Easy Pesto Stuffed Chicken Breast is a juicy, flavorful dish that combines tender chicken with creamy cheese and fragrant pesto, all baked to golden perfection. It’s a low-effort, high-impact recipe that feels fancy enough for guests but simple enough for a weeknight dinner. I love how the pesto melts into the cheese and infuses the chicken with bold, herby goodness in every bite.
Why You’ll Love This Recipe
I love this recipe because it takes minimal prep but delivers big flavor. The chicken stays moist from the stuffing and bakes beautifully with a golden crust. It’s customizable, looks impressive on the plate, and pairs well with a variety of sides—from roasted veggies to pasta or salad. Plus, it’s naturally low carb and full of protein.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts
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Basil pesto (store-bought or homemade)
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Mozzarella cheese (shredded or sliced)
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Cream cheese or ricotta (optional, for extra creaminess)
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Salt and black pepper
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Garlic powder
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Olive oil
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Toothpicks (to secure the chicken, optional)
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Fresh basil or Parmesan (for garnish, optional)
Directions
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I preheat the oven to 375°F (190°C).
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I slice a pocket into the side of each chicken breast, being careful not to cut all the way through.
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I season the chicken on both sides with salt, pepper, and garlic powder.
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I stuff each pocket with a spoonful of pesto and a generous amount of mozzarella (and cream cheese or ricotta if using).
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I secure the opening with toothpicks if needed, then heat olive oil in an oven-safe skillet and sear the chicken for 2–3 minutes per side until lightly golden.
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I transfer the skillet to the oven and bake for 18–22 minutes, until the chicken is cooked through (internal temp of 165°F or 74°C).
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I remove the toothpicks and garnish with fresh basil or a sprinkle of Parmesan before serving.
Servings and timing
This recipe serves 4 and takes about 10 minutes to prep and 25 minutes to cook, so it’s ready in around 35 minutes total.
Variations
Sometimes I mix sun-dried tomatoes or chopped spinach into the filling for extra flavor and color. I’ve also used provolone or feta in place of mozzarella for a different cheesy bite. For a crispy topping, I sprinkle some breadcrumbs or grated Parmesan on top before baking. If I want to skip the skillet, I bake everything in a casserole dish instead.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I bake at 350°F (175°C) for about 10–15 minutes or microwave gently. I avoid high heat so the chicken doesn’t dry out and the cheese stays melty.
FAQs
Can I use chicken thighs instead?
Yes, I’ve used boneless, skinless thighs and they work well. I roll them up with the filling inside and secure with toothpicks before baking.
Can I make this ahead?
Definitely. I prep and stuff the chicken, then refrigerate it until I’m ready to bake. I just add a few extra minutes to the baking time if it’s cold from the fridge.
What pesto works best?
I usually use classic basil pesto, but sun-dried tomato or spinach pesto are great alternatives. Homemade or store-bought both work.
Is this freezer-friendly?
Yes, I freeze the stuffed raw chicken breasts individually, then thaw overnight before baking. They come out just as juicy and flavorful.
What should I serve with it?
I love serving this with roasted veggies, mashed potatoes, pasta, or a fresh green salad. Garlic bread is a great addition too.
Conclusion
Easy Pesto Stuffed Chicken Breast is a flavorful, impressive-looking dish that comes together quickly and delivers every time. It’s juicy, cheesy, and full of that fresh pesto punch I crave. Whether I’m cooking for the family or looking for something elegant without a lot of effort, this recipe always makes dinner feel special.
Print
Easy Pesto Stuffed Chicken Breast
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Description
Easy Pesto Stuffed Chicken Breast is a juicy, flavorful dinner featuring chicken breasts filled with basil pesto and melty cheese. Baked to golden perfection, it’s a simple yet impressive dish perfect for weeknights or entertaining guests.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/3 cup basil pesto (store-bought or homemade)
- 1 cup shredded or sliced mozzarella cheese
- 1/4 cup cream cheese or ricotta (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1 tbsp olive oil
- Toothpicks (optional, to secure)
- Fresh basil or grated Parmesan (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Cut a pocket into the side of each chicken breast, being careful not to slice all the way through.
- Season both sides of the chicken with salt, pepper, and garlic powder.
- Stuff each chicken breast with pesto and mozzarella (and cream cheese or ricotta if using). Secure with toothpicks if needed.
- Heat olive oil in an oven-safe skillet over medium heat. Sear chicken for 2–3 minutes per side until lightly golden.
- Transfer skillet to the oven and bake for 18–22 minutes, or until internal temperature reaches 165°F (74°C).
- Remove toothpicks and garnish with fresh basil or Parmesan before serving.
Notes
- Add sun-dried tomatoes or chopped spinach to the filling for extra flavor.
- Use provolone, feta, or goat cheese as a mozzarella alternative.
- Sprinkle breadcrumbs or Parmesan on top before baking for a crispy finish.
- Bake in a casserole dish if you don’t have an oven-safe skillet.
- Freeze raw stuffed chicken individually, then thaw and bake when ready.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 370
- Sugar: 1g
- Sodium: 540mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 115mg
