Name: Pesto Stuffed Chicken Breast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: Nonstick aluminum foil; 4 boneless, skinless chicken breasts; 4 ounces mozzarella cheese, cut into 4 slices; 5 tablespoons prepared pesto, divided; 2 eggs; 2 cups shredded Parmesan cheese

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This pesto stuffed chicken breast combines juicy, perfectly baked chicken with creamy mozzarella and flavorful basil pesto. The golden Parmesan crust adds a satisfying crunch, and every bite is bursting with melty, cheesy goodness. You’ll love how easy this is to whip up while feeling fancy enough for date night or a family celebration.

Inspired by classic stuffed chicken recipes, this version takes things up a notch with the bold, herby flavors of prepared pesto and a crispy Parmesan coating. I’ve tested this recipe countless times, and I can confidently say it’s foolproof. Whether you’re a beginner cook or a seasoned pro, this dish is perfect when you’re craving something delicious with minimal effort. Let’s get started—you’re going to love it!

Why This Pesto Stuffed Chicken Breast Is So Irresistible

Incredible flavor: The basil pesto and gooey mozzarella create a dreamy combo that feels indulgent yet light.
Quick and simple: You only need six main ingredients and about 35 minutes to serve this dish.
Perfectly crisp crust: Thanks to the Parmesan, the coating bakes up beautifully golden and crunchy.
Versatile and family-friendly: Serve it with pasta, salad, or roasted veggies—it works for any occasion.
High-protein and nourishing: With 53 grams of protein per serving, this is one of my go-to healthy chicken breast recipes.

Essential Ingredients for Perfect Pesto Stuffed Chicken Breast

This recipe keeps things simple with just a handful of ingredients that pack a punch. Here are the key players:

Chicken breasts: Look for boneless, skinless chicken breasts of similar size so they cook evenly. If needed, you can use chicken thighs, but adjust the cooking time.
Prepared pesto: Choose a high-quality store-bought pesto, or make your own if you have fresh basil. You’ll need 5 tablespoons total for both stuffing and coating.
Mozzarella cheese: I recommend fresh mozzarella for its meltability and mild, creamy flavor, but shredded mozzarella works in a pinch.
Shredded Parmesan: This ingredient creates that irresistible crunchy coating. Opt for freshly grated Parmesan for the best texture and taste.

Optional substitutions: No mozzarella? Try soft goat cheese or provolone for a delicious twist. You can also swap Parmesan for Pecorino Romano if that’s what you have on hand.

Pesto Stuffed Chicken Breast Recipe Details

Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients for Pesto Stuffed Chicken Breast

Nonstick aluminum foil
4 boneless, skinless chicken breasts
4 ounces mozzarella cheese, cut into 4 slices
5 tablespoons prepared pesto, divided
2 eggs
2 cups shredded Parmesan cheese

How to Make Pesto Stuffed Chicken Breast

Preheat your oven to 400°F (200°C) and line a baking sheet with nonstick aluminum foil.
Cut a pocket into each chicken breast, being careful not to slice all the way through.
Stuff each pocket with 1 slice of mozzarella and 1 tablespoon of pesto, then secure with toothpicks if needed.
Whisk together the eggs and remaining tablespoon of pesto in a bowl. Place the shredded Parmesan in a separate shallow dish.
Dip each chicken breast in the egg mixture, ensuring it’s evenly coated, then press into the Parmesan to fully coat.
Arrange the coated chicken breasts on the prepared baking sheet. Bake for 20-30 minutes, or until the internal temperature reaches 165°F (74°C) and the crust turns golden brown.

Expert Tips for Perfect Pesto Stuffed Chicken Breast

Don’t overstuff: Too much filling can cause the mozzarella to leak out during baking. Stick to the recommended amount for neat results.
Use a thermometer: To guarantee perfectly cooked chicken, invest in an instant-read thermometer.
Let it rest: After baking, allow the chicken to rest for 5 minutes to keep the juices locked in.
Line the pan: Nonstick aluminum foil makes cleanup a breeze and prevents sticking.
Make ahead: Assemble the stuffed chicken ahead of time and refrigerate for up to 8 hours. Simply bake when ready.
Reheat like a pro: Warm leftovers in the oven at 350°F to rejuvenate the crisp crust without drying out the chicken.

Delicious Pesto Stuffed Chicken Breast Variations

Spinach Pesto Twist: Add a handful of sautéed spinach to the filling for extra greens.
Sun-Dried Tomato Delight: Replace half the pesto with chopped sun-dried tomatoes for a tangy kick.
Low-Carb Version: Skip the Parmesan coating and bake with just the stuffed filling for a keto-friendly meal.
Grilled Option: Instead of baking, grill the stuffed chicken over medium heat until fully cooked.

Pesto Stuffed Chicken Breast FAQs

Can I use homemade pesto for this recipe?

Absolutely! Homemade pesto will make this easy pesto chicken recipe even more flavorful. Just be sure it’s smooth and not overly thick for spreading.

How can I prevent the mozzarella from leaking out?

Cut your pockets carefully and don’t overfill them. You can also secure the edges with toothpicks to keep everything in place while baking.

What side dishes pair well with this recipe?

Pair this baked pesto chicken breast with a crisp Caesar salad, garlic butter green beans, or creamy mashed potatoes.

Can I freeze stuffed chicken breasts?

Yes! Assemble the stuffed chicken, wrap tightly, and freeze before baking. Bake straight from frozen, adding about 10-15 minutes to the total cook time.

How do I know when the chicken is cooked through?

Use a thermometer to check that the internal temperature has reached 165°F (74°C).

This pesto stuffed chicken breast is truly a star of the dinner table. It’s simple, packed with flavor, and versatile enough for any occasion. I’d love to hear how it turned out for you! Did you try any variations? Leave a comment below and share your tips for making this recipe your own.