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Easy Pesto Mozzarella and Tomato Stuffed Chicken Breasts – Juicy, Cheesy & Full of Flavor

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Juicy, oven-baked chicken breasts stuffed with basil pesto, melty mozzarella, and fresh tomatoes. A flavorful, low-carb dinner with minimal prep and maximum satisfaction.

Ingredients

Scale

  • 4 boneless skinless chicken breasts

  • ½ cup basil pesto

  • 4 oz fresh mozzarella, sliced

  • 1–2 Roma tomatoes, thinly sliced

  • 1 tbsp olive oil

  • 1 tsp Italian seasoning

  • Salt and pepper, to taste

  • Toothpicks or twine, for securing

Instructions

  • Preheat oven to 375°F (190°C). Grease a baking dish or use an oven-safe skillet.

  • Cut a pocket into each chicken breast. Season inside and out with salt and pepper.

  • Spread pesto inside each breast, then layer mozzarella and tomato slices.

  • Secure with toothpicks. Optional: Sear each breast in olive oil for 2–3 minutes per side.

  • Place in baking dish, sprinkle with Italian seasoning, and drizzle with olive oil.

  • Bake for 20–25 minutes, until chicken is cooked through and cheese is melted.

  • Let rest 5 minutes before removing toothpicks and serving.

Notes

  • Add spinach or red pepper flakes to the filling.

  • Store leftovers in the fridge for up to 3 days.

  • Serve with roasted veggies or salad for a balanced meal.

Find it online: https://mymommeals.com/easy-pesto-mozzarella-and-tomato-stuffed-chicken-breasts-juicy-cheesy-full-of-flavor/