp green salad with light vinaigrette balances the richness of the cheese and pesto. Serve with roasted potatoes or pasta for a heartier meal.
- → Is this suitable for low-carb diets?
Absolutely. This dish is naturally low in carbohydrates with only 3g per serving. It's an excellent protein-focused main course for ketogenic or low-carb eating plans. Pair with low-carb sides like roasted vegetables or cauliflower rice.