Easy Pesto Mozzarella and Tomato Stuffed Chicken Breasts: A Flavor-Packed Dinner in 30 Minutes

Chicken breasts are the perfect vehicle for a stuffed dinner that’s juicy, flavorful, and quick. These Pesto Mozzarella and Tomato Stuffed Chicken Breasts combine the rich, aromatic flavors of basil pesto with creamy mozzarella and sweet, juicy tomatoes for a satisfying, healthy meal that can be made in just 30 minutes.

This dish makes a great weeknight dinner, but it’s also elegant enough for guests. The best part? It’s incredibly easy to make and can be customized with your favorite pesto recipe or store-bought pesto for even quicker prep.

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What Are Pesto Mozzarella and Tomato Stuffed Chicken Breasts?

Stuffed chicken breasts are simply chicken breasts that have been sliced open and filled with delicious ingredients. In this recipe, the chicken is filled with a simple yet flavorful combination of pesto, mozzarella, and tomato—three ingredients that go together like a dream.

The pesto adds a vibrant, herbaceous flavor with basil, garlic, and olive oil, while the mozzarella brings a creamy, melty texture. Fresh tomatoes cut through the richness with their acidity and juiciness. After baking, the chicken becomes perfectly cooked, with all the flavors melding together in each bite.

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Ingredient Breakdown: What You’ll Need

The ingredients for this recipe are straightforward, and you likely have many of them on hand already. Here’s a breakdown of what each element brings to the dish:

Chicken Breasts (Boneless, Skinless)

• The base of the dish. Chicken breasts cook quickly, making them an ideal choice for stuffed dishes. They stay juicy when cooked properly and provide a neutral canvas for the flavorful stuffing.

Pesto Sauce

• You can use store-bought pesto for convenience or make your own. The fresh basil, garlic, pine nuts, and olive oil in pesto elevate the chicken and pair perfectly with the mozzarella and tomato.

Fresh Mozzarella Cheese

• The creamy, mild flavor of mozzarella is perfect for stuffing inside the chicken. It melts beautifully, giving the chicken an indulgent filling.

Tomatoes (Roma or Cherry)

• Fresh tomatoes add brightness and acidity, which balances the richness of the pesto and mozzarella. Roma tomatoes are firmer and less watery, but cherry tomatoes work great for a juicy bite.

Olive Oil

• Used for searing the chicken breasts before baking. Olive oil adds flavor and helps achieve a golden crust.

Salt and Pepper

• Basic seasonings to enhance the natural flavors of the chicken and the filling.

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Step-by-Step Instructions: How to Make Pesto Mozzarella and Tomato Stuffed Chicken Breasts

1. Prep the Chicken

• Start with 4 boneless, skinless chicken breasts. Using a sharp knife, create a pocket in each chicken breast by slicing horizontally through the thickest part. Be careful not to cut all the way through—leave a “hinge” to keep the pocket intact.

2. Prepare the Stuffing

• In a small bowl, combine 1/4 cup pesto (store-bought or homemade), 1/2 cup shredded mozzarella cheese, and 1/2 cup diced fresh tomato (Roma tomatoes work best). Season with a pinch of salt and pepper to taste.

3. Stuff the Chicken

• Spoon the pesto mixture into the pocket of each chicken breast, dividing the filling evenly among the breasts. You can use toothpicks to seal the edges of the chicken if necessary.

4. Sear the Chicken

• Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat.

• Once the oil is hot, add the stuffed chicken breasts to the pan. Sear the chicken for 2–3 minutes on each side until golden brown.

5. Bake the Chicken

• Once the chicken is seared, transfer the skillet to a preheated 375°F (190°C) oven. Bake the chicken for 20–25 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.

6. Serve

• Remove the chicken from the oven and let it rest for 5 minutes before serving. You can garnish with a little extra pesto, fresh basil, or even a drizzle of balsamic glaze for added flavor.

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Tips, Variations, and Substitutions

This recipe is versatile, so feel free to tweak it based on your preferences or what you have on hand.

Tips

• Don’t overstuff the chicken: If the chicken is overstuffed, it can cause the filling to leak out. Keep the stuffing inside but don’t pack it too tightly.

• Use toothpicks to keep the filling from spilling out while cooking.

• Check the chicken temperature: Use a meat thermometer to ensure your chicken is cooked to perfection—165°F (74°C) is the target.

• Use a cast-iron skillet: It ensures an even heat distribution and gives a nice golden crust on the chicken.

Variations

• Add Spinach: Add some fresh spinach to the pesto mixture for added nutrients and color.

• Sun-Dried Tomatoes: Swap fresh tomatoes for sun-dried tomatoes for a deeper, richer flavor.

• Cheese Variations: You can use other cheeses like provolone, parmesan, or even goat cheese if you want a different flavor profile.

Substitutions

• Chicken Thighs: Use boneless, skinless chicken thighs for a juicier option. Thighs have a little more fat, which gives them a richer flavor.

• Vegan Version: Use plant-based mozzarella and a vegan pesto (made without Parmesan or with a dairy-free alternative) to make this dish vegan-friendly.

• Tomato-Free: If you’re not a fan of tomatoes, you can skip them entirely or use roasted red peppers for a sweet, smoky flavor.

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Serving Suggestions & Pairings

This stuffed chicken is delicious on its own, but pairing it with the right sides will make it a complete meal.

What to Serve With It:

• Roasted Vegetables: Roasted asparagus, broccoli, or carrots make a great side, adding color and texture to the dish.

• Garlic Bread or Crusty Baguette: Perfect for soaking up any leftover pesto sauce or juices.

• Cauliflower Rice or Quinoa: Light, healthy sides that won’t overshadow the flavors of the chicken.

• Mixed Greens Salad: A simple salad with balsamic vinaigrette adds a refreshing contrast to the richness of the chicken.

When to Serve:

• Weeknight Dinners: Quick and easy, this dish comes together in less than 40 minutes.

• Dinner Parties: Elegant enough for guests but simple to prepare.

• Meal Prep: Make extra to have delicious leftovers for lunch.

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Nutrition & Health Notes

These Pesto Mozzarella and Tomato Stuffed Chicken Breasts are a healthy choice, packed with lean protein and healthy fats from the olive oil and pesto.

• Protein-Packed: Chicken breasts are a great source of lean protein, which is essential for muscle building and repair.

• Healthy Fats: Olive oil and pesto provide heart-healthy fats, while the mozzarella adds a dose of calcium.

• Low Carb: This recipe is naturally low in carbs, making it perfect for those following low-carb or keto diets.

• Tomatoes: Packed with vitamin C, antioxidants, and fiber, tomatoes add both nutrition and flavor.

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Frequently Asked Questions (FAQ)

1. Can I use chicken breasts with skin for this recipe?

Yes, but you’ll need to adjust the cooking time to ensure the skin crisps up properly. You may also need to sear the chicken for a little longer to ensure it’s fully cooked.

2. Can I make this recipe ahead of time?

Yes! You can prep the chicken, stuff it, and refrigerate it for up to 4 hours before searing and baking. This makes it a great option for meal prepping.

3. How do I know when my chicken is done?

The best way to check is by using a meat thermometer. Chicken is fully cooked when it reaches 165°F (74°C) internally.

4. Can I freeze stuffed chicken breasts?

Yes! After searing, let the chicken cool completely, then wrap it tightly in plastic wrap and foil and freeze for up to 3 months. To reheat, bake directly from frozen at 375°F (190°C) for 40-50 minutes or until cooked through.

5. What pesto should I use?

You can use store-bought pesto for convenience or make your own by blending fresh basil, garlic, pine nuts, parmesan, and olive oil.

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