Mozzarella & Pesto Stuffed Chicken (Printable)

Juicy chicken breasts stuffed with aromatic basil pesto and melted mozzarella, oven-baked until golden and delicious.

# What You 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 (optional)

# How To Make:

01 - Preheat oven to 400°F and 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 and brush with olive oil.
06 - Sprinkle Parmesan and Italian herbs evenly over the top.
07 - Bake for 25 to 30 minutes, or until the chicken is cooked through and juices run clear with an internal temperature reaching 165°F.
08 - Let rest for 5 minutes, remove toothpicks, and serve warm.

# Expert Advice:

01 -
  • Easy Difficulty: Simple steps with a prep time of only 15 minutes.
  • Dietary Friendly: Naturally Gluten-Free and Low Carb.
  • Flavorful: Combines the aromatic taste of basil pesto with rich, melted mozzarella.
02 -
  • Resting the chicken for 5 minutes is crucial as it keeps the juices inside the meat.
  • Check your pesto label for nuts or dairy if you have specific allergen concerns.
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