Mozzarella & Pesto Stuffed Chicken (Printable)

Juicy chicken breasts filled with fragrant basil pesto and creamy mozzarella, baked until golden. A simple Italian-inspired main course.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Filling

05 - 4 tablespoons basil pesto
06 - 4 ounces mozzarella cheese, sliced

→ Topping

07 - 2 tablespoons grated Parmesan cheese
08 - 1/2 teaspoon dried Italian herbs

# Directions:

01 - Preheat oven to 400°F. Lightly grease a baking dish.
02 - Using a sharp knife, cut a deep pocket lengthwise in each chicken breast, being careful not to slice all the way through.
03 - Season both sides of chicken breasts with salt and pepper.
04 - Stuff each pocket with 1 tablespoon of pesto and a quarter of the mozzarella slices. Secure with toothpicks if needed.
05 - Place the stuffed chicken breasts in the baking dish. Brush with olive oil.
06 - Sprinkle Parmesan and Italian herbs evenly over the top.
07 - Bake for 25-30 minutes, or until the chicken is cooked through and juices run clear (internal temperature should reach 165°F).
08 - Let rest for 5 minutes. Remove toothpicks and serve warm.

# Expert Advice:

01 -
  • The pesto keeps the chicken incredibly moist while it bakes
  • You get that impressive melty cheese moment in every single bite
02 -
  • Practice your pocket cutting technique on one chicken breast first once you get the hang of it the rest go quickly
  • Toothpicks are your friend here the cheese will try to escape and sealing it in keeps all that flavor inside
03 -
  • Pound your chicken breasts slightly even before cutting the pockets to create more even thickness throughout
  • Pat the chicken dry with paper towels before seasoning so the olive oil and toppings actually stick instead of sliding right off
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