Mozzarella & Pesto Stuffed Chicken

The first time I made stuffed chicken, I was terrified of cutting those pockets. My hands were shaking, and I kept imagining chicken breast bursting open in the oven like some culinary disaster. But then I pulled that dish out and saw the golden Parmesan crust, and when I cut into it, this incredible stream of pesto and melted mozzarella just poured out. Now it is my go to when I want something that looks impressive but honestly takes about fifteen minutes of actual work.

Last summer my sister came over for dinner, exhausted from work, and I made this without really thinking about the presentation. She actually stopped mid bite and said I should open a restaurant. There is something about the combination of fragrant basil and salty mozzarella that makes people think you spent hours at the stove, when really you just stuffed things in other things and walked away.

Ingredients

• 4 boneless skinless chicken breasts: Look for ones that are roughly the same size so they cook evenly and you do not end up with some pieces drying out before others are done
• 1 tablespoon olive oil: This helps the seasoning stick and gives the exterior that gorgeous golden color we all want to see
• 1/2 teaspoon salt: Essential for bringing out the natural flavors of the chicken
• 1/4 teaspoon black pepper: Freshly ground makes a huge difference if you have the extra thirty seconds
• 4 tablespoons basil pesto: Homemade is lovely but honestly a good jarred pesto works beautifully here, just do not go too cheap
• 120 g (4 oz) mozzarella cheese, sliced: Fresh mozzarella gives those amazing cheese pulls but sliced regular mozzarella melts more predictably inside the pocket
• 2 tablespoons grated Parmesan cheese: This creates that salty, crispy crust that makes the whole house smell incredible
• 1/2 teaspoon dried Italian herbs (optional): Totally optional but adds another layer of flavor that makes it taste like it came from a restaurant kitchen

Instructions

Preheat your oven and prep the pan:

Heat your oven to 200°C (400°F) and give a baking dish a quick coat of cooking spray or a tiny drizzle of olive oil so nothing sticks later.

Create the pockets in the chicken:

Using your sharpest knife, carefully slice a deep pocket horizontally into each chicken breast, leaving the back edge intact so the filling does not escape during baking.

Season the chicken:

Sprinkle both sides of each chicken breast with the salt and pepper, rubbing it in gently so it actually sticks to the meat.

Stuff with pesto and mozzarella:

Fill each pocket with one tablespoon of pesto and a quarter of your mozzarella slices, then secure the opening with a toothpick if the chicken feels like it might burst open.

Oil and season the exterior:

Brush the tops of the stuffed chicken with olive oil, then sprinkle the Parmesan and Italian herbs over each piece, pressing gently so they adhere.

Bake until perfectly cooked:

Bake for 25 to 30 minutes until the chicken is completely cooked through and an instant read thermometer inserted into the thickest part reaches 74°C (165°F).

Rest before serving:

Let the chicken rest on the counter for five minutes so the juices redistribute, then remove the toothpicks and serve while still warm and melty.

Save

This has become my signature dish for dinner parties because everyone assumes it required actual technique. I love watching people is faces when they cut into that first piece and see all the layers inside. Food should be fun, not stressful, and this recipe hits that perfect balance.

Making It Your Own

Sometimes I swap the basil pesto for sun dried tomato pesto when I want something deeper and more savory. Fresh spinach leaves tucked in with the cheese add color and make me feel slightly virtuous about serving something green.

What To Serve Alongside

Roasted vegetables work beautifully here because they can cook on the same oven rack. A crisp green salad with a simple vinaigrette cuts through the richness of all that cheese.

Wine Pairing Suggestions

A light Italian white like Pinot Grigio complements the basil without overpowering the delicate chicken flavor. If you prefer red, something light and acidic like Chianti works surprisingly well.

• Chill your white wine for at least twenty minutes before serving
• Avoid heavy oaky wines that will compete with the pesto
• The wine should refresh your palate between bites, not fight with the food

Save

There is something deeply satisfying about cutting into that stuffed chicken and seeing everything perfectly contained inside. Hope this becomes one of those recipes you make without even thinking about it.

Recipe FAQs

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

Brush the stuffed chicken with olive oil before baking and ensure you don't exceed the recommended baking time of 25-30 minutes. Using a meat thermometer to check for doneness (165°F/74°C) prevents overcooking. Let the chicken rest for 5 minutes after baking to retain moisture.

→ Can I prepare this ahead of time?

Yes, you can stuff the chicken breasts up to 2 hours ahead and refrigerate them covered. Add 5-10 minutes to the baking time if cooking from cold. For best results, bring to room temperature for 15 minutes before baking.

→ What are good serving suggestions?

Pair with roasted vegetables like zucchini, bell peppers, or asparagus, or serve alongside a crisp green salad dressed with lemon vinaigrette. A light Italian white wine such as Pinot Grigio complements the flavors beautifully.

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

Absolutely. Homemade pesto adds wonderful fresh flavor. Blend fresh basil, garlic, pine nuts, Parmesan, and olive oil. Use the same amount as the store-bought version. Adjust consistency as needed for easier stuffing.

→ Are there variations I can try?

Experiment with sun-dried tomato pesto, add fresh spinach to the filling, or use different cheeses like provolone or fontina. You can also incorporate roasted red peppers or caramelized onions for additional depth of flavor.

→ How do I check if the chicken is fully cooked?

Use a meat thermometer to verify the internal temperature reaches 165°F (74°C) at the thickest part. Alternatively, pierce the thickest portion with a knife—juices should run clear with no pink visible.