Easy Pesto Mozzarella and Tomato Stuffed Chicken Breasts – Juicy, Cheesy, and Packed with Flavor

Stuffed chicken breasts are one of those recipes that look impressive but are surprisingly simple to make — especially when filled with pesto, gooey mozzarella, and sweet, juicy tomatoes. This easy pesto mozzarella and tomato stuffed chicken is the perfect weeknight dinner that feels a little bit fancy but comes together quickly with just a handful of fresh ingredients.

Inspired by Caprese flavors, each chicken breast is filled with herbaceous pesto, creamy melted mozzarella, and fresh tomato slices, then baked until juicy and golden. It’s low-carb, gluten-free, and totally satisfying. Serve it with a crisp salad, roasted vegetables, or pasta for a complete meal that hits all the right notes.

Ingredients Overview

This recipe relies on fresh, flavorful ingredients that complement each other beautifully:

• Boneless Skinless Chicken Breasts: The base of the dish. Choose medium to large breasts that can be sliced and stuffed easily.

• Mozzarella Cheese: Melts into creamy perfection. Use fresh mozzarella slices or shredded low-moisture mozzarella.

• Cherry or Roma Tomatoes: Add a burst of sweetness and moisture. Thin slices work best for even stuffing.

• Basil Pesto: Herbaceous and rich with garlic and Parmesan. Store-bought works fine, but homemade pesto takes it to another level.

• Salt and Pepper: Simple but essential seasoning.

• Olive Oil: Helps the chicken brown and keeps it moist during baking.

• Italian Seasoning or Fresh Basil: Optional for extra flavor and garnish.

Optional Add-Ins & Variations

• Sun-Dried Tomatoes: For a richer, more concentrated tomato flavor.

• Spinach: Add a layer of baby spinach leaves for extra nutrients.

• Parmesan Cheese: Sprinkle over the top before baking for extra crisp and flavor.

• Hot Honey or Balsamic Glaze: Drizzle on top after baking for a sweet finish.

• Stuffed Chicken Thighs: Use boneless, skinless thighs for a juicier variation.

Use fresh mozzarella and ripe tomatoes for the best flavor and melt. If using shredded cheese, be generous for that cheesy stretch.

Step-by-Step Instructions

1. Preheat and Prepare

Preheat your oven to 400°F (200°C).

Grease or line a baking dish with parchment paper or foil.

2. Butterfly the Chicken

Take:

• 4 boneless, skinless chicken breasts

Slice each one horizontally to create a pocket — don’t cut all the way through. You want a flap that opens like a book.

Season both sides of the chicken with:

• 1 tsp salt

• ½ tsp black pepper

• Optional: ½ tsp garlic powder or Italian seasoning

3. Stuff the Chicken

Inside each chicken pocket, layer:

• 1–2 tbsp basil pesto

• 2–3 thin tomato slices or halved cherry tomatoes

• 2 slices fresh mozzarella or ¼ cup shredded mozzarella

Fold the chicken over and secure with toothpicks if needed.

4. Sear (Optional but Recommended)

Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear each chicken breast for 2–3 minutes per side until golden. This locks in moisture and adds flavor.

Transfer seared chicken to the prepared baking dish.

5. Bake

Bake uncovered at 400°F for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Optional: Broil for 2 minutes at the end to lightly brown the top.

Let rest for 5 minutes before serving. Remove toothpicks carefully.

6. Garnish

Top with:

• Fresh basil or parsley

• Optional drizzle of balsamic glaze

Serve warm with your favorite sides.

Tips, Variations & Substitutions

• Even Thickness: Pound chicken to even thickness if needed for quicker, even cooking.

• Cheese Control: Don’t overfill — it will ooze out. But a little cheese melt is part of the charm.

• Make It Ahead: Stuff and refrigerate up to a day ahead. Bring to room temp before baking.

• Pesto Choices: Try sun-dried tomato pesto, arugula pesto, or dairy-free pesto variations.

• Air Fryer Option: Cook at 375°F for 18–20 minutes, flipping halfway through.

You can also slice leftover stuffed chicken and serve it over salads, pasta, or as a sandwich filling.

Serving Ideas & Occasions

This dish is flavorful enough to stand on its own but also pairs beautifully with simple sides:

• Roasted Vegetables

• Garlic Mashed Potatoes or Cauliflower Mash

• Butter Noodles or Pesto Pasta

• Crisp Garden Salad or Caprese Salad

• Herbed Quinoa or Couscous

Perfect for:

• Weeknight dinners

• Date nights

• Summer meals with fresh basil

• Meal prep (reheats well and stays moist)

It’s elegant, fresh, and just indulgent enough to feel special without being heavy.

Nutritional & Health Notes

This recipe is naturally gluten-free, high in protein, and relatively low in carbohydrates.

Each stuffed chicken breast (without sides) contains approximately:

• 400–450 calories

• 40–45g protein

• 4–6g carbs

• 25g fat

To lighten it up:

• Use part-skim mozzarella

• Limit pesto to 1 tbsp per breast

• Add spinach or tomatoes instead of cheese for volume

You can make it keto or Whole30 by using compliant pesto and mozzarella alternatives.

FAQs

Q1: Can I use shredded mozzarella instead of fresh slices?
Yes, shredded mozzarella works well. Use about ¼ cup per chicken breast.

Q2: How do I keep the filling from leaking out?
Don’t overfill, and secure the edges with toothpicks. Searing also helps seal the chicken.

Q3: Can I make this ahead of time?
Definitely. Assemble the chicken and store in the fridge for up to 24 hours. Bake when ready.

Q4: What other cheese can I use?
Try provolone, fontina, havarti, or a mozzarella-parmesan mix for variety.

Q5: Can I freeze it?
Yes. Stuff and freeze raw in an airtight container. Thaw in the fridge before baking.

Q6: Can I cook this on the grill?
Yes, grill over indirect heat for 20–25 minutes, or until the chicken reaches 165°F. Use foil or a grill pan to catch any melted cheese.

Q7: How do I reheat leftovers?
Reheat in a 350°F oven for 10–15 minutes, or microwave in 30-second bursts. Cover to retain moisture.

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