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Pesto Mozzarella Stuffed Chicken Juicy and Flavorful Dish

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- 4 boneless, skinless chicken breasts - 1 cup fresh basil pesto - 8 oz fresh mozzarella cheese, sliced - 1 cup cherry tomatoes, halved - 2 tablespoons olive oil - Salt and pepper to taste - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - Fresh basil leaves for garnish You will need an oven-safe skillet for this recipe. A sharp knife will help you cut pockets in the chicken. A meat thermometer can ensure the chicken is cooked properly. You might want to serve this dish with a fresh salad or garlic bread. Roasted vegetables add color and flavor, too. A sprinkle of parmesan cheese or extra basil can make it even better. {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). This will get it ready for baking. Take your chicken breasts and place them on a cutting board. Use a sharp knife to create a pocket in each breast. Slice horizontally, but be careful not to cut all the way through. You want enough space to hold the filling. Next, it's time to fill those chicken pockets. Take a few tablespoons of fresh basil pesto and spread it inside each pocket. Then add two slices of fresh mozzarella cheese on top of the pesto. Make sure you get enough filling in there for great flavor. Once you're done, gently press the chicken closed. Now, season the outside of the chicken with salt, pepper, garlic powder, and Italian seasoning. Heat two tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Carefully place the stuffed chicken breasts in the skillet. Sear each side for about 4-5 minutes until they turn a nice golden brown. After searing, sprinkle halved cherry tomatoes around the chicken in the skillet. Transfer the skillet to your preheated oven. Bake for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). Once cooked, take the skillet out and let the chicken rest for a few minutes. This lets the juices settle. Enjoy your tasty meal! To keep chicken breasts juicy, start with fresh, high-quality meat. Use a sharp knife to make a pocket in each breast. This helps the chicken cook evenly. Don't cut all the way through. When you season the chicken, be sure to use salt and pepper. This adds flavor and helps retain moisture while cooking. Searing the chicken first locks in juices, making it extra tasty. Stuffing your chicken with pesto and cheese is key. Use a few tablespoons of pesto and two slices of mozzarella per breast. Spread the pesto evenly inside the pocket. This ensures every bite bursts with flavor. Make sure the cheese is placed well so it melts nicely during baking. Avoid overstuffing the chicken, as this can lead to leaks and mess. The best way to check if chicken is done is with a meat thermometer. The internal temperature should reach 165°F (75°C). If you don't have a thermometer, cut into the thickest part of the breast. The meat should be white, not pink. Let the chicken rest for a few minutes after baking. This helps the juices settle, making every bite moist and flavorful. Pro Tips Use Fresh Ingredients: Opt for fresh basil and high-quality mozzarella for the best flavor and texture in your stuffed chicken. Perfectly Sear the Chicken: Ensure your skillet is hot enough before adding the chicken to achieve a golden crust that locks in moisture. Let it Rest: Allow the chicken to rest for a few minutes after baking to let the juices redistribute for a juicier bite. Experiment with Fillings: Feel free to add other ingredients like sun-dried tomatoes or spinach to the stuffing for a unique twist. {{image_2}} You can switch out pesto if you want. Try sun-dried tomato paste for a rich taste. It adds a tangy flavor that pairs well with chicken. Spinach pesto is another great choice. It is fresh and vibrant. This change keeps the dish green and healthy. You can blend fresh spinach with nuts and olive oil. Each option brings a new twist to the classic dish. While mozzarella is a favorite, you can use other cheeses too. Cheddar cheese gives a sharp and creamy taste. It melts well and adds a nice color. Goat cheese offers a tangy flavor. It pairs perfectly with the chicken and pesto. You can even mix cheeses for added depth. Experiment to find your perfect flavor combo! Pair your stuffed chicken with fun sides. Roasted vegetables, like zucchini and bell peppers, add color and taste. A fresh salad with mixed greens and cherry tomatoes is light and crisp. You can also serve it with garlic bread for a hearty meal. For a unique twist, try quinoa or couscous. They are filling and flavorful. These sides will complement your chicken and make a complete meal. To store leftover Pesto Mozzarella Stuffed Chicken, let it cool first. Place the chicken in an airtight container. Keep it in the fridge for up to three days. If you want to keep it longer, consider freezing it. For the best taste, reheat the chicken gently. Preheat your oven to 350°F (175°C). Place the chicken in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 15-20 minutes. You can also use a microwave, but the oven keeps it juicy. You can freeze Pesto Mozzarella Stuffed Chicken for up to three months. Wrap each piece tightly in plastic wrap. Then, place them in a freezer bag. Label the bag with the date. When ready to eat, thaw it in the fridge overnight before reheating. Yes, you can use frozen chicken breasts. However, thaw them first before starting. This helps the chicken cook evenly. If you skip this step, the inside may remain raw. To thaw, place them in the fridge overnight or use the microwave. You have many tasty options. I love serving it with roasted vegetables. A fresh salad pairs well too. You might try garlic bread for a crunchy side. Rice or pasta also make great choices. They soak up the yummy pesto juice. You can prep the chicken earlier in the day. Stuff the chicken and season it. Store it in the fridge until you are ready. When you are ready to cook, just sear and bake it. This keeps the chicken juicy and flavorful. Yes, you can make a low-carb version. You can skip the cherry tomatoes for fewer carbs. Use zucchini or spinach instead. These veggies work well with the pesto. You can also use chicken thighs if you prefer. They have more flavor and stay juicy. We explored how to make Pesto Mozzarella Stuffed Chicken, including key ingredients and easy steps. You learned about ensuring juicy chicken, perfect stuffing, and tasty variations. Storing leftovers and reheating tips keep your meal fresh and tasty. Remember, this dish offers flexibility with ingredients. Enjoy trying different cheeses or sides. Your kitchen adventure can be fun and rewarding, and sharing it with family and friends makes it even better. Keep experimenting!

