Name: Cheesy Pesto Stuffed Chicken Breasts Recipe
Prep time: 8 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-inspired
Ingredients: 2 chicken breasts; 1 tablespoon pesto (homemade or store bought); ½ cup mozzarella cheese, sliced thick; ½ cup tomatoes, diced; ½ cup spinach, chopped; 1 teaspoon olive oil; ½ teaspoon salt; ¼ teaspoon crushed black pepper; 4-5 wooden skewers or toothpicks; Butter, garlic butter or herb butter for topping (optional)

Few dishes delight the senses quite like the Cheesy Pesto Stuffed Chicken Breasts Recipe. Imagine tender chicken bursting with creamy mozzarella, vibrant pesto, fresh spinach, and juicy tomatoes—each bite a perfect harmony of flavors you’ll want to make again and again.

The dish shows a cooked chicken breast on a white plate, cut open to reveal three layers inside. The bottom layer is light pink chicken meat, the middle layer has bright red cherry tomato halves, and the top layer has dark green spinach leaves. The chicken surface is golden with small pieces of sautéed garlic and sprinkled herbs, with some of the garlic and herbs scattered on the plate. A fork is holding a piece of the chicken on the left side. The plate sits on a white marbled surface with a small whole red tomato in front and a blurred white bowl with tomatoes in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheesy Pesto Stuffed Chicken Breasts Recipe
Top Tip
How to Serve Cheesy Pesto Stuffed Chicken Breasts Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Pesto Stuffed Chicken Breasts Recipe

Why You'll Love This Recipe

This Cheesy Pesto Stuffed Chicken Breasts Recipe holds a special place in my dinner rotation for its unbeatable combination of simplicity and wow factor. It’s a cozy, healthy meal that doesn’t feel like you’re settling for “just chicken.”

Flavor Explosion: Pesto and mozzarella create a savory, creamy filling that turns plain chicken into something irresistible.
Quick & Easy Prep: Takes about 30 minutes from start to finish, perfect for weeknight dinners when time is tight.
Healthy & Low-Carb: Packed with protein and fresh ingredients without extra carbs, so it feels nourishing and light.
Customizable: You can easily swap veggies or cheese based on what you have on hand—and still get great results.

Ingredients & Why They Work

Every ingredient in this Cheesy Pesto Stuffed Chicken Breasts Recipe has a role that balances flavor, texture, and ease of preparation. Using fresh pesto—homemade or store-bought—really lifts the taste, and the spinach adds a fresh, earthy vibe that complements the creamy mozzarella beautifully.

Flat lay of two raw chicken breasts with smooth skin, a small white bowl of rich green pesto sauce, a few thick slices of fresh white mozzarella cheese, a handful of bright red diced tomatoes, a small pile of fresh chopped spinach leaves, a small white bowl of golden olive oil, a small white bowl of coarse salt, a small white bowl of crushed black pepper, and a few whole brown eggs with clean shells, all arranged in perfect symmetry with balanced proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Thick enough to form a pocket and juicy when baked; look for uniform pieces for even cooking.
Olive oil: Helps season the chicken and ensures a lovely golden exterior when baked.
Salt & crushed black pepper: Basic seasoning that enhances the natural chicken flavor without overpowering.
Pesto: The star ingredient that adds fresh herbal notes; store-bought works fine, but homemade boosts flavor.
Mozzarella cheese: Choose a good melting mozzarella—it delivers that gooey, cheesy goodness you want inside the pocket.
Tomatoes (diced): Adds juicy bursts of sweetness and a pop of color.
Spinach (chopped): Offers a subtle earthiness and a nutrient boost without overpowering the other flavors.
Wooden skewers or toothpicks: Essential to hold the chicken pockets closed and keep the filling intact during baking.
Butter, garlic butter, or herb butter (optional): A finishing touch that adds extra richness and aroma when you top the chicken after baking.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like making this recipe my own by swapping in different greens or cheeses depending on the season and what’s in my fridge. You’ll enjoy how easy it is to adjust without losing that comforting, cheesy magic.

Variation: One time, I added sun-dried tomatoes instead of fresh—turned out amazing and gave a deeper tang.
Dietary swap: For a lighter version, try using part-skim mozzarella and lighten up on the butter topping.
Extra flavor: Adding a sprinkle of red pepper flakes inside the pocket spices things up just right.

Step-by-Step: How I Make Cheesy Pesto Stuffed Chicken Breasts Recipe

Two white plates each hold one cooked, light golden chicken fillet seasoned with black pepper and small bits of herbs and garlic on top. Between the layers of chicken are bright green spinach leaves and pieces of red tomato, with some of the same herbs and garlic scattered around on the plates. To the left, a white bowl with a few halved red cherry tomatoes sits on a white marbled surface. To the top right, there is a fork and knife with white handles decorated with a gray marbled pattern, resting on a white marble board with a thin gold line. A clear glass of water is near the utensils. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Create the Chicken Pocket

Start with fresh chicken breasts and a sharp knife. I like to slice from the thicker side straight through almost to the other side, creating a “pocket” but not cutting all the way through. This takes a bit of patience—go slow to avoid slicing the chicken in halves. This pocket will hold all your delicious filling snugly.

