Mozzarella & Pesto Stuffed Chicken

The first time I made stuffed chicken, I was honestly terrified of cutting into those breasts. What if I sliced right through? What if the cheese escaped during baking? But theres something so satisfying about mastering that pocket cut, and when you bite into that first forkful and the mozzarella stretches across your plate, you realize every nervous moment was worth it.

I made this for a dinner party last fall when my friend Sarah mentioned she was trying to eat fewer carbs. The table went completely silent when everyone took their first bite, and honestly, that quiet is the best compliment a cook can receive. Now she requests it every time she comes over.

Ingredients

• Chicken breasts: Go for ones that are roughly the same size so they cook evenly, and pound them slightly if theyre very thick
• Basil pesto: Homemade is wonderful but store bought works perfectly, just look for one without too much oil
• Mozzarella cheese: Fresh mozzarella slices melt beautifully, but regular sliced mozzarella gives you that classic golden stretch
• Parmesan cheese: The salty crust that forms on top is the secret to making this feel like something special
• Olive oil: Helps the seasoning stick and keeps the chicken from drying out in the oven
• Salt and pepper: Simple seasonings that let the filling shine
• Italian herbs: Optional but adds that extra layer of flavor that makes people ask whats your secret

Instructions

Prep your oven and pan:

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

Create the pockets:

Using a sharp knife, cut a deep horizontal pocket in each chicken breast, being careful not to slice all the way through

Season the chicken:

Sprinkle both sides of each breast with salt and pepper, rubbing it in gently

Stuff with flavor:

Fill each pocket with 1 tablespoon of pesto and a quarter of the mozzarella slices, securing with toothpicks if needed

Add the finishing touches:

Place chicken in the baking dish, brush with olive oil, and sprinkle with Parmesan and Italian herbs

Bake to perfection:

Bake for 25 to 30 minutes until chicken is cooked through and juices run clear, reaching 74°C (165°F) internally

Rest before serving:

Let the chicken rest for 5 minutes so the juices redistribute, then remove toothpicks and serve warm

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This recipe has become my go to for those nights when I want to make something impressive but dont have hours to spend in the kitchen. Theres something about cutting into that chicken and watching the mozzarella ooze out that just makes people happy.

Choosing Your Pesto

Ive tried every pesto variation imaginable, and while traditional basil is wonderful, dont be afraid to experiment. Sun dried tomato pesto adds this lovely sweetness, and Ive even used arugula pesto for a peppery kick that works beautifully with the mild chicken.

Make Ahead Magic

You can prep these stuffed breasts in the morning and keep them covered in the fridge until dinner. The flavors actually develop more when given time to sit together, making this perfect for busy weeknights or when youre hosting and want to minimize last minute kitchen stress.

Serving Suggestions

A crisp green salad with a simple vinaigrette cuts through the richness perfectly. Roasted vegetables like zucchini or bell peppers make it feel like a complete meal. And honestly, a glass of Pinot Grigio ties everything together beautifully.

• Pair with roasted asparagus for an elegant dinner
• Serve over zucchini noodles if you want extra veg without the carbs
• Leftovers reheat surprisingly well for tomorrow lunch

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Theres nothing quite like watching someone take that first bite and seeing their eyes light up. Simple food, made with care, has a way of creating the best moments around the table.

Recipe Questions & Answers

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

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

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

Absolutely. Store-bought basil pesto works perfectly fine in this dish. Look for a high-quality brand with fresh ingredients. You can also experiment with sun-dried tomato pesto for a different flavor profile.

→ What internal temperature should the chicken reach?

The chicken is safely cooked when it reaches an internal temperature of 74°C (165°F). Use a meat thermometer inserted into the thickest part of the breast to ensure accuracy without overcooking.

→ Can I prepare this dish ahead of time?

You can stuff the chicken breasts up to 24 hours in advance and store them covered in the refrigerator. Bring to room temperature for 15-20 minutes before baking, then add the Parmesan topping just before putting in the oven.

→ What sides pair well with this stuffed chicken?

Roasted vegetables like zucchini, bell peppers, or asparagus complement the Italian flavors beautifully. A crisp green salad with balsamic vinaigrette, garlic roasted potatoes, or even light pasta primavera make excellent accompaniments.

→ Is this dish freezer-friendly?

Yes, you can freeze the stuffed, uncooked chicken breasts for up to 3 months. Wrap each piece individually in plastic wrap then place in a freezer bag. Thaw overnight in the refrigerator before baking as directed.