Few dishes manage to feel both elegant and uncomplicated, but pesto mozzarella stuffed chicken holds a rare place in the kitchen where everyday ingredients transform into something memorably flavorful. At its heart, this recipe celebrates contrast: the bright herbaceousness of basil pesto against the mild richness of melted mozzarella, all encased in tender, juicy chicken breasts that bake to a golden finish. It is the kind of meal that suits a weeknight schedule yet tastes worthy of a weekend gathering.
The appeal lies not only in its flavor but in its adaptability. With minimal effort, the dish can shift from rustic comfort food to a centerpiece suitable for entertaining. Home cooks appreciate that the ingredients are familiar, widely available, and versatile. Pesto brings aromatic depth without requiring hours of preparation, while mozzarella provides a creamy texture that complements rather than overwhelms. The chicken acts as a neutral canvas, allowing the filling to shine while remaining satisfying and substantial.
This recipe also supports a wide range of culinary preferences. It can be served alongside vegetables, grains, salads, or pasta, making it easy to tailor to different diets or occasions. Whether you seek a reliable family dinner, a simple yet impressive entrée for guests, or a flavorful meal-prep option, pesto mozzarella stuffed chicken offers a balanced combination of taste, texture, and convenience.
In the pages that follow, we will explore each component in detail, discuss ingredient selection, cover preparation techniques that ensure the chicken remains moist and flavorful, and walk through step-by-step instructions to guarantee consistent results. By the end, you will not only understand how to prepare this dish successfully but also how to customize it to your preferences and cooking style.
Detailed Instructions
1. Prepare Your Workspace
Before handling any ingredients, take a moment to organize your cooking environment. Clear your countertop, set out your cutting board, and place the chicken, pesto, and mozzarella within easy reach. Having everything prepared before beginning ensures the process flows smoothly and prevents cross-contamination. Place a clean plate or shallow tray nearby for the stuffed chicken breasts once they are assembled.
2. Preheat the Oven
Set your oven to 375°F (190°C). This temperature allows the chicken to cook thoroughly without drying out. If you are using a convection oven, reduce the temperature by 15–20 degrees. Position the oven rack in the center to promote even browning.
3. Prepare the Chicken Breasts
Lay the chicken breasts flat on a cutting board. Using a sharp chef’s knife, place your non-dominant hand gently on top of the chicken to steady it. Insert the knife along the thickest side of the breast and carefully slice horizontally, creating a pocket. Do not cut all the way through; leave about half an inch intact at the opposite side.
The pocket should be large enough to hold several spoonfuls of filling, but not so large that it weakens the structure of the meat. If you notice any thick, uneven areas inside the pocket, trim or flatten them slightly to ensure even cooking.
4. Season the Chicken
Seasoning both the exterior and interior substantially improves flavor. Sprinkle salt, black pepper, and a pinch of garlic powder inside the pocket and across the surface of each breast. Lightly rubbing the seasoning into the meat helps it adhere and penetrate. Allow the chicken to rest for about five minutes so the seasoning begins to draw moisture into the surface.
5. Fill with Pesto
Using a small spoon, place one to two tablespoons of basil pesto inside each pocket. Spread it as evenly as possible, ensuring the herbs and oil coat the interior. Take care not to overfill; too much pesto can leak during cooking and reduce the intensity of flavor inside the chicken. If the pesto is particularly oily, give the spoon a gentle shake before adding it so you preserve more of the solid basil mixture.
6. Add the Mozzarella
Cut the mozzarella into thick slices or small batons. Thick slices melt more slowly and produce a luxurious, cohesive interior, while batons give a more structured filling. Place the mozzarella directly on top of the pesto in each pocket. Press it gently so it nestles into the chicken.
If you prefer extra cheesiness, add a second layer, but ensure the chicken can still close securely. In some cases, trimming a little of the mozzarella allows for a perfect fit without causing gaps.
7. Secure the Breasts
To prevent the filling from escaping during cooking, secure each pocket with toothpicks or small skewers. Insert the toothpicks at an angle, crossing the opening slightly like stitches. If you want a neater presentation, use two or three picks spaced evenly.
Alternatively, you can tie kitchen twine around the breast once or twice. This method produces a tidy shape and is easy to remove after cooking.
