Go Back
- 4 boneless, skinless chicken breasts - 1 cup fresh basil pesto - 1 cup fresh mozzarella cheese, diced - 1 cup baby spinach, chopped - 1/2 cup sun-dried tomatoes, chopped - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 2 tablespoons olive oil - Optional: grated Parmesan cheese for serving When making Pesto Mozzarella Stuffed Chicken, fresh ingredients are key. Start with chicken breasts that are boneless and skinless. This makes them easy to stuff and cook evenly. You’ll need a cup of fresh basil pesto, which brings rich flavor. Next, use fresh mozzarella cheese, diced into small pieces. This cheese melts well, adding a creamy texture. Add a cup of baby spinach, chopped to boost nutrition and flavor. For extra taste, include sun-dried tomatoes, chopped finely. These add a sweet and tangy note. Garlic powder and onion powder give depth to the dish. Don’t forget salt and pepper to enhance all the flavors. You'll also need olive oil to cook the chicken and keep it juicy. If you want to elevate the dish, consider adding grated Parmesan cheese on top before serving. This gives a nice finish and extra flavor. Gather these ingredients, and you are ready to create a meal that is both savory and simple. - Preheat your oven to 375°F (190°C). Grease a baking dish lightly with olive oil. - Take a sharp knife and create pockets in each chicken breast. Cut deep but do not slice all the way through. - In a bowl, mix together the diced mozzarella, chopped spinach, and sun-dried tomatoes. - Add garlic powder, onion powder, salt, and pepper. Toss until everything is well mixed. - Stuff each chicken breast pocket with the cheese and spinach mix. Use toothpicks to secure the openings if needed. - Heat olive oil in a skillet over medium heat. Sear each stuffed chicken breast for about 3-4 minutes per side until golden brown. - Transfer the seared chicken breasts to the prepared baking dish. Spoon basil pesto generously over each piece. - Bake in the oven for 25-30 minutes. Check that the internal temperature reaches 165°F (74°C). - Remove from the oven and let the chicken rest for 5 minutes before serving. Optionally, sprinkle grated Parmesan cheese on top for extra flavor. - How to achieve golden brown chicken Start by searing the chicken in hot olive oil. Cook for 3-4 minutes per side. This creates a nice crust. Use medium heat to avoid burning. - Ensuring chicken is cooked through Use a meat thermometer. The internal temperature should reach 165°F (74°C). If you don’t have one, cut into the chicken. The juices should run clear, not pink. - Accompaniments and sides that pair well Serve this dish with a side salad. A light Caesar or mixed greens works great. Garlic bread complements the meal well, too. You can also add roasted vegetables for color and flavor. - Presentation tips Slice the chicken before serving. This showcases the colorful filling. Drizzle extra pesto on top for a nice touch. Sprinkle grated Parmesan for added flavor and style. - Alternatives for mozzarella or pesto Try provolone or fontina cheese if you can’t find mozzarella. For pesto, use a store-bought version or make your own with nuts and herbs. - Vegetarian options Replace chicken with large portobello mushrooms or eggplant slices. Stuff them with the same filling for a tasty vegetarian dish. {{image_2}} You can change this dish easily by adding herbs or spices. Try thyme or rosemary for a new taste. You might also use garlic paste instead of powder for a fresh flavor. Switching up the cheese will create a fun twist. Instead of mozzarella, use gouda or feta for a unique taste. Each cheese adds its own special touch to the dish. You can grill or bake the stuffed chicken. Grilling gives it a smoky flavor and nice grill marks. Baking is simple and keeps the chicken juicy. If you prefer a slow cooker, you can adapt this recipe. Just sear the chicken first, then place it in the slow cooker with the pesto. Cook on low for four to six hours. This method makes the chicken super tender. If you need a gluten-free option, use gluten-free pesto. Most pestos are already gluten-free, but always check the label. You can also make a low-carb version. Use zucchini noodles or cauliflower rice as a side. This way, you cut carbs while still enjoying rich flavors. To keep your Pesto Mozzarella Stuffed Chicken fresh, follow these steps: - Allow the chicken to cool completely before storing. - Place leftovers in an airtight container. - Store in the fridge for up to four days. - Keep the chicken away from strong-smelling foods to avoid flavor transfer. To enjoy your chicken again, reheating is key. Here’s how: - Preheat your oven to 350°F (175°C). - Place the chicken in an oven-safe dish. - Cover with foil to keep it moist. - Heat for about 15 to 20 minutes, until warmed through. - You can also use a microwave, but it may dry out the chicken. Yes, you can freeze stuffed chicken! Here’s how: - Let the chicken cool completely before freezing. - Wrap each piece tightly in plastic wrap. - Place the wrapped chicken in a freezer-safe bag or container. - Freeze for up to three months for best quality. - To thaw, move the chicken to the fridge overnight before reheating. To check if the chicken is cooked, use a meat thermometer. Insert it into the thickest part of the chicken breast. The internal temperature must reach 165°F (74°C). This ensures the chicken is safe to eat and juicy. If you don't have a thermometer, cut open the chicken. The juices should run clear, not pink. Yes, you can prepare Pesto Mozzarella Stuffed Chicken ahead of time. Stuff the chicken breasts and store them in the fridge for up to 24 hours. Just remember to cover them tightly. When ready to cook, let them sit at room temperature for about 15 minutes before baking. This helps them cook evenly. This dish pairs well with many sides. Here are some tasty options: - Garlic bread - A fresh salad with mixed greens - Roasted vegetables like zucchini and bell peppers - Creamy mashed potatoes - Pasta tossed with olive oil and herbs These sides help balance the rich flavors of the chicken and add color to your plate. Pesto Mozzarella Stuffed Chicken is a flavorful dish you can easily make at home. We covered the main ingredients and their roles in building flavor. I shared tips on preparation, cooking, and serving. Plus, I offered variations for taste and dietary needs. In closing, this recipe is both delicious and versatile. You can customize it to fit your taste or dietary preferences. With these simple steps, you’ll impress anyone at your table. Enjoy creating a meal that’s sure to please!

