Easy Pesto Mozzarella and Tomato Stuffed Chicken Breasts – Juicy, Cheesy, and Bursting with Fresh Flavor

Pesto Mozzarella and Tomato Stuffed Chicken Breasts are a quick and delicious way to turn simple chicken into a restaurant-worthy meal. This dish is packed with classic Italian flavors: juicy chicken breast is filled with garlicky basil pesto, gooey melted mozzarella, and sweet cherry tomatoes — then baked to golden perfection.

The result is a stunning entrée that’s as flavorful as it is healthy. With just a few pantry staples and minimal prep, you can have this crowd-pleasing dinner on the table in about 30 minutes. It’s perfect for weeknights, dinner parties, or meal prep — and it’s naturally low-carb and gluten-free.

Ingredients Overview

Here’s a breakdown of each ingredient and how it contributes to the balance of flavor and texture in this dish:

• Boneless, Skinless Chicken Breasts: Large, evenly shaped breasts work best for stuffing. Butterfly them for easy filling.

• Basil Pesto: A rich, herbaceous spread made from basil, garlic, pine nuts, Parmesan, and olive oil. Store-bought or homemade both work great.

• Fresh Mozzarella: Creamy and mild, mozzarella melts beautifully inside the chicken, adding a luscious, cheesy center.

• Cherry Tomatoes: Add sweetness and a juicy pop that balances the richness of the cheese and pesto.

• Italian Seasoning: A mix of dried basil, oregano, thyme, and rosemary to infuse the chicken with savory depth.

• Salt and Black Pepper: Essential for bringing out all the natural flavors.

• Olive Oil: Used for searing the chicken and locking in moisture before baking.

• Optional Garnishes:

  • Fresh basil or parsley for brightness

  • Balsamic glaze for a tangy finish

  • Grated Parmesan for extra richness

Ingredient Swaps:

• Use sun-dried tomatoes instead of cherry tomatoes for a tangier kick.

• Try provolone or goat cheese instead of mozzarella for a different flavor profile.

• Use skinless boneless thighs if you prefer dark meat (reduce cooking time slightly).

Step-by-Step Instructions

Step 1: Preheat & Prep

Preheat oven to 400°F (200°C). Lightly grease a baking dish or cast-iron skillet.

Butterfly 2 large chicken breasts by slicing horizontally through the middle (without cutting all the way through) and opening them like a book.

Season both sides of the chicken with salt, pepper, and a sprinkle of Italian seasoning.

Step 2: Fill the Chicken

Spread about 1 tablespoon of basil pesto on one side of each chicken breast.

Top with:

• 2–3 slices of fresh mozzarella (or ¼ cup shredded)

• 3–4 halved cherry tomatoes

Fold the chicken closed and secure with toothpicks if needed.

Step 3: Sear the Chicken

In an oven-safe skillet, heat 1 tablespoon olive oil over medium-high heat.

Sear the stuffed chicken breasts for 2–3 minutes per side until lightly golden. This helps seal in flavor and starts the cooking process.

Step 4: Bake to Finish

Transfer the skillet to the oven (or move chicken to a baking dish) and bake for 15–20 minutes, or until the internal temperature reaches 165°F (74°C). Mozzarella should be melted and the juices clear.

Let rest for 5 minutes before slicing.

Step 5: Garnish & Serve

Drizzle with extra pesto or balsamic glaze if desired. Garnish with fresh basil and serve hot.

Tips, Variations & Substitutions

• Prevent drying out: Don’t overbake the chicken — use a meat thermometer for best results.

• Make it dairy-free: Use dairy-free pesto and vegan mozzarella.

• Add a veggie boost: Tuck in some baby spinach, roasted red peppers, or mushrooms for extra nutrients.

• Meal prep tip: Assemble chicken ahead of time, refrigerate, and bake fresh when ready.

Serving Ideas & Occasions

This stuffed chicken pairs beautifully with:

• Garlic roasted potatoes or mashed cauliflower

• Steamed or roasted vegetables (like green beans, asparagus, or zucchini)

• Pasta tossed with olive oil and Parmesan

• Crisp garden salad with balsamic vinaigrette

Ideal for:

• Weeknight dinners

• Date night at home

• Low-carb meal prep

• Holiday dinners with a lighter twist

Its stunning presentation also makes it a great choice for entertaining without extra effort.

Nutritional & Health Notes

This dish is:

• High in protein from lean chicken and cheese

• Low in carbs, especially when served with non-starchy vegetables

• Naturally gluten-free

• Rich in antioxidants from basil, tomatoes, and olive oil

• Customizable to meet keto, paleo, or Whole30 needs with minor tweaks

For a lighter version, use reduced-fat mozzarella or skip the searing step and bake directly.

FAQs

Q1: Can I use frozen chicken breasts?

Yes, but thaw completely before butterflying and stuffing to ensure even cooking.

Q2: Can I grill the stuffed chicken instead of baking?

Absolutely. Sear on medium heat for 5–6 minutes per side, then move to indirect heat and grill until the chicken is cooked through.

Q3: What kind of pesto works best?

Classic basil pesto is traditional, but arugula or spinach pesto also work well. For a nut-free option, use sunflower seeds or omit nuts entirely.

Q4: How do I know when the chicken is done?

Use a digital thermometer to check for an internal temp of 165°F (74°C) at the thickest part. Juices should run clear when pierced.

Q5: Can I make this ahead?

Yes. You can stuff the chicken up to a day in advance and refrigerate. Bring to room temperature before searing and baking.

Q6: What can I use instead of toothpicks?

Kitchen twine or small skewers work well. Or place seam-side down in the pan and handle gently during flipping.

Q7: Can I freeze the stuffed chicken?

It’s best to freeze after baking. Cool completely, wrap tightly, and store for up to 2 months. Reheat in a 350°F oven until warmed through.

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