Stuffed Chicken Breast Mozzarella

I discovered this recipe on a quiet Tuesday evening when my partner mentioned craving something restaurant-quality but simpler than ordering out. The combination of melted mozzarella and basil pesto inside tender chicken felt like an elegant shortcut, and it's become the dish I reach for when I want to impress without spending hours in the kitchen. There's something deeply satisfying about butterflying a chicken breast and filling it with something this good.

My brother came over for dinner without warning one evening, and I had these ingredients in the fridge. Thirty minutes later, he was asking for the recipe while actually writing it down on a napkin. That's when I knew this wasn't just convenient—it was genuinely memorable.

Ingredients

• Chicken breasts: Use boneless, skinless ones and pat them completely dry before cutting—moisture is your enemy when you're trying to seal in the filling.
• Basil pesto: Store-bought works beautifully if you're short on time, though homemade tastes noticeably fresher if you have fresh basil on hand.
• Fresh mozzarella: This melts into creamy goodness better than harder cheeses; don't skip the quality here.
• Sun-dried tomatoes: Oil-packed ones are crucial because they're already tender and full of flavor—the dry ones need soaking.
• Parmesan cheese: The grated kind creates a light, crispy top layer that adds wonderful texture.
• Olive oil: A good one makes a real difference both in cooking and drizzling.

Instructions

Get your oven ready:

Heat to 200°C (400°F) and lightly grease your baking dish. This gives the chicken the right environment to cook through while keeping the cheese melted and bubbly.

Prepare the breasts:

Pat each chicken breast completely dry with paper towels, then lay it flat on your cutting board. Using a sharp knife, carefully slice horizontally into the thickest side of each breast, creating a pocket but being careful not to cut all the way through—you want it like an envelope, not two separate pieces.

Season generously:

Sprinkle salt and freshly ground black pepper inside and outside each breast. This is your seasoning base and it matters more than you'd think.

Fill with care:

Spoon about 1 tablespoon of pesto into each pocket, then add a few slices of fresh mozzarella and a few pieces of sun-dried tomato. Don't overstuff—the filling needs room to melt without bursting out.

Secure if needed:

If the openings feel loose, use a toothpick or two to keep everything intact. This prevents the filling from leaking during baking.

Bake to golden:

Place the stuffed breasts in your prepared baking dish, drizzle with olive oil, and sprinkle Parmesan over the top. Bake for 25-30 minutes until the internal temperature reaches 74°C (165°F) and the cheese is melted and slightly bubbly around the edges.

Rest and serve:

Remove any toothpicks, let the chicken rest for 5 minutes so the juices redistribute, then slice and serve. This resting period makes a real difference in how juicy the chicken stays.

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I once served this to someone who claimed they couldn't cook, and they made it successfully the very first try. Watching their face light up when they pulled the dish from the oven reminded me that good food doesn't require complexity, just intention.

Building Flavor Layers

What makes this dish work is how each ingredient pulls its weight without overwhelming the others. The pesto brings brightness and aromatic depth, the mozzarella adds creaminess and richness, and the sun-dried tomatoes contribute a subtle tang and texture. The Parmesan on top creates a light golden crust that contrasts beautifully with the soft, juicy chicken inside. Together they create something that tastes like it took hours but really took minutes.

Timing and Temperature Matter

Cooking chicken to the exact right temperature is what separates this from being dry and rubbery. Using a meat thermometer instead of guessing transforms your results entirely. If you don't have one, cut into the thickest part and check that the juices run clear and there's no pink.

Ways to Make It Your Own

This recipe is elegant enough for a dinner party but flexible enough for your own variations. Wrap each stuffed breast in a thin slice of prosciutto before baking for extra richness and a subtle salty undertone that plays beautifully with the pesto. You can also swap the mozzarella for provolone if you prefer something with more personality, or use fontina for a slightly earthier flavor. Experiment with what speaks to you.

• Try wrapping each breast in prosciutto for a restaurant-quality presentation that still feels accessible.
• Serve alongside a crisp green salad or roasted vegetables to balance the richness of the cheese.
• Make extra sauce from the pan drippings by adding a splash of white wine or chicken stock if you want something to drizzle over the plate.

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This dish proves that elegant food doesn't require complicated techniques or rare ingredients. It's the kind of recipe that becomes a regular in your rotation because it delivers every single time.

Recipe FAQs

→ How do I prevent the filling from leaking during baking?

Carefully cut a pocket in the chicken breasts without cutting through. Secure the opening with toothpicks if needed to keep the mozzarella and pesto inside while baking.

→ Can I use store-bought pesto for this dish?

Yes, store-bought basil pesto works well. Choose one with fresh ingredients for the best flavor.

→ What is the best way to check if the chicken is cooked through?

Use a meat thermometer to ensure the internal temperature reaches 74°C (165°F) for safe consumption.

→ Is it possible to substitute mozzarella with other cheeses?

Yes, provolone or fontina can be used as alternatives to mozzarella, providing different but complementary flavors.

→ Can I prepare this dish ahead of time?

You can stuff the chicken breasts in advance and refrigerate them. Bake just before serving to maintain freshness and texture.