These mozzarella stuffed chicken breasts combine juicy, tender chicken with creamy mozzarella and fresh pesto for a flavorful and satisfying meal. Simple to prepare, yet full of bold flavors, it's sure to become a favorite!

Close-up of a mozzarella-stuffed chicken breast cut in half, with melted cheese and pesto oozing out, served alongside roasted cherry tomatoes with melted cheese being pulled away by a fork in a black skillet.

These mozzarella-stuffed chicken breasts are the perfect balance of special and easy, making them a great option for a weeknight dinner with a touch of elegance. They’re tender, juicy, and packed with flavor thanks to the combination of mozzarella, pesto, and fresh basil. The roasted cherry tomatoes add a tangy, sweet element, doubling as a built-in side dish, which means less work for you in the kitchen!

Much like this Caprese chicken skillet or chicken pesto flatbread, this recipe brings together bold Mediterranean flavors that elevate simple ingredients into something extraordinary.

What We Think You’ll Love About This Recipe

Elevated but Easy. Despite its impressive presentation, this recipe is simple enough to make on a busy weeknight.
Built-in Side Dish. The roasted cherry tomatoes cook right alongside the chicken, saving time and effort in the kitchen.
Versatile Pairings. It pairs beautifully with a variety of sides, such as roasted potatoes, rice, pasta, or mashed potatoes.
Make-Ahead Friendly. You can stuff the chicken breasts ahead of time and immediately refrigerate them for 1-2 days until you’re ready to cook, making weeknight prep even easier.
Minimal Cleanup. With everything cooked in one skillet, there’s less to clean up.

Ingredient Overview

Be sure to check out the full recipe and ingredient list below

This recipe uses simple, fresh ingredients that come together to create a flavorful, satisfying dish. Here’s a closer look at what makes each ingredient shine, along with some ideas for substitutions:

Boneless, Skinless Chicken Breasts. The base of this recipe, chicken breasts provide a lean, protein-packed foundation. You can also substitute boneless, skinless chicken thighs for a juicier option if you prefer darker meat. They are smaller, so they won’t hold as much filling, but still delicious nonetheless!
Pesto Sauce. The bold flavors of basil, garlic, Parmesan, and olive oil in the pesto sauce infuse the chicken with punch of flavor. If you’re looking for a twist, try using sun-dried tomato pesto for a tangier flavor, or swap the pesto entirely for garlic herb butter.
Mozzarella Cheese. Soft, creamy mozzarella creates a gooey center that perfectly complements the pesto and chicken. If you can’t find mozzarella or don’t want to use it, provolone or fontina are excellent substitutes because they melt well. For something with a little more kick, pepper jack cheese works well too.
Fresh Basil. Adding chopped basil inside the chicken alongside the pesto enhances the flavor. If basil isn’t available, spinach can make a good alternative, adding extra greens. You can also substitute fresh oregano or parsley for a slightly different herbal profile.
Cherry Tomatoes. Roasting cherry tomatoes with the chicken adds a sweet, tangy contrast to the richness of the cheese and pesto. If you don’t have cherry tomatoes, grape tomatoes or halved Roma tomatoes work just as well. For a smoky-sweet flavor, roasted red bell peppers are a great alternative.
Olive Oil. A little olive oil helps sear the chicken breasts to a golden-brown exterior before baking. If you’re out of olive oil, avocado or grapeseed oil are both great high-heat alternatives that will still give you that crisp sear.
Salt and Pepper. These essential seasonings bring out the natural flavors of the chicken, pesto, and tomatoes. If you want to boost the flavor further, you can add a pinch of garlic powder, onion powder, or paprika along with the salt and pepper.

Tips for Success

To help you get the best results every time, here are a few cooking tips:

Avoid Overstuffing the Chicken. While it may be tempting to load up the chicken with lots of mozzarella and pesto, overstuffing can cause the filling to leak out during cooking. A good rule of thumb is to leave enough room for the chicken to fully close after stuffing, and secure the edges with toothpicks if needed. About 1-2 slices of mozzarella per chicken breast should be enough for that gooey center without the mess.
Check for Doneness Without Cutting Into the Chicken. Instead of slicing into the chicken to check if it’s done, which can release juices and dry it out, use an instant read thermometer (affiliate link). The chicken is ready when the internal temperature reaches 165 F (74 C) in the thickest part of the breast. This method guarantees the chicken will be fully cooked while staying juicy.
Getting a Perfect Sear. To achieve that beautiful golden-brown crust, make sure your pan and oil are hot before adding the chicken. Sear the chicken breasts over medium-high heat for 2-3 minutes on each side without moving them too much. This will help the crust develop. A cast iron skillet works especially well for this as it retains heat evenly.

