Mozzarella Pesto Stuffed Chicken

The first time I made stuffed chicken, I was terrified of cutting those pockets. Something about slicing into a piece of raw meat with surgical precision felt impossibly advanced. But honestly, there is nothing quite as satisfying as peeling back the foil and seeing that cheese bubbling out, all golden and irresistible. My roommate actually stopped mid conversation to ask what smelled so incredible. Now it is my go-to for impressing people without actually doing anything difficult.

I made this for my sister last winter when she was visiting, and she legitimately asked if I had ordered it from a restaurant. The way the melted mozzarella stretches when you cut into the chicken is pure food theater. We ended up eating at the kitchen counter because neither of us wanted to wait to set the table. Those small moments, just sharing something warm and melty while catching up, are exactly why I love cooking.

Ingredients

• 4 boneless skinless chicken breasts: Look for ones that are roughly the same size so they cook evenly, and pound them slightly if they are thick
• 1 tablespoon olive oil: Brushing the tops helps that Parmesan crust get beautifully golden and crispy
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: Simple seasoning goes a long way when the filling does so much heavy lifting
• 4 tablespoons basil pesto: Homemade is lovely but honestly a good jarred pesto works perfectly here
• 120 g mozzarella cheese: Slice it rather than grate it, those melty pieces stay put better while baking
• 2 tablespoons grated Parmesan cheese: This creates the most incredible savory crust on top
• 1/2 teaspoon dried Italian herbs: Totally optional but adds such a nice aromatic finish

Instructions

Preheat your oven to 200°C 400°F

Grab your baking dish and give it a quick grease with oil or cooking spray

Create the pockets in each chicken breast

Using your sharpest knife, slice horizontally through the thickest part, stopping before you cut all the way through, like you are opening a book

Season the chicken generously

Sprinkle salt and pepper on both sides, getting into all the nooks and crannies

Stuff each pocket with pesto and mozzarella

Spoon about 1 tablespoon of pesto into each pocket, then tuck in the cheese slices, securing with toothpicks if things feel loose

Brush with oil and add the toppings

Pat the tops with olive oil, then shower everything with that grated Parmesan and Italian herbs

Bake until golden and cooked through

Let it go for 25 to 30 minutes until the chicken reaches 74°C 165°F internally and juices run clear

Rest before serving

Give it 5 minutes to relax, then pull out those toothpicks and watch everyone is face when they cut in

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This recipe has become such a staple in my rotation that I keep all the ingredients on hand pretty much always. Last week my neighbor smelled it baking and texted me asking what I was making. Sometimes the best meals are the ones that bring people to your door.

Making It Your Own

I have tried sun-dried tomato pesto and it adds this lovely sweetness that pairs beautifully with the mozzarella. Fresh baby spinach tucked in with the cheese adds color and makes you feel slightly virtuous about dinner.

What To Serve With It

Roasted vegetables with a little char from the oven are perfect, or just a crisp green salad with bright vinaigrette to cut through all that cheese. Some nights I just serve it with crusty bread to soak up the juices.

Wine Pairing

A light Italian white like Pinot Grigio is classic, but honestly any crisp white wine works beautifully here. The acidity balances all that rich, cheesy goodness perfectly.

• Chill your wine while the chicken bakes, it will be ready right when you need to pour
• If you prefer red, something light like a Pinot Noir will not overpower the delicate pesto flavor
• Leftovers reheat surprisingly well for lunch the next day

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There is something so satisfying about a recipe that looks impressive but is actually quite straightforward. This stuffed chicken never fails to make dinner feel like a special occasion.

Recipe Questions & Answers

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

Use toothpicks to secure the opening of each chicken breast after stuffing. Ensure the pocket is cut carefully without slicing all the way through. Place the chicken seam-side up in the baking dish.

→ Can I prepare this ahead of time?

Yes, you can stuff and season the chicken up to 24 hours in advance. Store covered in the refrigerator and bake when ready. Add an extra 5-10 minutes to the cooking time if baking cold from the fridge.

→ What temperature should the chicken reach?

The chicken is safely cooked when the internal temperature reaches 74°C (165°F). Use a meat thermometer inserted into the thickest part to check. The juices should run clear when pierced.

→ Can I use store-bought pesto?

Absolutely. Store-bought basil pesto works perfectly. If making your own, blend fresh basil, pine nuts, garlic, Parmesan, and olive oil. Sun-dried tomato pesto makes a delicious variation.

→ What sides pair well with this dish?

Roasted vegetables like zucchini, bell peppers, or asparagus complement the flavors perfectly. A crisp green salad with balsamic vinaigrette or garlic roasted potatoes also work beautifully. Crusty bread soaks up any extra pesto.