Step 2: Season and Spread Pesto

Rub olive oil, salt, and crushed black pepper on the outside of your chicken breasts—this adds flavor and helps with browning. Then spread about half a tablespoon of pesto inside each pocket, distributing it evenly. This flavorful layer is the foundation of your cheesy pesto chicken magic.

Step 3: Stuff with Cheese, Tomatoes, and Spinach

Slice your mozzarella into thick, hearty slices and tuck them into the pocket, folding if needed to fit. Add diced tomatoes and chopped spinach around the cheese. The mix of creamy cheese with fresh veggies inside the pocket creates delicious layers in every bite.

Step 4: Secure and Bake

Use wooden skewers or toothpicks to close the pockets so the filling won’t leak out while baking. Grease a baking dish lightly and place your stuffed chicken breasts inside. Bake in a preheated 350°F oven for 15 to 20 minutes until cooked through. I always watch the clock closely to avoid drying out the chicken, and a meat thermometer can be a helpful friend here.

Step 5: Rest and Add Butter Finish

Once out of the oven, cover the chicken loosely and let it rest for about 5 minutes—this helps keep it juicy. If you like, top the warm chicken with a pat of garlic or herb butter; the butter melts into the filling and adds richness that feels like a restaurant treat at home.

Top Tip

Over the years making stuffed chicken, I’ve learned some key ways to keep your Cheesy Pesto Stuffed Chicken Breasts Recipe juicy and flavorful every time. These tips have saved me from dry meals and give the filling the perfect texture.

Sharp Knife Usage: A sharp knife is a must for cleanly cutting the pocket without damaging the chicken breast.
Don’t Overstuff: Resist the urge to pack in too much filling—it can burst out while baking and cause uneven cooking.
Use a Meat Thermometer: Check internal temperature reaches 165°F to ensure safety and juiciness.
Rest Before Serving: Allowing the chicken to rest helps the juices redistribute, keeping the meat tender.

How to Serve Cheesy Pesto Stuffed Chicken Breasts Recipe

Cheesy Pesto Chicken - Serving Suggestion

Garnishes

I often sprinkle freshly chopped basil or a little grated Parmesan on top after baking—it enhances the pesto’s herbal notes and adds a fresh, elegant look. A drizzle of balsamic glaze also makes for a pretty, flavorful finish if you want to dress it up.

Side Dishes

This chicken goes brilliantly with a simple arugula salad dressed in lemon vinaigrette or roasted garlic asparagus. For something heartier, creamy mashed potatoes or cauliflower rice are great companions that soak up the lovely juices.

Creative Ways to Present

For special occasions, I’ve arranged the stuffed chicken on a platter layered with fresh basil leaves and cherry tomato halves for color. Serving with a light drizzle of herb oil or pesto on the side lets guests add extra flavor as they like. It’s always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I store leftover stuffed chicken in an airtight container in the fridge for up to 3 days. When packed well, the flavors meld beautifully overnight, making next-day reheats just as tasty—if not better!

Freezing

I’ve successfully frozen these chicken breasts before baking by wrapping them tightly in foil and plastic wrap, then placing in a freezer bag. When ready, thaw overnight in the fridge before baking fresh—this method preserves the filling texture surprisingly well.

Reheating

To reheat leftovers, I prefer warming in a 350°F oven for 10–15 minutes to keep the chicken moist and cheese melty. Microwaving works in a pinch but can make the chicken a bit rubbery.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breasts?

Absolutely! Boneless, skinless chicken thighs can be stuffed too. They’re a bit trickier to slice open evenly but offer a juicier, more flavorful alternative. Just adjust the cook time slightly to ensure they’re cooked through.

What type of pesto works best?

Both homemade and store-bought pesto work well. If using store-bought, taste first and choose a quality brand with fresh basil and good olive oil for the best flavor. You can also experiment with sun-dried tomato pesto for a twist.

Can I prepare this recipe ahead of time?

Yes! You can assemble the stuffed chicken breasts and keep them covered in the refrigerator for several hours before baking. This is great for meal prep or when hosting guests. Just be sure to bake them thoroughly when ready.

How do I prevent the filling from leaking during baking?

Securing the stuffed pocket well with wooden skewers or toothpicks is key. Also, avoid overfilling and make sure the pocket is sealed tightly. Placing the breasts seam side down in the baking dish helps keep everything sealed as they cook.

Final Thoughts

This Cheesy Pesto Stuffed Chicken Breasts Recipe has become such a comforting favorite for me—and I’m confident it’ll win a spot in your meal plans too. It combines fresh, wholesome ingredients with a touch of indulgence and comes together in a flash. So grab your skillet and knife, and give it a try—you won’t regret it!