Save Tender chicken breasts filled with fragrant basil pesto and creamy mozzarella, baked to golden perfection for a juicy, flavorful main course. This Italian-inspired dish is both simple and sophisticated, making it a perfect choice for an easy yet impressive dinner.
Save By stuffing the chicken breasts, you lock in moisture and infuse the meat with the vibrant herbal notes of the pesto, resulting in a dish that is far more than the sum of its parts.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons basil pesto (store-bought or homemade)
- 120 g (4 oz) mozzarella cheese, sliced
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon dried Italian herbs (optional)
Instructions
- Step 1: Preheat
- Preheat oven to 200°C (400°F). Lightly grease a baking dish.
- Step 2: Prepare Chicken
- Using a sharp knife, cut a deep pocket lengthwise in each chicken breast, being careful not to slice all the way through.
- Step 3: Season
- Season both sides of chicken breasts with salt and pepper.
- Step 4: Stuff
- Stuff each pocket with 1 tablespoon of pesto and a quarter of the mozzarella slices. Secure with toothpicks if needed.
- Step 5: Assemble
- Place the stuffed chicken breasts in the baking dish. Brush with olive oil.
- Step 6: Top
- Sprinkle Parmesan and Italian herbs evenly over the top.
- Step 7: Bake
- Bake for 25–30 minutes, or until the chicken is cooked through and juices run clear (internal temperature should reach 74°C / 165°F).
- Step 8: Rest and Serve
- Let rest for 5 minutes. Remove toothpicks and serve warm.
Zusatztipps für die Zubereitung
Always check the internal temperature with a meat thermometer to ensure it reaches 74°C (165°F) for the perfect texture. Don't forget to remove the toothpicks before serving!
Varianten und Anpassungen
For a unique twist, try using sun-dried tomato pesto instead of basil pesto, or add fresh spinach into the pocket along with the mozzarella for extra nutrition and color.
Serviervorschläge
Serve this chicken alongside roasted vegetables or a crisp green salad. For the perfect pairing, enjoy it with a light Italian white wine like Pinot Grigio.
Save This Mozzarella & Pesto Stuffed Chicken is a reliable and delicious main course that brings the bright, fresh flavors of Italy to your dinner table with minimal effort.
Recipe FAQs
- → How do I prevent the cheese from leaking during baking?
Secure each chicken breast with toothpicks after stuffing to help hold the pocket closed. Place the chicken seam-side up in the baking dish. Avoid overstuffing, and let the chicken rest for 5 minutes after baking to allow the cheese to set slightly before serving.
- → Can I use homemade pesto instead of store-bought?
Absolutely! Homemade basil pesto works beautifully and allows you to adjust flavors to your preference. Fresh basil, pine nuts, garlic, Parmesan, and olive oil create a vibrant filling. Just ensure the pesto isn't too watery to prevent excess moisture in the chicken.
- → What internal temperature should the chicken reach?
The stuffed chicken is safely cooked when it reaches an internal temperature of 74°C (165°F). Use a meat thermometer inserted into the thickest part of the breast, avoiding the cheesy center. The juices should run clear, and the meat should feel firm but springy.
- → What sides pair well with this dish?
Roasted vegetables like zucchini, bell peppers, or asparagus complement the flavors beautifully. A crisp green salad with light vinaigrette adds freshness. For a heartier meal, serve with roasted potatoes or cauli-rice. A light Pinot Grigio balances the rich cheese perfectly.
- → Can I prepare this ahead of time?
Yes! Stuff and season the chicken up to 24 hours in advance, then store covered in the refrigerator. Let it sit at room temperature for 20 minutes before baking. You can also freeze uncooked stuffed chicken for up to 3 months—thaw overnight before baking.
- → What variations can I try?
Sun-dried tomato pesto adds a sweet, tangy twist. Layer fresh spinach leaves with the mozzarella for extra nutrition. Try provolone or fontina instead of mozzarella for different flavor profiles. A sprinkle of garlic powder or red pepper flakes adds depth.