Pesto-Stuffed Chicken with Mozzarella and Crispy Golden Edges
If you’re craving a dish that’s equal parts indulgent and impressive, this Pesto-Stuffed Chicken with Mozzarella and Crispy Golden Edges is your answer. Juicy, tender chicken breasts are filled with vibrant basil pesto and gooey mozzarella, then seared to perfection and baked for a crispy, golden finish. This recipe combines bold Italian flavors with a restaurant-quality presentation, making it perfect for weeknight dinners or special occasions. Whether you’re a seasoned home cook or a beginner looking to wow your guests, this dish is surprisingly simple to prepare yet delivers unforgettable results.
In this guide, we’ll walk you through every step to create this flavor-packed meal, plus share tips, variations, and serving ideas to make it your own. Let’s dive into this cheesy, crispy, pesto-infused masterpiece!
Why You’ll Love This Pesto-Stuffed Chicken
This recipe is a crowd-pleaser for several reasons:
- Bold Flavors: The combination of fragrant basil pesto, melty mozzarella, and savory Parmesan creates a flavor explosion in every bite.
- Crispy Texture: A quick sear gives the chicken a golden, crunchy exterior that contrasts beautifully with the tender, juicy interior.
- Versatile: Perfect for a cozy family dinner, a romantic date night, or even meal prep for the week.
- Customizable: Easily adapt the filling or seasonings to suit your taste or dietary needs.
- Impressive Yet Easy: Looks like a gourmet dish but comes together in under an hour with minimal fuss.
Ingredients for Pesto-Stuffed Chicken
To create this mouthwatering dish, you’ll need the following ingredients. Feel free to use store-bought pesto for convenience or whip up a homemade batch for an extra-special touch.
- 4 boneless, skinless chicken breasts (about 6–8 ounces each, for even cooking)
- ¾ cup basil pesto (store-bought or homemade; see our homemade pesto tip below)
- 1 ¼ cups shredded mozzarella cheese (low-moisture mozzarella works best for a melty, gooey filling)
- ¾ cup grated Parmesan cheese (freshly grated for maximum flavor)
- 1 teaspoon garlic powder (adds a subtle savory kick)
- 1 teaspoon Italian seasoning (a blend of dried herbs like oregano, basil, and thyme)
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons olive oil (for searing and achieving those crispy edges)
- Toothpicks or kitchen twine (to secure the stuffed chicken during cooking)
Optional for Homemade Pesto (if not using store-bought):
- 2 cups fresh basil leaves
- ½ cup grated Parmesan
- ½ cup pine nuts or walnuts
- 2 garlic cloves
- ½ cup extra-virgin olive oil
- Salt and pepper to taste
Step-by-Step Instructions
Follow these detailed steps to create your pesto-stuffed chicken masterpiece. We’ve included tips to ensure success, even if it’s your first time stuffing chicken.
1. Prepare Your Kitchen
Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with olive oil or line it with parchment paper for easy cleanup. If you have an oven-safe skillet, you can use it for both searing and baking to save on dishes.
2. Butterfly the Chicken
Place each chicken breast on a cutting board. Using a sharp knife, carefully slice horizontally through the thickest part of the breast, stopping about ½ inch from the edge to create a “book” that opens flat. Be gentle to avoid cutting all the way through. If the breasts are uneven, lightly pound them with a meat mallet to ensure uniform thickness (about ½-inch thick when opened).
Pro Tip: If you’re nervous about butterflying, chill the chicken in the fridge for 15 minutes beforehand—it firms up and makes slicing easier.
3. Stuff the Chicken
Open each butterflied chicken breast like a book. Spread approximately 2–3 tablespoons of basil pesto evenly across the inside of each breast, leaving a small border to prevent leakage. Sprinkle ¼ cup of shredded mozzarella over the pesto. Fold the chicken back over to close it, securing the edges with toothpicks or kitchen twine to keep the filling in place during cooking.
Note: Don’t overstuff, as this can cause the filling to ooze out. A thin, even layer of pesto and cheese works best.
4. Season the Exterior
In a small bowl, combine ¾ cup grated Parmesan, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Sprinkle this mixture generously over the top of each stuffed chicken breast, pressing lightly to help it adhere. This creates a flavorful, crispy crust when seared.
5. Sear for Golden Perfection
Heat 3 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add the stuffed chicken breasts and sear for 2–3 minutes per side, or until a golden-brown crust forms. Be gentle when flipping to avoid dislodging the filling.
Pro Tip: If your skillet isn’t oven-safe, transfer the seared chicken to the prepared baking dish before moving to the oven.
