Mozzarella & Pesto Stuffed Chicken

The smell of basil pesto bubbling under golden cheese always pulls me back to a tiny apartment kitchen where I first attempted stuffed chicken. My knife skills were questionable at best, and I may have accidentally created chicken schnitzel instead of neat pockets that first attempt. But something about that combination of fragrant herbs and melting cheese kept me trying until I got it right. Now this is one of those dinners that makes people ask what's cooking before they even walk through the door.

I served this to my sister last summer during one of those evenings when everyone shows up hungry and you haven't planned anything special. She took one bite and immediately asked for the recipe, convinced I'd spent hours preparing something complicated. That moment when a simple dish exceeds expectations is exactly why I keep coming back to this recipe again and again.

Ingredients

• 4 boneless skinless chicken breasts: Look for ones that are roughly the same size so they cook evenly and nobody ends up with dry chicken while someone else's is perfectly juicy
• 1 tablespoon olive oil: This helps the seasonings stick and gives the exterior that gorgeous golden color that makes everyone think you know what you're doing
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: Simple seasoning that lets the pesto shine without competing for attention
• 4 tablespoons basil pesto: Homemade is wonderful but don't stress a good quality store-bought version works beautifully and saves you twenty minutes
• 120 g (4 oz) mozzarella cheese sliced: Fresh mozzarella creates those dreamy cheese pulls but sliced regular mozzarella melts more evenly inside the pocket
• 2 tablespoons grated Parmesan cheese: This forms a salty crust on top that contrasts beautifully with the creamy mozzarella inside
• 1/2 teaspoon dried Italian herbs optional: Completely unnecessary but pretty if you're serving this for company and want that extra sprinkle of green confetti

Instructions

Prepare your oven and pan:

Preheat your oven to 200°C (400°F) and give a baking dish a light coating of oil so nothing sticks later.

Create the pockets:

Using your sharpest knife slice a deep horizontal pocket lengthwise in each chicken breast being careful not to cut all the way through.

Season the chicken:

Sprinkle both sides of each breast with salt and pepper so every bite is seasoned not just the exterior.

Stuff with pesto and cheese:

Fold 1 tablespoon of pesto and a portion of mozzarella into each pocket securing with toothpicks if the cheese keeps trying to escape.

Prep for baking:

Arrange the stuffed chicken in your prepared dish brush with olive oil and scatter Parmesan and herbs across the top.

Bake until golden:

Cook for 25 to 30 minutes until the chicken is completely cooked through and juices run clear reaching 74°C (165°F) internally.

Rest before serving:

Let everything sit for 5 minutes then remove the toothpicks before bringing it to the table.

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This became a Tuesday regular during a particularly hectic month when I needed something that felt like a proper meal but required zero brainpower to execute. There's something deeply comforting about a recipe that never fails you no matter how tired you are when you start cooking.

Making It Your Own

Sun-dried tomato pesto creates a deeper almost sweet version that pairs beautifully with the milky mozzarella. I've also tucked fresh spinach leaves in alongside the cheese when the garden was overflowing and needed a purpose beyond salad.

What To Serve Alongside

Roasted vegetables catch any pan juices beautifully while a crisp green salad cuts through the richness. Either way you'll want something bright and fresh to balance all that cheese.

Getting Ahead

You can stuff the chicken up to a day in advance and keep it covered in the refrigerator which makes this excellent for dinner parties. The pesto actually has time to permeate the meat creating even more flavor.

• Wrap toothpicks in a small piece of foil so you don't forget to remove them later
• Let the chicken sit at room temperature for 20 minutes before baking if you've had it refrigerated
• Use an instant read thermometer to avoid overcooking since stuffed chicken can be tricky to time

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Some recipes are just good but this one has that magic combination of being impressive enough for guests while simple enough for a random Tuesday. That's exactly the kind of cooking that actually fits into real life.

Recipe FAQs

→ How do I prevent the chicken from drying out while baking?

Use boneless, skinless chicken breasts of similar thickness. Don't overbake—bake for 25-30 minutes until the internal temperature reaches 74°C (165°F). The mozzarella filling helps keep the meat moist. Let the chicken rest for 5 minutes after baking before serving.

→ Can I make this ahead of time?

Yes, you can prepare the stuffed chicken up to 4 hours ahead. Refrigerate covered until ready to bake. Add 5-10 minutes to cooking time if baking from cold. You can also freeze for up to 2 months; thaw overnight before baking.

→ What can I use instead of basil pesto?

Try sun-dried tomato pesto, spinach pesto, or arugula pesto for different flavors. You can also mix fresh basil with pine nuts, garlic, and olive oil to make homemade pesto if preferred.

→ Is there a way to secure the filling without toothpicks?

Toothpicks are recommended to hold the pocket closed during baking. Alternatively, you can place the chicken seam-side down in the baking dish or use kitchen twine. Avoid using plastic toothpicks in the oven.

→ What should I serve as side dishes?

Roasted vegetables like zucchini, bell peppers, or cherry tomatoes work beautifully. A crisp green salad or simple arugula with lemon vinaigrette complements the rich pesto and cheese. Light pasta or risotto are also excellent pairings.

→ Can this be prepared on a stovetop instead of the oven?

Yes, you can pan-sear the stuffed chicken in a hot skillet with olive oil for 4-5 minutes per side until golden, then transfer to the oven to finish baking, or cover and reduce heat to medium-low for 15-20 minutes until cooked through.