Save to Pinterest The first time I made stuffed chicken, I was terrified of slicing into the breast and creating this pocket. My hands were shaking slightly, worried I would ruin perfectly good chicken. But then that first bite happened, with the pesto and mozzarella oozing out, and I realized why people bother with the extra effort. The way the flavors melt together makes you feel like you are eating something from a restaurant, but it comes together in under an hour.
I served this for dinner last Tuesday when my sister came over, and she literally stopped talking mid-sentence after taking her first bite. The kitchen was filled with this amazing basil and garlic aroma while it baked, which honestly might be half the reason this recipe works so well. We ended up eating at the counter because neither of us wanted to wait to set the table properly.
Ingredients
- 4 boneless, skinless chicken breasts: Look for ones that are roughly the same size so they cook evenly, and try to buy them slightly thicker rather than thin cutlets
- 1 tablespoon olive oil: This helps the seasoning stick and keeps the chicken from drying out in the oven
- 1/2 teaspoon salt: Essential for bringing out the natural flavors of the chicken
- 1/4 teaspoon black pepper: Freshly ground gives you way more flavor than the pre-ground stuff
- 4 tablespoons basil pesto: Homemade is wonderful but a good quality store-bought version works perfectly fine here
- 120 g (4 oz) mozzarella cheese, sliced: Slice it rather than shredding it so it stays inside the pocket better while baking
- 2 tablespoons grated Parmesan cheese: Creates this salty, golden crust on top that is absolutely worth it
- 1/2 teaspoon dried Italian herbs (optional): Adds an extra layer of flavor that complements the pesto beautifully
Instructions
- Preheat your oven:
- Set your oven to 200°C (400°F) and lightly grease a baking dish with a little oil or cooking spray
- Create the pockets:
- Using a sharp knife, carefully cut a deep slit lengthwise into each chicken breast, stopping before you cut all the way through to create a pocket
- Season the chicken:
- Sprinkle salt and pepper over both sides of each chicken breast, rubbing it in gently
- Stuff each breast:
- Fill each pocket with 1 tablespoon of pesto and a quarter of the mozzarella slices, then secure with toothpicks if needed to keep everything inside
- Prepare for baking:
- Place the stuffed chicken in your prepared baking dish and brush the tops with olive oil
- Add the finishing touches:
- Sprinkle the Parmesan cheese and Italian herbs evenly over the top of each chicken breast
- Bake to perfection:
- Bake for 25 to 30 minutes until the chicken is completely cooked through and the juices run clear, or when it reaches 74°C (165°F) internally
- Rest and serve:
- Let the chicken rest for 5 minutes before removing the toothpicks and serving warm
Save to Pinterest This recipe has become my go-to when I want to make something that feels special but does not require hours of preparation. There is something so satisfying about cutting into that chicken and seeing all that cheese and pesto waiting inside.
Making Ahead
You can stuff the chicken breasts up to a day ahead and keep them covered in the refrigerator. Just let them sit at room temperature for about 20 minutes before baking so they cook more evenly.
Variations That Work
Sun-dried tomato pesto adds this wonderful sweetness that balances beautifully with the salty mozzarella. I have also added fresh spinach leaves inside the pocket for extra nutrition and a pop of green color that looks gorgeous when you slice into the chicken.
Serving Ideas
Roasted vegetables with a little balsamic glaze pair perfectly with this dish. A crisp green salad with a light vinaigrette helps cut through the richness of the cheese. And if you are feeling indulgent, a light Italian white wine like Pinot Grigio ties everything together beautifully.
- Leftovers reheat surprisingly well in the microwave for about 2 minutes
- The chicken freezes beautifully if you want to meal prep for the week
- If serving guests, consider doubling the recipe because this disappears fast
Save to Pinterest Hope this becomes one of those recipes you turn to again and again when you want something that tastes like you put in way more effort than you actually did.
Common Recipe Questions
- → How do I prevent the chicken from drying out?
Use boneless, skinless chicken breasts of similar thickness and don't overcook. Brush with olive oil before baking and check the internal temperature reaches 74°C (165°F). Letting the chicken rest for 5 minutes after baking helps retain moisture.
- → Can I make the pesto ahead of time?
Yes, homemade pesto can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Store-bought pesto also works well and offers convenience. You can stuff the chicken breasts a few hours before baking.
- → What are good substitutes for the filling?
Try sun-dried tomato pesto, fresh spinach, or roasted red peppers mixed with cream cheese. You can also use ricotta instead of mozzarella, or add prosciutto for extra flavor. Experiment with different pesto varieties like arugula or cilantro-based options.
- → How do I cut the pocket without slicing through?
Use a sharp knife and work slowly along the length of each breast. Make an incision about three-quarters of the way through, leaving the bottom and sides intact. Practice on the first breast to get comfortable with the motion before continuing.
- → Can this be prepared for meal prep?
Yes, you can assemble and refrigerate the stuffed chicken for up to 24 hours before baking. Add a few extra minutes to the cooking time if baking directly from refrigeration. Cooked chicken keeps for 3-4 days in an airtight container when properly cooled.
- → What wine pairs well with this dish?
A light Italian white wine like Pinot Grigio complements the pesto and mozzarella beautifully. Vermentino or Sauvignon Blanc are also excellent choices. For a lighter pairing, consider sparkling water with fresh lemon.