Mozzarella Stuffed Chicken Breasts Recipe

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.

Mozzarella Stuffed Chicken Breasts Recipe

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!

Prep Time15

Cook Time25

Total Time40

Servings: servings

Calories: 343kcal

Author: Sandra

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

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.

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