Pin It There was this Tuesday evening when my grocery shopping had been dangerously optimistic and I was left with chicken breasts and a jar of pesto, staring at each other across the counter. I decided to get creative with a knife and some cheese, honestly expecting a messy kitchen disaster. Instead, the smell that filled my apartment had my neighbor knocking on my door within fifteen minutes.
I first made this for my sister who claims she hates chicken breast because its always dry and boring. She took one bite, went quiet for a full minute, then asked if I had any hidden in the fridge for lunch the next day. Now she requests it every time she visits, and Ive started doubling the recipe just to avoid disappointment.
Ingredients
- 4 boneless skinless chicken breasts: look for ones that are roughly the same thickness so they bake evenly
- 1 tablespoon olive oil: helps the chicken get that gorgeous golden color and keeps it from drying out
- 1/2 teaspoon salt: enhance the natural flavors without overwhelming the delicate pesto
- 1/4 teaspoon black pepper: freshly ground makes a noticeable difference here
- 4 tablespoons basil pesto: homemade is wonderful but a good quality store bought version works perfectly fine
- 120 g mozzarella cheese sliced: fresh mozzarella melts beautifully but low moisture works too
- 2 tablespoons grated Parmesan cheese: creates this salty crispy crust on top that people fight over
- 1/2 teaspoon dried Italian herbs: totally optional but adds another layer of flavor
Instructions
- Preheat your oven and prepare the baking dish:
- Set your oven to 200°C (400°F) and give a baking dish a quick coating of oil or cooking spray
- Create the pockets in your chicken:
- Using your sharpest knife carefully slice a deep horizontal pocket in each chicken breast going about three quarters of the way through
- Season the chicken generously:
- Sprinkle salt and pepper over both sides of each breast making sure to get into the pockets too
- Stuff with pesto and cheese:
- Fill each pocket with a tablespoon of pesto and some mozzarella slices using a toothpick to seal if the cheese wants to escape
- Add the finishing touches:
- Arrange the chicken in your prepared dish brush with olive oil and scatter the Parmesan and herbs on top
- Bake until golden and juicy:
- Slide into the oven for 25 to 30 minutes until the chicken reaches 74°C (165°F) internally and the top is beautifully golden
- Let it rest before serving:
- Give the chicken five minutes to rest so the juices redistribute then remove the toothpicks and serve warm
Pin It This recipe has become my go to for dinner parties because I can prep everything ahead and just pop it in the oven when guests arrive. Something about cutting into that chicken and watching the melted cheese cascade out makes people feel special.
Choosing Your Pesto
Ive discovered that not all pestos are created equal when it comes to baking. Some brands separate and get oily in the oven while others hold their beautifully. Taste a spoonful first and if it seems too oily give it a stir before using.
Making It Your Own
Sometimes I swap in sun dried tomato pesto for a completely different flavor profile that feels more rustic. Adding fresh spinach leaves inside with the cheese sneaks in some greens and creates these lovely little pockets of wilted goodness.
Serving Suggestions
A crisp green salad with a bright vinaigrette cuts through the richness perfectly. Roasted vegetables like zucchini or bell peppers make it a complete meal without much effort.
- Keep some extra pesto on the table for people who want an extra hit of basil
- A light Pinot Grigio complements the Italian flavors beautifully
- Leftovers reheat surprisingly well in the microwave with a damp paper towel
Pin It Theres something deeply satisfying about a recipe that takes simple ingredients and transforms them into something that feels elegant and comforting at the same time. This chicken has that rare quality of making a regular Tuesday dinner feel like a small celebration.
Recipe Questions & Answers
- → Can I make the pesto from scratch?
Absolutely! Homemade pesto is wonderful for this dish. Blend fresh basil, garlic, pine nuts, Parmesan, and olive oil until you reach your desired consistency. This adds vibrant flavor and lets you control the texture and saltiness to your preference.
- → What's the best way to butterfly chicken breasts?
Place the chicken breast on a cutting board and carefully cut a horizontal pocket into the thickest part, running lengthwise from one end to the other. Keep the knife parallel to the board and stop just before cutting all the way through, leaving about half an inch on three sides. A sharp knife and steady hand are your best tools for this.
- → How do I know when the chicken is fully cooked?
Use a meat thermometer inserted into the thickest part of the chicken—it should reach 74°C (165°F) for food safety. Alternatively, pierce the thickest part with a knife; the juices should run clear with no pink remaining. Don't skip the 5-minute rest period, which helps retain juices and ensures even cooking.
- → Can I prepare this dish ahead of time?
Yes, you can stuff the chicken breasts several hours ahead and refrigerate them covered. This allows flavors to meld beautifully. When ready to cook, simply bake as directed, adding a few extra minutes if the chicken is cold from the refrigerator. You can also assemble, freeze, and bake from frozen—just increase cooking time by 10-15 minutes.
- → What are good side dish pairings?
This pairs wonderfully with roasted seasonal vegetables like zucchini, bell peppers, or asparagus. A crisp green salad with lemon vinaigrette complements the richness of the cheese and pesto. For a heartier meal, serve alongside roasted potatoes or pasta with garlic and olive oil. A light Italian white wine like Pinot Grigio enhances the flavors beautifully.
- → Can I use a different cheese filling?
Definitely! Ricotta mixed with Parmesan creates a creamy alternative, or try fontina and provolone for deeper flavors. Fresh spinach and feta offer a Mediterranean twist. Experiment with cheeses you enjoy, but stick with varieties that melt well. Avoid hard cheeses like aged cheddar as they don't melt smoothly in the short cooking time.