Mozzarella & Pesto Stuffed Chicken (Print)

Tender chicken breasts stuffed with fragrant basil pesto and creamy mozzarella, baked until golden and juicy.

# Ingredients:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Filling

05 - 4 tablespoons basil pesto
06 - 4 ounces mozzarella cheese, sliced

→ Topping

07 - 2 tablespoons grated Parmesan cheese
08 - 1/2 teaspoon dried Italian herbs

# Directions:

01 - Preheat oven to 400°F. Lightly grease a baking dish with cooking spray or oil.
02 - Using a sharp knife, cut a deep pocket lengthwise in each chicken breast, being careful not to slice all the way through.
03 - Season both sides of chicken breasts with salt and pepper.
04 - Stuff each pocket with 1 tablespoon of pesto and a quarter of the mozzarella slices. Secure with toothpicks if needed.
05 - Place the stuffed chicken breasts in the prepared baking dish. Brush with olive oil.
06 - Sprinkle Parmesan cheese and Italian herbs evenly over the top.
07 - Bake for 25 to 30 minutes, or until the chicken is cooked through and juices run clear. Internal temperature should reach 165°F.
08 - Let rest for 5 minutes. Remove toothpicks and serve warm.

# Expert Tips:

01 -
  • It looks impressive but comes together in under an hour, perfect for weeknights or unexpected guests.
  • The pesto keeps the chicken incredibly moist while the mozzarella melts into pockets of creamy goodness.
  • You only need one dish and a handful of ingredients, so cleanup is almost nonexistent.
02 -
  • Do not overstuff the pockets or the filling will ooze out during baking, a tablespoon of pesto and a few slices of mozzarella is plenty.
  • If your chicken breasts are uneven in thickness, pound the thicker ends gently so everything cooks at the same rate.
  • Check the internal temperature with a thermometer, overcooked chicken turns dry and tough no matter how good the filling is.
03 -
  • Use a meat thermometer to avoid guessing, pulling the chicken at exactly 74°C (165°F) ensures it stays juicy.
  • Add a handful of fresh spinach to the filling along with the mozzarella for extra color and nutrition.
  • If the tops brown too quickly, tent the dish loosely with foil halfway through baking.
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