Mozzarella & Pesto Stuffed Chicken (Print Version)

Golden baked chicken breasts filled with basil pesto and melted mozzarella for a flavorful Italian-inspired main dish.

# 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 (store-bought or homemade)
06 - 4 oz mozzarella cheese, sliced

→ Topping

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

# How to Make It:

01 - Preheat oven to 400°F. Lightly grease a baking dish.
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 and Italian herbs evenly over the top.
07 - Bake for 25–30 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.

# Additional Tips::

01 -
  • The chicken stays impossibly juicy because the pesto and cheese create steam inside as they bake
  • This looks fancy enough for dinner guests but comes together in under an hour
  • You can easily switch up the pesto or cheese based on what is in your fridge
02 -
  • A sharp knife is your best friend here dull blades make creating the pockets frustrating and risky
  • The toothpicks can be sharp so remind your dining companions to check for them before eating
  • If the cheese starts browning too quickly tent the dish loosely with foil
03 -
  • Pound the chicken breasts slightly before cutting to create more even thickness
  • Let the chicken come to room temperature for 20 minutes before cooking for more even results
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