Save The first time I made stuffed chicken, I was terrified of cutting into those breasts. What if I sliced right through? What if the cheese melted out into a sad puddle? But standing there at the counter, knife in hand, I took a breath and went for it. Now it's one of those weeknight dinners that feels fancy but comes together in under an hour.
Last summer, my sister came over for dinner and I served this with a simple arugula salad and some crusty gluten-free bread. She took one bite and went completely silent, which is basically the highest compliment she can pay. Now she requests it every time she visits, and I've learned to double the recipe because apparently four servings isn't enough when people go back for seconds.
Ingredients
- Boneless skinless chicken breasts: I buy them when they're on sale and freeze extras, but fresh ones give you slightly better texture for stuffing
- Olive oil: Brushing the tops helps the Parmesan create this gorgeous golden crust that makes everything look restaurant quality
- Salt and black pepper: Don't skip seasoning the outside even though the inside is packed with flavor, it makes such a difference
- Basil pesto: Homemade is wonderful but honestly a good jarred pesto works perfectly here, and nobody will know the difference
- Mozzarella cheese: Fresh mozzarella slices melt into the creamiest pockets, but pre-shredded works in a pinch with slightly less goo factor
- Grated Parmesan cheese: This forms that irresistible salty crust on top that I always end up picking off with my fingers when nobody's watching
- Dried Italian herbs: Totally optional but I love how they echo the basil in the pesto and make the whole kitchen smell amazing
Instructions
- Get your oven ready:
- Preheat to 400°F and give your baking dish a quick spray or rub with olive oil, nothing worse than having chicken stick and tear when you're trying to serve it
- Create the pockets:
- Lay each breast flat and use a sharp knife to slice horizontally through the middle, stopping before you cut all the way through, like you're opening a book
- Season generously:
- Sprinkle salt and pepper on both sides of each breast, rubbing it in a little with your fingers so it actually sticks
- Stuff them up:
- Spoon about a tablespoon of pesto into each pocket, layer in some mozzarella slices, and press the edges together, securing with toothpicks if they're being stubborn about staying closed
- Add the finishing touches:
- Arrange in your prepared dish, brush with olive oil, and shower with Parmesan and those dried herbs if you're using them
- Bake until perfection:
- Slide into the oven for 25 to 30 minutes until the chicken is firm and juices run clear, or use a meat thermometer to hit 165°F for absolute certainty
- Let it rest:
- Give it 5 minutes before serving, this step feels impossible when everything smells so good but it keeps all that cheese from oozing out the moment you cut in
Save This recipe became my go-to for dinner parties after I served it at a potluck and three people asked for the recipe before dessert even happened. There's something about cutting into stuffed chicken that makes people feel special, like you put in way more effort than you actually did.
Making It Your Own
I've tried sun-dried tomato pesto when I wanted something less basil-forward, and once I layered in some fresh spinach leaves for extra nutrients. The spinach wilts down into these tender ribbons that blend beautifully with the melted cheese. My friend adds roasted red peppers sometimes, which sounds amazing but I haven't tried it yet.
What To Serve With It
A crisp green salad with a vinaigrette cuts through the richness perfectly. I've also served it alongside roasted asparagus or zucchini, both of which cook in the same amount of time at the same temperature. If you're not doing low carb, some buttered noodles or garlic bread would be pretty incredible too.
Make Ahead Magic
You can stuff the chicken up to a day ahead and keep it covered in the refrigerator. I've done this for dinner parties and it's such a stress reducer to have the main dish prepped and ready to pop in the oven. Just add a couple minutes to the baking time if it's coming straight from the fridge.
- The chicken can be frozen raw after stuffing, just thaw overnight before baking
- Leftovers keep for 3 to 4 days and reheat surprisingly well in the microwave
- If you're meal prepping, you might want to slightly underbake since reheating will finish the cooking
Save There's something so satisfying about a recipe that looks impressive but doesn't require any special techniques. This stuffed chicken has become one of those reliable favorites I can make without even thinking, and somehow it always feels like a treat.
Recipe Q&A
- → How do I prevent the chicken from drying out?
Don't overbake the chicken. Check for doneness at 25 minutes by ensuring the internal temperature reaches 74°C (165°F). The residual heat during the 5-minute resting period continues cooking the meat slightly. Using boneless, skinless breasts of similar thickness also ensures even cooking.
- → Can I make this ahead of time?
Yes, you can stuff the chicken breasts up to 4 hours in advance and refrigerate them covered. When ready to cook, add a few extra minutes to the baking time if the chicken is cold from the fridge. You can also bake and reheat gently, though fresh from the oven is ideal.
- → What are good pesto alternatives?
Sun-dried tomato pesto offers a rich, tangy flavor. Fresh spinach blended with garlic, parmesan, and olive oil creates a milder green filling. Tapenade provides a Mediterranean twist, or try cilantro-lime pesto for a fresh variation. Adjust seasonings based on your chosen filling.
- → Is this dish naturally gluten-free?
Yes, the main ingredients are gluten-free. However, check your pesto carefully—some store-bought varieties contain additives or binding agents with gluten. Parmesan cheese is naturally gluten-free. Always verify product labels if preparing for someone with celiac disease or gluten sensitivity.
- → What wine pairs best with this dish?
Light Italian white wines complement the mozzarella and pesto beautifully. Pinot Grigio offers crisp acidity that cuts through richness. Vermentino or Gavi also work well. If you prefer red wine, a light Chianti or Barbera d'Alba won't overpower the delicate herb and cheese flavors.
- → Can I use fresh mozzarella instead of sliced cheese?
Fresh mozzarella works but may release more moisture during baking. Pat it dry with paper towels before using, and consider reducing baking time slightly to prevent excess liquid accumulation in the baking dish. Traditional sliced mozzarella holds its shape better and melts more evenly.