Stuffed Chicken Mozzarella Pesto (Printable)

Juicy chicken breasts stuffed with mozzarella, basil pesto, and sun-dried tomatoes, baked until golden and bubbly.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste

→ Filling

04 - 4 tablespoons basil pesto (homemade or store-bought)
05 - 4 oz fresh mozzarella cheese, sliced
06 - 8 sun-dried tomato halves (oil-packed), drained and chopped

→ Topping

07 - 2 tablespoons grated Parmesan cheese
08 - 1 tablespoon olive oil

# Steps:

01 - Preheat the oven to 400°F. Lightly grease a baking dish with olive oil.
02 - Pat the chicken breasts dry. Carefully cut a horizontal pocket into the thickest side of each breast without slicing through completely.
03 - Season each chicken breast inside and out with salt and freshly ground black pepper.
04 - Spoon 1 tablespoon of basil pesto into each pocket, then layer slices of mozzarella and chopped sun-dried tomato inside.
05 - Secure openings with toothpicks if necessary. Place the stuffed breasts in the prepared baking dish.
06 - Drizzle the stuffed chicken with 1 tablespoon olive oil and sprinkle evenly with grated Parmesan cheese.
07 - Bake for 25 to 30 minutes until the internal temperature reaches 165°F and cheese is melted and bubbly.
08 - Remove toothpicks carefully, let the chicken rest for 5 minutes, then slice and serve.

# Expert Tips:

01 -
  • It looks impressive but takes less time than ordering takeout, which means you actually feel proud serving it.
  • The mozzarella melts into creamy pockets while the pesto keeps everything bright and fresh, so it's elegant without being fussy.
  • Gluten-free and low-carb, so it works whether you're cooking for yourself or navigating someone else's dietary needs.
02 -
  • Don't skip drying the chicken—wet chicken won't brown properly no matter how hot your oven is, and browning is where half the flavor comes from.
  • If you overstuff or use really cold mozzarella straight from the fridge, the filling might not melt completely before the chicken finishes cooking; let cheese sit out for 10 minutes or cut it into smaller pieces.
03 -
  • Make your pockets slightly wider than you think you need—it's easier to stuff and less likely you'll accidentally pierce through.
  • If your chicken breasts are uneven in thickness, pound the thicker parts gently with a meat mallet so they cook at the same rate and stay tender.

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