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Are you ready to impress your family with a dish that’s both juicy and full of flavor? My Pesto Mozzarella Stuffed Chicken is the perfect choice! This recipe delivers tender chicken breasts oozing with rich pesto and melty mozzarella. In this post, I’ll share simple steps, tips, and variations to make this dish your own. Let’s dive in and elevate your dinner game tonight!

Why I Love This Recipe

  1. Delicious Flavor Combination: The rich taste of basil pesto paired with creamy mozzarella creates a mouthwatering filling that elevates the chicken to new heights.
  2. Easy to Prepare: This recipe is straightforward, requiring only a few simple steps, making it perfect for both beginner and experienced cooks.
  3. Healthy and Satisfying: With lean chicken breasts and fresh ingredients, this dish is a nutritious option that is sure to satisfy your hunger.
  4. Beautiful Presentation: The colorful cherry tomatoes and fresh basil not only enhance the flavor but also make for a visually stunning dish that impresses at any meal.

Ingredients

List of ingredients for Pesto Mozzarella Stuffed Chicken

– 4 boneless, skinless chicken breasts

– 1 cup fresh basil pesto

– 8 oz fresh mozzarella cheese, sliced

– 1 cup cherry tomatoes, halved

– 2 tablespoons olive oil

– Salt and pepper to taste

– 1 teaspoon garlic powder

– 1 teaspoon Italian seasoning

– Fresh basil leaves for garnish

Special equipment needed

You will need an oven-safe skillet for this recipe. A sharp knife will help you cut pockets in the chicken. A meat thermometer can ensure the chicken is cooked properly.

Optional garnishes and sides

You might want to serve this dish with a fresh salad or garlic bread. Roasted vegetables add color and flavor, too. A sprinkle of parmesan cheese or extra basil can make it even better.

Step-by-Step Instructions

Prepping the chicken

Start by preheating your oven to 375°F (190°C). This will get it ready for baking. Take your chicken breasts and place them on a cutting board. Use a sharp knife to create a pocket in each breast. Slice horizontally, but be careful not to cut all the way through. You want enough space to hold the filling.

Stuffing the chicken with pesto and mozzarella

Next, it’s time to fill those chicken pockets. Take a few tablespoons of fresh basil pesto and spread it inside each pocket. Then add two slices of fresh mozzarella cheese on top of the pesto. Make sure you get enough filling in there for great flavor. Once you’re done, gently press the chicken closed.

