If you’re looking for a meal that feels fancy but takes minimal effort, Pesto Mozzarella and Tomato Stuffed Chicken Breasts are your weeknight hero. Imagine tender, juicy chicken filled with creamy melted mozzarella, tangy sun-dried or fresh tomatoes, and fragrant basil pesto — all baked to perfection in one skillet or sheet pan.
This dish captures the best of Mediterranean flavors: rich cheese, sweet tomatoes, and herby pesto, all encased in golden, seasoned chicken. It’s a perfect balance of indulgence and freshness — hearty enough for a comforting dinner yet light enough for summer dining.
Inspired by Italian Caprese flavors, this recipe delivers restaurant-level presentation without complicated steps. It’s ready in about 30 minutes, requires only a handful of ingredients, and pairs beautifully with pasta, salad, or roasted vegetables.
Ingredients Overview
Every ingredient in this stuffed chicken breast serves a flavorful purpose, creating layers of texture and taste.
Chicken Breasts
Boneless, skinless chicken breasts are ideal because they’re easy to stuff and bake evenly. Choose medium-sized breasts (6–8 oz each) for best results. If they’re too thick, slice them horizontally to create a pocket for the filling.
Mozzarella Cheese
Soft, melty mozzarella adds creamy richness to the dish. Fresh mozzarella offers a smooth melt and subtle flavor, but shredded mozzarella or provolone works well too.
Tomatoes
You can use fresh Roma or cherry tomatoes for juicy brightness or sun-dried tomatoes for a tangy, concentrated flavor. Both options pair beautifully with the basil pesto.
Pesto
Classic basil pesto made with fresh basil, garlic, pine nuts, olive oil, and Parmesan delivers the herby aroma that defines this dish. Store-bought pesto saves time, but homemade versions add extra freshness and control over saltiness.
Olive Oil & Seasonings
A drizzle of extra-virgin olive oil keeps the chicken moist, while Italian seasoning, garlic powder, salt, and pepper enhance the overall flavor.
Optional Garnishes
Fresh basil leaves, a sprinkle of Parmesan, or a drizzle of balsamic glaze can elevate the presentation and taste.
Step-by-Step Instructions
Step 1: Prepare the Chicken
Preheat your oven to 400°F (200°C).
Using a sharp knife, cut a horizontal slit in each chicken breast to form a pocket, being careful not to cut all the way through. Season both sides of the chicken with salt, pepper, and Italian seasoning.
Step 2: Add the Filling
Spread about 1 tablespoon of pesto inside each chicken pocket. Stuff each with 2 slices of mozzarella and 2–3 tomato slices (or a few pieces of sun-dried tomato). If using fresh tomatoes, pat them dry first to prevent extra moisture.
Secure the open side of the chicken with toothpicks or kitchen twine to keep the filling in place while cooking.
Step 3: Sear the Chicken
In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and sear for about 2–3 minutes per side until golden brown. This helps lock in juices and gives a beautiful crust.
Step 4: Bake to Finish
Transfer the skillet to the preheated oven and bake for 12–15 minutes, or until the internal temperature reaches 165°F (74°C). The cheese should be melted, and the pesto aroma should fill your kitchen.
If you don’t have an oven-safe skillet, transfer the seared chicken to a lightly greased baking dish before baking.
Step 5: Rest and Serve
Remove the chicken from the oven and let it rest for 5 minutes. This allows the juices to redistribute for maximum tenderness. Drizzle a little extra pesto on top or add a balsamic glaze for finishing flair.
Tips, Variations, and Substitutions
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Cheese Options: Swap mozzarella with provolone, fontina, or Monterey Jack for different melt and flavor profiles.
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Tomato Options: Use roasted red peppers for a smoky variation or sun-dried tomatoes for intense sweetness.
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Pesto Varieties: Try spinach pesto, arugula pesto, or even sun-dried tomato pesto for a twist.
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Cooking Method: Prefer grilling? Grill the stuffed breasts over medium heat for 7–8 minutes per side, using foil to prevent leaks.
