Mozzarella & Pesto Stuffed Chicken

The smell of basil pesto wafting through the kitchen always transports me back to a tiny apartment in Rome where I first watched a nonna stuff chicken with whatever cheese she had on hand. I was twenty-two and terrified of ruining dinner, but she just laughed and said the chicken knows what to do. Now whenever I make this dish, I remember her weathered hands pressing mozzarella into those pockets with such care, like she was tucking in a child rather than preparing dinner.

Last summer my sister came over exhausted from a new job and I made this for her. She took one bite, closed her eyes, and said this tastes like something that loves you back. We sat on the back porch as the sun went down, eating stuffed chicken and drinking cheap wine, and somehow the whole terrible week she had melted away with every mouthful.

Ingredients

• Chicken breasts: Boneless and skinless works best here, but pound them slightly if they are uneven thickness so they cook at the same rate
• Olive oil: Brushing the outside keeps the meat from drying out while the oven works its magic
• Salt and pepper: Simple seasoning is all you need because the filling does so much heavy lifting
• Basil pesto: Homemade is lovely, but do not feel guilty about using store-bought when time is short
• Mozzarella: Fresh mozzarella works but low-moisture slices give you that perfect stretch without making the chicken soggy
• Parmesan: The salty, nutty crust that forms on top is arguably the best part
• Italian herbs: Totally optional, but a pinch adds another layer of flavor that makes people ask what your secret is

Instructions

Preheat your oven:

Get it to 200°C (400°F) and grease a baking dish so nothing sticks later

Create the pockets:

Use your sharpest knife to slice horizontally through each chicken breast, stopping before you cut all the way through

Season the chicken:

Sprinkle salt and pepper on both sides so every bite has flavor

Fill each breast:

Spoon a tablespoon of pesto inside each pocket, tuck in some mozzarella, and secure with toothpicks if the filling wants to escape

Prepare for baking:

Arrange the chicken in your dish, brush with olive oil, and scatter Parmesan and herbs on top

Bake until golden:

Let it cook for 25 to 30 minutes until juices run clear at 74°C (165°F)

Rest before serving:

Give the chicken five minutes to relax so all those cheesy juices stay inside where they belong

Save

This dish has become my go-to when someone needs comforting. Something about the combination of warm pesto and melted cheese feels like a hug on a plate, no matter what kind of day they have had.

Make It Your Own

Sun-dried tomato pesto creates a deeper, sweeter flavor profile that pairs beautifully with the mild mozzarella. Sometimes I add a handful of fresh spinach leaves tucked alongside the cheese, which wilts just enough in the oven to add color without overwhelming the classic flavors.

Serving Ideas

A crisp green salad with vinaigrette cuts through the richness perfectly. Roasted vegetables like zucchini and cherry tomatoes cook alongside the chicken in the same oven, which means less cleanup and more time to enjoy the meal.

Wine Pairings

A light Pinot Grigio lets the basil shine while complementing the mozzarella. If you prefer red, a young Chianti has enough acidity to balance the cheesy filling without overpowering the delicate chicken.

• Cheap wine works fine here because the dish is not overly fussy
• Pour a glass for the cook while the chicken bakes
• Leftover wine makes a nice addition to pan juices if you want a quick sauce

Save

There is something deeply satisfying about cutting into that first chicken breast and watching the mozzarella stretch out, still bubbling hot from the oven. Hope this becomes a comfort staple in your kitchen too.

Recipe Questions & Answers

→ How do I know when the chicken is done?

The chicken is fully cooked when the internal temperature reaches 74°C (165°F) and the juices run clear. The cheese should be melted and bubbly, and the chicken should feel firm to the touch.

→ Can I prepare this ahead of time?

Yes, you can stuff the chicken breasts up to 24 hours in advance. Store them covered in the refrigerator until ready to bake. Add an extra 5-10 minutes to the cooking time if baking cold from the refrigerator.

→ What can I serve with this dish?

Pair with roasted vegetables, crispy green salad, or garlic bread. It also complements pasta, risotto, or roasted potatoes nicely. A light Italian white wine like Pinot Grigio makes an excellent pairing.

→ Can I use other types of cheese?

While mozzarella creates the best melting texture, you can substitute with provolone, fontina, or shredded Italian cheese blend. Just ensure the cheese melts well to keep the chicken moist inside.

→ How do I prevent the filling from leaking?

Carefully cut the pocket without slicing through to the edges, and secure with toothpicks if needed. Place the chicken seam-side up in the baking dish, and avoid overstuffing to prevent the filling from escaping during cooking.