Mozzarella & Pesto Stuffed Chicken

The aroma of basil pesto bubbling up through golden chicken still takes me back to my tiny apartment kitchen where I first attempted stuffed chicken. I was so nervous about cutting those pockets without slicing through to the other side that my roommate stood by laughing at my surgical precision. The cheese that oozed onto the baking sheet became the best part, and we fought over those crispy edges with our forks. Now it is the dinner I make when I want something that looks impressive but secretly takes almost no effort at all.

Last summer my sister claimed she hated stuffed chicken because she had tried it dry and flavorless too many times. I made this for her without saying what it was, and she literally went quiet for three seconds before asking what I put inside to make it taste so good. Now she requests it every time she visits, and the joke between us is whether she is coming for the company or the pesto chicken.

Ingredients

• 4 boneless skinless chicken breasts: Look for ones that are relatively even in thickness so they cook at the same rate
• 1 tablespoon olive oil: This helps the seasoning stick and gives the exterior that gorgeous golden color
• 1/2 teaspoon salt: Essential for bringing out the natural flavors of both chicken and pesto
• 1/4 teaspoon black pepper: Freshly ground adds a little warmth that balances the creamy filling
• 4 tablespoons basil pesto: Homemade is wonderful but good quality store bought works perfectly here
• 120 g mozzarella cheese sliced: Low moisture mozzarella gives you that beautiful cheese pull without making the chicken soggy
• 2 tablespoons grated Parmesan cheese: Creates a savory crust on top that makes this feel restaurant quality
• 1/2 teaspoon dried Italian herbs: Totally optional but adds another layer of flavor and makes it look pretty

Instructions

Preheat your oven to 200°C (400°F):

Get everything ready before you start cutting chicken, including greasing your baking dish so nothing sticks later

Carefully cut pockets into each chicken breast:

Use your sharpest knife and slice lengthwise through the thickest part, stopping before you cut all the way through

Season the chicken generously:

Sprinkle salt and pepper over both sides of each breast, getting into all the nooks and crannies

Fill each pocket with pesto and mozzarella:

Stuff about one tablespoon of pesto and a slice of cheese into each chicken, using toothpicks to seal if the filling wants to escape

Arrange in your prepared baking dish:

Place the chicken seam side up and brush the tops with olive oil to help them brown beautifully

Sprinkle with Parmesan and herbs:

Pat the toppings gently onto the oiled chicken so they stick during baking

Bake until golden and cooked through:

This takes about 25 to 30 minutes, and you will know it is done when the juices run clear or a thermometer reads 74°C

Let the chicken rest before serving:

Give it five minutes so the juices redistribute, then remove any toothpicks carefully before serving

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This recipe became my go to dinner the first year I lived alone because it made my little apartment smell amazing and felt like a proper meal even on Tuesday nights. Something about cutting into that chicken and seeing the cheese spill out just makes a regular day feel special.

Making Ahead Like A Pro

You can stuff and season the chicken up to 24 hours in advance, keeping it covered in the refrigerator. When I am hosting dinner I do all the prep in the afternoon and just pop the dish in the oven when everyone arrives. The flavors actually get better as they sit together.

Choosing The Right Pesto

I have tried every pesto variety from traditional basil to sun dried tomato versions. The classic basil works best here because it does not compete with the chicken flavor, though I will admit sun dried tomato adds gorgeous color. If using store bought pesto, look for ones with olive oil rather than cheaper oils for the best taste.

Perfect Pairings

Roasted vegetables like zucchini and cherry tomatoes cook beautifully on the same baking sheet if you add them halfway through. A crisp green salad with lemon vinaigrette cuts through the richness. Crusty gluten free bread or roasted potatoes turn this into a complete meal.

• A glass of Pinot Grigio or Sauvignon Blanc balances the pesto perfectly
• Leftovers reheat surprisingly well for lunch the next day
• If the cheese starts browning too quickly, tent the dish with foil for the last few minutes

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This is the kind of recipe that makes you feel like you really know your way around a kitchen, even if you are still figuring things out. The first bite of tender chicken with that pesto and mozzarella combination is pretty hard to forget.

Recipe Questions & Answers

→ How do I prevent the chicken from drying out?

Pound the chicken breasts to an even thickness before stuffing, and don't overcook them. Use a meat thermometer to check for doneness at 74°C (165°F) internal temperature. Let the chicken rest for 5 minutes after baking to retain moisture.

→ Can I prepare this ahead of time?

Yes, you can stuff the chicken breasts up to 4 hours ahead and refrigerate them. Add 5-10 minutes to the baking time if cooking from cold. You can also freeze stuffed breasts for up to 3 months and bake directly from frozen, extending cooking time by 10-15 minutes.

→ What can I substitute for mozzarella cheese?

Fresh ricotta, fontina, provolone, or goat cheese work beautifully. For a tangier flavor, try feta or goat cheese. Ensure your substitute cheese has a similar melting point to maintain the creamy texture.

→ Is homemade pesto better than store-bought?

Both work well. Homemade pesto allows you to control ingredients and intensity, making it ideal if you have nut allergies. Store-bought saves time without compromising flavor. Choose high-quality brands without excessive additives.

→ What side dishes pair best with this?

Roasted vegetables like zucchini, bell peppers, or asparagus complement this dish perfectly. A crisp green salad with lemon vinaigrette, garlic bread, or creamy risotto are excellent pairings. Serve with a light Italian white wine like Pinot Grigio.

→ How do I know when the chicken is fully cooked?

Use a meat thermometer inserted into the thickest part of the chicken without touching the filling. The internal temperature should reach 74°C (165°F). Alternatively, pierce with a fork and check that juices run clear with no pink meat visible.