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Low-Carb Option: Serve with zucchini noodles or a crisp salad instead of pasta.
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Extra Juicy Tip: Brine the chicken breasts for 30 minutes in salted water before cooking — it guarantees tender, juicy results every time.
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Meal Prep Tip: Assemble the chicken up to 24 hours in advance and refrigerate. Bake right before serving for a quick dinner.
Serving Ideas & Occasions
Pesto Mozzarella and Tomato Stuffed Chicken is as versatile as it is beautiful. It’s perfect for:
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Weeknight dinners: Fast, easy, and wholesome.
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Date nights: Elegant yet effortless presentation.
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Dinner parties: Slice and serve for an eye-catching entrée.
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Meal prep: Stays juicy and reheats well for lunches throughout the week.
Serve it with:
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Garlic butter pasta or creamy risotto.
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Roasted vegetables (asparagus, zucchini, or bell peppers).
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A crisp Italian salad with balsamic vinaigrette.
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Crusty bread to soak up extra pesto juices.
Nutritional & Health Notes
Each stuffed chicken breast provides about 400–450 calories, depending on cheese and pesto amounts. It’s a great source of lean protein, healthy fats, and calcium.
Nutrition benefits:
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Chicken offers high-quality protein for muscle maintenance.
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Olive oil and pesto provide heart-healthy monounsaturated fats.
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Tomatoes add vitamin C and antioxidants like lycopene.
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Cheese delivers calcium and a satisfying creamy texture.
For a lighter version, use reduced-fat mozzarella and limit pesto to 1 teaspoon per breast. You’ll still get all the flavor with fewer calories.
Frequently Asked Questions (FAQs)
1. How do I keep the filling from leaking out?
Use toothpicks or small skewers to secure the chicken’s open edge, and avoid overstuffing. Searing before baking also helps seal the edges.
2. Can I use store-bought pesto?
Yes! High-quality store-bought pesto works perfectly. Look for one made with olive oil and real Parmesan for the best flavor.
3. How do I know when the chicken is fully cooked?
Use an instant-read thermometer — the internal temperature should reach 165°F (74°C). The juices should run clear when pierced.
4. Can I make this dairy-free?
Absolutely. Use vegan mozzarella or skip the cheese and increase the pesto slightly for flavor.
5. What’s the best way to reheat leftovers?
Reheat gently in the oven at 325°F for 10–12 minutes or in a covered skillet with a splash of broth to prevent drying out.
6. Can I freeze stuffed chicken breasts?
Yes. Assemble and freeze uncooked stuffed breasts in an airtight container for up to 3 months. Thaw overnight before baking.
7. What can I serve with this for a complete meal?
Pair with a light pasta, roasted veggies, or a Caesar or Caprese salad for a balanced, restaurant-style dinner.
Tasty Recipes Card
Description:
Juicy chicken breasts stuffed with creamy mozzarella, basil pesto, and tomatoes, then baked until golden and melty — a simple yet elegant dinner ready in 30 minutes.
Ingredients:
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4 boneless, skinless chicken breasts
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½ cup mozzarella cheese (fresh slices or shredded)
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4 tbsp basil pesto
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1 cup cherry tomatoes or ½ cup sun-dried tomatoes, sliced
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2 tbsp olive oil
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1 tsp Italian seasoning
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Salt and pepper to taste
Instructions:
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Preheat oven to 400°F (200°C). Slice each chicken breast horizontally to create a pocket.
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Spread 1 tbsp pesto inside each pocket, then stuff with mozzarella and tomato slices. Secure with toothpicks.
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Season outside with salt, pepper, and Italian seasoning.
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Heat olive oil in a skillet; sear chicken 2–3 minutes per side until golden.
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Transfer skillet to oven and bake 12–15 minutes, until chicken reaches 165°F.
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Rest 5 minutes before slicing. Drizzle extra pesto or balsamic glaze before serving.
Notes:
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Substitute mozzarella with provolone or fontina for variety.
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Use sun-dried tomatoes for more intense flavor.
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Serve with pasta, salad, or roasted vegetables.
Details:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings