Savory Pesto Stuffed Chicken with Melted Mozzarella
A quick and easy stuffed chicken breast recipe filled with basil pesto and fresh mozzarella, seared to golden perfection and baked until melty and delicious. Perfect for busy weeknights or dinner parties.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
- 4 boneless, skinless chicken breasts (about 6 ounces / 170 grams each)
- ½ cup (about 120 grams) basil pesto
- 8 ounces (225 grams) fresh mozzarella cheese, sliced about ¼ inch thick
- 2 tablespoons olive oil (extra virgin preferred)
- Salt to taste (preferably kosher salt)
- Pepper to taste
- ½ teaspoon garlic powder (optional but recommended)
- Toothpicks or kitchen twine for securing the chicken pockets
Instructions
- Preheat your oven to 375°F (190°C).
- Using a sharp chef’s knife, carefully butterfly each chicken breast by slicing horizontally almost through but not all the way, creating a pocket. If needed, gently pound the chicken to about ½ inch (1.3 cm) thickness for even cooking. Season both sides with salt, pepper, and garlic powder.
- Spread about 2 tablespoons (30 grams) of pesto inside each chicken pocket. Lay two slices of fresh mozzarella inside. Do not overstuff to avoid leaks during cooking. Secure each breast with toothpicks or kitchen twine.
- Heat olive oil in an oven-safe skillet over medium-high heat until shimmering but not smoking.
- Place the stuffed chicken breasts in the skillet and sear for about 3–4 minutes per side until golden brown.
- Transfer the skillet to the preheated oven and bake for 15–20 minutes until the internal temperature reaches 165°F (74°C) and the mozzarella is melted and bubbly.
- Remove the chicken from the oven and let it rest for 5 minutes to redistribute juices.
- Remove toothpicks or twine, plate the chicken, and spoon any pan juices over the top. Serve warm.
Notes
Do not overfill the chicken pockets to prevent leaking. Use a sharp knife to butterfly the chicken carefully. Searing before baking locks in juices and adds a flavorful crust. Let the chicken rest after baking for juiciness. If chicken browns too quickly during searing, lower heat and cover loosely with foil when baking. For dairy-free, substitute mozzarella and pesto with plant-based alternatives. For gluten-free, ensure pesto is certified gluten-free.
Nutrition
- Serving Size: 1 stuffed chicken br
- Calories: 425
- Sugar: 1
- Sodium: 550
- Fat: 25
- Saturated Fat: 10
- Carbohydrates: 3
- Fiber: 0.5
- Protein: 35
Keywords: pesto stuffed chicken, mozzarella stuffed chicken, easy chicken recipe, baked chicken breast, pesto chicken, weeknight dinner, dinner party recipe