Mozzarella & Pesto Stuffed Chicken (Printable)

Juicy chicken breasts stuffed with fragrant basil pesto and melted mozzarella. A simple 45-minute 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

# Method:

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 and brush with olive oil.
06 - Sprinkle Parmesan and Italian herbs evenly over the top.
07 - Bake for 25-30 minutes, or until the chicken is cooked through and juices run clear, with internal temperature reaching 165°F.
08 - Let rest for 5 minutes. Remove toothpicks and serve warm.

# Expert Pointers:

01 -
  • The pesto and mozzarella combination creates an incredibly moist chicken breast that never feels dry or boring
  • This elegant looking dish comes together in under 45 minutes but tastes like something from a nice Italian restaurant
02 -
  • Don't skip the resting period or you'll lose all those delicious juices when you cut into the chicken
  • If cheese escapes during baking, don't stress, those crispy cheesy bits are actually the best part
03 -
  • Pound your chicken breasts to an even thickness before stuffing for more uniform cooking
  • Wrap the exposed ends of toothpicks in foil if you're worried about them burning in the oven
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