Mozzarella & Pesto Stuffed Chicken (Printable)

Tender chicken breasts filled with fragrant basil pesto and creamy mozzarella, baked until juicy and golden.

# 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

# How-To Steps:

01 - Preheat oven to 400°F. Lightly grease a baking dish with cooking spray or oil.
02 - Using a sharp knife, cut a deep horizontal pocket lengthwise into each chicken breast, being careful not to cut completely through to the other side.
03 - Season both sides of each chicken breast evenly with salt and black pepper.
04 - Fill each pocket with 1 tablespoon of basil pesto and one-quarter of the mozzarella slices. Secure openings with toothpicks if necessary to prevent filling from escaping during cooking.
05 - Place stuffed chicken breasts in the prepared baking dish. Brush the top surface of each breast with olive oil.
06 - Sprinkle Parmesan cheese and dried Italian herbs evenly over the top of each chicken breast.
07 - Bake for 25 to 30 minutes until chicken is cooked through and juices run clear. Internal temperature should reach 165°F when measured with a meat thermometer.
08 - Remove from oven and allow to rest for 5 minutes. Remove toothpicks and serve warm.

# Expert Suggestions:

01 -
  • The pesto keeps the chicken incredibly moist while infusing every bite with fresh basil flavor
  • You can prep everything ahead and just pop it in the oven when guests arrive
  • That mozzarella leaking out and creating crispy golden bits might be the best accidental invention ever
02 -
  • The first time I made this I sliced completely through the breast and ended up with pesto baked onto the pan instead of inside the chicken, so take your time with that pocket cut
  • Using room temperature chicken helps it cook more evenly, so take it out of the fridge about 20 minutes before starting
03 -
  • Pound the chicken slightly to even thickness before cutting pockets, this makes everything so much easier
  • Prevent toothpicks from burning by soaking them in water for 10 minutes before using
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