Chicken Breasts Stuffed with Pesto and Cheese
Elevate your dinner game with these irresistible Chicken Breasts Stuffed with Pesto and Cheese—an easy yet gourmet recipe bursting with flavor! Tender, juicy chicken breasts are generously stuffed with a luscious blend of creamy pesto sauce and gooey mozzarella cheese, then sealed with toothpicks for a perfectly melty center. A golden Parmesan crust adds a touch of elegance and a hint of savory crunch. Sear the stuffed chicken for a beautiful caramelized exterior, then bake it to perfection in the oven for a fuss-free main dish that’s ready in under an hour. This crowd-pleasing recipe is perfect for busy weeknights or special occasions, pairing beautifully with roasted veggies, pasta, or a simple green salad. Simple, satisfying, and packed with rich, Italian-inspired flavors, these pesto-stuffed chicken breasts are guaranteed to become a new favorite!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 4 tablespoons Pesto sauce
- 1 cup Shredded mozzarella cheese
- 0.25 cup Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 8 pieces Toothpicks
Instructions
Preheat your oven to 375°F (190°C).
Using a sharp knife, cut a pocket into the side of each chicken breast to create space for the stuffing, being careful not to slice all the way through.
Season both sides of the chicken breasts with salt, black pepper, and garlic powder.
In a small bowl, mix the pesto sauce and shredded mozzarella cheese until well combined.
Spoon an equal amount of the pesto and cheese mixture into each pocket of the chicken breasts.
Secure the openings of the chicken breasts with toothpicks to keep the filling from spilling out during cooking.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown.
Sprinkle grated Parmesan cheese evenly over the top of the seared chicken.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes before serving.
Carefully remove the toothpicks and serve warm, garnished with fresh basil or parsley if desired.
Nutrition Facts
Calories |
2241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.3 g | 157% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 704 mg | 235% | |
| Sodium | 4437 mg | 193% | |
| Total Carbohydrate | 10.4 g | 4% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 0.5 g | ||
| Protein | 257.9 g | 516% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1247 mg | 96% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1937 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
