Mozzarella Pesto Stuffed Chicken

The first time I made stuffed chicken, I was terrified I would slice straight through the breast and end up with an elaborate chicken sandwich instead. My hands were shaking, but I took it slow, and the moment those first aromas of basil and melting cheese filled the kitchen, I knew I had stumbled onto something special. Now it is my go-to when I want dinner to feel impressive without actually being difficult.

Last summer, I made this for a friend who swore she did not like chicken breast because it always turned out dry and boring. She took one bite, eyes widened, and asked me exactly what I had done to make it taste like something from a restaurant. We sat on my back porch with glasses of Pinot Grigio, and she admitted she had been wrong about chicken for years.

Ingredients

• 4 boneless skinless chicken breasts: Look for breasts that are roughly the same thickness so they cook evenly
• 1 tablespoon olive oil: Helps the seasonings stick and promotes that gorgeous golden brown color
• 1/2 teaspoon salt: Essential for bringing out the natural flavors of the chicken
• 1/4 teaspoon black pepper: Freshly ground gives the best warm aromatic kick
• 4 tablespoons basil pesto: Homemade is wonderful but a good quality jarred pesto works beautifully here
• 120 g (4 oz) mozzarella cheese sliced: Low moisture mozzarella melts beautifully without making the filling too watery
• 2 tablespoons grated Parmesan cheese: Creates a salty savory crust on top that is absolutely irresistible
• 1/2 teaspoon dried Italian herbs: Optional but adds another layer of herbaceous flavor

Instructions

Preheat your oven:

Get it to 200°C (400°F) and lightly grease a baking dish with a little oil or cooking spray

Make the pockets:

Lay each chicken breast flat and use a sharp knife to cut a horizontal slit along the long side leaving about 1 cm uncut on the other side so the filling stays inside

Season the chicken:

Sprinkle salt and pepper over both sides of each breast rubbing it in gently

Stuff with goodness:

Slide a tablespoon of pesto and some mozzarella slices into each pocket then secure with a toothpick if the opening feels loose

Add the finishing touches:

Nestle the stuffed chicken into your prepared dish brush the tops with olive oil then sprinkle with Parmesan and Italian herbs

Bake until golden:

Let it cook for 25 to 30 minutes until the chicken is completely cooked through and the juices run clear when pierced with 74°C (165°F) on a thermometer

Rest before serving:

Give the chicken 5 minutes to relax so the juices redistribute then remove the toothpicks and bring it to the table warm

Save

My youngest daughter used to be suspicious of anything green inside her food until the night she helped me stuff these chicken breasts herself. Something about being hands-on with the pesto and cheese made her willing to try it and now she requests this dinner at least twice a month.

Getting Creative With Fillings

Sometimes I swap the basil pesto for sun-dried tomato pesto which adds this lovely sweet tangy depth that pairs beautifully with the creamy mozzarella. I have also tucked fresh spinach leaves in with the cheese for extra nutrition and a pop of color. The basic technique stays the same but the flavor profile shifts dramatically.

Choosing The Right Side Dishes

This chicken feels complete when served alongside roasted vegetables like zucchini bell peppers and red onions tossed with a little olive oil and Italian seasoning. A crisp green salad with a simple vinaigrette cuts through the richness nicely. On busy weeknights I often just steam some broccoli or green beans and call it dinner.

Perfecting The Stuffed Chicken Technique

The most important thing I have learned after making this dish dozens of times is that a really sharp knife makes all the difference when creating those pockets. Dull knives make you press harder and that is when accidents happen. Take your time with the slicing step and do not worry if your pockets are not perfect because the cheese will melt and hide any imperfections.

• Pound the chicken lightly to even thickness if your breasts are very thick on one end
• Use two toothpicks crossed in an X shape if the pocket is being stubborn about staying closed
• Place a baking sheet on the rack below the chicken to catch any drips from melting cheese

Save

There is something deeply satisfying about cutting into that golden crust and watching the melted mozzarella stretch out on your fork. This is the kind of dinner that turns an ordinary Tuesday into something worth celebrating.

Recipe FAQs

→ How do I know when the chicken is fully cooked?

The chicken is done when the internal temperature reaches 74°C (165°F) and juices run clear when pierced. The meat should feel firm and the cheese should be melted and bubbly.

→ Can I prepare these stuffed chicken breasts ahead of time?

Yes, you can stuff and season the chicken up to 24 hours in advance. Store covered in the refrigerator and bake when ready to serve.

→ What can I use instead of basil pesto?

Sun-dried tomato pesto, spinach and ricotta, or roasted red pepper spread work beautifully. You can also make your own pesto with different nuts or herbs.

→ Do I need toothpicks to secure the chicken?

Toothpicks help prevent the filling from leaking during baking, but they're optional. Just ensure your pockets are cut carefully and don't slice all the way through the meat.

→ What sides pair well with this dish?

Roasted vegetables, garlic mashed potatoes, crisp green salads, or crusty bread complement the flavors beautifully. For a lighter meal, serve with zucchini noodles or steamed broccoli.

→ Can I freeze the uncooked stuffed chicken?

Yes, wrap each stuffed breast individually in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.