8. Heat the Skillet
Place an oven-safe skillet—such as cast iron or stainless steel—over medium-high heat. Add one to two tablespoons of olive oil. Heat until the oil shimmers. This step ensures the chicken will sear quickly, developing a browned, flavorful crust before finishing in the oven.
9. Sear the Chicken
Add the stuffed chicken breasts to the hot skillet, presentation side down. Sear without moving them for 3–4 minutes. The surface should turn golden and slightly crisp. Flip and sear the other side for another 3 minutes.
Searing locks in moisture and builds flavor. It also helps the chicken retain its shape during the baking stage.
10. Transfer to the Oven
Once both sides are seared, transfer the skillet directly into the preheated oven. If your skillet is not oven-safe, move the chicken to a lightly greased baking dish. Arrange the breasts so they are not touching each other; space promotes even heat circulation.
11. Bake to Perfection
Bake for 18–25 minutes, depending on the thickness of the chicken. Thinner breasts may finish sooner, while larger ones need additional time. Use a meat thermometer inserted into the thickest part of the breast (avoiding the melted cheese) to check for doneness. The internal temperature should reach 165°F (74°C).
12. Rest the Chicken
Remove the skillet or baking dish from the oven and tent the chicken loosely with foil. Allow it to rest for 5–10 minutes. Resting is essential; it redistributes juices inside the meat, preventing them from spilling out immediately when sliced.
13. Remove Toothpicks or Twine
Carefully remove any toothpicks or twine before serving. Check the edges to ensure no pieces remain. If the cheese has melted slightly outward, use a spatula to gather and return it to the plate for serving.
14. Plate and Serve
Slice the chicken breasts on a slight diagonal to display the pesto-mozzarella filling. When sliced, the layers of green pesto and soft white cheese create a visually appealing contrast against the tender chicken. Serve immediately while warm.
Pesto Mozzarella Stuffed Chicken
Few dishes manage to feel both elegant and uncomplicated, but pesto mozzarella stuffed chicken holds a rare place in the kitchen where everyday ingredients transform into something memorably flavorful. At its heart, this recipe celebrates contrast: the bright herbaceousness of basil pesto against the mild richness of melted mozzarella, all encased in tender, juicy chicken breasts that bake to a golden finish. It is the kind of meal that suits a weeknight schedule yet tastes worthy of a weekend gathering.
Ingredients
- 4 boneless, skinless chicken breasts
- ½ cup prepared basil pesto (store-bought or homemade)
- 4 oz fresh mozzarella, sliced (or shredded if preferred)
- 2 tbsp grated Parmesan (optional, for boosting flavor)
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- Salt and pepper, to taste
- Toothpicks (to secure chicken)
Instructions
1. Prepare the Chicken
- Preheat oven to 400°F (200°C).
- With a sharp knife, carefully slice each chicken breast horizontally to create a pocket—avoid cutting all the way through.
- Season both the outside and inside of the chicken with salt, pepper, garlic powder, and Italian seasoning.
2. Stuff the Chicken
- Spread 1–2 tbsp of pesto inside each chicken breast pocket.
- Add 2–3 slices of mozzarella (or about ¼ cup shredded) inside.
- Optional: sprinkle a little Parmesan inside for extra flavor.
- Use toothpicks to secure the chicken so the filling doesn’t leak out.
3. Sear (Optional but Recommended)
- Heat olive oil in an oven-safe skillet over medium-high heat.
- Sear the chicken 2–3 minutes per side until lightly browned.
4. Bake
- Transfer the skillet to the oven (or place chicken on a baking sheet).
- Bake for 18–22 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
5. Serve
- Rest 5 minutes before serving.
- Spoon a little extra pesto on top if desired.
Notes
- Cheese options: You can substitute provolone or fontina for a melty, mild flavor.
- Add veggies: Sun-dried tomatoes or spinach inside the chicken add extra color and richness.
- No searing? You can skip the stovetop step and bake directly—add 3–5 extra minutes of cook time.
- Pairing ideas: Serve with roasted vegetables, a simple green salad, pasta, or garlic mashed potatoes.
- Meal prep friendly—reheats well and stays juicy.
