Save The first time I made stuffed chicken, I was terrified of slicing through the meat and ruining everything. My hands shook slightly as I cut into each breast, hoping the pocket would hold together. When they came out of the oven with cheese bubbling through the seams, I actually did a little happy dance in my kitchen. Now it's become one of those weeknight dinners that feels special without requiring hours of prep work.
Last summer, my sister came over for dinner and looked genuinely impressed when I served these golden brown stuffed breasts. We sat on my back porch with wine and talked for two hours about everything and nothing, picking at the last bits of melted cheese on our plates. Food has a way of turning a random Tuesday into a memory.
Ingredients
- Chicken breasts: Choose pieces that are roughly the same size so they cook evenly, and pound them slightly if theyre very thick
- Olive oil: This helps the seasoning stick and keeps the chicken moist while creating that beautiful golden crust
- Salt and black pepper: Simple seasonings that enhance the natural flavor without overpowering the filling
- Basil pesto: Homemade pesto tastes brightest, but a good quality store bought version works perfectly for busy weeknights
- Mozzarella cheese: Fresh mozzarella melts beautifully, but sliced regular mozzarella holds its shape better during baking
- Parmesan cheese: Adds a salty, nutty finish to the top that creates lovely crispy edges
- Italian herbs: Optional but adds another layer of flavor that makes the dish feel more complete
Instructions
- Prepare your oven and dish:
- Preheat your oven to 200°C (400°F) and lightly grease a baking dish with a little olive oil or cooking spray
- Create the pockets:
- Using your sharpest knife, carefully cut a deep horizontal pocket in each chicken breast, stopping before you cut all the way through
- Season generously:
- Sprinkle salt and pepper over both sides of each chicken breast, rubbing it in slightly with your fingers
- Fill with flavor:
- Stuff each pocket with one tablespoon of pesto and distribute the mozzarella slices among all four breasts
- Secure the filling:
- If your pockets gape open, insert toothpicks to help hold everything inside while the chicken bakes
- Add finishing touches:
- Place the chicken in your prepared dish, brush with olive oil, then sprinkle with Parmesan and Italian herbs
- Bake to perfection:
- Cook for 25 to 30 minutes until the chicken is completely cooked through and reaches an internal temperature of 74°C (165°F)
- Let it rest:
- Allow the chicken to sit for about 5 minutes before removing any toothpicks and serving
Save My friend Sarah claimed she couldn't cook until I walked her through this recipe over FaceTime. She called me two days later to say her husband requested it for his birthday dinner, and she felt like a legitimate chef.
Making It Your Own
Sun dried tomato pesto adds a lovely sweetness that pairs beautifully with the mozzarella. Sometimes I add a handful of fresh spinach leaves inside each pocket for extra color and nutrition. The basic technique stays the same, but small variations keep it interesting.
Perfect Side Dishes
Roasted vegetables with olive oil and garlic complement the Italian flavors perfectly. A crisp green salad with a simple vinaigrette cuts through the richness. For something more substantial, serve over pasta or alongside crusty garlic bread.
Wine Pairing Wisdom
A light Italian white wine like Pinot Grigio or Sauvignon Blanc balances the pesto beautifully without overpowering the delicate chicken. If you prefer red, look for something light bodied like a Chianti.
- Chill your white wine for at least 30 minutes before serving
- Don't feel pressured to buy expensive wine, something mid range works perfectly
- The wine you cook with doesn't have to be the same one you serve
Save There's something deeply satisfying about cutting into that first chicken breast and watching the melted cheese spill out onto your plate. It's simple comfort food that never fails to make dinner feel special.
Common Questions
- → How do I prevent the chicken from drying out?
Don't overcook your chicken. Use a meat thermometer to ensure the internal temperature reaches exactly 74°C (165°F), then remove from the oven immediately. Let the chicken rest for 5 minutes after baking, which allows the juices to redistribute throughout the meat, keeping it tender and moist.
- → Can I make this dish ahead of time?
Yes, you can prepare the stuffed chicken breasts a few hours ahead. Cover them with plastic wrap and refrigerate until ready to bake. Add an extra 5-10 minutes to the baking time if cooking from cold. Alternatively, bake completely and reheat gently at 160°C for 10-15 minutes before serving.
- → What's the best way to butterfly chicken breasts?
Place your chicken breast on a cutting board. Using a sharp knife, cut horizontally through the thickest part of the breast, creating a pocket but leaving about 1 cm connected on the sides. Work slowly and carefully to avoid cutting all the way through. This creates a pocket for your filling without splitting the chicken apart.
- → Can I use store-bought pesto instead of homemade?
Absolutely. Store-bought pesto works perfectly and saves time. Just check the label for allergens, particularly if the pesto contains pine nuts. You can also use sun-dried tomato pesto or spinach-based pesto as delicious variations.
- → What sides pair well with this dish?
Roasted vegetables like zucchini, bell peppers, or asparagus complement this dish beautifully. A crisp green salad or light pasta tossed with olive oil and garlic are also excellent choices. For beverages, pair with an Italian white wine like Pinot Grigio or a refreshing sparkling water with lemon.
- → How should I store leftovers?
Store any leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 160°C oven for 10-15 minutes until warmed through, or slice and add to salads. The chicken can also be frozen for up to 2 months; thaw in the refrigerator before reheating.