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Pesto-Stuffed Chicken Breast Recipe

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What makes this recipe stand out is its simplicity. With minimal prep and just a few ingredients, you can create a restaurant-worthy meal in under an hour. The golden-brown sear locks in flavor, while the baked finish ensures perfectly juicy chicken.

Equipment

  • Sharp knife
  • Large skillet (oven-safe)
  • Cutting board
  • Toothpicks (optional)
  • Meat thermometer

Ingredients

  • 4 boneless skinless chicken breasts
  • 1/2 cup prepared basil pesto
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh basil leaves for garnish optional
  • Balsamic glaze for drizzling optional

Instructions

  • Preheat oven to 375°F (190°C).
  • Butterfly each chicken breast by slicing it horizontally, leaving one side intact. Open the chicken like a book.
  • Spread 2 tablespoons of pesto inside each chicken breast. Sprinkle mozzarella and Parmesan cheese over the pesto. Fold the chicken breast to enclose the filling and secure with toothpicks if needed.
  • Season the outside of the chicken with salt and pepper.
  • Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden brown.
  • Transfer the skillet to the oven and bake for 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  • Remove toothpicks, if used, and let the chicken rest for 5 minutes before slicing.

Notes

Serve garnished with fresh basil leaves and a drizzle of balsamic glaze, if desired.
Servings: 4
Prep Time: 15 minutes
Cooking Time: 25 minutes