I’ll be honest—I used to be terrified of making stuffed chicken until I discovered this foolproof pesto stuffed chicken breast recipe. Now my family devours this Italian-inspired dish every week, and I’m pretty sure my neighbor thinks I’m some kind of Italian cooking genius (if only she knew how many times I accidentally cut completely through the chicken breast before getting this stuffing technique right).
Here’s the Thing About This Italian Stuffed Chicken
The secret to authentic pesto stuffed chicken breast isn’t fancy knife skills—it’s honestly that simple. What makes this Italian recipe work is the combination of creamy melted mozzarella and fragrant basil pesto that stays perfectly contained inside juicy chicken. I learned the hard way that sealing the edges properly is everything here, and around here, we’ve figured out that browning the chicken first creates that beautiful golden crust while keeping the filling from leaking out.
The Lineup – Let’s Talk Ingredients (And My Shopping Tips)
Good chicken breasts are worth buying—I learned this after using thin, uneven breasts three times and wondering why my pesto stuffed chicken breast turned out lopsided. Look for thick, uniform breasts that are easy to cut pockets into without going all the way through.
The pesto makes all the difference here, and don’t cheap out on this one. Good store-bought pesto works perfectly, but if you’re feeling ambitious, homemade is incredible. I always grab an extra container because someone inevitably wants to drizzle more on their plate.
For mozzarella, get the low-moisture shredded kind—fresh mozzarella releases too much water and makes everything soggy (shocking, I know). The breadcrumbs should be panko if you can find them; they create a better crust than regular breadcrumbs.
The pesto guide explains why this traditional Italian sauce works so perfectly with chicken—the basil, garlic, and pine nuts create rich, herbaceous flavors that complement the mild meat beautifully.
Your olive oil should be good quality for browning, since it adds flavor to that gorgeous golden crust.
Here’s How We Do This (Step by Step)
Start by cranking your oven to 375°F and lining a baking sheet with parchment paper—trust me, cleanup is so much easier this way. Here’s where I used to mess up: I’d skip this step and spend forever scrubbing cheese off my pan.
Now for the tricky part—cutting pockets in the chicken breasts. Lay each breast flat and cut horizontally about 3/4 of the way through, creating a pocket. Go slow here; every piece of chicken has its own personality, and rushing leads to disasters.
Season the inside of those pockets with salt and pepper. This takes maybe thirty seconds but adds so much flavor. Here’s my secret: I pat the inside dry first so the seasoning sticks better.
Stuff each breast with 2 tablespoons of pesto and 1/4 cup of mozzarella cheese. Don’t overstuff them—I learned this the hard way when cheese oozed everywhere during cooking. Press the edges firmly to seal the filling inside.
Roll each stuffed breast in breadcrumbs, making sure every surface is covered. The coating helps hold everything together and creates that restaurant-quality golden finish.
Heat olive oil in an oven-safe skillet over medium-high heat and brown the chicken for 2-3 minutes per side. You want that beautiful golden color—pesto stuffed chicken breast goes from perfect to burnt quickly, so watch carefully.
Transfer to your prepared baking sheet and bake for 20-25 minutes until the internal temperature hits 165°F. Every oven runs differently, so trust your thermometer more than the timer.
Let the chicken rest for five minutes before slicing—this keeps all those delicious juices and melted cheese inside instead of running all over your cutting board.
For another Italian favorite that pairs wonderfully with this dish, try my creamy garlic parmesan pasta for a complete meal.
If This Happens, Don’t Panic
Filling leaked out during cooking? That’s usually from not sealing the edges well enough or overstuffing the pockets. If this happens (and it will), just scrape up the leaked pesto and cheese and spoon it over the finished chicken. This is totally fixable and still tastes amazing.
Chicken turned out dry? You probably overcooked it or used thin breasts that cooked too fast. Next time, check the temperature early and often—stuffed chicken can go from juicy to dry in just a few minutes.
Breadcrumb coating fell off? Don’t panic, the chicken still tastes great. Make sure to press the breadcrumbs on firmly next time, and let the coated chicken sit for a few minutes before cooking.
When I’m Feeling Creative
Sometimes I add sun-dried tomatoes to the filling along with the pesto and cheese—it makes everything more colorful and adds a nice tangy bite. When I’m feeling fancy, I’ll use a mixture of mozzarella and parmesan for extra flavor complexity.
My summer version gets fresh basil leaves tucked in with the filling, though that’s totally optional. Around the holidays, I’ll serve it with roasted vegetables for an elegant dinner that looks way harder than it actually is.
What Makes This Recipe Special
What sets this pesto stuffed chicken breast apart from regular chicken dishes is the way the Italian flavors meld inside the meat while it cooks. The basil pesto infuses the chicken from the inside out, while the melted mozzarella creates creamy pockets of richness. This technique comes from traditional Italian stuffed meat preparations but simplifies the process for home cooks who want restaurant-quality results.
