Save to Pinterest Last Tuesday, my kitchen smelled like an Italian grandmother had taken over for the evening. I had some chicken defrosted and a jar of pesto staring me down, so I decided to get a little creative. The way the mozzarella melts into that herby sauce creates something absolutely magical.
My sister-in-law actually texted me the next day asking for the recipe, which is basically the highest compliment she can give. Shes not easily impressed by dinner, so I knew this one was a keeper when she went back for seconds and took some home for lunch the next day.
Ingredients
- 4 boneless skinless chicken breasts: Look for ones that are roughly the same size so they cook evenly, and pound them slightly if theyre super thick
- 1 tablespoon olive oil: This helps the seasoning stick and gives the chicken that gorgeous golden color
- 1/2 teaspoon salt and 1/4 teaspoon black pepper: Simple seasoning that lets the filling shine without overpowering it
- 4 tablespoons basil pesto: Homemade is incredible but store-bought works perfectly fine in a pinch
- 120 g mozzarella cheese sliced: Fresh mozzarella creates those gorgeous cheese pulls but regular sliced works too
- 2 tablespoons grated Parmesan cheese: Adds a salty, nutty finish that takes the top crust to another level
- 1/2 teaspoon dried Italian herbs optional: I love adding this for extra aroma and that pretty speckled look
Instructions
- Preheat your oven to 200°C 400°F and grease a baking dish:
- Do this first so youre not scrambling with raw chicken hands later, and use a dish that fits the chicken snugly
- Cut pockets into each chicken breast:
- Use your sharpest knife and slice horizontally through the thickest part, leaving the back edge intact like a little envelope
- Season the chicken generously:
- Get both sides with salt and pepper, and dont be shy about it since the filling is milder in flavor
- Stuff each pocket with pesto and mozzarella:
- Spoon about 1 tablespoon of pesto into each pocket, then tuck in the cheese slices, using toothpicks to seal if they keep wanting to burst open
- Brush with olive oil and add toppings:
- Arrange the chicken seam-side up in your dish, brush with oil, then sprinkle that Parmesan and herbs all over the tops
- Bake until perfectly cooked through:
- This takes about 25 to 30 minutes, and youll know its done when the juices run clear or a thermometer hits 74°C 165°F
- Let it rest before serving:
- Give it 5 minutes so those juices redistribute, then pull out the toothpicks and watch everyone dig in
Save to Pinterest This has become my go-to when we have friends over for dinner because it looks impressive but requires almost zero active cooking time. I love that I can prep everything ahead and just pop it in the oven when guests arrive.
Making It Your Own
Sun-dried tomato pesto creates this incredible sweet and savory version that my husband actually prefers. You can also tuck some fresh spinach leaves in with the cheese for extra nutrients and a pop of color.
What To Serve With It
Roasted vegetables with a little balsamic drizzle complement the Italian flavors perfectly. A crisp green salad with a bright vinaigrette cuts through the richness, and roasted potatoes or crusty bread help soak up any extra cheese.
Storage And Reheating
Leftovers keep beautifully in the fridge for up to 3 days and actually reheat surprisingly well in the microwave. The cheese might not be quite as melty, but the flavor gets even better after sitting overnight.
- Wrap individual portions tightly before freezing if you want to meal prep this
- Reheat in a 180°C 350°F oven for about 15 minutes if you want that crispy top back
- Add a splash of water when microwaving to prevent the chicken from drying out
Save to Pinterest Theres something so satisfying about cutting into that chicken and watching the mozzarella stretch out. Hope this becomes a weeknight staple in your house like it has in mine.
Recipe Questions
- → How do I butterfly the chicken breasts without cutting through?
Place the chicken breast flat on your cutting board. Using a sharp knife, carefully cut horizontally into the thickest side, creating a pocket while leaving about a quarter inch of chicken on the other three sides to keep it intact. Go slowly and feel the thickness as you cut.
- → 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 refrigerated. Alternatively, assemble and freeze for up to 3 months, then bake directly from frozen, adding 10-15 minutes to cooking time.
- → What if the pesto contains pine nuts and I have allergies?
Make your own pesto without nuts by blending fresh basil, garlic, olive oil, Parmesan, and lemon juice. Or purchase nut-free pesto varieties available at most grocery stores. Always check labels carefully if you have severe nut allergies.
- → How can I tell when the chicken is fully cooked?
Use a meat thermometer inserted into the thickest part without touching cheese. The internal temperature should reach 74°C (165°F). Alternatively, check that juices run clear when pierced with a knife and the meat is no longer pink inside.
- → What wine pairs well with this dish?
Light Italian white wines work beautifully. Pinot Grigio, Vermentino, or Gavi complement the pesto and mozzarella flavors without overpowering the delicate chicken. A crisp, acidic white enhances the basil's freshness.
- → Can I use fresh mozzarella instead of sliced cheese?
Fresh mozzarella works but tends to leak out during cooking. For best results, use firm mozzarella slices or low-moisture mozzarella. If using fresh mozzarella, pat it dry and fold it gently into a compact shape before stuffing.