Pesto Mozzarella Stuffed Chicken

$- 4 boneless, skinless chicken breasts - 1 cup fresh basil pesto - 8 oz fresh mozzarella cheese, sliced - 1 cup cherry tomatoes, halved I love using boneless, skinless chicken breasts for this recipe. They’re easy to handle and cook evenly. Fresh basil pesto adds a burst of flavor and makes the chicken sing. The creamy mozzarella cheese melts beautifully inside, giving each bite a rich, gooey texture. Cherry tomatoes bring a sweet touch and add color to the dish. - 2 tablespoons olive oil - Salt and pepper - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - Fresh basil leaves for garnish For seasoning, I use salt, pepper, garlic powder, and Italian seasoning. This mix enhances the chicken's taste without overpowering it. Olive oil helps to get a nice golden crust when searing. Fresh basil leaves make a lovely garnish, adding both color and flavor to your plate. {{ingredient_image_1}} - Preheat the oven to 375°F (190°C). - Carefully slice a pocket into each chicken breast. Do not cut all the way through. - Season the chicken inside and out with salt, pepper, garlic powder, and Italian seasoning. - Spread about 2 tablespoons of basil pesto inside each pocket. - Add 2 slices of fresh mozzarella cheese into the pocket. - Secure the openings with toothpicks to keep the filling inside. - Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. - Add the stuffed chicken breasts to the skillet. Sear for about 4-5 minutes on each side until golden brown. - Transfer the skillet to the preheated oven. Bake for 20-25 minutes. The chicken should reach an internal temperature of 165°F (75°C). - During the last 10 minutes, scatter halved cherry tomatoes around the chicken in the skillet. This will roast them nicely. To keep your chicken juicy, avoid overcooking. Use a meat thermometer. The internal temperature should reach 165°F. This helps lock in moisture. When you slice pockets into the chicken, be careful. Don't cut all the way through. A deep pocket holds more filling. Use toothpicks to secure the openings. This keeps the pesto and cheese inside while cooking. You can use different cheeses for a fun twist. Try provolone, goat cheese, or even feta. Each cheese adds its own taste. Add spices to enhance flavor. Smoked paprika gives a nice kick. A pinch of red pepper flakes adds heat. Fresh herbs like thyme or oregano also boost taste. Pro Tips Use Fresh Ingredients: Always opt for fresh basil and mozzarella for the best flavor. Fresh ingredients will enhance the taste and overall quality of your dish. Don’t Overstuff: Be cautious not to overfill the chicken breasts. This can lead to the filling spilling out during cooking, so keep it moderate to ensure even cooking. Let it Rest: Allow the chicken to rest for a few minutes after baking. This helps to lock in the juices, making the chicken more tender and flavorful. Experiment with Flavors: Feel free to add other ingredients to the filling, such as sun-dried tomatoes or spinach, for an extra layer of flavor and nutrition. {{image_2}} You can switch up the pesto if you want a new taste. Try sun-dried tomato pesto for a sweet twist. You can even make your own by blending fresh herbs, nuts, and oil. For chicken, consider using thighs or even turkey. Thighs stay juicy and have a richer taste. Turkey works well if you want a leaner option. Pair this dish with simple side dishes. Garlic bread or a fresh green salad works great. Roasted vegetables add color and flavor too. You can serve the chicken over pasta for a hearty meal. A light salad on the side balances the richness. Drizzle extra pesto on top for a burst of flavor. After you enjoy your Pesto Mozzarella Stuffed Chicken, store any leftovers in the fridge. Use an airtight container. This keeps the chicken fresh and tasty. You can keep it for up to three days. The cooked chicken stays safe to eat as long as it stays cold. Be sure to check for any signs of spoilage before eating. If you want to save some chicken for later, freezing is a great option. Wrap each stuffed chicken breast tightly in plastic wrap. Then place them in a freezer bag, removing as much air as possible. This helps prevent freezer burn. You can freeze the chicken for up to three months. When you are ready to eat, thaw the chicken in the fridge overnight. For reheating, preheat your oven to 375°F (190°C). Place the chicken in an oven-safe dish, cover it with foil, and bake for about 20-25 minutes. Check that it reaches an internal temperature of 165°F (75°C) before serving. Enjoy your delicious chicken again! To check if the chicken is cooked right, use a meat thermometer. The chicken should reach an internal temperature of 165°F (75°C). This temperature ensures the chicken is safe to eat and juicy. Always check at the thickest part of the chicken breast for the most accurate reading. If you don’t have a thermometer, cut into the chicken. The juices should run clear, not pink. Yes, you can prep this dish in advance. Stuff the chicken and keep it in the fridge for up to 24 hours. Just remember to season it right before cooking. This will save you time on busy days and let the flavors mix well. You can also freeze stuffed chicken for later. Wrap each piece in foil and store in an airtight container. Thaw it in the fridge overnight before cooking. This dish pairs well with many sides. Try these options: - Garlic bread for a crunchy bite - A fresh green salad for a light touch - Roasted vegetables for added nutrition - Quinoa or rice for a hearty meal - Pasta tossed in olive oil or pesto These sides will complement the chicken nicely and make your meal complete. This post covered how to make pesto mozzarella stuffed chicken. We discussed key ingredients like chicken, pesto, and mozzarella, plus seasonings to enhance the flavor. I provided clear steps for preparing, stuffing, and cooking your chicken. Remember, simple tweaks can change this dish. You can swap ingredients or add flavors to fit your taste. Whether you enjoy it right away or save leftovers, this recipe will surely impress. Enjoy your cooking!$

Pesto Mozzarella Stuffed Chicken

Juicy chicken breasts stuffed with basil pesto and fresh mozzarella, baked to perfection.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
1 cup fresh basil pesto
8 oz fresh mozzarella cheese, sliced
1 cup cherry tomatoes, halved
2 tablespoons olive oil
to taste Salt and pepper
1 teaspoon garlic powder
1 teaspoon Italian seasoning
for garnish Fresh basil leaves

Instructions

Preheat the oven to 375°F (190°C).
Carefully slice a pocket into each chicken breast, ensuring not to cut all the way through.
Season the inside and outside of the chicken breasts with salt, pepper, garlic powder, and Italian seasoning.
Spread about 2 tablespoons of basil pesto inside each pocket and then add 2 slices of fresh mozzarella cheese.
Secure the openings with toothpicks to prevent the filling from spilling out.
In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the stuffed chicken breasts and sear for about 4-5 minutes on each side until golden brown.
Once seared, transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 75°C).
During the last 10 minutes of baking, scatter the halved cherry tomatoes around the chicken in the skillet to roast alongside.
Remove from the oven and let the chicken rest for 5 minutes. Carefully remove toothpicks.
Serve the stuffed chicken drizzled with extra pesto if desired, and garnish with fresh basil leaves.

Notes

Serve with extra pesto and fresh basil for added flavor.

Keyword chicken, mozzarella, pesto, stuffed chicken