Stuffed Chicken Mozzarella Pesto (Print Version)

Chicken breasts filled with creamy mozzarella, basil pesto, and sun-dried tomatoes, baked to golden perfection.

# What You 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

# Preparation Steps:

01 - Preheat the oven to 400°F. Lightly grease a baking dish with olive oil.
02 - Pat chicken breasts dry. Using a sharp knife, cut a horizontal pocket into the thickest side of each breast without cutting through.
03 - Season both inside and outside of the pockets with salt and freshly ground black pepper.
04 - Spoon 1 tablespoon of pesto into each pocket. Add sliced mozzarella and chopped sun-dried tomatoes inside.
05 - Close pockets and secure with toothpicks as needed to keep filling contained.
06 - Place stuffed breasts in the baking dish. Drizzle with olive oil and evenly sprinkle grated Parmesan cheese on top.
07 - Bake for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F and cheese is melted and bubbly.
08 - Remove toothpicks. Let chicken rest for 5 minutes, then slice and serve.

# Expert Advice:

01 -
  • The pesto melts into the mozzarella and creates this incredible creamy sauce that coats the chicken from the inside.
  • You can have it on the table in under an hour, making it perfect for weeknight dinners when you want to impress.
  • It feels fancy enough for company but so simple that you'll make it again and again.
02 -
  • The biggest mistake I made early on was cutting the pocket too deep and having filling leak into the baking dish—go slow and stop just short of cutting all the way through.
  • Don't skip the resting period; those five minutes make the difference between juicy chicken and something that feels dry.
  • Fresh mozzarella is a game-changer here; low-moisture mozzarella won't melt the same way and won't create that creamy interior.
03 -
  • Use a meat thermometer to know exactly when your chicken is done—74°C (165°F) is the magic number, and it prevents guessing or overcooking.
  • If your oven runs hot, start checking at 22 minutes rather than waiting the full 25 to 30.
  • Pound chicken breasts to even thickness before stuffing so they cook uniformly without the thinner parts drying out.

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