When I first discovered this Pesto Stuffed Chicken recipe, it quickly carved out a special spot in my kitchen routine. It started as a bit of an experiment—trying to make stuffed chicken breast that wasn’t dry or complicated. After a few tries, everything clicked, and now this Pesto Stuffed Chicken is one of my go-to chicken dinner ideas. I love how the rich, herbed chicken stuffing combines with the fresh basil pesto recipe to create a moist chicken breast that feels both comforting and a little special.
What You’ll Need for This Pesto Stuffed Chicken:
For this Pesto Stuffed Chicken, I use straightforward ingredients because baking and cooking should be accessible to everyone. Here’s what you’ll want on hand:
- 4 boneless, skinless chicken breasts (around 6 ounces each)
- 1/2 cup basil pesto (homemade or store-bought works great)
- 4 ounces fresh mozzarella, sliced
- 1/4 cup sun-dried tomatoes, chopped (optional but adds a lovely touch)
- Salt and pepper, to taste
- 1 tablespoon olive oil, for cooking
- Toothpicks or kitchen twine to secure the stuffed chicken breast
Don’t have fresh mozzarella? A mild provolone or even a creamy goat cheese works beautifully in this Pesto Stuffed Chicken too. If you like a bit more herbiness, I recommend adding a sprinkle of dried Italian herbs for extra flavor in your herbed chicken stuffing.
You can find basil pesto in most grocery stores now, which makes this Pesto Stuffed Chicken even easier. Or, if you want to try your hand at a basil pesto recipe at home, I have a simple, fresh version that’s perfect for this dish.
Budget-friendly note: This Pesto Stuffed Chicken is quite affordable since it relies on simple pantry staples and a bit of fresh flavor from the pesto. Fresh mozzarella can sometimes be pricier, so using a bit less or swapping in a different cheese saves some pennies.
Quick prep tip: If you’re short on time, use leftover basil pesto from a previous batch or grab a quality store-bought option. Also, to keep your stuffed chicken breast extra moist, remember to pat the chicken dry before stuffing and don’t overcook.
How to Make This Pesto Stuffed Chicken:
Ready? Let’s make this Pesto Stuffed Chicken together, step by step. From start to finish, it takes about 35-40 minutes—not including any marinading time if you decide for extra flavor soak.
- Preheat your oven to 375°F (190°C). While it heats, prepare your chicken breasts. Lay each one flat and carefully slice horizontally to create a pocket, being careful not to cut all the way through. This step requires a gentle hand to keep your stuffed chicken breast intact.
- Season the chicken lightly on both sides with salt and pepper. This is a simple step but essential for layering flavor in your Pesto Stuffed Chicken.
- Spread about 2 tablespoons of basil pesto inside each chicken breast pocket. Then, add slices of mozzarella and sprinkle chopped sun-dried tomatoes if using. This herbed chicken stuffing will keep your chicken moist and full of flavor.
- Secure the chicken breasts closed with toothpicks or kitchen twine. This helps hold the filling in place while baking.
- Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breast for about 3 minutes per side, until golden brown. This will create a lovely color and add flavor.
- Transfer the skillet to your preheated oven. Bake for 18-22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Your kitchen will soon smell heavenly—peppery pesto and melting cheese is always a winner.
- Remove from the oven and let rest for 5 minutes. This resting time helps seal in all the juices to keep your moist chicken breast tender and juicy.
While your Pesto Stuffed Chicken bakes, this is a perfect chance to tidy up your baking station or start on a side dish. If your chicken looks nice and browned on the outside but you’re unsure if it’s done inside, a quick meat thermometer check takes the guesswork out.
For a time-saving shortcut, use pre-made fresh basil pesto or pesto frozen in ice cube trays. I’ve found that frozen pesto keeps its flavor well and is so handy for quick meals.
This is the step where a gentle touch makes all the difference with your Pesto Stuffed Chicken—handling the chicken carefully to keep that vibrant filling perfect.
Serving Your Pesto Stuffed Chicken:
This Pesto Stuffed Chicken shines when served alongside something fresh and simple. My favorite way to enjoy it is with a crisp side salad dressed in lemon vinaigrette and some roasted baby potatoes. The tangy, bright salad balances the rich, herbed chicken stuffing beautifully.
Another great pairing is steamed green beans or sautéed spinach to keep the meal light and colorful. These chicken dinner ideas feel just right for both weekday dinners and casual weekend meals.
For a bit of decorative flair, sprinkling freshly grated Parmesan or a few basil leaves over the sliced chicken breast adds a lovely touch. It’s quick but makes the plate look inviting.
Leftovers? This Pesto Stuffed Chicken reheats wonderfully. I like to slice it thin and pop it into a pita pocket with some fresh greens for a delicious lunch. Warm it gently so the chicken stays moist.
Seasonal variations? In cooler months, swapping basil pesto for a sun-dried tomato pesto adds a warming twist. And for summer evenings, serving with grilled vegetables feels like a little celebration.