Searing and baking the chicken

Now, season the outside of the chicken with salt, pepper, garlic powder, and Italian seasoning. Heat two tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Carefully place the stuffed chicken breasts in the skillet. Sear each side for about 4-5 minutes until they turn a nice golden brown.

After searing, sprinkle halved cherry tomatoes around the chicken in the skillet. Transfer the skillet to your preheated oven. Bake for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). Once cooked, take the skillet out and let the chicken rest for a few minutes. This lets the juices settle. Enjoy your tasty meal!

Tips & Tricks

Ensuring juicy chicken breasts

To keep chicken breasts juicy, start with fresh, high-quality meat. Use a sharp knife to make a pocket in each breast. This helps the chicken cook evenly. Don’t cut all the way through. When you season the chicken, be sure to use salt and pepper. This adds flavor and helps retain moisture while cooking. Searing the chicken first locks in juices, making it extra tasty.

Tips for perfect pesto and cheese distribution

Stuffing your chicken with pesto and cheese is key. Use a few tablespoons of pesto and two slices of mozzarella per breast. Spread the pesto evenly inside the pocket. This ensures every bite bursts with flavor. Make sure the cheese is placed well so it melts nicely during baking. Avoid overstuffing the chicken, as this can lead to leaks and mess.

How to know when the chicken is perfectly cooked

The best way to check if chicken is done is with a meat thermometer. The internal temperature should reach 165°F (75°C). If you don’t have a thermometer, cut into the thickest part of the breast. The meat should be white, not pink. Let the chicken rest for a few minutes after baking. This helps the juices settle, making every bite moist and flavorful.

Pro Tips

  1. Use Fresh Ingredients: Opt for fresh basil and high-quality mozzarella for the best flavor and texture in your stuffed chicken.
  2. Perfectly Sear the Chicken: Ensure your skillet is hot enough before adding the chicken to achieve a golden crust that locks in moisture.
  3. Let it Rest: Allow the chicken to rest for a few minutes after baking to let the juices redistribute for a juicier bite.
  4. Experiment with Fillings: Feel free to add other ingredients like sun-dried tomatoes or spinach to the stuffing for a unique twist.

Variations

Substitutions for pesto

You can switch out pesto if you want. Try sun-dried tomato paste for a rich taste. It adds a tangy flavor that pairs well with chicken. Spinach pesto is another great choice. It is fresh and vibrant. This change keeps the dish green and healthy. You can blend fresh spinach with nuts and olive oil. Each option brings a new twist to the classic dish.

Different cheese options

While mozzarella is a favorite, you can use other cheeses too. Cheddar cheese gives a sharp and creamy taste. It melts well and adds a nice color. Goat cheese offers a tangy flavor. It pairs perfectly with the chicken and pesto. You can even mix cheeses for added depth. Experiment to find your perfect flavor combo!

Creative side dishes to serve with stuffed chicken

Pair your stuffed chicken with fun sides. Roasted vegetables, like zucchini and bell peppers, add color and taste. A fresh salad with mixed greens and cherry tomatoes is light and crisp. You can also serve it with garlic bread for a hearty meal. For a unique twist, try quinoa or couscous. They are filling and flavorful. These sides will complement your chicken and make a complete meal.

Storage Info

How to store leftover Pesto Mozzarella Stuffed Chicken

To store leftover Pesto Mozzarella Stuffed Chicken, let it cool first. Place the chicken in an airtight container. Keep it in the fridge for up to three days. If you want to keep it longer, consider freezing it.

Reheating instructions for best results

For the best taste, reheat the chicken gently. Preheat your oven to 350°F (175°C). Place the chicken in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 15-20 minutes. You can also use a microwave, but the oven keeps it juicy.

Freezing tips and shelf life

You can freeze Pesto Mozzarella Stuffed Chicken for up to three months. Wrap each piece tightly in plastic wrap. Then, place them in a freezer bag. Label the bag with the date. When ready to eat, thaw it in the fridge overnight before reheating.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, you can use frozen chicken breasts. However, thaw them first before starting. This helps the chicken cook evenly. If you skip this step, the inside may remain raw. To thaw, place them in the fridge overnight or use the microwave.

