Mozzarella & Pesto Stuffed Chicken

The first time I made stuffed chicken, I stood over the cutting board for five minutes just staring at the breast, convinced I would slice right through it and ruin everything. My hands were shaky and the knife felt too big for such delicate work. That evening taught me something about confidence in the kitchen sometimes you just have to commit to the cut. Now I can make these pockets with my eyes closed, though I still hold my breath every single time I stuff that first chicken with cheese and pesto. The way the mozzarella melts into the basil sauce while it bakes creates these little pools of flavor that make everyone at the table go quiet.

I made this recipe during my first dinner party as a newlywed, convinced I needed something that screamed I know what I am doing in the kitchen. The chicken was perfect but I accidentally placed the baking dish too close to the oven heating element and the Parmesan formed this beautiful golden crust that was not even part of the plan. My husband still talks about that dinner whenever I suggest making stuffed chicken again, even though the char was completely unintentional. Sometimes the best discoveries happen when you are too nervous to notice where you put things.

Ingredients

• Chicken breasts: Choose pieces that are roughly the same size so they cook evenly, and pound them slightly if they are very thick to make the pocket cutting easier
• Olive oil: This helps the seasoning stick and keeps the chicken moist during baking
• Salt and pepper: Season both sides generously since the stuffing only seasons the inside
• Basil pesto: Homemade is wonderful but a good store bought version works perfectly, just make sure it is not too oily or the filling will leak
• Mozzarella: Fresh mozzarella will be creamier but low moisture mozzarella slices hold their shape better inside the chicken
• Parmesan: The finely grated kind melts better over the top than shreds
• Italian herbs: This is optional but adds a nice aromatic finish

Instructions

Preheat and prepare:

Get your oven to 200°C and have a baking dish ready, greasing it lightly so nothing sticks later

Create the pockets:

Lay each chicken breast flat and use a sharp knife to slice horizontally through the center, stopping before you cut all the way through

Season the chicken:

Sprinkle salt and pepper over both sides of each breast, patting it gently so it adheres

Stuff with flavor:

Spoon a tablespoon of pesto into each pocket, then add slices of mozzarella, securing the opening with toothpicks if the cheese wants to escape

Finish the top:

Place the stuffed chicken in your baking dish, brush with olive oil, then sprinkle Parmesan and herbs over the top

Bake until golden:

Cook for 25 to 30 minutes until the chicken reaches 74°C internally and the juices run clear when pierced

Rest before serving:

Let the chicken sit for about five minutes so the juices redistribute, then remove the toothpicks carefully

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This dish became my go to for showing appreciation. When my neighbor helped me move a heavy couch up three flights of stairs, I brought her a plate of these stuffed chicken breasts. She texted me before she even finished eating to ask for the recipe, and now whenever either of us makes it, we text the other a photo. Food has this way of turning small kindnesses into lasting connections.

Making It Your Own

I have found that sun dried tomato pesto works beautifully in place of basil, giving the chicken this deep red color and a slightly sweeter flavor profile. Sometimes I add a few fresh spinach leaves inside the pocket with the cheese, which wilts nicely and adds a bit of color when you cut into the chicken. Prosciutto slices draped over the top during the last ten minutes of baking add a salty crispness that everyone seems to love.

Serving Suggestions

Roasted vegetables with similar cooking times, like zucchini rounds or cherry tomatoes, can go right on the same baking sheet around the chicken. A crisp green salad with a vinaigrette cuts through the richness of the cheese. If you are serving a crowd, pairing this with a light white wine keeps the meal feeling elegant.

Timing And Prep

You can prepare the stuffed chicken up to a day ahead, keeping it covered in the refrigerator until you are ready to bake. I often make the pockets and stuff them in the morning when the kitchen is cool and quiet, then just pop them in the oven at dinner time.

• If the chicken breasts are very thick, pound them gently between plastic wrap to an even thickness before creating the pocket
• Let the chicken rest for the full five minutes before cutting or the juices will run out onto the plate
• Remember to count how many toothpicks you use so you can remove them all before serving

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There is something deeply satisfying about cutting into a stuffed chicken breast and seeing that perfectly melted center. This recipe has become part of my regular rotation because it never fails to make people feel taken care of.

Recipe FAQs

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

Insert a meat thermometer into the thickest part of the chicken. It should read 74°C (165°F). You can also check that the juices run clear when cut and the meat is opaque throughout.

→ Can I prepare this chicken ahead of time?

Yes, you can stuff and season the chicken up to 24 hours in advance. Store covered in the refrigerator and bake when ready. You may need to add a few extra minutes of cooking time if baking cold from the fridge.

→ What sides pair well with this stuffed chicken?

Roasted vegetables like zucchini, bell peppers, or asparagus work beautifully. A crisp green salad with vinaigrette balances the richness. For a heartier meal, serve over pasta or alongside roasted potatoes.

→ Can I use store-bought pesto or should I make my own?

Both options work perfectly. Store-bought pesto offers convenience and consistent flavor. Homemade pesto allows you to adjust ingredients to your taste and control the quality of olive oil and cheese used.

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

Ensure your pockets are cut carefully without piercing through to the sides. Seal with toothpicks if needed. Place the chicken seam-side up in the baking dish and avoid overfilling to keep the cheese contained while cooking.

→ Is this dish suitable for meal prep?

Absolutely. Cooked stuffed chicken stores well in the refrigerator for 3-4 days. Reheat gently in the oven at 160°C until warmed through, or slice cold for salads and sandwiches.