Mozzarella & Pesto Stuffed Chicken (Printable)

Tender chicken breasts stuffed with fragrant basil pesto and creamy mozzarella, baked to golden perfection for a flavorful Italian main course.

# 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

# How To Make It:

01 - Preheat oven to 400°F. Lightly grease a baking dish.
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 chicken breasts with salt and pepper.
04 - Stuff 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 baking dish. Brush with olive oil.
06 - Sprinkle Parmesan and Italian herbs evenly over the top.
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 -
  • The pesto creates these incredible aromatic steam pockets while baking, infusing every bite with basil and garlic
  • Its one of those meals that looks impressive enough for dinner guests but comes together in under an hour
02 -
  • The first time I made this I didnt secure the pockets and all that gorgeous mozzarella escaped into the pan
  • Using room temperature chicken makes cutting those pockets so much easier and safer
03 -
  • Pound the chicken slightly thicker than you think you need because the filling takes up more space than expected
  • If your toothpicks are wooden soak them for ten minutes so they dont scorch in the oven
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