Things People Ask Me About This Recipe
Can I make this pesto stuffed chicken breast ahead of time? You can stuff and bread the chicken up to 4 hours ahead, then refrigerate until ready to cook. Just let it sit at room temperature for 15 minutes before browning and baking.
What if I can’t find good pesto for this Italian recipe? Most grocery stores carry decent jarred pesto in the pasta sauce section. Barilla and Classico make reliable versions, or check the refrigerated section for fresher options that taste even better.
How do I keep the filling from leaking out? Cut your pockets carefully—not too big and not all the way through. Press the edges firmly to seal, and don’t overstuff. A little toothpick can help hold stubborn edges closed.
Can I use different cheese in this stuffed chicken breast? Absolutely! Provolone, fontina, or even cream cheese work beautifully. Just avoid fresh mozzarella—it releases too much water and makes everything soggy.
Is this pesto stuffed chicken breast recipe freezer-friendly? You can freeze the stuffed, uncooked chicken for up to 3 months. Thaw completely in the fridge before cooking, and add an extra 5-10 minutes to the baking time.
What’s the best way to slice this without making a mess? Use a sharp knife and slice in one smooth motion. Let it rest first so the juices settle, and wipe your knife between cuts for clean slices.
Before You Head to the Kitchen
I couldn’t resist sharing this recipe because the best pesto stuffed chicken breast nights are when something looks incredibly impressive but secretly uses just six ingredients and basic techniques. This Italian-inspired dish delivers that perfect combination of elegant presentation and comforting flavors that makes everyone feel special.
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Pesto Stuffed Chicken Breast
Description
Juicy chicken breast stuffed with creamy mozzarella and fragrant basil pesto—this Italian-inspired pesto stuffed chicken breast looks fancy but is surprisingly simple to make.
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 2
Ingredients
- 2 boneless, skinless chicken breasts (about 6–8 oz each, thick and uniform)
- 4 tablespoons pesto sauce (store-bought or homemade)
- 1/2 cup shredded mozzarella cheese (low-moisture variety)
- 1/4 cup breadcrumbs (panko works best for extra crunch)
- Salt and pepper to taste
- 2–3 tablespoons olive oil for cooking
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
- Carefully cut a horizontal pocket into each chicken breast, cutting about 3/4 of the way through. Go slow to avoid cutting completely through.
- Season the inside of each pocket with salt and pepper, patting dry first so seasoning sticks.
- Stuff each breast with 2 tablespoons pesto and 1/4 cup mozzarella cheese. Don’t overstuff or it will leak during cooking.
- Press the edges firmly together to seal the filling inside. Use a toothpick if needed to hold stubborn edges closed.
- Roll each stuffed breast in breadcrumbs, pressing gently to ensure even coating on all surfaces.
- Heat olive oil in an oven-safe skillet over medium-high heat. Brown chicken breasts for 2-3 minutes per side until golden.
- Transfer to prepared baking sheet and bake for 20-25 minutes, or until internal temperature reaches 165°F (74°C).
- Let rest for 5 minutes before slicing to keep juices and filling contained. Remove toothpicks before serving.
Nutrition Information (Per Serving):
- Calories: 385
- Carbohydrates: 8g
- Protein: 42g
- Fat: 20g
- Fiber: 1g
- Sodium: 650mg
- Calcium: 220mg (22% DV from mozzarella cheese)
- Vitamin A: 450IU (9% DV from basil in pesto)
High in lean protein with calcium from cheese and antioxidants from basil pesto.
Notes:
Take your time cutting the pockets—rushing leads to tears and leaky filling. The key is sealing the edges well and not overstuffing. Every oven runs differently, so start checking temperature at 20 minutes. Let the chicken rest before slicing for the cleanest presentation.
Storage Tips:
Refrigerate leftovers for up to 3 days. Reheat gently in a 300°F oven to prevent drying out—microwaving works but can make the coating soggy. Slice only what you’ll eat immediately; whole pieces store better.
Serving Suggestions:
Italian Night: Serve with garlic bread and Caesar salad Elegant Dinner: Pair with roasted asparagus and herb-roasted potatoes Light Option: Serve over mixed greens with balsamic vinaigrette Comfort Style: Alongside creamy pasta and steamed broccoli
Mix It Up (Recipe Variations):
Sun-Dried Tomato Pesto Chicken: Add chopped sun-dried tomatoes to the filling for extra flavor Three-Cheese Pesto Chicken: Mix mozzarella with parmesan and fontina for richer taste Spinach Pesto Chicken: Add wilted spinach to the pesto mixture for extra nutrients Herb-Crusted Pesto Chicken: Mix Italian herbs into the breadcrumbs for more flavor
What Makes This Recipe Special:
The combination of browning first, then finishing in the oven, creates the perfect texture—golden, crispy outside with juicy, flavorful interior. The pesto and mozzarella meld together during baking, creating pockets of creamy, herbaceous goodness that infuse the chicken from the inside out.
