Stuffed Chicken Mozzarella Pesto

There was a night when my dinner guests arrived early, and I panicked—I had chicken and pesto but no time for my usual routine. I grabbed a knife, made quick pockets in the breasts, stuffed them with mozzarella and sun-dried tomatoes, and slid them into the oven. Twenty-five minutes later, golden and bubbling, those breasts became the star of an otherwise chaotic evening. Now I make them whenever I want to feel like I've got my kitchen life together.

I remember watching my partner's face when they first bit into one of these—the way the melted cheese pulled slightly as they cut through the golden exterior. It was the kind of simple dish that made the whole kitchen smell like a proper Italian restaurant, and for a moment, we both felt like we were somewhere else entirely.

Ingredients

• Boneless, skinless chicken breasts (4): Look for breasts that are roughly the same thickness so they cook evenly; if some are thicker, gently pound them out to match.
• Basil pesto (4 tablespoons): Use good quality here because it's the flavor backbone—homemade is magical, but a solid store-bought version works beautifully too.
• Fresh mozzarella cheese (120 g): Slice it just before stuffing so it doesn't dry out; pre-sliced sometimes gets a bit tired.
• Sun-dried tomatoes (8 halves): The oil-packed ones have better flavor than the dry variety, and chopping them small prevents them from peeking out of your pockets.
• Grated Parmesan cheese (2 tablespoons): The topping that turns golden and crusty in the oven, so don't skip it.
• Olive oil (2 tablespoons plus 1 for greasing): Use something you actually like tasting because it matters here.
• Salt and freshly ground black pepper: Season generously both inside and outside the pockets; it's your only seasoning besides the pesto.

Instructions

Heat your oven and prepare the stage:

Preheat to 200°C (400°F) and lightly grease your baking dish so nothing sticks. This takes two minutes but sets you up for success.

Dry and pocket your chicken:

Pat the breasts completely dry with paper towels—this helps them brown beautifully. Using a sharp knife, carefully cut a horizontal pocket into the thickest side of each breast, stopping just before you hit the other side; think of it like opening a book, not cutting it in half.

Season generously:

Sprinkle salt and pepper inside each pocket and all over the outside. This is the only real seasoning these get, so be generous.

Stuff each breast:

Spoon 1 tablespoon of pesto into each pocket, then tuck in a slice or two of mozzarella and a few pieces of sun-dried tomato. If things feel like they might fall out, use a toothpick to gently hold the opening closed.

Arrange and dress:

Place the stuffed breasts in your baking dish, drizzle with olive oil, and sprinkle Parmesan evenly over the top. The oil helps them brown, and the Parmesan turns into a golden crust.

Bake until golden and cooked through:

Bake for 25–30 minutes—check that the internal temperature reaches 74°C (165°F) with a meat thermometer if you have one. The cheese will be melted and bubbly, and the chicken will be tender.

Rest and serve:

Remove any toothpicks, let the chicken rest for 5 minutes so the juices settle, then slice if you'd like or serve whole. This resting step makes everything taste better.

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The first time I made this for a small dinner party, I worried it would be too simple. But as people ate, the conversations kept circling back—the way the pesto stayed bright green inside, how the mozzarella had that perfect stretch, the little bursts of sun-dried tomato. Food became an afterthought; connection became the point.

Why Pesto and Mozzarella Work So Well Together

Pesto is all bright acidity and fragrant basil, while mozzarella is soft, creamy, and mild—together they balance each other perfectly. The pesto keeps the cheese from feeling heavy, and the cheese softens the sharpness of the basil, so every bite feels harmonious instead of fighting for attention.

How to Know When It's Actually Done

A meat thermometer is genuinely your friend here—aim for 74°C (165°F) at the thickest part of the thigh. If you don't have one, pierce the chicken with a knife and look for clear juices; if there's any pink or they run pink-ish, give it another few minutes. Overcooked chicken is dry, but undercooked is not worth the risk.

Ways to Make It Your Own

This recipe is a foundation, not a rule. You can wrap each stuffed breast in prosciutto before baking for extra richness and a crispy exterior. You can swap mozzarella for provolone or fontina if you want deeper, more complex flavors. You can even use roasted red peppers or fresh spinach instead of sun-dried tomatoes if that's what you have on hand.

• Serve alongside a simple green salad with lemon vinaigrette to cut through the richness of the cheese.
• Roasted vegetables like zucchini, bell peppers, or asparagus make perfect sides that feel just as elegant.
• Leftovers are excellent cold the next day sliced thin and tucked into a salad for lunch.

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This is the kind of dinner that tastes like you've been cooking all day, even though you haven't. Serve it warm, watch people's faces light up, and let the simplicity of good ingredients do what they do best.

Recipe FAQs

→ What type of cheese works best for the filling?

Fresh mozzarella is recommended for its creamy texture and mild flavor, which melts beautifully inside the chicken breasts.

→ Can I use store-bought pesto?

Yes, store-bought basil pesto works well but homemade pesto offers a fresher, more vibrant taste.

→ How do I ensure the chicken cooks evenly?

Make sure the chicken breasts are of even thickness and do not overfill the pockets to allow for thorough cooking during baking.

→ What sides complement this dish?

Green salads, roasted vegetables, or light pasta dishes make excellent accompaniments to balance the richness of the stuffed chicken.

→ Is it necessary to use toothpicks during cooking?

Toothpicks help secure the filling inside the chicken pockets, preventing leaks and maintaining shape while baking.