What can I serve with Pesto Mozzarella Stuffed Chicken?

You have many tasty options. I love serving it with roasted vegetables. A fresh salad pairs well too. You might try garlic bread for a crunchy side. Rice or pasta also make great choices. They soak up the yummy pesto juice.

How can I make this dish ahead of time?

You can prep the chicken earlier in the day. Stuff the chicken and season it. Store it in the fridge until you are ready. When you are ready to cook, just sear and bake it. This keeps the chicken juicy and flavorful.

Is there a low-carb version of this recipe?

Yes, you can make a low-carb version. You can skip the cherry tomatoes for fewer carbs. Use zucchini or spinach instead. These veggies work well with the pesto. You can also use chicken thighs if you prefer. They have more flavor and stay juicy.

We explored how to make Pesto Mozzarella Stuffed Chicken, including key ingredients and easy steps. You learned about ensuring juicy chicken, perfect stuffing, and tasty variations. Storing leftovers and reheating tips keep your meal fresh and tasty.

Remember, this dish offers flexibility with ingredients. Enjoy trying different cheeses or sides. Your kitchen adventure can be fun and rewarding, and sharing it with family and friends makes it even better. Keep experimentin

- 4 boneless, skinless chicken breasts - 1 cup fresh basil pesto - 8 oz fresh mozzarella cheese, sliced - 1 cup cherry tomatoes, halved - 2 tablespoons olive oil - Salt and pepper to taste - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - Fresh basil leaves for garnish You will need an oven-safe skillet for this recipe. A sharp knife will help you cut pockets in the chicken. A meat thermometer can ensure the chicken is cooked properly. You might want to serve this dish with a fresh salad or garlic bread. Roasted vegetables add color and flavor, too. A sprinkle of parmesan cheese or extra basil can make it even better. {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). This will get it ready for baking. Take your chicken breasts and place them on a cutting board. Use a sharp knife to create a pocket in each breast. Slice horizontally, but be careful not to cut all the way through. You want enough space to hold the filling. Next, it's time to fill those chicken pockets. Take a few tablespoons of fresh basil pesto and spread it inside each pocket. Then add two slices of fresh mozzarella cheese on top of the pesto. Make sure you get enough filling in there for great flavor. Once you're done, gently press the chicken closed. Now, season the outside of the chicken with salt, pepper, garlic powder, and Italian seasoning. Heat two tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Carefully place the stuffed chicken breasts in the skillet. Sear each side for about 4-5 minutes until they turn a nice golden brown. After searing, sprinkle halved cherry tomatoes around the chicken in the skillet. Transfer the skillet to your preheated oven. Bake for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). Once cooked, take the skillet out and let the chicken rest for a few minutes. This lets the juices settle. Enjoy your tasty meal! To keep chicken breasts juicy, start with fresh, high-quality meat. Use a sharp knife to make a pocket in each breast. This helps the chicken cook evenly. Don't cut all the way through. When you season the chicken, be sure to use salt and pepper. This adds flavor and helps retain moisture while cooking. Searing the chicken first locks in juices, making it extra tasty. Stuffing your chicken with pesto and cheese is key. Use a few tablespoons of pesto and two slices of mozzarella per breast. Spread the pesto evenly inside the pocket. This ensures every bite bursts with flavor. Make sure the cheese is placed well so it melts nicely during baking. Avoid overstuffing the chicken, as this can lead to leaks and mess. The best way to check if chicken is done is with a meat thermometer. The internal temperature should reach 165°F (75°C). If you don't have a thermometer, cut into the thickest part of the breast. The meat should be white, not pink. Let the chicken rest for a few minutes after baking. This helps the juices settle, making every bite moist and flavorful. Pro Tips Use Fresh Ingredients: Opt for fresh basil and high-quality mozzarella for the best flavor and texture in your stuffed chicken. Perfectly Sear the Chicken: Ensure your skillet is hot enough before adding the chicken to achieve a golden crust that locks in moisture. Let it Rest: Allow the chicken to rest for a few minutes after baking to let the juices redistribute for a juicier bite. Experiment with Fillings: Feel free to add other ingredients