Mozzarella & Pesto Stuffed Chicken (Printable)

Juicy chicken breasts stuffed with basil pesto and mozzarella, baked until golden. Easy Italian-inspired main dish ready in 45 minutes.

# What You 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
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 with cooking spray or oil.
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 black pepper.
04 - Stuff each pocket with 1 tablespoon of basil pesto and one quarter of the mozzarella slices. Secure with toothpicks if needed.
05 - Place stuffed chicken breasts in the prepared baking dish. Brush with olive oil.
06 - Sprinkle Parmesan cheese and dried Italian herbs evenly over the chicken.
07 - Bake for 25 to 30 minutes until chicken reaches internal temperature of 165°F and juices run clear.
08 - Let rest for 5 minutes. Remove toothpicks and serve warm.

# Expert Advice:

01 -
  • The pesto keeps the chicken incredibly moist so you never end up with dry, boring dinner
  • That moment when you slice it open at the table and the cheese oozes out is absolutely worth showing off
02 -
  • I learned the hard way that overstuffed chicken will burst open in the oven, so resist the urge to cram in every last bit of cheese
  • Letting the chicken rest for five minutes is not optional, it makes the difference between juicy meat and dry, disappointing chicken
03 -
  • If your chicken breasts are uneven thickness, pound them slightly between parchment paper before cutting the pockets
  • Keep a baking sheet on the rack below your chicken to catch any cheese that might escape and save your oven from a mess
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