Mozzarella & Pesto Stuffed Chicken (Print version)

Juicy chicken breasts stuffed with basil pesto and mozzarella, baked until golden and tender.

# 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 (store-bought or homemade)
06 - 4 oz mozzarella cheese, sliced

→ Topping

07 - 2 tablespoons grated Parmesan cheese
08 - 1/2 teaspoon dried Italian herbs (optional)

# Cooking Steps:

01 - Preheat oven to 400°F. Lightly grease a baking dish.
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 with salt and pepper.
04 - Stuff each pocket with 1 tablespoon of pesto and a quarter of the mozzarella slices. Secure with toothpicks if needed.
05 - Place the stuffed chicken breasts in the baking dish. Brush with olive oil.
06 - Sprinkle Parmesan and Italian herbs evenly over the top.
07 - Bake for 25–30 minutes, or until the chicken is cooked through and juices run clear (internal temperature should reach 165°F).
08 - Let rest for 5 minutes. Remove toothpicks and serve warm.

# Expert Advice:

01 -
  • Its the kind of dinner that looks like you tried way harder than you actually did
  • The pesto keeps the chicken incredibly moist while the mozzarella creates these glorious cheese pulls
  • Ready in under an hour with almost zero active cooking time
02 -
  • The toothpicks can be tricky to spot later so stick them in at angles or count how many you use
  • If your chicken breasts are really thick pound them slightly first for even cooking
  • The cheese will almost definitely bubble out a bit and thats actually the best part
03 -
  • Let the chicken come to room temperature for 20 minutes before cooking for even results
  • If the cheese is browning too fast tent with foil for the last 10 minutes
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