Mozzarella & Pesto Stuffed Chicken

The first time I made stuffed chicken, I was terrified of cutting those pockets. My hands were literally shaking over the cutting board, convinced I would ruin four perfectly good chicken breasts. But there is something so satisfying about that moment when you slide the knife in and create the perfect little hiding spot for all that cheesy goodness. Now it has become my go-to when I want something that looks impressive but actually takes minimal effort.

Last summer my sister came over for dinner, skeptical about yet another chicken recipe. She took one bite and literally stopped talking for a full minute. That melted mozzarella with the aromatic basil just hits different. Now she texts me at least once a month asking when I am making it again.

Ingredients

• 4 boneless skinless chicken breasts: Look for ones that are relatively even in thickness so they cook at the same rate
• 1 tablespoon olive oil: This helps the Parmesan and herbs cling to the chicken while creating that beautiful golden crust
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: Do not skip seasoning the outside too, otherwise the chicken will taste bland compared to that flavorful filling
• 4 tablespoons basil pesto: Homemade is lovely but a good quality store-bought version works perfectly for weeknight dinners
• 120 g (4 oz) mozzarella cheese sliced: Fresh mozzarella yields those gorgeous cheese pulls when you cut into the chicken
• 2 tablespoons grated Parmesan cheese: This adds a salty nutty finish that pairs perfectly with the herb filling
• 1/2 teaspoon dried Italian herbs: Totally optional but that extra herb layer on top makes the kitchen smell incredible

Instructions

Create the pockets:

Preheat your oven to 200°C (400°F) and lightly grease a baking dish. Using your sharpest knife make a deep horizontal cut lengthwise in each chicken breast but stop before you cut all the way through.

Season generously:

Sprinkle salt and pepper over both sides of each chicken breast, rubbing it in slightly so it sticks.

Stuff with flavor:

Spoon 1 tablespoon of pesto into each pocket and layer in the mozzarella slices. If the filling threatens to spill out secure the opening with toothpicks.

Add the finishing touches:

Arrange the stuffed chicken in your prepared baking dish. Brush the tops with olive oil then scatter the Parmesan and Italian herbs over everything.

Bake to perfection:

Bake for 25 to 30 minutes until the chicken is completely cooked through and the juices run clear. An instant thermometer should read 74°C (165°F) when inserted into the thickest part.

Rest before serving:

Let the chicken rest for 5 minutes on the counter. This simple step makes all the difference for keeping those juices inside where they belong.

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This recipe saved me during a dinner party when my main dish fell apart at the last minute. I threw these together in a panic and ended up with more compliments than I have ever received for a planned meal.

Choosing The Right Chicken

Thinner chicken breasts work better than thick ones for this technique. If yours are on the chunky side place them between plastic wrap and give them a gentle pound with a meat mallet or rolling pin. You want them even but not paper thin or the filling will escape during baking.

Pesto Variations

Sun-dried tomato pesto adds a gorgeous deep red color and a slightly sweeter flavor profile that pairs beautifully with the mozzarella. I have also stirred some chopped fresh spinach into the basil pesto for extra nutrients and a pop of green. Do not be afraid to experiment with whatever pesto varieties catch your eye at the store.

Make Ahead Tips

You can stuff the chicken up to a day in advance and keep it covered in the refrigerator. The flavors actually meld together nicely overnight. Just brush with oil and add the Parmesan right before baking.

• Wrap the baking dish tightly with foil if storing overnight
• Add an extra 2 to 3 minutes to the baking time if the chicken is cold from the fridge
• Let the dish sit at room temperature for about 15 minutes before baking for more even cooking

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There is something so comforting about cutting into that golden chicken and watching the cheese stretch out. Simple food that feels special.

Recipe FAQs

→ How do I know when the chicken is fully cooked?

The chicken is done when the internal temperature reaches 74°C (165°F) when measured with a meat thermometer, and the juices run clear when pierced. The meat should feel firm and spring back when touched, with no pink remaining.

→ 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 just before serving. You may need to add a few extra minutes to the baking time if starting from very cold.

→ What can I serve with this dish?

Roasted vegetables like zucchini, bell peppers, or asparagus work beautifully. A crisp green salad with balsamic vinaigrette provides freshness. For a more filling meal, serve over pasta, risotto, or with crusty garlic bread to soak up the juices.

→ Can I use different cheese?

Absolutely. Provolone, fontina, or Gruyère melt wonderfully inside. For a lighter version, part-skim mozzarella works well. The Parmesan topping can be replaced with Pecorino Romano or even nutritional yeast for a dairy-free option.

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

Cut the pocket carefully without piercing through the sides. Use toothpicks to seal the opening securely. Place the chicken seam-side up in the baking dish, and avoid overstuffing. Letting the chicken rest for 5 minutes after baking helps the filling set.

→ Can I make this without toothpicks?

Yes, if you don't have toothpicks, you can secure the pockets with uncooked spaghetti strands (they soften during baking) or simply place the chicken seam-side up so gravity helps keep the filling inside. A well-cut pocket that doesn't go all the way through also helps.