Save to Pinterest Juicy chicken breasts filled with fragrant basil pesto and creamy cheese, baked to golden perfection for a flavorful, elegant main course.
I first tried this recipe when searching for a dinner that felt both comforting and elevated. The blend of pesto and cheese surprises everyone with its bright, fresh flavor inside every bite.
Ingredients
- Chicken: 4 large boneless, skinless chicken breasts, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Filling: 1/2 cup basil pesto (store-bought or homemade), 1/2 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, 1/4 cup sun-dried tomatoes, chopped (optional)
- Topping: 1/4 cup grated Parmesan cheese, 1/2 teaspoon Italian seasoning
Instructions
- Prepare Oven and Pan:
- Preheat oven to 400°F (200°C). Line a baking dish with parchment paper or lightly grease it.
- Slice Chicken:
- Pat chicken breasts dry. Using a sharp knife, cut a deep pocket horizontally into the thickest part of each breast, avoiding slicing all the way through.
- Season Chicken:
- Season both sides of chicken breasts with salt and pepper.
- Mix Filling:
- In a small bowl, combine basil pesto, mozzarella cheese, Parmesan cheese, and sun-dried tomatoes, if using.
- Stuff Chicken:
- Fill each chicken breast pocket evenly with pesto mixture, securing the opening with toothpicks if needed.
- Prepare for Baking:
- Place stuffed chicken breasts in the baking dish. Brush chicken with olive oil.
- Add Topping:
- Sprinkle tops with extra Parmesan cheese and Italian seasoning.
- Bake:
- Bake for 25–30 minutes, until chicken is cooked through (internal temperature should reach 165°F/74°C) and cheese is bubbling and golden.
- Rest and Serve:
- Remove toothpicks before serving. Let chicken rest 5 minutes before slicing.
Save to Pinterest My kids always request this chicken for Sunday dinner. It has become a staple during family gatherings, providing a fresh twist everyone enjoys.
Serving Suggestions
Try pairing with roasted vegetables, zucchini noodles, or a crisp green salad to round out the meal.
Ingredient Swaps
Switch mozzarella for provolone or fontina for a deeper flavor profile or add a drizzle of lemon juice for brightness.
Wine Pairing
This dish is lovely alongside a chilled Sauvignon Blanc or a light Pinot Grigio.
Save to Pinterest Enjoy this flavorful chicken as part of your weekly rotation or for a special occasion. With minimal prep, each bite delivers restaurant-worthy taste at home.
Recipe FAQs
- → How do I stuff the chicken breasts?
Cut a deep pocket in each breast with a sharp knife, fill with pesto mixture, and secure with toothpicks if needed.
- → Can I use homemade pesto?
Yes, homemade or store-bought pesto both work well. Adjust the flavor to your preference.
- → What cheese alternatives are suitable?
Provolone or fontina can replace mozzarella for a different taste and texture.
- → Is this dish gluten-free?
Yes, all ingredients are naturally gluten-free. Always check labels for processed items.
- → How can I add freshness?
A drizzle of lemon juice before serving adds brightness and balances the rich flavors.
- → What is the ideal serving accompaniment?
Serve with roasted vegetables, salad, or zucchini noodles for a complete meal.