Mozzarella & Pesto Stuffed Chicken

The smell of basil pesto bubbling away inside chicken still takes me back to my tiny first apartment kitchen, where I made this on a Tuesday night just to impress myself. My oven ran hot so the cheese oozed out everywhere, creating this crispy cheesy crown around each breast that honestly might have been the best accident ever.

I served this to my parents last month, and my dad actually went quiet for the first time all evening. He later admitted hed been skeptical about stuffed chicken, thinking it would be dry or fussy, but one bite changed his mind completely. Now he requests it every time they visit.

Ingredients

• 4 boneless skinless chicken breasts: Look for ones that are roughly the same size so they finish cooking together
• 1 tablespoon olive oil: Use this to brush over the chicken for that gorgeous golden finish
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: Simple seasoning that lets the filling shine
• 4 tablespoons basil pesto: Homemade or storebought both work beautifully here
• 120 g mozzarella cheese sliced: Fresh mozzarella gives better melts but regular works too
• 2 tablespoons grated Parmesan cheese: Creates this salty crispy crust on top
• 1/2 teaspoon dried Italian herbs: Totally optional but adds a nice aromatic layer

Instructions

Preheat your oven to 200C 400F and grease a baking dish:

Do this first so youre not scrambling with chickenjuicy hands later

Cut pockets into each chicken breast:

Use your sharpest knife and slice horizontally through the thickest part but stop before you cut all the way through

Season both sides with salt and pepper:

Get the seasoning everywhere even inside those pockets you just created

Stuff each pocket with pesto and mozzarella:

Dont overstuff or the cheese will escape but be generous enough that every bite gets filling

Secure with toothpicks and brush with olive oil:

The toothpicks are insurance against bursting pockets and the oil helps the browning

Sprinkle with Parmesan and Italian herbs:

This is what creates that restaurantworthy crust on top

Bake for 2530 minutes until juices run clear:

An instant thermometer reaching 74C 165F is the most reliable way to know its done

Let rest for 5 minutes before serving:

This step is crucial for juicy chicken and gives the cheese time to set slightly

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This recipe became my goto for dinner parties after the time I made it for a friend who swore she hated chicken breast. She went back for seconds and then asked for the recipe before shed even finished her plate.

Choosing Your Pesto

Ive tried every pesto variation imaginable and honestly they all bring something different to the table. Traditional basil is classic and reliable but sun-dried tomato adds this gorgeous sweetness that cuts through the rich cheese. Just watch out for pine nuts if anyone has allergies.

What To Serve Alongside

A crisp green salad with lemon vinaigrette cuts through the richness perfectly. Roasted vegetables like zucchini or bell peppers cook at the same temperature so you can throw everything on one baking sheet for minimal cleanup.

Make It Your Own

Once youve got the basic technique down this recipe becomes a template for endless variations. I love adding fresh spinach inside with the cheese for some extra nutrition and color.

• Sun-dried tomato pesto works beautifully here
• Fresh spinach or basil leaves add nice color inside
• A sprinkle of garlic powder takes the flavor up a notch

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Theres something so satisfying about cutting into that stuffed chicken and watching the cheese stretch. Hope this becomes a weeknight favorite in your kitchen too.

Recipe Questions & Answers

→ How do I prevent the cheese from leaking out during baking?

Use toothpicks to secure the opening of each chicken breast after stuffing. Be careful not to overstuff the pockets, and place the chicken seam-side up in the baking dish to help keep the filling contained while it bakes.

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work wonderfully and often remain juicier. Simply pound them slightly to even thickness, create the pocket, and adjust the baking time to 20-25 minutes since thighs cook faster than breasts.

→ What should I serve with this dish?

Roasted vegetables like zucchini, bell peppers, or asparagus complement the flavors perfectly. A crisp green salad with balsamic vinaigrette, garlic mashed potatoes, or crusty Italian bread also make excellent sides to soak up the flavorful juices.

→ Can I make this ahead of time?

Absolutely. Prepare and stuff the chicken up to 24 hours in advance, then store covered in the refrigerator. When ready to bake, let it sit at room temperature for 15 minutes, then brush with oil and add toppings before cooking as directed.

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

The safest method is using a meat thermometer to check that the internal temperature reaches 74°C (165°F). Visual cues include clear juices running when pierced, opaque meat throughout, and the cheese being fully melted and slightly golden on top.

→ Can I use store-bought pesto or should I make it homemade?

Both options work perfectly. High-quality store-bought pesto saves time and delivers consistent flavor. Homemade pesto allows you to adjust the garlic, cheese, and basil to your preference. Either choice will result in a delicious, aromatic filling.