Stuffed Chicken Mozzarella Pesto

There's something about the smell of basil pesto hitting a hot pan that instantly transports me back to a Sunday afternoon when my sister casually asked if I could make something fancy for dinner. I had chicken breasts and a jar of pesto in the kitchen, and somehow those three ingredients sparked an idea that turned into this stuffed chicken breast. What started as a quick improvisation became the dish I reach for whenever I want to impress without spending hours in the kitchen.

I still remember plating this for my family the first time—my dad cut into his chicken, and the way the melted cheese oozed out onto his plate made everyone lean in immediately. That moment taught me that presentation matters less than the genuine reaction when people taste something you've made with care.

Ingredients

• Chicken breasts: Look for ones that are roughly the same thickness so they cook evenly; if some are thicker, you can gently pound them to level the playing field.
• Basil pesto: Homemade is lovely if you have the time, but honestly, a good store-bought version does the job beautifully and tastes just as vibrant.
• Fresh mozzarella: This is where the creaminess comes from, so don't skip it for low-moisture mozzarella; the difference is noticeable.
• Sun-dried tomatoes: They add a sweet, concentrated tang that balances the richness of the cheese perfectly, but use the oil-packed ones so they stay tender.
• Olive oil: Use good quality here since it's one of the few ingredients doing the heavy lifting in terms of flavor.
• Parmesan cheese: The topping that gets golden and slightly crispy, adding a salty, nutty finish to each bite.

Instructions

Set your oven stage:

Preheat to 200°C (400°F) and lightly oil your baking dish so nothing sticks to the bottom and burns.

Prepare the chicken canvas:

Pat your chicken breasts dry with paper towels—moisture is the enemy of browning—then lay each on your cutting board. Using a sharp knife, carefully slice a pocket horizontally into the thickest side of each breast, stopping just before you hit the other side; you want a pocket, not two thin cutlets.

Season generously:

Sprinkle salt and pepper on both the outside and inside of each breast; the inside matters just as much since that's where your mouth will taste it first.

Build the filling:

Spoon about 1 tablespoon of pesto into each pocket, then layer in a few slices of fresh mozzarella and a few pieces of chopped sun-dried tomato, pressing gently so everything stays put. If the opening looks too wide, secure it with a toothpick—you're just trying to keep the filling from escaping during baking.

Create the golden crust:

Arrange your stuffed breasts in the baking dish, drizzle lightly with olive oil, and sprinkle Parmesan on top so it gets toasty and golden in the oven.

Bake until perfection:

Slide the dish into your preheated oven for 25 to 30 minutes, watching until the Parmesan is golden and an instant-read thermometer poked into the thickest part of the chicken reads 74°C (165°F). The cheese inside will be bubbling, and the whole thing smells absolutely incredible.

Rest and serve:

Let the chicken sit for about 5 minutes after coming out of the oven—this keeps the juices from running all over the plate when you slice it. Remove any toothpicks, then plate and serve while it's still warm enough to enjoy that melted mozzarella.

Save

There was an evening when a friend who'd been having a rough week came over, and I made this for dinner. Watching her face light up when she realized the chicken was stuffed—like I'd performed a small kitchen magic trick—reminded me that cooking isn't just about feeding people, it's about showing them they're worth a little extra effort.

Why This Dish Feels Special

This chicken strikes that perfect balance between looking like you spent hours perfecting it and actually being simple enough for a weeknight. The pesto carries all the heavy lifting in terms of flavor, so you're not juggling complex techniques or waiting for something to reduce. It's the kind of dish that makes you feel like a capable cook without requiring you to be one.

Serving Suggestions That Work

I've learned that this chicken plays well with almost anything on the side. A simple green salad with lemon vinaigrette cuts through the richness beautifully, or roasted vegetables like zucchini and bell peppers add color and heartiness to the plate. Even just a handful of arugula and a squeeze of fresh lemon makes it feel complete.

Making It Your Own

The filling is forgiving enough that you can swap things around based on what you have or prefer. I've used fontina instead of mozzarella when I wanted something nuttier, or added roasted red peppers along with the sun-dried tomatoes for more sweetness. The point is to keep the ratio of pesto to cheese roughly the same so the flavors stay balanced.

• Try wrapping each stuffed breast in a slice of prosciutto before baking for a salty, crispy edge that adds another layer of texture.
• If you're sensitive to dairy or just want variety, provolone or fontina work beautifully as mozzarella substitutes.
• Always use oil-packed sun-dried tomatoes if you can; they're softer and more forgiving than the dry kind.

Save

This is the kind of dish that quietly becomes a regular in your rotation because it tastes good, looks impressive, and doesn't demand much from you. I hope it finds its way to your dinner table and brings a little of that same joy it's brought to mine.

Recipe FAQs

→ Can I use different cheese for the filling?

Yes, provolone or fontina can be excellent alternatives to mozzarella, adding unique flavors while still melting well inside the chicken breasts.

→ How do I prevent the filling from leaking during baking?

Ensure the pocket is carefully cut without going through the other side. Secure the openings with toothpicks to keep the filling in place during cooking.

→ Is it necessary to use sun-dried tomatoes?

Sun-dried tomatoes add concentrated sweetness and tang. You can omit or substitute them if preferred, but they enhance the flavor profile significantly.

→ What is the best way to check if the chicken is fully cooked?

Use a meat thermometer to ensure the internal temperature reaches 74°C (165°F). This guarantees the chicken is safe and juicy.

→ Can I prepare the dish ahead of time?

Yes, you can assemble the stuffed chicken breasts in advance and refrigerate them. Bake just before serving for the best texture and flavor.