Pesto and Mozzarella Stuffed Chicken
A simple, comforting take on stuffed chicken breasts. This recipe pairs tender chicken with bright basil pesto and melty mozzarella, baked until golden and juicy. It’s approachable for weeknights and special enough for entertaining, with a straightforward method and dependable results.
Ingredients
- 4 boneless, skinless chicken breasts
- 4 tablespoons pesto (store-bought or homemade)
- 6 ounces mozzarella cheese, sliced or torn into pieces
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- Optional toothpicks or kitchen twine for securing
- 1 tablespoon fresh herbs (basil or parsley), chopped for serving
Instructions
- Preheat your oven to 400°F (200°C). If you’re using a pan to sear first, heat a large ovenproof skillet over medium-high heat and add a little olive oil.
- Carefully cut a horizontal pocket into the side of each chicken breast. Do not cut all the way through. You want a little room for the filling.
- Season the inside and outside of the chicken with salt and pepper. This helps flavor the meat from the inside out.
- Spread a tablespoon of pesto inside each pocket. Add a portion of mozzarella to fill the cavity, then press the edges to seal lightly.
- If you’re worried about the filling spilling, use toothpicks to secure the opening, ensuring the cheese stays put during cooking.
- Heat the skillet with olive oil over medium-high heat. Sear the stuffed chicken for 2–3 minutes per side, until the exterior is golden.
- Transfer the skillet to the preheated oven and bake for 12–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is bubbly.
- Remove from the oven, let rest for 5 minutes, and finish with a drizzle of extra pesto or a sprinkle of fresh herbs before serving.