Mozzarella & Pesto Stuffed Chicken (Printable)

Juicy chicken breasts stuffed with pesto and mozzarella, baked until golden. An easy Italian-inspired main dish perfect for weeknight dinners.

# 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

# Directions:

01 - Preheat oven to 400°F. Lightly grease a baking dish with cooking spray or oil.
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 evenly with salt and black pepper.
04 - Fill each pocket with 1 tablespoon of basil pesto and a quarter of the mozzarella slices. Secure with toothpicks if needed to keep filling intact.
05 - Place the stuffed chicken breasts in the prepared baking dish. Brush the top of each breast with olive oil.
06 - Sprinkle grated Parmesan cheese and dried Italian herbs evenly over the top of each chicken breast.
07 - Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and juices run clear when pierced.
08 - Remove from oven and let rest for 5 minutes. Carefully remove toothpicks and transfer to serving plates. Serve warm.

# Expert Tips:

01 -
  • The pesto does double duty as seasoning and filling so you get maximum flavor with minimal effort
  • Even though it looks fancy enough for dinner guests the whole thing comes together in under an hour
02 -
  • The toothpicks are non-negotiable unless you want pesto leaking all over your baking dish and creating a smoky mess
  • Letting the chicken rest is not optional juices redistribute during those five minutes and cutting too early leaves you with dry meat
03 -
  • Pound your chicken breasts slightly uneven thickness before stuffing ensures everything cooks at the same rate
  • If your pesto is thick thin it with a teaspoon of olive oil so it spreads easily inside the pocket
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