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Sliced pesto stuffed chicken breast showing melted mozzarella and green basil pesto filling, with fresh basil and cherry tomatoes

Pesto Stuffed Chicken Breast

Boneless chicken breasts stuffed with basil pesto and mozzarella, seared until golden and baked until juicy.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 480
Ingredients Method Notes

Ingredients
  

Chicken
  • 4 large boneless skinless chicken breasts about 8 ounces each (225 g)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 tablespoon olive oil for searing
Filling and topping
  • 1/2 cup basil pesto divided (120 g)
  • 6 ounces mozzarella thinly sliced (170 g)
  • 1/4 cup grated Parmesan 25 g
  • 2 tablespoons chopped sun-dried tomatoes optional
To serve
  • fresh basil leaves for garnish
  • cherry tomatoes halved, for garnish

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Cut a deep horizontal pocket in the side of each chicken breast without cutting all the way through.
  3. Pat the chicken dry and season both sides and the insides of the pockets with salt, pepper, garlic powder and Italian seasoning.
  4. Spread 1 tablespoon of pesto in each pocket and add mozzarella, Parmesan and sun-dried tomatoes. Close and secure with toothpicks.
  5. Heat the oil in an oven-safe skillet over medium-high heat and sear the chicken for 3 to 4 minutes per side until golden.
  6. Spread the remaining pesto over the tops, add a little more mozzarella and bake for 18 to 22 minutes until a thermometer reads 165°F (74°C).
  7. Rest for 5 minutes, remove the toothpicks and garnish with basil and tomatoes.

Notes

Make ahead: Stuff up to 1 day ahead and refrigerate, or freeze uncooked for up to 2 months.
Nutrition is an estimate per serving.