Pesto stuffed chicken breasts bring big flavor with very little fuss. Tender chicken, fragrant basil pesto, and melty cheese come together in a way that feels special but is totally doable on a busy night. The inside stays juicy while the outside gets beautifully golden.
Serve it with a simple salad, roasted veggies, or pasta, and dinner’s done. If you love bold, fresh flavors without a lot of steps, this one’s for you.
What Makes This Special
This recipe balances comfort and freshness. The pesto adds bright basil, garlic, and nutty notes, while the cheese keeps everything rich and satisfying.
Chicken breasts can dry out, but the filling helps keep them moist from the inside. It’s also a solid make-ahead option for meal prep or entertaining. Best of all, it uses everyday ingredients you might already have.
What You’ll Need
- 4 boneless, skinless chicken breasts (about 6–8 oz each)
- 1/2 cup basil pesto (store-bought or homemade)
- 4 slices mozzarella or 1 cup shredded (provolone or fontina work too)
- 2 tablespoons grated Parmesan (optional, but tasty)
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional for extra aroma)
- 1/2 teaspoon Italian seasoning or dried oregano
- Toothpicks or kitchen twine (to secure the pockets)
- Lemon wedges (for serving, optional)
Instructions
- Preheat and prep: Heat your oven to 400°F (200°C).
Line a baking sheet with parchment or lightly grease a baking dish.
- Make the pocket: Place a chicken breast on a cutting board. Holding your knife parallel to the board, cut a deep pocket into the thickest side, stopping about 1/2 inch from the other side. Don’t cut all the way through.
Repeat with the rest.
- Season the chicken: Pat the chicken dry. Mix salt, pepper, garlic powder, and Italian seasoning in a small bowl. Sprinkle evenly over both sides of each breast.
- Add the filling: Spoon about 2 tablespoons of pesto into each pocket.
Add a slice (or 1/4 cup) of mozzarella and a sprinkle of Parmesan. Don’t overfill—leave room to close it.
- Secure it: Use toothpicks to pin the open edge of the pocket closed. This helps prevent the cheese from leaking out.
- Sear for color (optional but recommended): Heat olive oil in an oven-safe skillet over medium-high.
Sear the chicken 1–2 minutes per side until lightly golden. If you skip searing, drizzle oil over the chicken on the baking sheet.
- Bake: Transfer to the oven and bake 16–22 minutes, depending on thickness. The chicken is done when the internal temperature reaches 165°F (74°C) in the thickest part.
- Rest: Let the chicken rest 5 minutes.
Pull out toothpicks before serving.
- Finish and serve: Spoon a little extra pesto on top if you like. Add a squeeze of lemon for brightness. Serve with greens, pasta, or roasted potatoes.
Keeping It Fresh
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently at 300°F (150°C) for 10–12 minutes, or microwave in short bursts to avoid drying out. If you plan to make it ahead, assemble the stuffed breasts up to a day in advance and refrigerate, then bake just before serving. You can also freeze assembled, uncooked chicken for up to 2 months; thaw overnight in the fridge and bake as directed.
Why This is Good for You
Chicken breast is a lean protein that keeps you full and supports muscle repair.
Pesto brings healthy fats from olive oil and pine nuts, plus antioxidants from basil and garlic. Using mozzarella and Parmesan adds calcium and flavor, so a small amount goes a long way. Pairing the dish with vegetables or a whole grain balances the meal with fiber and micronutrients.
Pitfalls to Watch Out For
- Overstuffing: Too much filling can burst the pocket and leak out.
Keep it modest.
- Skipping the toothpicks: Secure the edge or you’ll lose cheese to the pan.
- Overcooking: Use a thermometer. Pull at 165°F for juicy results.
- Thin or uneven breasts: Choose thicker pieces or pound gently to even out the shape for consistent cooking.
- Watery pesto: If your pesto is very oily, use a slightly thicker layer or pat the inside of the pocket dry so the filling stays put.
Recipe Variations
- Spinach Pesto: Blend basil with baby spinach for a lighter, milder pesto.
- Sun-Dried Tomato: Add chopped sun-dried tomatoes inside for sweet-tart pops of flavor.
- Goat Cheese: Swap mozzarella for goat cheese or ricotta for a creamy, tangy twist.
- Crunchy Topping: Sprinkle seasoned panko and Parmesan on top before baking for extra texture.
- Dairy-Free: Use dairy-free pesto and a plant-based mozzarella or skip the cheese and add chopped olives for richness.
- Grill It: Sear on a well-oiled grill over medium heat 5–6 minutes per side, covered, watching for leaks.
- Sheet Pan Meal: Arrange the stuffed chicken with broccoli florets or halved baby potatoes. Toss veggies with oil, salt, and pepper; bake everything together.
FAQ
Can I use chicken thighs instead of breasts?
Yes, but use boneless, skinless thighs and fold them around the filling rather than cutting a pocket.
Secure with toothpicks and adjust cooking time; they may cook a bit faster due to smaller size.
Is store-bought pesto okay?
Absolutely. Choose a brand with simple ingredients like basil, olive oil, nuts, cheese, and garlic. If it’s very oily, stir before using to thicken.
How do I keep the chicken from drying out?
Don’t overcook.
Use a thermometer and pull at 165°F. Let it rest 5 minutes so juices redistribute. The filling also helps keep it moist.
What sides go well with this?
Try arugula salad with lemon, roasted asparagus, garlic green beans, buttered orzo, or a simple tomato pasta.
The fresh flavors play nicely with the rich pesto and cheese.
Can I make it without searing?
Yes. Searing adds color and flavor, but you can bake directly. Drizzle with oil and consider a light panko-Parmesan topping for texture.
What if I don’t have toothpicks?
Use short lengths of kitchen twine to tie the breast closed, or tuck the open side down against the pan to help hold the filling in.
Does this work with air frying?
Yes.
Air fry at 375°F (190°C) for 14–18 minutes, flipping once. Check for 165°F internal temperature. Don’t overcrowd the basket.
Can I make it gluten-free?
It already is, as long as your pesto is gluten-free.
If you add a panko topping, choose a gluten-free brand.
Final Thoughts
Pesto stuffed chicken breasts are a reliable, weeknight-friendly way to serve something that feels special without any fuss. With a handful of ingredients and a few smart steps, you get juicy chicken and big, fresh flavor. Keep toothpicks handy, use a thermometer, and don’t be shy with the lemon at the end.
Once you try it, this will become one of those recipes you make on repeat—and customize every time.
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