Mozzarella & Pesto Stuffed Chicken (Printable)

Tender chicken breasts filled with basil pesto and mozzarella, baked until golden. A simple Italian main course for weeknight dinners.

# What You'll 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

# Directions:

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

# Expert Tips:

01 -
  • The pesto creates an instant sauce inside the chicken, keeping it incredibly moist without any extra work
  • Everything comes together in under 15 minutes of active prep, making it perfect for those exhausting weeknights when takeout seems tempting
  • Leftovers reheat beautifully, and I've even eaten the cold slices straight from the fridge for an impromptu lunch
02 -
  • If your knife skills aren't confident yet, ask your butcher to butterfly the chicken breasts for you, which creates the perfect pocket
  • The toothpicks are optional but honestly save you from that moment when all your beautiful filling melts onto the baking sheet instead of staying inside
  • I learned the hard way that overstuffing leads to bursting seams, so keep the filling generous but not ridiculous
03 -
  • Let the chicken sit at room temperature for 20 minutes before cooking for more even results
  • A meat thermometer takes all the guesswork out of doneness, and 74°C is your magic number
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