Deliciously Easy Pesto Stuffed Chicken Recipe for Dinner

I still remember the first time I made Pesto Stuffed Chicken—it was a spontaneous decision on a busy weeknight, and it turned out to be a total win. The combination of tender chicken breasts filled with that vibrant basil pesto filling felt like a little Italian escape right in my very own kitchen. What made it unforgettable wasn’t just how good it tasted but how simple and satisfying the whole process was. Since then, Pesto Stuffed Chicken has become one of those easy dinner recipes I turn to often, especially when I want something a bit special without a lot of fuss.

This Pesto Stuffed Chicken is the kind of dish that fits right into real-life cooking. It’s perfect when you’re juggling work, kids, and everything else but still want to serve up a meal that feels like a treat. What makes it stand out is how the flavors soak into the chicken, especially with that basil pesto filling. It’s light yet rich, bright yet comforting, and it comes together quickly. Family and friends always notice when I bring this dish to the table, and honestly, it’s rewarded me with plenty of “Wow, what is this?” moments.

If you’re a home cook looking for a reliable, crowd-pleasing recipe that doesn’t demand special ingredients or extra time, this Pesto Stuffed Chicken is for you. This chicken breast recipe is approachable and forgiving, making it perfect whether you’re an experienced cook or just starting out. I’m excited to share this version with you because it’s exactly what you want on a busy night, and it’ll quickly become one of your favorite Italian chicken dishes.

For more dinner ideas to pair with this, you might like my Mediterranean Chicken and Orzo or the Simanim Stuffed Butternut Squash—they both bring that same kind of home-cooked warmth. Now, let’s get into what you’ll need to make this Pesto Stuffed Chicken shine.

4 boneless, skinless chicken breasts (around 6 ounces each)
This is the star protein for your Pesto Stuffed Chicken. Look for even-sized breasts to cook uniformly. No problem if you only have larger breasts; you can butterfly them to make stuffed chicken breasts effortlessly.

½ cup basil pesto (store-bought or homemade)
The basil pesto filling is the flavor powerhouse here. You’ll find good pesto in the refrigerated section or the jarred herb aisle of your grocery store. If you don’t have basil pesto, spinach pesto or even sun-dried tomato pesto work well for a twist.

4 slices fresh mozzarella cheese
Adding cheese inside your Pesto Stuffed Chicken makes it incredibly gooey and delicious. Use mozzarella for meltiness, but you can swap with provolone or fontina if needed.

2 tablespoons olive oil
For searing your chicken and bringing out flavor. Use whatever olive oil you have at home. This Pesto Stuffed Chicken is budget-friendly because these ingredients are pantry staples for most kitchens.

Salt and freshly ground black pepper to taste
You’ll season both inside and outside the chicken breasts. Bold but simple seasoning lets the basil pesto filling shine.

Optional: ½ teaspoon garlic powder
My secret is adding a bit extra garlic flavor right in the chicken breast recipe. It complements the basil pesto filling perfectly.

Toothpicks or kitchen twine for securing the stuffed chicken breasts.

Shopping tip: basil pesto is usually found near fresh sauces or deli items. Don’t be shy about grabbing the small jars if this is your first time making Pesto Stuffed Chicken—it keeps for a good two weeks in the fridge once opened.

If you have any leftover pesto, it stores beautifully in an airtight container for up to a week or freezes well for months. Same goes for the chicken breasts if you prep them ahead.

Got all those? Great, let’s walk through making your Pesto Stuffed Chicken come to life.

1. Prepare the chicken breasts. Using a sharp knife, slice a deep pocket into the side of each chicken breast. This is your little treasure chest for the basil pesto filling. Take your time here—this step is key to getting perfect stuffed chicken breasts without tearing through them.

2. Season the inside and outside. Sprinkle salt, pepper, and a pinch of garlic powder inside the pocket and on both sides of the chicken. This boosts the flavor all around and makes your Pesto Stuffed Chicken taste well-rounded.

3. Stuff the chicken. Spoon about 2 tablespoons of basil pesto into each chicken breast pocket. Then tuck a slice of mozzarella right on top of the pesto. Press the edges gently to close. Use toothpicks or tie with kitchen twine to keep everything snug. This pesto stuffed chicken will melt into a cheesy, herb-packed delight.

4. Heat olive oil in a pan. Warm your skillet over medium heat and add the olive oil. When the oil shimmers, gently place your stuffed chicken breasts in the pan. You should hear a nice sizzle.

5. Sear the chicken. Cook for about 4-5 minutes on each side until golden brown and crisp. If your Pesto Stuffed Chicken looks a little pale, give it some extra time—this crust adds flavor and a beautiful texture.

6. Finish cooking in the oven. Preheat your oven to 375°F (190°C). Once the chicken is seared, transfer the whole pan to the oven. Bake for 15-20 minutes until the chicken reaches 165°F internally. If you don’t have an oven-safe pan, move the chicken to a baking dish.

7. Rest the chicken. After baking, let your Pesto Stuffed Chicken rest for 5 minutes. This helps the juices redistribute so every bite is tender and juicy.

From start to finish, this recipe usually takes me about 35 minutes—quick but impressive. While that’s happening, why not whip up a simple side or pour yourself a drink?

