Save The smell of basil always takes me straight back to my tiny galley kitchen, door propped open to let the summer breeze through. I had a jar of pesto in the fridge and chicken breasts that needed using, and I thought, why not tuck one inside the other? The result was so much better than I expected, golden and oozing with melted cheese, that I made it again the very next week.
I made this for a neighbor who had just moved in, and she asked for the recipe before she even finished her plate. We ended up sitting on the porch with wine and seconds, talking until the sky turned violet. That dish became my go to whenever I wanted to make someone feel welcome without spending all day in the kitchen.
Ingredients
- Boneless, skinless chicken breasts: Look for evenly sized breasts so they cook at the same rate, and if theyre especially thick, pound them gently to an even thickness.
- Olive oil: Brushing the tops helps them brown beautifully and keeps the surface from drying out in the oven.
- Salt and black pepper: Season generously on both sides, the seasoning is what brings out all the other flavors.
- Basil pesto: Homemade is wonderful, but a good quality jar works just as well and saves you precious time.
- Mozzarella cheese: Fresh mozzarella melts into creamy pockets, but low moisture mozzarella works too if thats what you have.
- Parmesan cheese: Grate it fresh for the best flavor, the pre grated stuff just doesnt melt the same way.
- Dried Italian herbs: A little sprinkle adds an extra layer of warmth, but you can skip it if your pesto is already herb forward.
Instructions
- Preheat and Prep:
- Set your oven to 200°C (400°F) and lightly grease a baking dish with a bit of oil or cooking spray. This keeps the chicken from sticking and makes cleanup so much easier.
- Create the Pocket:
- Hold each chicken breast flat on the cutting board and carefully slice into the thickest part lengthwise, creating a deep pocket without cutting all the way through. Go slow, this is the trickiest part but you get the hang of it quickly.
- Season Generously:
- Sprinkle salt and pepper on both sides of each breast, making sure to get some inside the pocket too. Dont be shy, this is your flavor foundation.
- Stuff with Pesto and Cheese:
- Spread a tablespoon of pesto inside each pocket, then tuck in a few slices of mozzarella. If the pocket wants to spring open, secure it with a toothpick or two.
- Arrange and Brush:
- Place the stuffed breasts in your prepared baking dish and brush the tops with olive oil. This helps them get that gorgeous golden color.
- Add the Topping:
- Sprinkle Parmesan and Italian herbs evenly over each piece. The Parmesan will form a delicious crust as it bakes.
- Bake Until Golden:
- Slide the dish into the oven and bake for 25 to 30 minutes, until the chicken is cooked through and the juices run clear. If you have a meat thermometer, youre looking for 74°C (165°F) in the thickest part.
- Rest and Serve:
- Let the chicken rest for five minutes before removing any toothpicks and slicing. This gives the juices time to settle back in so every bite is moist.
Save One evening I served this with roasted cherry tomatoes and a big arugula salad, and my friend declared it restaurant quality. We laughed because it took me less effort than ordering takeout, but she wasnt wrong. Sometimes the simplest combinations just work, and this one always feels like a quiet little victory.
Serving Suggestions
This chicken pairs beautifully with roasted vegetables like zucchini, bell peppers, or asparagus, all drizzled with a little olive oil and salt. I also love it alongside a crisp green salad with lemon vinaigrette or a pile of garlicky sautéed spinach. For something heartier, serve it over creamy polenta or with a small portion of buttery orzo.
Flavor Variations
If you want to switch things up, try sun dried tomato pesto instead of basil for a deeper, sweeter flavor. You can also tuck a few leaves of fresh spinach into the pocket with the cheese, or swap mozzarella for provolone or fontina. A handful of chopped sun dried tomatoes mixed into the pesto adds little bursts of tangy sweetness that everyone loves.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days. Reheat gently in the oven at 180°C (350°F) covered with foil so the chicken stays moist, or slice it thin and toss it into a salad or pasta the next day. You can also freeze the stuffed raw chicken breasts for up to two months, just thaw them overnight in the fridge before baking.
- If reheating in the microwave, use a lower power setting and cover with a damp paper towel to prevent drying.
- Sliced leftovers are perfect in a wrap with greens and a drizzle of balsamic glaze.
- Always check that reheated chicken reaches 74°C (165°F) before serving.
Save This dish has become one of those recipes I turn to when I want something special without the stress. I hope it brings as much ease and joy to your table as it has to mine.
Recipe FAQ
- → How do I prevent the chicken from drying out while baking?
Brush the stuffed chicken with olive oil before baking and avoid overcooking. Check the internal temperature with a meat thermometer—it should reach 74°C (165°F) but no higher. Let the chicken rest for 5 minutes after removing from the oven to retain moisture.
- → Can I prepare the stuffed chicken ahead of time?
Yes, you can assemble the chicken up to 4 hours ahead. Cover and refrigerate until ready to bake. Add 5-10 minutes to the cooking time if baking from chilled.
- → What's the best way to create the pocket without splitting the chicken?
Use a sharp knife and cut parallel to the cutting board, starting from the thickest side. Work slowly and keep the knife at a horizontal angle, stopping just before the edge. Practice makes perfect, and thicker breasts are easier to pocket.
- → Can I use fresh pesto instead of store-bought?
Absolutely. Homemade pesto works wonderfully and offers deeper basil flavor. Use the same amount and ensure it's not too wet, as excess moisture can make the filling leak during baking.
- → What side dishes pair well with this main course?
Roasted seasonal vegetables like zucchini, bell peppers, or asparagus complement this dish beautifully. A crisp green salad or roasted potatoes also pair nicely. For wine pairing, choose a light Italian white like Pinot Grigio.
- → Are there allergy considerations I should know about?
This dish contains dairy (mozzarella, Parmesan, and pesto may include cheese). Many store-bought pestos contain pine nuts or other tree nuts, so check labels carefully. Always verify ingredients if guests have allergies.