My family has loved this Pesto Stuffed Chicken at holiday gatherings and casual dinners alike. People always comment on how moist chicken breast tastes when it’s packed with that herbed chicken stuffing and basil pesto recipe—it’s become a real crowd-pleaser.
If you’re looking for more chicken inspiration, you might enjoy this spicy Portuguese chilli chicken recipe, perfect for when you want a bit of a kick to accompany your meal.
Common Questions About This Pesto Stuffed Chicken:
- Can I make this Pesto Stuffed Chicken ahead of time?
Absolutely. You can prepare the stuffed chicken breast and wrap it tightly, keeping it in the fridge for up to 24 hours before cooking. Just bring it to room temperature before baking. - What’s a good substitute for fresh mozzarella in this Pesto Stuffed Chicken?
If you don’t have fresh mozzarella, mild provolone or goat cheese make great alternatives. They melt nicely and complement the basil pesto recipe well. - How can I adjust this Pesto Stuffed Chicken for different pan sizes?
If your skillet is small, sear the chicken breasts in batches before transferring to the oven using a baking dish. The key is getting a nice sear on all sides to lock in flavor. - Can I freeze this Pesto Stuffed Chicken?
Yes! Assemble the stuffed chicken breast and freeze before cooking, wrapped well. When ready, bake from frozen but add about 10 extra minutes to the cooking time. - Is there a way to make this Pesto Stuffed Chicken dairy-free?
Definitely. Swap mozzarella for a dairy-free cheese or simply omit the cheese. The basil pesto and sun-dried tomatoes still create plenty of flavor. - Can I use chicken thighs instead of breast?
You can, but thighs are harder to stuff evenly because of their shape. If you want moist chicken breast, sticking to breast meat works best here. - Why is my chicken sometimes dry after baking stuffed chicken breast?
Overcooking is usually the culprit. Using a meat thermometer to hit 165°F and letting the chicken rest helps keep this Pesto Stuffed Chicken juicy every time.
If you’re curious about other filling ideas, there’s a great cheesy prosciutto stuffed chicken with pesto from Kevin Is Cooking that offers a delightful twist worth trying.
Final Thoughts on This Pesto Stuffed Chicken:
This Pesto Stuffed Chicken holds a special place in my recipe collection because it’s dependable, delicious, and downright satisfying. It’s the kind of recipe I return to when I want a moist chicken breast with herbed chicken stuffing that feels a little fancy but easy to make. The combination of fresh basil pesto recipe and creamy mozzarella is a hit every time.
My top tips for this Pesto Stuffed Chicken:
- Pat dry your chicken before stuffing to keep it moist
- Don’t skip the sear—those golden edges add big flavor
- Use a meat thermometer to avoid overcooking
As for variations, I love swapping the pesto for a sun-dried tomato mix, adding roasted red pepper, or even stirring in some chopped olives. The version my family requests most often is the classic basil pesto with mozzarella and sun-dried tomatoes—something about the flavors just feels like home.
I encourage you to make this Pesto Stuffed Chicken your own. Play with the filling, try different cheeses, or pair it with your favorite sides. What I hope you love most is how simple it is to prepare this stuffed chicken breast and how rewarding it feels when you pull it from the oven, perfectly cooked and bursting with flavor.
Give this Pesto Stuffed Chicken a try—your kitchen and taste buds will thank you. And if you want even more chicken dinner ideas and inspiration, take a peek at these recipes for inspiration.
For those who enjoy sharing in a community, there’s an active Facebook group sharing photos and tips on air fryer stuffed chicken with pesto and mozzarella—you might find some new ideas to try too!
Links I mentioned for easier kitchen adventures:
- Pesto Stuffed Chicken ideas with basil pesto recipe and easy steps
- Chicken wings and appetizer pairings for crowd-pleasing nights
- Spicy Portuguese chilli chicken
- Cheesy prosciutto stuffed chicken with pesto from Kevin Is Cooking
- Ricotta and Spinach Stuffed Chicken Breast – Cooking For My Soul
- Air fryer stuffed chicken with pesto and mozzarella Facebook group
Happy baking and cooking, friends!
Pesto Stuffed Chicken
Juicy chicken breasts stuffed with flavorful basil pesto and melted cheese, baked to perfection for a delicious Italian-inspired meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup basil pesto
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Using a sharp knife, carefully cut a pocket into each chicken breast without slicing all the way through.
- In a small bowl, mix basil pesto with mozzarella and Parmesan cheeses.
- Stuff each chicken breast pocket with the pesto and cheese mixture.
- Secure with toothpicks if needed, and season chicken breasts with salt and pepper.
- Heat olive oil in an oven-safe skillet over medium-high heat.
- Sear chicken breasts for 3-4 minutes on each side until golden brown.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until chicken is cooked through and juices run clear.
- Remove toothpicks, garnish with fresh basil leaves, and serve warm.
Notes
For a creamier filling, add a spoonful of ricotta cheese to the pesto mixture before stuffing. Serve with a side of roasted vegetables or a fresh green salad.