If your Pesto Stuffed Chicken isn’t oozy with melted cheese when you cut into it, don’t worry. It may just need a minute more in the oven or you can loosen the pocket a bit before stuffing next time. Patience here makes all the difference.

I’ve tried shortcuts like cooking the chicken entirely on the stove, but finishing it in the oven keeps the pesto filling nice and creamy without burning the outside. This is a recipe that rewards a little patience.

If you love Pesto Stuffed Chicken, you might also enjoy the Pesto Mozzarella and Tomato Stuffed Chicken Breasts recipe over at Laughing Spatula — it’s a flavorful twist you’ll appreciate.

When it comes to serving Pesto Stuffed Chicken, I like to keep it simple so the flavors stand out.

This Pesto Stuffed Chicken shines when paired with light, fresh sides—think steamed green beans or a quick salad with lemon vinaigrette. The bright greens balance the richness of the basil pesto filling.

For a heartier meal, creamy mashed potatoes or roasted baby potatoes are perfect. Their mellow warmth complements the Italian chicken dish vibe and makes it dinner-table comforting.

If I’m feeding a crowd, sides like Mediterranean Chicken and Orzo work beautifully as they share some ingredients and flavors. It’s a neat way to build a menu that feels cohesive without extra stress.

I serve this Pesto Stuffed Chicken on cozy weeknights but also bring it out when friends come over. The presentation is effortless but still special—just pull off the toothpicks before plating and maybe garnish with a sprig of basil or a light drizzle of olive oil.

Leftovers? Don’t toss them! Sliced cold Pesto Stuffed Chicken is fantastic in sandwiches or chopped over salads, like my Chicken Salad with Chickpeas and Grape Salad for fresh energy the next day.

For a seasonal touch, toss in sun-dried tomatoes to the basil pesto filling or swap mozzarella for creamy goat cheese in the fall to create a cozy variation.

Guest reactions often go beyond “yum” with this one—they comment on how fresh and satisfying the dish feels without being heavy.

For more great ideas to serve alongside, check out my Simanim Stuffed Butternut Squash; it’s a fantastic way to add seasonal veggies that pair well with the richness of stuffed chicken breasts.

Q: Can I make this Pesto Stuffed Chicken ahead of time?
A: Absolutely. You can prep the chicken breasts—slice, season, and stuff—then cover and refrigerate for up to 24 hours before cooking. This makes weeknight dinners even easier.

Q: What’s the best substitute for basil pesto in this Pesto Stuffed Chicken?
A: While basil pesto is classic, I’ve swapped in spinach pesto or garlic herb spread when basil wasn’t on hand. For a creamier filling, try mixing cream cheese into the pesto like in this Pesto Stuffed Chicken with Cream Cheese from Kylee Cooks.

Q: How do I adjust the recipe for more or fewer servings?
A: It’s simple—just multiply or divide the ingredients by the number of chicken breasts you’re cooking. This recipe scales well without losing flavor.

Q: Can I use chicken thighs instead of breasts?
A: You can, but thighs are a bit harder to stuff. Boneless, skinless thighs may not hold stuffing as neatly, but if you butterfly them carefully, it can work.

Q: Do I need to pre-cook the pesto filling?
A: No, the pesto fills the chicken raw and cooks simultaneously inside, infusing the breast. This keeps everything fresh and vibrant.

Q: How can I tell when my Pesto Stuffed Chicken is done?
A: Use a meat thermometer—165°F is safe. The outside should be golden, and the cheese inside should be melted and bubbly.

Q: Can I freeze stuffed chicken breasts for later?
A: Yes! Freeze before cooking and thaw overnight in the fridge before baking. They may need a few extra minutes in the oven.

For more inspiration, check out this enthusiastic Pesto Stuffed Chicken share from Joe Wicks on Facebook. It’s always fun to see how other home cooks enjoy this dish.

Pesto Stuffed Chicken has earned a special place in my recipe box because it’s proof that delicious doesn’t mean complicated. It’s one of those easy dinner recipes that delivers high flavor with low effort. Whether it’s a busy weeknight or casual dinner with friends, this chicken breast recipe hits the right notes every time.

My Best Pesto Stuffed Chicken Tips:

• Take your time creating the chicken pocket to avoid tearing.
• Season generously inside and out for full flavor.
• Finish cooking in the oven after searing to get melty cheese and juicy chicken.

Over time, I’ve tried variations like adding sun-dried tomatoes in the pesto filling, swapping mozzarella for burrata when I had it, or mixing cream cheese into the pesto for extra creaminess. My family’s favorite, though, stays true to the simple classic version—the one that consistently gets requested for dinner parties and regular weeknights alike.

I encourage you to make this recipe your own—swap herbs, cheeses, or sides to suit your taste. What I hope you’ll love most about making Pesto Stuffed Chicken is how it turns everyday ingredients into a meal that feels thoughtful and satisfying without stress.

Give it a try as your next Italian chicken dish, and I’m confident it will become a trusted favorite in your rotation too.

And remember, if you want a fresh take on stuffed veggies, my Simanim Stuffed Butternut Squash is a beautiful side to try alongside this chicken. For more chicken inspiration, my Chicken Salad with Chickpeas and Grape Salad is also a hit.

Happy cooking, fellow home cooks. This Pesto Stuffed Chicken is waiting to be your next easy dinner triumph!