Save to Pinterest The first time I made stuffed chicken, I was terrified of slicing through the meat completely. My hands were shaking, and the knife felt clumsy. But that first bite of molten cheese and fragrant basil made every nervous moment worth it. Now it is my go-to when I want something that looks impressive but actually takes minutes to prepare.
Last summer my sister came over for dinner exhausted from work. I served this with a simple salad and she went quiet for a full minute after her first bite. That is how I knew this recipe had become part of my regular rotation. Sometimes food just speaks louder than words.
Ingredients
- 4 boneless skinless chicken breasts: Thicker breasts work better here since you need room to create that pocket without cutting through
- 1 tablespoon olive oil: Helps the Parmesan and herbs form a golden crust that keeps the meat moist
- 1/2 teaspoon salt and 1/4 teaspoon black pepper: Simple seasoning but do not skip it, the filling needs that savory base
- 4 tablespoons basil pesto: Homemade is wonderful but store-bought works perfectly fine on busy weeknights
- 120 g (4 oz) mozzarella cheese sliced: Fresh mozzarella gives you those gorgeous cheese pulls when you cut into the chicken
- 2 tablespoons grated Parmesan cheese: Creates this salty, crispy top layer that everyone fights over
- 1/2 teaspoon dried Italian herbs: Totally optional but adds such a pretty finish and extra aroma
Instructions
- Preheat your oven:
- Get it to 200°C (400°F) and give your baking dish a quick coating of oil or cooking spray.
- Create the pockets:
- Take your sharpest knife and cut a deep slit lengthwise into each chicken breast, going about three quarters of the way through but not slicing all the way to the other side.
- Season the chicken:
- Sprinkle salt and pepper over both sides of each breast, rubbing it in gently.
- Stuff each breast:
- Fill each pocket with 1 tablespoon of pesto and distribute the mozzarella slices evenly among them, using toothpicks to seal if any cheese is peeking out.
- Prep for baking:
- Arrange the stuffed chicken in your prepared dish, brush the tops with olive oil, then sprinkle the Parmesan and Italian herbs over everything.
- Bake until golden:
- Slide it into the oven for 25 to 30 minutes, checking that the internal temperature reaches 74°C (165°F) and juices run clear.
- Let it rest:
- Give the chicken 5 minutes to sit on the counter before removing any toothpicks and serving.
Save to Pinterest My neighbor smelled this baking through our shared wall and actually knocked on my door to ask what I was making. We ended up eating dinner together on her patio that night. Some recipes just bring people together like that.
Making It Your Own
Sometimes I swap sun-dried tomato pesto for the basil version, especially in winter when fresh basil feels out of place. A few handfuls of baby spinach tucked in with the cheese adds color and makes me feel slightly virtuous.
Side Dish Magic
Roasted vegetables with a little balsamic glaze work beautifully here. The sweetness balances the salty cheese. Or just a crisp green salad with a lemon vinaigrette to keep things light and fresh.
Wine Pairing
A chilled Pinot Grigio cuts through the richness of the cheese without overwhelming the delicate chicken. Something about that Italian white just makes the whole meal feel more intentional.
- Chill your wine glasses for 10 minutes before serving
- Let the chicken rest uncovered so the crust stays crispy
- Have extra toothpicks ready in case any come loose during baking
Save to Pinterest There is something so satisfying about cutting into that stuffed chicken and watching the cheese escape. Simple cooking at its absolute best.
Recipe FAQs
- → How do I prevent the chicken from drying out?
Monitor the internal temperature carefully—it should reach 74°C (165°F) for safe consumption, but remove it from heat immediately once reached. Overcooked chicken becomes dry. Brushing with olive oil and letting it rest for 5 minutes after baking also helps retain moisture.
- → Can I prepare this dish ahead of time?
Yes, you can stuff the chicken breasts up to 4 hours ahead and refrigerate them. When ready to cook, add 5-10 minutes to the baking time if cooking from refrigerated. Avoid stuffing more than 4 hours in advance to maintain food safety.
- → What are good substitutes for basil pesto?
Try sun-dried tomato pesto, arugula pesto, or spinach pesto for flavor variations. You can also make your own pesto by blending fresh basil, garlic, pine nuts, Parmesan, and olive oil. Store-bought versions work perfectly for convenience.
- → Can I use a different cheese instead of mozzarella?
Absolutely. Fontina, provolone, or ricotta work wonderfully. For a richer flavor, try goat cheese or a combination of cheeses. Just ensure whatever cheese you choose melts well and complements the pesto.
- → What wines pair well with this dish?
Light Italian white wines like Pinot Grigio, Vermentino, or Sauvignon Blanc complement the herbaceous pesto and creamy cheese beautifully. If you prefer red wine, a light Chianti or Barbera would work nicely without overpowering the delicate flavors.
- → How do I know when the chicken is fully cooked?
Use a meat thermometer to check that the thickest part reaches 74°C (165°F). Additionally, pierce the thickest part with a knife—the juices should run clear, not pink. The chicken should feel firm to the touch when fully cooked.