Mozzarella & Pesto Stuffed Chicken

The kitchen was quiet except for the hum of the oven warming up, and I found myself tearing fresh mozzarella into pieces while my husband leaned against the counter asking what smelled so good already. It was just the pesto, but that burst of basil and garlic was filling the entire house with promises of dinner to come. I'd been making this stuffed chicken for years, usually on those evenings when I wanted something that felt special but didn't require three hours of prep time. That night, watching the cheese bubble through the crispy brown crust, I realized this wasn't just another weeknight meal—it was the dish that made my family actually stop scrolling through their phones and sit down together.

My friend Sarah texted me at 4pm last Tuesday, stressed about what to make for her in-laws who were coming over unexpectedly. I walked her through this recipe step by step over the phone, and she called me two hours later laughing because her father-in-law had asked for seconds and the recipe. Thats the thing about this dish—it looks impressive on the plate but comes together with ingredients I almost always have in my fridge anyway. The first time I made it, I forgot to secure the pockets with toothpicks and watched nervously as cheese oozed onto the baking sheet, but honestly even that accidental mess turned into crispy, delicious edges that we fought over.

Ingredients

• 4 boneless skinless chicken breasts: Look for breasts that are relatively even in thickness so they cook at the same rate
• 1 tablespoon olive oil: This helps the seasonings stick and creates a beautiful golden exterior
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: Simple seasoning that lets the filling shine without competing
• 4 tablespoons basil pesto: Store-bought works perfectly but homemade pesto makes it even more special
• 120 g mozzarella cheese sliced: Fresh mozzarella melts into creamy pockets while low-moisture creates a more structured filling
• 2 tablespoons grated Parmesan cheese: Adds a salty, nutty crust that browns beautifully
• 1/2 teaspoon dried Italian herbs optional: Extra herbs on top create that restaurant-style finished look

Instructions

Prepare your oven and workspace:

Preheat your oven to 200°C (400°F) and lightly grease a baking dish with olive oil or cooking spray.

Create pockets in the chicken:

Using a sharp knife, carefully cut a horizontal slit lengthwise in each chicken breast to create a deep pocket without cutting all the way through.

Season the chicken generously:

Sprinkle salt and pepper over both sides of each chicken breast, rubbing it in slightly to ensure even coverage.

Stuff with pesto and mozzarella:

Fill each pocket with 1 tablespoon of pesto and distribute the mozzarella slices evenly among the four breasts, securing with toothpicks if needed.

Add oil and finish with cheese:

Place the stuffed chicken in your prepared baking dish, brush with olive oil, and sprinkle with Parmesan and Italian herbs.

Bake until golden and cooked through:

Bake for 25 to 30 minutes until the chicken reaches 74°C (165°F) internally and the top is golden brown with bubbling cheese.

Let it rest before serving:

Allow the chicken to rest for 5 minutes, remove any toothpicks carefully, and serve warm while the cheese is still melted and gooey.

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Last summer, my daughter requested this for her birthday dinner instead of ordering takeout, which honestly felt like the biggest compliment she could give me. We sat on the back patio eating this chicken with roasted vegetables from the garden, and she told me it tasted like something from a restaurant except better because it was made at home.

Choosing Your Pesto

I've discovered that the type of pesto you use really does change the entire character of this dish. Traditional basil pesto gives you that classic Italian restaurant flavor, but I've also used sun-dried tomato pesto for a deeper, sweeter result that everyone loved. Once, in a pinch, I mixed chopped spinach into the pesto to stretch it further, and the added fresh green flavor was actually an improvement.

Preventing Common Mistakes

Over the years, I've learned that pounding the chicken slightly to even thickness before cutting pockets makes the stuffing process so much easier. Also, letting the chicken come to room temperature for about 20 minutes before going into the oven helps it cook more evenly. The toothpicks are optional if your pockets are cut well, but using them gives you peace of mind, especially the first few times you make this.

What to Serve Alongside

This chicken pairs beautifully with sides that don't compete with the bold pesto flavors. I often serve it with roasted asparagus or a simple green salad dressed with lemon vinaigrette. The dish itself is rich enough that lighter sides work perfectly to balance the meal.

• Crispy roasted broccoli florets with garlic
• A simple arugula salad with shaved Parmesan
• Cauliflower rice or roasted baby potatoes

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There's something deeply satisfying about cutting into that first piece and watching the melted cheese spill out onto the plate. This is the recipe I turn to when I need a reliable dinner that never fails to make everyone feel taken care of.

Recipe Questions & Answers

→ How do I prevent the chicken from drying out?

Use boneless, skinless chicken breasts of uniform thickness. Don't overbake—cook until internal temperature reaches 74°C (165°F), then let rest for 5 minutes before serving. This carryover cooking keeps the meat tender and juicy.

→ Can I make this ahead of time?

Yes, you can prepare and stuff the chicken breasts up to 4 hours ahead. Store covered in the refrigerator, then bake as directed. You may need to add 5 minutes to cooking time if baking from cold.

→ What's the best way to cut the pocket?

Use a sharp knife and cut horizontally along the thickest part of the breast, creating a pocket that goes about three-quarters of the way through. Be careful not to cut all the way through or the filling will escape during cooking.

→ Can I substitute the mozzarella?

Absolutely. Provolone, fontina, or fresh ricotta work beautifully. Choose cheeses that melt well and complement basil pesto's flavors for best results.

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

Insert a meat thermometer into the thickest part without touching the filling. The internal temperature should reach 74°C (165°F). The juices should run clear when pierced with a fork.

→ What wine pairs well with this dish?

Light Italian white wines like Pinot Grigio, Vermentino, or Sauvignon Blanc complement the fresh basil and mozzarella beautifully. These wines have crisp acidity that balances the richness of the cheese.