Mozzarella & Pesto Stuffed Chicken (Printable)

Tender chicken breasts filled with fragrant basil pesto and creamy mozzarella, baked to golden perfection.

# 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

# How-To Steps:

01 - Preheat oven to 400°F. Lightly grease a baking dish with oil or cooking spray.
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 prepared baking dish. Brush with olive oil.
06 - Sprinkle Parmesan and Italian herbs evenly over the top of each breast.
07 - Bake for 25 to 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 Tips:

01 -
  • The pesto creates an instant sauce that bastes the chicken from the inside out
  • Mozzarella stays molten and gooey while the outside gets perfectly golden
  • One pan, almost no cleanup, and it looks impressive enough for dinner guests
02 -
  • Chicken breasts vary wildly in thickness, so using a meat thermometer prevents overcooking while ensuring food safety
  • Letting the chicken rest before slicing keeps all that pesto flavor inside instead of running onto your cutting board
03 -
  • Pound thicker ends of the chicken breasts gently to create even thickness before stuffing
  • Use room temperature pesto for easier spreading and better melting
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