6. Bake to Juicy Perfection
Transfer the skillet (or baking dish) to the preheated oven. Bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when checked with a meat thermometer. The cheese will be melty, and the exterior will be beautifully crisp.
7. Rest and Serve
Remove the chicken from the oven and let it rest for 5 minutes to lock in the juices. Carefully remove the toothpicks or twine. Serve warm, garnished with a sprinkle of fresh basil or a drizzle of extra pesto for a vibrant presentation.
Prep and Cooking Details
- Prep Time: 15 minutes
- Cooking Time: 30–35 minutes
- Total Time: 45–50 minutes
- Servings: 4
- Calories: Approximately 475 kcal per serving (varies based on portion size and pesto used)
Tips for Success
- Homemade Pesto: For a fresher flavor, blend 2 cups fresh basil, ½ cup Parmesan, ½ cup pine nuts, 2 garlic cloves, and ½ cup olive oil in a food processor. Adjust with salt and pepper. Store leftovers in an airtight container in the fridge for up to a week.
- Cheese Choices: Low-moisture mozzarella melts smoothly without becoming watery. For extra flavor, mix in a little shredded provolone or fontina.
- Prevent Leakage: Secure the chicken tightly with toothpicks, and don’t overfill. If some cheese escapes, scoop it up and serve it alongside the chicken—it’s delicious!
- Check Doneness: Use a meat thermometer to ensure the chicken is fully cooked without drying out. Insert it into the thickest part, avoiding the filling.
- Make It Quick: Use store-bought pesto and pre-shredded cheese to cut down on prep time.
Serving Suggestions
This pesto-stuffed chicken pairs beautifully with a variety of sides to create a balanced, flavorful meal. Here are some ideas:
- Pasta: Serve with spaghetti or fettuccine tossed in olive oil, garlic, and a sprinkle of Parmesan for a classic Italian vibe.
- Vegetables: Roasted asparagus, sautéed green beans, or a fresh arugula salad with cherry tomatoes and balsamic vinaigrette complement the rich flavors.
- Grains: A side of garlic butter quinoa or creamy polenta adds heartiness.
- Bread: Crusty garlic bread or a warm ciabatta roll is perfect for soaking up any juices.
- Wine Pairing: A crisp Sauvignon Blanc or a light Pinot Grigio enhances the herbaceous pesto notes.
For a stunning presentation, garnish with fresh basil leaves, a drizzle of balsamic glaze, or a sprinkle of red pepper flakes for a touch of heat.
Variations to Try
Make this recipe your own with these creative twists:
- Sun-Dried Tomato Pesto: Swap basil pesto for sun-dried tomato pesto for a tangy, robust flavor.
- Spinach and Feta: Add a layer of sautéed spinach and crumbled feta to the filling for a Mediterranean-inspired version.
- Spicy Kick: Mix a pinch of red pepper flakes or a dash of hot sauce into the pesto for some heat.
- Low-Carb Option: Skip the Parmesan coating and serve with a side of cauliflower mash or zucchini noodles.
- Gluten-Free: The recipe is naturally gluten-free, but double-check your pesto ingredients to ensure they’re certified gluten-free.
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap each cooled chicken breast tightly in plastic wrap, then place in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm in a 350°F (175°C) oven for 10–15 minutes, or until heated through. Cover with foil to prevent drying out. Alternatively, microwave in 30-second intervals, but note the exterior may lose some crispness.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs work well, though they may cook faster. Check the internal temperature to ensure they reach 165°F (74°C).
What if I don’t have an oven-safe skillet?
No problem! Sear the chicken in a regular skillet, then transfer to a greased baking dish for the oven step.
Can I make this ahead of time?
Absolutely. Stuff and season the chicken up to a day in advance, then cover and refrigerate. Sear and bake when ready to serve.
Is this recipe kid-friendly?
Most kids love the cheesy, flavorful filling! For picky eaters, reduce the garlic powder or use a milder pesto.
Why This Recipe Stands Out
This Pesto-Stuffed Chicken with Mozzarella and Crispy Golden Edges is more than just a meal—it’s an experience. The combination of tender chicken, aromatic pesto, and melty cheese creates a dish that’s both comforting and sophisticated. Whether you’re cooking for yourself, your family, or guests, this recipe delivers big on flavor and presentation without requiring hours in the kitchen. Plus, its versatility means you can adapt it to suit your preferences or whatever ingredients you have on hand.
Ready to elevate your dinner game? Try this recipe tonight and share your creations with us! Snap a photo and tag us on social media—we’d love to see your golden, cheesy masterpiece.
