This Easy Pesto Mozzarella and Tomato Stuffed Chicken Breast recipe takes simple ingredients and transforms them into a restaurant-worthy dish with minimal effort. Tender chicken breasts are filled with creamy mozzarella, juicy tomatoes, and vibrant pesto, then baked until golden and melty. It’s a Mediterranean-inspired meal that looks impressive but comes together in under an hour.
Perfect for weeknight dinners, special occasions, or meal prep, this recipe hits all the right notes—cheesy, juicy, herbaceous, and satisfying. And the best part? It’s low-carb, gluten-free, and customizable for all kinds of dietary needs.
Ingredients Overview: The Stuffing Stars
Each ingredient in this dish contributes bold flavor and delicious contrast. Here’s a breakdown of the key players:
Boneless, Skinless Chicken Breasts
You’ll want large, evenly thick breasts for easier stuffing. Chicken is the neutral canvas that soaks up the pesto and cheese beautifully while staying juicy when baked properly.
Basil Pesto
This adds the herbaceous punch and richness that defines the dish. Whether store-bought or homemade, pesto brings together basil, garlic, Parmesan, pine nuts, and olive oil for a powerful flavor base.
Fresh Mozzarella
Use low-moisture or fresh mozzarella slices. It melts beautifully and gives a creamy, gooey texture inside the chicken. For extra indulgence, burrata can also be used.
Cherry or Grape Tomatoes
These burst with sweet acidity, cutting through the richness of the cheese and pesto. Roasting them inside the chicken intensifies their flavor even more.
Olive Oil
Used for searing or brushing on top of the chicken, olive oil promotes golden color and keeps the meat moist.
Italian Seasoning & Garlic Powder
These classic seasonings enhance the savory, Mediterranean profile without overpowering the pesto.
Salt and Pepper
Essential for balancing all the rich, fresh flavors.
Toothpicks or Kitchen Twine (Optional)
To secure the filling inside the chicken while it bakes. This keeps everything neat and prevents melting cheese from escaping too early.
Step-by-Step Instructions: How to Make Stuffed Chicken Breasts
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil or cooking spray.
Step 2: Butterfly the Chicken
Place 2–4 large chicken breasts on a cutting board. Use a sharp knife to carefully slice a pocket into the side of each breast, being careful not to cut all the way through.
Tip: Cover chicken with plastic wrap and gently pound to even thickness before slicing if needed.
Step 3: Season Inside and Out
Season both the outside and the inside pocket with salt, pepper, garlic powder, and Italian seasoning.
Step 4: Fill the Chicken
Into each pocket, layer:
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1–2 tbsp basil pesto
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2–3 slices fresh mozzarella
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2–4 halved cherry tomatoes
Press gently to close. Use toothpicks to secure the opening if needed.
Step 5: Sear (Optional)
For added texture and color, sear the stuffed chicken in an oven-safe skillet with olive oil over medium-high heat for 2–3 minutes per side before baking. This step is optional but adds great flavor.
Step 6: Bake to Perfection
Transfer chicken to a baking dish or keep it in the skillet if oven-safe. Bake uncovered for 20–25 minutes, or until the internal temperature reaches 165°F.
Optional: Broil for 1–2 minutes at the end for golden, bubbly cheese.
Step 7: Rest and Serve
Let the chicken rest for 5 minutes to lock in the juices. Remove toothpicks and serve with a drizzle of pesto or a sprinkle of fresh basil.
Tips, Variations, and Substitutions
Tips for Best Results:
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Don’t overstuff—the filling should be snug but not overflowing.
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Use toothpicks to help keep filling in place.
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Let the chicken rest before slicing to keep it juicy.
Flavor Variations:
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Caprese Style: Add a drizzle of balsamic glaze over the finished chicken.
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Spicy Twist: Mix a pinch of crushed red pepper into the pesto or top with spicy Calabrian chili paste.
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Creamy Pesto: Mix the pesto with 1 tbsp cream cheese or ricotta for an even richer filling.
Substitutions:
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Cheese: Swap mozzarella for provolone, Swiss, or fontina for different flavor profiles.
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Herbs: Add fresh basil or baby spinach for extra greens.