like sun-dried tomatoes or spinach to the stuffing for a unique twist. {{image_2}} You can switch out pesto if you want. Try sun-dried tomato paste for a rich taste. It adds a tangy flavor that pairs well with chicken. Spinach pesto is another great choice. It is fresh and vibrant. This change keeps the dish green and healthy. You can blend fresh spinach with nuts and olive oil. Each option brings a new twist to the classic dish. While mozzarella is a favorite, you can use other cheeses too. Cheddar cheese gives a sharp and creamy taste. It melts well and adds a nice color. Goat cheese offers a tangy flavor. It pairs perfectly with the chicken and pesto. You can even mix cheeses for added depth. Experiment to find your perfect flavor combo! Pair your stuffed chicken with fun sides. Roasted vegetables, like zucchini and bell peppers, add color and taste. A fresh salad with mixed greens and cherry tomatoes is light and crisp. You can also serve it with garlic bread for a hearty meal. For a unique twist, try quinoa or couscous. They are filling and flavorful. These sides will complement your chicken and make a complete meal. To store leftover Pesto Mozzarella Stuffed Chicken, let it cool first. Place the chicken in an airtight container. Keep it in the fridge for up to three days. If you want to keep it longer, consider freezing it. For the best taste, reheat the chicken gently. Preheat your oven to 350°F (175°C). Place the chicken in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 15-20 minutes. You can also use a microwave, but the oven keeps it juicy. You can freeze Pesto Mozzarella Stuffed Chicken for up to three months. Wrap each piece tightly in plastic wrap. Then, place them in a freezer bag. Label the bag with the date. When ready to eat, thaw it in the fridge overnight before reheating. Yes, you can use frozen chicken breasts. However, thaw them first before starting. This helps the chicken cook evenly. If you skip this step, the inside may remain raw. To thaw, place them in the fridge overnight or use the microwave. You have many tasty options. I love serving it with roasted vegetables. A fresh salad pairs well too. You might try garlic bread for a crunchy side. Rice or pasta also make great choices. They soak up the yummy pesto juice. You can prep the chicken earlier in the day. Stuff the chicken and season it. Store it in the fridge until you are ready. When you are ready to cook, just sear and bake it. This keeps the chicken juicy and flavorful. Yes, you can make a low-carb version. You can skip the cherry tomatoes for fewer carbs. Use zucchini or spinach instead. These veggies work well with the pesto. You can also use chicken thighs if you prefer. They have more flavor and stay juicy. We explored how to make Pesto Mozzarella Stuffed Chicken, including key ingredients and easy steps. You learned about ensuring juicy chicken, perfect stuffing, and tasty variations. Storing leftovers and reheating tips keep your meal fresh and tasty. Remember, this dish offers flexibility with ingredients. Enjoy trying different cheeses or sides. Your kitchen adventure can be fun and rewarding, and sharing it with family and friends makes it even better. Keep experimenting!

Pesto Mozzarella Stuffed Chicken

Delicious chicken breasts stuffed with basil pesto and mozzarella, baked to perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup fresh basil pesto
  • 8 oz fresh mozzarella cheese, sliced
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • for garnish fresh basil leaves

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Using a sharp knife, create a pocket in each chicken breast by slicing horizontally, being careful not to cut all the way through.
  • Generously stuff each chicken pocket with a few tablespoons of basil pesto and 2 slices of mozzarella cheese.
  • Season the outside of the chicken breasts with salt, pepper, garlic powder, and Italian seasoning.
  • Heat olive oil in a large oven-safe skillet over medium-high heat.
  • Sear each stuffed chicken breast for about 4-5 minutes on each side until golden brown.
  • Once all sides are seared, sprinkle the halved cherry tomatoes around the chicken in the skillet.
  • Transfer the skillet to the preheated oven and bake for about 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
  • Once cooked, remove the skillet from the oven and let the chicken rest for a few minutes.
  • Serve the chicken topped with the roasted cherry tomatoes and garnished with fresh basil leaves.

Notes

Let the chicken rest before serving for better juiciness.
Keyword chicken, mozzarella, pesto, stuffed chicken

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