Stuffed Chicken Mozzarella Pesto (Printable)

Tender chicken breasts filled with mozzarella, basil pesto, and sun-dried tomatoes, baked to perfection.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste

→ Filling

04 - 4 tablespoons basil pesto (homemade or store-bought)
05 - 4 ounces fresh mozzarella cheese, sliced
06 - 8 sun-dried tomato halves, oil-packed, drained and chopped

→ Topping

07 - 2 tablespoons grated Parmesan cheese
08 - 1 tablespoon olive oil

# How-To Steps:

01 - Preheat the oven to 400°F. Lightly grease a baking dish with olive oil.
02 - Pat chicken breasts dry. Using a sharp knife, carefully cut a horizontal pocket into the thickest side of each breast without cutting through completely.
03 - Season the chicken breasts inside and out with salt and freshly ground black pepper.
04 - Spoon 1 tablespoon of basil pesto into each pocket. Add sliced mozzarella and a few pieces of chopped sun-dried tomato to each breast.
05 - If needed, close the openings with toothpicks to secure the filling.
06 - Place stuffed breasts into the greased baking dish. Drizzle with olive oil and sprinkle grated Parmesan cheese over the top.
07 - Bake for 25 to 30 minutes, or until chicken reaches an internal temperature of 165°F and the cheese is melted and bubbly.
08 - Remove toothpicks, allow chicken to rest for 5 minutes, then slice and serve.

# Expert Advice:

01 -
  • The chicken stays impossibly tender while the cheese gets all melty and delicious inside.
  • It looks restaurant-fancy but takes barely longer than roasting a plain bird.
  • Works for weeknight dinners and impresses guests without feeling fussy.
02 -
  • Don't skip the resting step—rushed chicken will be drier than one that's had five quiet minutes on the counter.
  • A meat thermometer takes the guesswork out and saves you from either undercooked or overdone chicken every single time.
03 -
  • Room-temperature chicken cooks more evenly than cold chicken straight from the fridge, so pull it out 15 minutes before you start.
  • If your chicken breasts are really thick, gently pound them to an even thickness before pocketing—it prevents overcooked edges.

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