The first time I enjoyed pesto stuffed chicken was a quiet weeknight at home. I had been experimenting with chicken breast stuffed with pesto for a while, searching for that perfect balance of fresh basil flavor and melty cheese. What surprised me most was how the simple burst of basil pesto inside each tender chicken breast transformed a basic protein into something surprisingly comforting and exciting. It wasn’t just dinner; it became a moment where I could slow down and savor real, home-cooked joy.
This pesto stuffed chicken recipe fits perfectly with my philosophy here at Carmen Wausa’s kitchen: approachable, comforting meals that anyone can make without fuss. I want you to experience that same cozy satisfaction I felt that night—the kind where the whole family gathers around the table, excited for what’s coming next.
Since then, I’ve tweaked and tested my pesto stuffed chicken countless times, always focusing on simplicity without sacrificing flavor. Whether it’s the gooey mozzarella pesto chicken variation or the baked pesto stuffed chicken version, every bite should feel like a warm hug on a plate.
I’m genuinely excited to share this recipe with you because it’s one of those delicious creations that never fails to bring people together. Plus, it’s a quick and easy pesto chicken recipe you’ll want on repeat. Let’s dive in so you can start making pesto stuffed chicken memories of your own!
Ingredients
Here’s what you’ll need to make this pesto stuffed chicken dish truly stand out. The ingredient list is surprisingly simple but creates an incredible comfort food experience.
- 4 boneless, skinless chicken breasts (pound them slightly for even stuffing)
- 1/2 cup basil pesto (homemade or store-bought—look for fresh and vibrant options at your local farmer’s market or grocery store)
- 1 cup shredded mozzarella cheese (this is key for that melty, comforting mozzarella pesto chicken feeling)
- Salt and pepper to taste
- 2 tablespoons olive oil (for searing and added flavor)
- 1/4 teaspoon garlic powder (optional but adds depth)
- Fresh basil leaves (for garnish and an extra pop of freshness)
If you want to splurge on one pesto stuffed chicken ingredient, make it the pesto itself. High-quality pesto will shine through every bite. But don’t worry if you’re picking up a jar—just choose one with fresh basil and good olive oil.
For those who prefer a lighter option or dairy-free alternative, goat cheese or vegan cheese can replace mozzarella beautifully in this stuffed chicken with basil pesto. Fresh spinach added to the stuffing also makes for a healthy twist.
When prepping your pesto stuffed chicken, store your ingredients separately but within easy reach, so assembly is smooth. Fresh pesto can keep well in the fridge for up to a week if you’re making this ahead.
Let’s Make This!
Ready to create your pesto stuffed chicken masterpiece? Don’t worry—your pesto stuffed chicken is going to turn out beautifully!
- Preheat your oven to 375 degrees Fahrenheit.
- Place each chicken breast on a cutting board. Using a sharp knife, carefully slice a pocket into the side of each breast without cutting all the way through. This opening is where the magic happens, so take your time. This stuffed chicken with basil pesto is all about balance between chicken and filling.
- Season the outside and inside of each chicken breast with salt, pepper, and garlic powder.
- Stuff each chicken breast with about 2 tablespoons of basil pesto and a generous handful of shredded mozzarella. You can add fresh basil leaves inside too for an extra burst of flavor.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for about 2-3 minutes per side until golden brown. This step locks in flavor and gives the baked pesto stuffed chicken a lovely crust.
- Transfer the skillet to your preheated oven. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Your pesto stuffed chicken should look golden, and the cheese should be melted and bubbly.
- Once out of the oven, let the chicken rest for a few minutes before slicing. This helps keep those basil pesto juices inside rather than spilling all over the plate.
A helpful tip for pesto stuffed chicken success: don’t overstuff the pockets, or the filling will leak out during cooking. If you want a shortcut, prepare the chicken ahead and keep it refrigerated until ready to cook. You can even freeze the stuffed chicken for a quick meal later!
While your pesto stuffed chicken is cooking, follow along with a recipe like this Pesto Mozzarella and Tomato Stuffed Chicken Breasts (with Video) for a beautiful variation packed with even more flavor.
Serving & Presentation
Presenting this pesto stuffed chicken for maximum enjoyment is part of what makes dinner so memorable. I love placing the golden baked pesto stuffed chicken on a serving platter, garnished with fresh basil leaves, so you get that inviting green pop of color.
This pesto stuffed chicken pairs wonderfully with simple sides that won’t compete with the rich flavors. Creamy mashed potatoes, a light garlic sautéed green bean, or a refreshing mixed salad are all excellent choices. For more comforting, crowd-pleasing chicken sides, try my Sour Cream and Onion Chicken or Cajun Chicken Pasta recipes—they complement pesto stuffed chicken beautifully.
