This post may contain affiliate links, read my disclosure policy for details.
Pesto Mozzarella Chicken is perfect for entertaining or when you crave a jaw-dropping but straightforward meal to present to your family. Seasoned chicken stuffed with mozzarella, pesto and tomatoes is packed with flavor and looks like a meal you’d get in a restaurant. Best of all, pesto stuffed chicken takes just minutes to prepare, and it’s made in one skillet.
Chicken with pesto and mozzarella is big on flavor yet made with only a handful of ingredients. It’s easy to double, cooks quickly and is filled with ooey gooey cheese and loads of pesto and fresh basil. This one skillet pesto stuffed chicken recipe is ideal when you need a quick everyday dinner that easily transitions to a meal for entertaining guests.
If you love chicken, try my Air Fryer Chicken Cutlets, Chicken Teriyaki Stir Fry or any of my 15 Easy Chicken Recipes for Weeknight Dinners.
Why You’ll Love This Chicken with Pesto and Mozzarella
- It’s an easy recipe. It’s easy to assemble the chicken with just a few ingredients. Once assembled, the chicken only takes 20 minutes to cook.
- Tender chicken. The pesto stuffed chicken is seared to perfection, so it’s juicy and tender and packed with flavor.
- A tasty filling. Chicken stuffed with mozzarella, pesto, tomatoes and fresh basil bursts with flavor. The melty cheese and fresh vegetables are divine.
Stuffed Pesto Chicken Ingredients
- Chicken Breasts: select chicken breasts that are even in size and trim off any excess fat.
- Italian seasonings– I prefer Italian seasoning for this recipe but you can use any seasoning you like.
- Salt & pepper– adjust to taste
- Pesto Sauce: you can use store bought or homemade pesto.
- Tomato: look for vine ripe, juicy tomatoes.
- Cheese: use freshly grated mozzarella.
- Basil: use fresh basil leaves, not dried basil.
- Olive Oil: or use your favorite light, neutral-flavored oil.
How To Make Pesto Chicken
- Make a pocket. Cut the chicken breast lengthwise to create a pocket making sure the chicken breast is not cut through.
- Season the chicken. Season the chicken breasts with Italian seasonings, salt and pepper. Rub the seasoning evenly on the outside.
- Stuff the chicken. Spread the pesto sauce inside the chicken surface, about 2 tablespoons per chicken breast. Arrange 2 tomato slices per chicken breast. Add a few basil leaves and top with mozzarella cheese and seal the chicken with a toothpick.
- Cook the chicken. Heat a large skillet with olive oil; add the chicken gently and sear the chicken to golden on both sides for about 4-5 minutes. Simmer the flame and allow the chicken to cook for 8-10 minutes.
- Serve. Serve the pesto mozzarella stuffed chicken once done.
Tips To Make Pesto Chicken Stuffed with Mozzarella
- Select chicken breasts that are similar in size.
- Butterfly the chicken breast or cut a pocket into the side, being careful not to cut through the chicken.
- Dry the chicken with a paper towel before seasoning.
- Season the chicken before filling the chicken with pesto and mozzarella, and be sure to season the chicken inside and out.
- Close the chicken with toothpicks.
- Cook until an instant thermometer reads 165 degrees F when inserted into the thickest part of the chicken.
- Remove the toothpicks before serving.
Frequently Asked Questions
Place the chicken breast on a flat work surface. Press your hand down on the chicken breast and use a sharp knife to carefully cut a lengthwise slit or pocket starting from the top thick middle part of the breast to the other end. Be careful not to cut all the way through as the cheese can spill out while cooking.
This skillet chicken breast is low in carbs but high in fat because of the cheese. Chicken is a lean protein and the pesto sauce and tomatoes add plenty of vitamins and minerals. As with all foods, enjoying in moderation is the key.
Undercooked poultry can make you sick. The best way to know when the chicken is done is to use a meat thermometer. You should get a reading of at least 165 degrees F when the thermometer is inserted into the thickest part of the chicken. Be sure you are testing the temperature of the chicken and not the filling.
Leftover pesto stuffed chicken can be placed in an airtight container then stored in the fridge for 3 to 4 days.
To reheat the chicken, place the breasts in a 350 degrees F oven for 20 minutes or until heated through. Using the microwave may cause the chicken to become rubbery.
I like to double the recipe, then prepare the pesto stuffed chicken breasts in advance and freeze them for later use. To do so, simply slice the chicken breasts along the side, stuff with cheese and pesto, and secure with toothpicks. You can then store the chicken together in a gallon size freezer bag or individually in smaller sized bags. Thaw overnight in the fridge before cooking as directed.
This cheesy pesto stuffed chicken would pair perfectly with buttered noodles, Brussels Sprouts Salad, Mediterranean Pasta Salad and be sure to serve Easy Homemade Garlic Knots or Low Carb Keto Garlic Bread.
More Stuffed Chicken Recipes
- Mediterranean Stuffed Chicken
- Asparagus Stuffed Chicken
- Spinach Stuffed Chicken Breast
- Broccoli and Cheese Stuffed Chicken
- Bruschetta Stuffed Chicken Recipe
- Cheesy Sundried Tomato Stuffed Chicken
I hope you enjoy all the recipes I share with you, including this delicious Pesto Stuffed Chicken recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
If you try this recipe and liked it, please leave a star rating and comment below. Use my hashtag to share it with me on Instagram so I can see your delicious recreations! Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.
Pesto Stuffed Chicken
Ingredients
- 4 whole chicken breasts
- 1 teaspoon Italian seasonings
- ½ tsp. Salt
- ½ tsp. black pepper
- ½ cup pesto sauce
- 8 slices vine ripe tomato
- 1 cup mozzarella cheese, grated
- 5-6 fresh basil leaves
- 2 tablespoons olive oil
Instructions
- Cut the chicken breast lengthwise to create a pocket making sure the chicken breast is not cut all the way through.
- Season the chicken breasts with Italian seasonings, salt and pepper. Rub the seasoning evenly on the outside.
- Spread the pesto sauce inside the chicken surface, about 2 tablespoons per chicken breast.
- Arrange 2 tomato slices per chicken breast. Add a few basil leaves and top with mozzarella cheese and seal the chicken with a toothpick.
- Heat a large skillet with olive oil; add the chicken gently and sear the chicken to golden on both sides for about 4-5 minutes. Simmer the flame and allow the chicken to cook through for 8-10 minutes.
- Serve the pesto mozzarella stuffed chicken once done.
Notes
- Select chicken breasts that are similar in size.
- Butterfly the chicken breast or cut a pocket into the side, being careful not to cut through the chicken.
- Dry the chicken with a paper towel before seasoning.
- Season the chicken before filling the chicken with pesto and mozzarella, and be sure to season the chicken inside and out.
- Close the chicken with toothpicks.
- Cook until an instant thermometer reads 165 degrees F when inserted into the thickest part of the chicken.
- Remove the toothpicks before serving.
Tasty, easy quick and even my picky eater loved it.
Happy everyone enjoyed it! Thanks for the review.