Cheesy Pesto Mozzarella Stuffed Chicken
This pesto mozzarella stuffed chicken transforms ordinary chicken breast into an extraordinary meal with a perfect balance of flavors and textures. The basil pesto adds herbal complexity while the melted mozzarella creates a rich, creamy center that keeps the chicken moist throughout cooking.
Ingredients
- 2 boneless, skinless chicken breasts (8-10 oz each)
- 4 tablespoons basil pesto (preferably fresh)
- 6 oz fresh mozzarella sliced into ¼-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- 2 tablespoons grated Parmesan cheese optional
- fresh basil leaves for garnish
Method
- Preheat oven to 425°F. Place the chicken breast on a cutting board and, holding your knife parallel to the board, slice horizontally through the chicken, stopping about ½-inch from the opposite edge. Open the chicken like a book to create a pocket.
- Cover the butterflied chicken with plastic wrap and gently pound the thicker portions to create an even thickness of approximately ½-inch throughout.
- Sprinkle the inside of each chicken breast with ¼ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon garlic powder.
- Spread 2 tablespoons of pesto evenly across the inside surface of each chicken breast, leaving a ½-inch border. Layer the mozzarella slices over the pesto, again maintaining the border.
- Fold the chicken back to its original shape. Secure with kitchen twine at 1-inch intervals or use toothpicks placed at a diagonal to hold the pocket closed.
- Brush the outside of each chicken breast with olive oil, then season with the remaining salt, pepper, garlic powder, and the oregano. If using, sprinkle with Parmesan cheese.
- Heat an oven-safe skillet over medium-high heat. Add the chicken breasts and sear for 3-4 minutes on one side until golden brown.
- Flip the chicken, then immediately transfer the skillet to the preheated oven. Reduce oven temperature to 375°F.
- Cook for 15-18 minutes, or until the internal temperature reaches 160-165°F at the thickest part (avoiding the cheese pocket when measuring).
- Remove from oven and let rest for 5 minutes under loose foil to allow for carryover cooking and juice redistribution.
- Remove kitchen twine or toothpicks. Slice on a diagonal to showcase the filling and garnish with fresh basil leaves.
Note
- Pat mozzarella dry with paper towels to prevent excess moisture in the filling.
- For best results, use a meat thermometer to ensure chicken is properly cooked without overcooking.
- Allow chicken to rest at room temperature for 20-30 minutes before cooking for more even results.
- If your pesto is very oily, mix with 1 teaspoon of breadcrumbs to thicken it.
- Score the top of the chicken with shallow cuts to prevent filling blowouts during cooking.