Top view of four mozzarella-stuffed chicken breasts baked with roasted cherry tomatoes and garnished with fresh basil in a black skillet, with melted cheese visible from inside the chicken.

Serving Suggestions

This flavorful stuffed chicken pairs beautifully with a variety of sides, making it versatile for any meal. Here are a few ideas to round out your plate:

Garlic Rosemary Potatoes. The crispy, herby potatoes complement the rich, cheesy chicken perfectly, adding a comforting and hearty side dish.
Parmesan Butter Noodles. A simple but indulgent pasta dish that soaks up the pesto and juices from the chicken, making each bite extra delicious.
Garlic Butter Mushrooms. These earthy, buttery mushrooms are the perfect match for the juicy chicken and roasted tomatoes.
Light Green Salad. For something lighter, serve with a fresh, crisp green salad dressed with lemon vinaigrette to balance out the richness of the cheese and pesto.
Roasted Vegetables. Roasted asparagus, zucchini, or carrots bring color and flavor to the plate, while keeping the meal healthy and well-rounded.
Stuffed Pita Wraps. For a fun and fresh take, try slicing the stuffed chicken and serving it in warm pita bread with hummus, raw bell peppers, carrots, and cucumber. This adds a Mediterranean twist and makes for a delicious sandwich-style meal. My husband loves it this way!

Storage and Reheating

If you have leftovers or want to prepare this dish in advance, here are the best ways to store and reheat it:

Fridge. Allow the chicken to cool completely before storing it in an airtight container. It can be kept in the refrigerator for up to 3-4 days.
Freezer. For longer storage, wrap each stuffed chicken breast individually in plastic wrap or foil, then place them in a freezer-safe bag or container. They will keep well in the freezer for up to 3 months. To reheat, thaw the chicken in the refrigerator overnight.
Reheating:
- Oven. Reheat at 350 F (177 C) for 15-20 minutes, covered with foil.
- Microwave. Heat in 1-minute intervals on medium power, checking after each minute to avoid overheating.

Related Recipes

If you loved this mozzarella stuffed chicken, be sure to check out some of these other flavorful and easy-to-make recipes:

Caprese Chicken Skillet. This dish combines juicy chicken breasts with fresh mozzarella, tomatoes, and basil, all in one pan for an easy meal.
Pesto Chicken Pasta. A quick and satisfying pasta dish featuring tender chicken, fresh pesto, and Parmesan cheese, perfect for busy weeknights.
Chicken Pesto Flatbread. A delicious flatbread topped with pesto, mozzarella, and chicken that’s perfect for a quick lunch or casual dinner.

Prep Time:15

Cook Time:25

Total Time:40

Equipment

Baking dish If skillet is not oven safe

Chef's knife

Cutting board

Instant read thermometer

Large skillet Must be oven safe

Toothpicks (optional)

Tongs

Ingredients

4 boneless, skinless chicken breasts 6-8 ounces each. Note 1.
Salt and pepper to taste
¼ cup pesto sauce about 1 tablespoon per chicken breast. Note 2.
4 ounces mozzarella cheese sliced into 4 slices
¼ cup fresh basil leaves chopped
2 tablespoons olive oil
1 cup cherry tomatoes halved

US Customary – Metric

Instructions

Preheat your oven to 375 F (190 C).
On a cutting board, use a sharp knife to cut a horizontal slit along one side of each chicken breast to create a pocket. Be careful not to cut all the way through.
4 boneless, skinless chicken breasts
Season both the inside and outside of each chicken breast with salt and pepper. Spread about 1 tablespoon of pesto inside each pocket. Then stuff each breast pocket with 1 slice of mozzarella cheese and 1 tablespoon of chopped basil. If needed, secure the opening with toothpicks to prevent the filling from spilling out. Note 3.
Salt and pepper, ¼ cup pesto sauce, 4 ounces mozzarella cheese, ¼ cup fresh basil leaves
Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes on each side until they develop a golden-brown crust. Note 4.
2 tablespoons olive oil
Add the halved cherry tomatoes around the chicken in the skillet. Transfer the skillet to the oven and bake for 15-20 minutes, or until the chicken is fully cooked to an internal temperature of 165 F (74 C) and the cheese is melted.
1 cup cherry tomatoes
Remove from the oven and let the chicken rest for 5 minutes. Discard toothpicks if used, and serve hot with the roasted cherry tomatoes.

Notes

To promote even cooking, try to select chicken breasts of similar size and thickness.
If you don’t have homemade pesto, store-bought works great, but look for one made with high-quality olive oil and fresh ingredients.
Fresh mozzarella melts beautifully, but be sure not to overstuff the chicken to avoid cheese oozing out during cooking.
If you don’t have an oven-safe skillet, sear the chicken in a regular pan and transfer it to a baking dish before adding the tomatoes and placing it in the oven.