Pesto Mozzarella Stuffed Chicken

Indulge in the flavors of Pesto Mozzarella Stuffed Chicken, a delightful dish that's both easy to make and perfect for any occasion! This recipe features succulent chicken breasts filled with fresh mozzarella, spinach, and sun-dried tomatoes, all drizzled with fragrant basil pesto. Ready in just 45 minutes, it's a crowd-pleaser you won’t want to miss. Click through to discover the full recipe and impress your dinner guests! #PestoChicken #ChickenRecipes #EasyMeals #HealthyEating
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken breasts

1 cup fresh basil pesto

1 cup fresh mozzarella cheese, diced

1 cup baby spinach, chopped

1/2 cup sun-dried tomatoes, chopped

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

2 tablespoons olive oil

Optional: grated Parmesan cheese for serving

Instructions
 

Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.

    Use a sharp knife to create a pocket in each chicken breast. Make the cut deep, but ensure you do not slice all the way through.

      In a mixing bowl, combine the diced mozzarella, chopped spinach, sun-dried tomatoes, garlic powder, onion powder, salt, and pepper. Toss until evenly mixed.

        Stuff each chicken breast pocket with the cheese and spinach mixture, using toothpicks to secure the opening if necessary.

          Heat the olive oil in a skillet over medium heat. Sear each stuffed chicken breast for about 3-4 minutes per side, until golden brown.

            Transfer the seared chicken breasts to the prepared baking dish. Spoon the basil pesto generously over each piece.

              Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through (internal temperature should reach 165°F / 74°C).

                Remove from the oven and let the chicken rest for 5 minutes before serving. For an extra touch, sprinkle grated Parmesan cheese over the top.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4