Mozzarella & Pesto Stuffed Chicken (Printable Version)

Juicy chicken breasts stuffed with basil pesto and mozzarella, baked until golden. A simple yet elegant Italian-inspired main course.

# Needed Ingredients:

→ 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

# Steps:

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

# Expert Advice:

01 -
  • Everything you love about chicken parmesan but with way less effort and cleanup
  • The pesto infuses every bite with bright basil flavor while the mozzarella keeps it incredibly moist
02 -
  • Do not skip the toothpicks if your chicken pockets keep opening up, or you will lose all that cheesy goodness onto the baking dish
  • Letting the chicken rest for those 5 minutes makes a huge difference in juiciness, so fight the urge to cut into it immediately
03 -
  • Pound your chicken breasts to an even thickness before cutting the pockets for more uniform cooking
  • Use room temperature cheese for faster melting and better distribution inside the chicken
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