Mozzarella & Pesto Stuffed Chicken

The aroma of bubbling cheese and fresh basil still takes me back to my tiny first apartment kitchen. I had invited friends over for dinner and nervous energy led me to attempt something that seemed impressive but secretly straightforward. When that baking dish emerged from the oven with golden parmesan and pesto oozing from every slice, the room went quiet. Now it is my go to for those evenings when I want food that feels like a hug.

Last summer my sister visited and I made this on a rainy Tuesday. She watched me slice the pockets and asked if it was complicated. By the time we sat down with steaming plates and a simple green salad, she was already texting herself the recipe. Some meals just turn ordinary weeknights into something worth remembering.

Ingredients

• 4 boneless skinless chicken breasts: Look for pieces that are roughly even in thickness so they finish cooking at the same time
• 1 tablespoon olive oil: Brush this over the chicken to help the parmesan topping turn golden and crisp
• 1/2 teaspoon salt: This seasons the meat itself before you even add the filling
• 1/4 teaspoon black pepper: Freshly ground gives you the best flavor punch
• 4 tablespoons basil pesto: Homemade is lovely but a good quality jarred version works beautifully here
• 120 g (4 oz) mozzarella cheese sliced: Fresh mozzarella melts into gorgeous ribbons but shredded works too
• 2 tablespoons grated Parmesan cheese: This creates that irresistible salty crust on top
• 1/2 teaspoon dried Italian herbs optional: Adds another layer of herbal flavor to the golden topping

Instructions

Preheat your oven to 200°C (400°F) and grease a baking dish:

A little oil or butter on the dish prevents any cheese from sticking later

Cut a deep pocket lengthwise into each chicken breast:

Work slowly and keep your knife parallel to the cutting board stopping before you slice all the way through

Season both sides of the chicken with salt and pepper:

This simple step ensures every bite is flavorful not just the stuffed center

Fill each pocket with 1 tablespoon pesto and a quarter of the mozzarella:

Do not overstuff or the cheese will escape during baking

Secure the pockets with toothpicks if needed:

This little step keeps all that delicious filling right where it belongs

Place chicken in the baking dish and brush with olive oil:

The oil helps the toppings adhere and promotes even browning

Sprinkle Parmesan and Italian herbs over the top:

Press the cheese lightly so it sticks to the oiled surface

Bake for 25 to 30 minutes until cooked through:

The juices should run clear and an instant read thermometer should reach 74°C (165°F) when inserted into the thickest part

Let the chicken rest for 5 minutes before serving:

This brief wait allows the juices to redistribute making each bite more tender

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This recipe has become my answer to the question what should I make that feels special. There is something about cutting into that chicken and watching the pesto stained cheese spill out that makes people lean in a little closer.

Perfecting Your Pockets

The first few times I made stuffed chicken I sliced right through the breast creating two sad halves. The trick is to lay your hand flat on top of the chicken and insert your knife horizontally into the thickest side. Use a gentle sawing motion and keep your eyes on your work. A clean pocket means the filling stays inside where it belongs.

Serving Suggestions

I love this with roasted asparagus or zucchini because they cook at the same temperature. A crisp green salad with a simple vinaigrette cuts through the richness of the cheese. For something more substantial serve alongside garlic mashed potatoes or crusty bread to soak up any escaped pesto.

Make It Your Own

Sun dried tomato pesto brings a deeper sweeter flavor while spinach artichoke filling makes it feel even more indulgent. Sometimes I add roasted red peppers inside the pockets for color and sweetness. The basic method works with almost any combination of cheese herbs and cooked vegetables you love.

• Try swapping mozzarella for provolone or fontina for a sharper bite
• Fresh basil leaves added inside the pocket brighten every bite
• A splash of balsamic glaze over the plated chicken looks stunning

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Some recipes are just keepers. This is one of those dishes that never fails to make people feel fed and cared for.

Frequently Asked Questions

→ How do I know when the stuffed chicken is fully cooked?

The chicken is done when the internal temperature reaches 74°C (165°F) when measured with a meat thermometer, the juices run clear, and the meat feels firm to the touch rather than squishy.

→ Can I prepare this dish ahead of time?

Yes, you can stuff and season the chicken breasts up to 24 hours in advance. Store them covered in the refrigerator and bake when ready, adding an extra 5-10 minutes to the cooking time if coming straight from the fridge.

→ What vegetables pair well with this stuffed chicken?

Roasted vegetables like zucchini, bell peppers, and eggplant complement the Italian flavors beautifully. A crisp green salad with balsamic vinaigrette or steamed broccoli also works wonderfully alongside.

→ Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work well and tend to be more forgiving and juicy. Adjust cooking time to 30-35 minutes and ensure the internal temperature reaches 74°C (165°F) for safe consumption.

→ What can I substitute for the basil pesto?

Sun-dried tomato pesto, spinach and walnut pesto, or even a simple mixture of chopped fresh herbs, garlic, and olive oil work wonderfully. Each variation brings unique flavors while maintaining the stuffed concept.

→ How do I prevent the cheese from leaking during baking?

Use toothpicks to secure the opening after stuffing, and place the chicken seam-side up in the baking dish. Avoid overstuffing the pockets, and let the chicken rest for 5 minutes after baking to allow the filling to set slightly.