Mozzarella & Pesto Stuffed Chicken (Printable Version)

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

# Ingredient List:

→ 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 Steps:

01 - Preheat oven to 400°F. Lightly grease a baking dish.
02 - Using a sharp knife, cut a deep lengthwise pocket in each chicken breast, being careful not to slice completely through.
03 - Season both sides of chicken breasts with salt and pepper.
04 - Stuff each pocket with 1 tablespoon of pesto and one quarter of the mozzarella slices. Secure with toothpicks if needed.
05 - Place stuffed chicken breasts in the baking dish and brush with olive oil.
06 - Sprinkle Parmesan cheese and Italian herbs evenly over the chicken.
07 - Bake for 25-30 minutes until chicken is cooked through and juices run clear. Internal temperature should reach 165°F.
08 - Allow chicken to rest for 5 minutes. Remove toothpicks and serve warm.

# Expert Tips:

01 -
  • The combination of melty mozzarella and fragrant basil pesto creates this incredible flavor explosion that somehow feels fancy while being incredibly simple
  • It is one of those meals that makes everyone at the table pause and genuinely smile after their first bite
02 -
  • I once forgot to secure the pockets with toothpicks and half the cheese melted out onto the baking sheet, so do not skip that step
  • Letting the chicken rest for those 5 minutes makes a huge difference in keeping it juicy
03 -
  • Pound your chicken breasts slightly before cutting the pocket to make them more even in thickness
  • Use room temperature pesto for easier spreading and more even distribution
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