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Tomatoes: Use sun-dried tomatoes for a deeper, tangier flavor.
Serving Ideas & Occasions
Stuffed chicken breasts like these are incredibly versatile. Here are a few ways to serve them:
With Sides:
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Garlic butter green beans
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Roasted asparagus or zucchini
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Lemon herb rice or cauliflower rice
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Creamy mashed potatoes or polenta
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A crisp arugula salad with lemon vinaigrette
Ideal Occasions:
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Date Night In: Looks fancy, tastes gourmet—but easy to make.
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Family Dinner: Kid-friendly, cheesy, and satisfying.
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Meal Prep: Stores well for up to 4 days and reheats beautifully.
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Holiday Table: Great as a lighter alternative to red meat dishes.
Nutritional & Health Notes
This dish is packed with flavor and offers a well-balanced profile:
Protein:
Each stuffed chicken breast provides around 30–35g of protein—great for muscle support and satiety.
Healthy Fats:
Thanks to olive oil, mozzarella, and pesto, you get heart-healthy monounsaturated fats and flavor without deep frying.
Low Carb & Gluten-Free:
Naturally low in carbohydrates, making it perfect for keto or gluten-free diets. Just pair with roasted veggies or salad.
Antioxidants:
Tomatoes and basil in the pesto provide antioxidants like lycopene and flavonoids.
Make It Lighter:
Use part-skim mozzarella and a small amount of pesto to reduce fat and calories. You can also serve with a veggie side to keep the meal balanced.
FAQ: Stuffed Chicken with Pesto, Mozzarella & Tomato
1. Can I use chicken thighs instead of breasts?
Yes, but thighs are harder to stuff due to size and shape. You can roll them instead and secure with toothpicks for a similar effect.
2. Can I make this ahead of time?
Definitely. Assemble the stuffed breasts and refrigerate up to 24 hours in advance. Bring to room temperature before baking for even cooking.
3. What’s the best pesto to use?
Homemade pesto gives the most vibrant flavor, but store-bought works well too. Look for refrigerated pesto with simple ingredients for the best taste.
4. How do I keep the filling from leaking out?
Don’t overstuff and make sure to secure the edge with toothpicks. Searing the chicken before baking also helps seal the edges.
5. Can I freeze stuffed chicken breasts?
Yes. Freeze them raw after stuffing and wrapping tightly in plastic. Bake from frozen at 375°F, adding 10–15 minutes to the cook time.
6. How do I know when the chicken is fully cooked?
Use a meat thermometer. The thickest part of the chicken should reach an internal temp of 165°F.
7. What sauce can I serve with it?
Drizzle extra pesto, a light cream sauce, or even a touch of balsamic glaze over the top for added flavor.
Tasty Recipes Card
Description:
Juicy chicken breasts stuffed with creamy mozzarella, fresh cherry tomatoes, and vibrant basil pesto. Baked until golden and melty, this is a simple yet gourmet dish perfect for any night of the week.
Ingredients:
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2–4 boneless, skinless chicken breasts
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½ cup basil pesto
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8 oz fresh mozzarella, sliced
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1 cup cherry or grape tomatoes, halved
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1 tbsp olive oil
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1 tsp garlic powder
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1 tsp Italian seasoning
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Salt and pepper, to taste
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Toothpicks (optional)
Instructions:
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Preheat oven to 375°F and grease a baking dish.
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Slice a pocket into each chicken breast and season inside and out with garlic powder, Italian seasoning, salt, and pepper.
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Fill each pocket with 1–2 tbsp pesto, mozzarella slices, and halved tomatoes.
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Secure with toothpicks if needed. Optional: Sear in a skillet with olive oil for 2–3 minutes per side.
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Bake for 20–25 minutes or until chicken reaches 165°F.
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Let rest, remove toothpicks, and serve with extra pesto or fresh basil.
Notes:
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For a richer filling, mix pesto with cream cheese.
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Make ahead and refrigerate before baking.
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Serve with roasted vegetables, rice, or salad.
Details:
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Prep Time: 15 minutes
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Cook Time: 25 minutes
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Total Time: 40 minutes
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Yield: 2–4 servings