Stuffed Chicken Mozzarella Pesto

I discovered this dish on a Tuesday evening when I had fresh mozzarella sitting in my fridge and a jar of pesto I'd made the weekend before. My teenage son was hovering around the kitchen asking what was for dinner, and I realized I could transform two simple ingredients into something that felt restaurant-worthy without much fuss. The first time I butterflied those chicken breasts and stuffed them, I felt like I'd unlocked a secret—something elegant that actually takes less time than ordering takeout.

I made this for my sister's birthday dinner last spring when she mentioned being tired of the same rotations. Watching her take that first bite and pause—really pause—before saying it was one of the best things I'd made, that stuck with me. It became the dish I reach for when I want to show someone I care without spending all day in the kitchen.

Ingredients

• Chicken breasts: Look for ones that are roughly the same thickness so they cook evenly; if one is much thicker, gently pound it down with the flat of your knife.
• Basil pesto: Homemade is lovely if you have fresh basil, but honestly, a good quality jarred version works beautifully and saves time.
• Fresh mozzarella: The kind that comes in water, not low-moisture—it melts gorgeously and stays tender inside the chicken.
• Sun-dried tomatoes: These add little bursts of concentrated flavor; oil-packed ones are juicier than the dried kind.
• Parmesan cheese: Freshly grated makes a difference in how it browns on top.
• Olive oil: Good quality matters here since it's a main player in the flavor profile.
• Salt and pepper: Season generously inside the pocket where people will actually taste it.

Instructions

Get your oven ready and prep your workspace:

Preheat to 200°C (400°F) and lightly oil your baking dish. Having everything ready means you won't be rushing around with raw chicken in your hands.

Dry and butterfly the chicken:

Pat each breast completely dry with paper towels—this helps it brown better. Place it on your cutting board and, using a sharp knife, carefully slice horizontally into the thickest side, stopping just before you cut all the way through. Think of opening a book rather than cutting the chicken in half.

Season inside and out:

Sprinkle salt and pepper on both sides and inside the pocket. This is where the seasoning actually touches the chicken, so don't skip this step.

Stuff with intention:

Spoon about 1 tablespoon of pesto into each pocket first, then layer in a few slices of mozzarella and some chopped sun-dried tomatoes. Don't overstuff or it'll leak out during cooking.

Secure if needed:

If your pocket seems like it might fall open, insert a toothpick to keep it together. You'll remove these before serving.

Arrange and top:

Place each stuffed breast in the baking dish, drizzle with a little olive oil, and sprinkle Parmesan over the top. The cheese will get golden and crispy in the oven.

Bake until golden and cooked through:

Bake for 25 to 30 minutes until the chicken reaches an internal temperature of 74°C (165°F) and the cheese on top is bubbling. You'll know it's done when the chicken is firm to the touch and the cheese has turned golden.

Rest and serve:

Remove toothpicks carefully and let the chicken rest for 5 minutes before slicing. This keeps everything tender and allows the juices to settle.

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There's something about slicing into that chicken and seeing the green pesto and white cheese layers peeking through that makes dinner feel like an occasion. Even on nights when I'm tired and my kids are being difficult, this dish somehow turns the meal into something we all pause for and actually enjoy together.

The Art of the Perfect Pocket

Getting the pocket right took me a few attempts, but it's honestly the key to this whole dish. The first time I cut too aggressively and nearly split the breast in half, which meant all the filling escaped into the pan. Now I use a sharp knife and angle it parallel to the cutting board, moving slowly and deliberately. If you're nervous, start by making just a small opening and widen it gently rather than making one deep cut.

Why This Combination Works

Pesto, mozzarella, and sun-dried tomatoes sound like they come from a fancy restaurant menu, but together they actually balance perfectly. The pesto brings brightness and herbaceous flavor, the mozzarella contributes creamy richness, and the sun-dried tomatoes add a sweet-savory depth that keeps everything interesting. The Parmesan on top gets crispy during baking and adds a salty contrast that makes you want another bite.

Variations and Serving Ideas

Once you master the basic version, you can play with different fillings without changing the technique. I've wrapped the stuffed breasts in thin prosciutto slices before baking for added richness, or swapped the pesto for sun-dried tomato paste when I wanted something earthier. Serve this alongside a simple green salad dressed with lemon and olive oil, or with roasted vegetables like zucchini and bell peppers that pick up some of those same Mediterranean flavors.

• If you can't find fresh mozzarella, provolone or fontina both melt beautifully and offer slightly different flavor profiles.
• Make the pockets a few hours ahead and refrigerate until you're ready to bake if you want to prep ahead.
• Leftovers are surprisingly good cold the next day, sliced and tucked into a sandwich with arugula.

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This recipe became one of my go-to dishes because it delivers that special-dinner feeling on an ordinary Tuesday. It's the kind of meal that reminds me why I love cooking.

Recipe FAQs

→ What type of cheese works best for stuffing?

Fresh mozzarella is ideal for stuffing as it melts smoothly and adds creamy texture.

→ Can I prepare this dish ahead of time?

You can stuff the chicken breasts in advance and refrigerate them, but bake just before serving to retain freshness.

→ Is basil pesto essential for flavor?

Basil pesto imparts a fresh, aromatic profile, but other herb-based spreads can be substituted.

→ How do I ensure the chicken stays juicy?

Cutting a pocket and stuffing adds moisture, while baking at the right temperature prevents dryness. Letting it rest before slicing also helps retain juices.

→ What sides pair well with this dish?

Simple green salads or roasted vegetables complement the flavors and keep the meal balanced.