Mozzarella & Pesto Stuffed Chicken

The smell of basil pesto bubbling through chicken as it bakes is one of those kitchen aromas that makes everyone pause and ask what's for dinner. I first made this on a Tuesday night when I needed something that felt special but didn't require three hours of prep. Now it's my go-to when I want to impress without the stress.

Last summer my sister came over after a long day at work and I threw this together. She took one bite and asked for the recipe before she'd even finished her plate. That's when I knew this wasn't just dinner it was a keeper.

Ingredients

• 4 boneless skinless chicken breasts: Look for ones that are similar in thickness so they cook evenly
• 1 tablespoon olive oil: This helps the Parmesan and herbs stick and gives the chicken a beautiful golden color
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: Simple seasoning that lets the pesto shine
• 4 tablespoons basil pesto: Homemade is lovely but a good quality store bought version works perfectly
• 120 g mozzarella cheese sliced: Fresh mozzarella melts beautifully but shredded works too
• 2 tablespoons grated Parmesan cheese: Creates that irresistible salty crust on top
• 1/2 teaspoon dried Italian herbs: Optional but adds an extra layer of flavor

Instructions

Soft, absorbent towels keep counters dry while cooking, wiping spills, and handling dishes during everyday recipe prep.

Check price on Amazon

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

A little oil or cooking spray keeps the chicken from sticking and makes cleanup easier

Cut pockets into each chicken breast:

Use a sharp knife to slice horizontally through the thickest part leaving the edges intact so the filling stays inside

Season the chicken generously:

Sprinkle salt and pepper on both sides of each breast ensuring every bite is flavorful

Fill each pocket with pesto and mozzarella:

Stuff about one tablespoon of pesto and a quarter of the cheese into each pocket securing with toothpicks if needed

Brush with oil and add toppings:

Place chicken in your prepared dish brush with olive oil and sprinkle with Parmesan and Italian herbs

Bake until perfectly cooked:

Cook for 25 to 30 minutes until juices run clear and the internal temperature reaches 74°C 165°F

Rest before serving:

Let the chicken sit for 5 minutes so the juices redistribute then remove toothpicks and serve

Pin this

My friend Sarah served this at her dinner party and everyone kept asking what was inside the chicken. Seeing people's faces when they cut into it and saw all that melty cheese was honestly the best part of the night.

Choosing the Right Pesto

I've tried every brand at the grocery store and some are definitely better than others. Look for one with bright green color and simple ingredients. The pesto you choose will really define this dish so grab a good one.

Side Dish Ideas

Roasted vegetables work beautifully here. I usually do zucchini and cherry tomatoes or sometimes just serve it with a crisp green salad dressed with lemon vinaigrette to cut through the richness.

Make Ahead Tips

You can stuff the chicken up to a day ahead and keep it covered in the fridge. Just bring it to room temperature for about 20 minutes before baking. This makes it perfect for dinner parties or busy weeknights.

• Wrap toothpicks in foil or parchment so you dont forget to remove them
• If making ahead add an extra 5 minutes to the baking time
• The leftovers reheat beautifully for lunch the next day

Chop vegetables, slice meats, and prep ingredients easily for everyday cooking and homemade recipes.

Check price on Amazon

Pin this

This recipe has saved me so many times when I need something that feels like a treat but comes together in under an hour. I hope it becomes a regular in your rotation too.

Frequently Asked Recipe Questions

→ How do I prevent the chicken from drying out during baking?

Keep the chicken breasts at a uniform thickness by gently pounding them before stuffing. Don't overbake—cook only until the internal temperature reaches 165°F (74°C). Letting the chicken rest for 5 minutes after baking allows the juices to redistribute, keeping the meat moist and tender.

→ Can I prepare this dish ahead of time?

Yes, you can stuff the chicken breasts up to 4 hours in advance. Cover and refrigerate until ready to bake. You may need to add 5 minutes to the cooking time if baking from cold. You can also freeze stuffed chicken for up to 3 months; thaw overnight before cooking.

→ What's the best way to butterfly or cut a pocket in chicken?

Place the chicken breast flat on a cutting board. Using a sharp knife, position the blade parallel to the board and carefully cut horizontally through the thickest part of the breast, creating a pocket without cutting completely through. This technique ensures even cooking and easier stuffing.

→ Can I use homemade pesto instead of store-bought?

Absolutely. Homemade pesto works wonderfully and allows you to control ingredient quality and allergen concerns. Simply blend fresh basil, garlic, pine nuts, Parmesan, and olive oil. Homemade pesto may be slightly wetter, so drain excess liquid before stuffing to prevent filling from leaking.

→ What wine pairs well with this dish?

Light Italian white wines like Pinot Grigio, Vermentino, or Sauvignon Blanc complement the fresh basil and cheese flavors beautifully. The acidity cuts through the richness of the mozzarella while enhancing the herb-forward pesto, creating a balanced pairing.

→ Is this suitable for special diets?

This dish is naturally gluten-free and low-carb (only 3g carbs per serving), making it ideal for keto and gluten-free diets. With 46g protein per serving, it's also excellent for high-protein meal plans. Always verify pesto ingredients and cheese labels for dietary restrictions.