Stuffed Chicken Mozzarella Pesto

One Thursday evening, I was standing in my kitchen staring at four chicken breasts, wondering how to make something feel special on a regular weeknight. I'd bought fresh mozzarella on impulse at the market, and a jar of pesto was sitting in the fridge from the weekend. That's when it clicked—why not tuck them inside? Twenty minutes later, the smell of melting cheese and basil filled the whole apartment, and suddenly dinner felt like something worth talking about.

I made this for my sister's birthday dinner a few months back, and I remember her cutting into that first bite and the warm mozzarella just oozing out onto the plate. She looked up and said, 'This is so good,' and I realized how good it feels when something simple you cooked makes someone that happy.

Ingredients

• Chicken breasts: Look for breasts that are roughly the same thickness—it keeps cooking time even and prevents dry edges.
• Basil pesto: Fresh is wonderful if you have it, but good store-bought saves you time and honestly tastes just fine.
• Fresh mozzarella: The soft kind that comes in water, not the shredded version—it melts into those creamy pockets perfectly.
• Sun-dried tomatoes: The ones packed in oil have better flavor than the dry kind; drain them well so you're not adding extra liquid.
• Parmesan cheese: Grate it fresh if you can—it gets a nicer golden color on top.
• Olive oil: A good drizzle keeps everything moist as it bakes.
• Salt and black pepper: Season generously both inside and out; the filling flavors need room to shine.

Instructions

Heat your oven and prep:

Set the oven to 200°C (400°F) and lightly oil your baking dish. You want everything ready because once you start filling the chicken, you'll want to get it in the oven fairly quickly.

Dry and pocket the chicken:

Pat each breast dry with paper towels—this helps it brown better. Using a sharp knife, carefully cut a pocket into the thickest side of each breast, going about three-quarters of the way through but not all the way. Take your time here; it's easier than it sounds once you find the rhythm.

Season generously:

Sprinkle salt and pepper inside each pocket and all over the outside. This is your chance to build flavor, so don't be shy.

Fill with care:

Spoon about a tablespoon of pesto into each pocket, then tuck in a few slices of mozzarella and some sun-dried tomato pieces. Don't overstuff or it'll leak everywhere—that's a lesson I learned the hard way.

Secure if needed:

If the openings feel loose, poke a toothpick through to hold things together while baking. You'll remove these before serving.

Dress and bake:

Place the stuffed breasts in your baking dish, drizzle with olive oil, and sprinkle Parmesan on top. Bake for 25 to 30 minutes until the chicken reaches 74°C (165°F) internally and the cheese on top turns golden.

Rest before serving:

Let the chicken sit for five minutes after coming out of the oven—this keeps all those juices inside. Remove toothpicks, slice if you like, and serve while everything's still warm.

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There's something about the moment you crack into a chicken breast and the cheese is still warm and stretchy. It transforms dinner from just eating into an actual experience, the kind you look forward to having again.

What Makes This Work

The magic here is contrast—creamy mozzarella against tender chicken, bright pesto against subtle sun-dried tomato sweetness. Each element is simple on its own, but together they build something that feels much fancier than it actually is. I've made this dozens of times now, and I still love how the kitchen smells while it's baking.

Serving Ideas

This plays nicely with almost anything on the side. A simple green salad with lemon vinaigrette is my go-to, but roasted vegetables like zucchini or bell peppers work beautifully too. The pesto is rich enough that you don't need a heavy starch, though some crusty bread for soaking up any juices never goes amiss.

Variations and Swaps

If mozzarella isn't your thing, provolone or fontina both melt just as nicely and add their own character. A few of my friends have tried wrapping each stuffed breast in thin prosciutto before baking, and the salt and smokiness absolutely elevates it if you're feeling adventurous.

• Skip the sun-dried tomatoes entirely if you prefer a cleaner flavor profile.
• Make or buy your own pesto if you want to control the basil-to-garlic ratio.
• Fresh spinach tucked in with the cheese adds earthiness and extra nutrition without changing the technique.

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This is the kind of recipe that makes you feel capable in the kitchen without demanding much time or stress. Make it once, and it becomes part of your regular rotation.

Common Questions

→ How do I prepare the chicken breasts for stuffing?

Carefully cut a pocket horizontally into the thick side of each chicken breast without slicing all the way through, to hold the filling securely.

→ Can I substitute the mozzarella cheese?

Yes, provolone or fontina can be used as alternatives for a different flavor profile.

→ What is the recommended baking temperature and time?

Bake the stuffed chicken breasts at 200°C (400°F) for 25 to 30 minutes until cooked through and cheese is melted.

→ Is it necessary to secure the stuffed chicken with toothpicks?

Toothpicks help keep the filling inside while baking, especially if the chicken pockets are large.

→ What side dishes pair well with this main course?

Simple green salads or roasted vegetables complement the flavors without overpowering the dish.