Mozzarella & Pesto Stuffed Chicken

The first time I made this stuffed chicken, my kitchen smelled like an Italian grandmother had moved in unannounced. Fresh basil wafted through every room as the chicken baked, and I remember my roommate poking her head in asking what restaurant I'd ordered from.

I served this at a small dinner party last spring, and one of my friends actually paused mid conversation, eyes wide, asking what exactly made the chicken so flavorful. The combination of pesto and melting mozzarella somehow transforms simple chicken breasts into something that feels restaurant quality.

Ingredients

• 4 boneless, skinless chicken breasts: Look for breasts that are relatively even in thickness so they cook at the same rate
• 1 tablespoon olive oil: This helps the Parmesan topping brown beautifully and keeps the chicken moist
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: Simple seasoning that lets the filling shine without competing
• 4 tablespoons basil pesto: Homemade is lovely but a good quality store bought version works perfectly fine
• 120 g (4 oz) mozzarella cheese, sliced: Fresh mozzarella melts into creamy ribbons while low moisture mozzarella gives you that classic cheese pull
• 2 tablespoons grated Parmesan cheese: Adds a salty, umami rich crust on top that balances the mild mozzarella
• 1/2 teaspoon dried Italian herbs: Totally optional but adds another layer of aromatic flavor

Instructions

Preheat your oven:

Set it to 200°C (400°F) and lightly grease a baking dish with olive oil or cooking spray

Create the pockets:

Using your sharpest knife, carefully cut a horizontal slit lengthwise in each chicken breast, going deep but not slicing all the way through

Season generously:

Sprinkle salt and pepper on both sides of each breast, rubbing it in slightly

Stuff each pocket:

Fill each one with a tablespoon of pesto and distribute the mozzarella slices evenly among them

Secure if needed:

Use toothpicks to close the openings if your stuffing wants to escape

Arrange and brush:

Place the chicken in your prepared dish and brush the tops with olive oil

Add the topping:

Sprinkle Parmesan and Italian herbs over each breast for that golden, savory crust

Bake until perfection:

Cook for 25 to 30 minutes until the chicken reaches 74°C (165°F) internally and the juices run clear

Let it rest:

Wait 5 minutes before serving and remember to remove any toothpicks

Bookmark

This recipe became my go to for weeknight dinner upgrades because it never fails to make a regular Tuesday feel like something special. There is something so satisfying about cutting into that first piece and watching the steam rise with that pesto aroma.

Making It Your Own

Sometimes I swap in sun dried tomato pesto when I want deeper, sweeter notes or add a handful of fresh spinach leaves inside each pocket for extra color and nutrition. The beauty of this dish is how well it adapts to whatever you have in the fridge.

Perfect Pairings

A crisp green salad with a bright vinaigrette cuts through the richness beautifully, while roasted vegetables like zucchini or bell peppers complement the Italian flavors. For a truly complete meal, serve with a light white wine like Pinot Grigio.

Storage And Leftovers

Leftovers keep remarkably well in the refrigerator for up to three days and actually reheat beautifully in the microwave. The flavors continue to meld overnight, making this an excellent meal prep option for busy weeks.

• Wrap each breast individually before storing for easier reheating
• Add a splash of water when reheating to keep the chicken moist
• These also freeze well for up to three months if wrapped tightly

Bookmark

There is nothing quite like watching people take that first bite and seeing their eyes light up at the surprise of molten cheese inside. Simple pleasures like this are why I fell in love with cooking in the first place.

Recipe Questions

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

Secure the opening with toothpicks after stuffing and place the chicken seam-side down in the baking dish. Avoid overfilling the pockets, and let the chicken rest for a few minutes after cooking to allow the cheese to set slightly.

→ Can I use homemade pesto instead of store-bought?

Absolutely. Homemade basil pesto with fresh basil, pine nuts, garlic, Parmesan, and olive oil will provide even more vibrant flavor. Just ensure it's not too thin or oily, which could cause leaking during baking.

→ What temperature should the chicken reach for safe consumption?

The internal temperature should reach 74°C (165°F) when measured with a meat thermometer inserted into the thickest part. The juices should run clear when the chicken is pierced.

→ Can I prepare this dish ahead of time?

Yes. Stuff and season the chicken up to 24 hours in advance, then store covered in the refrigerator. Bring to room temperature for 15-20 minutes before baking, adding 2-3 extra minutes to the cooking time if needed.

→ What sides pair well with this Italian-style chicken?

Roasted vegetables, particularly zucchini, bell peppers, or asparagus, complement the flavors beautifully. A crisp green salad with balsamic vinaigrette or light risotto also works wonderfully.