Mozzarella & Pesto Stuffed Chicken (Print Version)

Tender chicken breasts stuffed with fragrant basil pesto and creamy mozzarella, baked to golden perfection for a juicy main course.

# What You'll Need:

→ 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

# How to Make It:

01 - Preheat oven to 400°F. Lightly grease a baking dish with oil or cooking spray.
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 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 Advice:

01 -
  • The chicken stays incredibly moist because the filling bastes it from the inside as it bakes.
  • It looks like restaurant quality but uses ingredients you probably already have in your fridge.
  • Cleanup is minimal since everything bakes in one dish without any fussy steps.
  • The flavor is bold enough to stand alone or pair beautifully with simple sides.
02 -
  • Don't skip the resting time after baking, cutting too soon releases all the flavorful juices onto the cutting board instead of keeping them in the chicken.
  • If your chicken breasts are uneven in thickness, pound the thicker parts gently so everything cooks at the same rate and you avoid dry edges.
  • Use a meat thermometer to check doneness instead of guessing, overcooked stuffed chicken turns rubbery and loses all its charm.
03 -
  • Butterfly the chicken breasts instead of cutting a pocket if you prefer a thinner profile that cooks even faster and is easier to roll and secure with kitchen twine.
  • Add a handful of fresh spinach to the filling for extra color and nutrition without changing the flavor profile much.
  • Brush the chicken with a little melted butter mixed with garlic in the last five minutes of baking for an extra layer of richness and shine.
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