This pesto stuffed chicken creates the sweetest moments at family dinners. I’ve watched people’s faces light up during celebrations like birthdays or weekend gatherings when this meal makes an appearance.
If you have leftovers, slice the chicken and fold it into a fresh salad with grapes and nuts for a twist on my Chicken Salad Chick Grape Salad. It’s a delicious way to enjoy the pesto flavor in a new form.
For seasonal variations, swapping basil pesto with sun-dried tomato pesto or adding fresh cherry tomatoes inside creates exciting new flavor profiles.
FAQs
I’ve heard from so many friends trying this pesto stuffed chicken recipe and gathered your most common questions here. Hopefully, these answers help you feel confident and excited to dive into your own pesto stuffed chicken adventure.
- Can I make this pesto stuffed chicken ahead of time?
Absolutely! Assemble the chicken breasts with pesto and mozzarella, then cover and refrigerate up to 24 hours before cooking. This makes a perfect dinner prep option. - What if I don’t have fresh basil pesto?
Store-bought pesto works well. Look for one with quality olive oil and fresh basil. You can also blend frozen basil and pine nuts with a little olive oil to make a quick homemade option. - How do I know when my pesto stuffed chicken is perfectly done?
Use a meat thermometer to check for an internal temperature of 165°F. The cheese should be melted and the exterior golden. - Can I use other types of cheese?
Mozzarella is classic here, but fontina or provolone also melt beautifully. For a tangier twist, try goat cheese. - Is this recipe gluten-free?
Yes! This baked pesto stuffed chicken is naturally gluten-free as long as your pesto ingredients are checked. - Can I freeze pesto stuffed chicken?
Yes, freeze the uncooked stuffed chicken in a single layer, wrapped tightly. Thaw overnight before baking. - What’s the best way to reheat leftovers?
Warm gently in the oven or a skillet with a little olive oil to keep the chicken moist and the filling melty.
Many community members have shared how this pesto stuffed chicken became a go-to for easy weeknights and special dinners alike. Your pesto stuffed chicken journey will be filled with tasty success, I promise!
Why This Pesto Stuffed Chicken Will Become Your New Favorite
This pesto stuffed chicken embodies everything I stand for in cooking: simple ingredients combined to make something truly comforting and joyful.
My Pesto Stuffed Chicken Success Tips:
- Use fresh, high-quality pesto for the best flavor
- Don’t overstuff your chicken breasts to avoid filling escape
- Let the chicken rest a few minutes after baking for juicy bites
Over time, I’ve created and loved these pesto stuffed chicken variations: a sun-dried tomato pesto version, a creamy ricotta-filled pesto chicken, and my favorite—mozzarella pesto chicken, which gets the biggest smiles at my table.
If you want inspiration beyond this, you’ll find more delicious pesto stuffed chicken ideas like a quick and easy keto pesto-stuffed chicken breast recipe and Mozzarella Pesto Stuffed Chicken Breasts for different twists that fit your style.
I encourage you to make this pesto stuffed chicken part of your menu. It’s approachable, satisfying, and perfect for creating beautiful meals with those you love. You’ve got everything you need for pesto stuffed chicken success—now it’s time to cook and enjoy every delicious moment!
When you do, I’d love to hear about your pesto stuffed chicken adventures. Sharing those joyful kitchen moments is what makes this all worthwhile!
Pesto Stuffed Chicken
Pesto Stuffed Chicken features tender chicken breasts filled with vibrant basil pesto and melted cheese, creating a flavorful and satisfying Italian-inspired dish perfect for dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup basil pesto
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Toothpicks or kitchen twine
Instructions
- Preheat oven to 375°F (190°C).
- Carefully cut a pocket into each chicken breast without cutting all the way through.
- Mix basil pesto, mozzarella, and Parmesan cheese in a small bowl.
- Stuff each chicken breast pocket with the pesto and cheese mixture.
- Secure the openings with toothpicks or kitchen twine.
- Season the outside of the chicken breasts with salt and pepper.
- Heat olive oil in an oven-safe skillet over medium-high heat.
- Sear the chicken breasts for 3-4 minutes per side until golden brown.
- Transfer the skillet to the preheated oven and bake for 20 minutes or until the chicken is cooked through.
- Remove toothpicks or twine before serving. Let rest for 5 minutes and enjoy.
Notes
For an extra crispy crust, sprinkle the chicken with breadcrumbs before searing or serve with a fresh side salad for a complete meal.