Name: Cheesy Pesto Stuffed Chicken Breasts Recipe
Prep time: 8 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 chicken breasts; 1 teaspoon olive oil; ½ teaspoon salt; ¼ teaspoon crushed black pepper; 4-5 wooden skewers or toothpicks; Butter, garlic butter or herb butter for topping (optional); 1 tablespoon pesto (homemade or store bought); ½ cup mozzarella cheese; ½ cup tomatoes, diced; ½ cup spinach, chopped

There’s something so satisfying about the rich, melty cheese paired with vibrant pesto and fresh spinach tucked inside juicy chicken breasts. This Cheesy Pesto Stuffed Chicken Breasts Recipe feels fancy but actually comes together quickly—perfect for a weeknight dinner that impresses without stress.

The dish shows a cooked chicken breast on a white plate, cut open to reveal three layers inside. The bottom layer is light pink chicken meat, the middle layer has bright red cherry tomato halves, and the top layer has dark green spinach leaves. The chicken surface is golden with small pieces of sautéed garlic and sprinkled herbs, with some of the garlic and herbs scattered on the plate. A fork is holding a piece of the chicken on the left side. The plate sits on a white marbled surface with a small whole red tomato in front and a blurred white bowl with tomatoes in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheesy Pesto Stuffed Chicken Breasts Recipe
Top Tip
How to Serve Cheesy Pesto Stuffed Chicken Breasts Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Pesto Stuffed Chicken Breasts Recipe

Why You'll Love This Recipe

This Cheesy Pesto Stuffed Chicken Breasts Recipe quickly became one of my go-to dishes when I want something wholesome and cozy but still a bit elevated. It’s a wonderful balance of flavors, textures, and colors that feels special on the table and delights everyone at home.

Deliciously Layered Flavors: The combo of pesto, melty mozzarella, fresh spinach, and juicy tomatoes inside chicken makes every bite exciting.
Simple and Quick to Make: It takes under 30 minutes from prep to table—great for busy nights.
Customizable and Fresh: You can swap out cheeses or greens easily to suit your taste or what you have on hand.
Healthy and Satisfying: Low carb and packed with protein and veggies, so you feel good about digging in.

Ingredients & Why They Work

Each ingredient was picked for both flavor and texture synergy. The creamy mozzarella melts beautifully, while the pesto brings that herbaceous punch. Fresh spinach adds earthiness and freshness, balancing out the richness. When shopping, I like to grab good-quality pesto (homemade if possible!) and fresh mozzarella for the best results.

Flat lay of two raw chicken breasts with smooth skin, a small white bowl of rich green pesto sauce, a few thick slices of fresh white mozzarella cheese, a handful of bright red diced tomatoes, a small pile of fresh chopped spinach leaves, a small white bowl of golden olive oil, a small white bowl of coarse salt, a small white bowl of crushed black pepper, and a few whole brown eggs with clean shells, all arranged in perfect symmetry with balanced proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Thick and substantial, perfect for stuffing with a pocket cut without going all the way through.
Olive oil: Helps season the chicken and keep the outside from drying out during baking.
Salt: Essential to enhance every other flavor you’re adding inside and out.
Crushed black pepper: Adds a gentle spicy note without overpowering.
Pesto: The star flavor, rich in basil, garlic, and nuts, gives the chicken a fragrant, zesty boost.
Mozzarella cheese: Melts into a gooey, luscious center that pairs perfectly with pesto.
Tomatoes: Bring a juicy burst and subtle acidity that balances the richness.
Spinach: Adds freshness and nutrients, plus a lovely pop of color inside.
Wooden skewers or toothpicks: Crucial to keep your filling inside while cooking so nothing escapes!
Butter (optional): Garlic or herb butter on top at the end takes this recipe up a notch for cozy comfort.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love switching up the greens inside depending on the season—kale in fall, arugula in spring. Sometimes I add a little goat cheese with the mozzarella for a tangier twist. Feel free to experiment with your favorite herbs and cheese combos that you know your family loves.

Variation: One time, I swapped the mozzarella for provolone and threw in some sun-dried tomatoes—so flavorful and just a touch smoky.
Dietary modification: For a dairy-free version, try a plant-based cheese and be generous with the pesto—just make sure it’s nut-free if allergies are involved.
Spice it up: Add a pinch of red pepper flakes inside for some gentle heat that wakes up the other flavors.

Step-by-Step: How I Make Cheesy Pesto Stuffed Chicken Breasts Recipe

Two white plates each hold one cooked, light golden chicken fillet seasoned with black pepper and small bits of herbs and garlic on top. Between the layers of chicken are bright green spinach leaves and pieces of red tomato, with some of the same herbs and garlic scattered around on the plates. To the left, a white bowl with a few halved red cherry tomatoes sits on a white marbled surface. To the top right, there is a fork and knife with white handles decorated with a gray marbled pattern, resting on a white marble board with a thin gold line. A clear glass of water is near the utensils. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Create the Perfect Pocket

Start by preheating your oven to 350°F. Using a very sharp knife, slice the chicken breast horizontally from the thickest end, carefully cutting to create a pocket but not slicing all the way through. This pocket is key, so take your time—it’s like opening a little space to pack all that cheesy, herby goodness in without losing it while cooking.

Step 2: Season & Fill

Rub olive oil, salt, and crushed black pepper all over the chicken breasts. Then spread about half a tablespoon of pesto inside each pocket. Layer in thick slices of mozzarella, followed by diced tomatoes and chopped spinach. Don’t be shy here—fill it to your liking, but be careful not to overstuff or the filling might spill out during baking.

Step 3: Secure & Bake

Use wooden skewers or toothpicks to seal the pocket tight—this step saves you from a filling disaster in the oven! Grease a baking dish lightly and place the stuffed chicken in it. Bake for about 15-20 minutes until the chicken is cooked through and the cheese melts into that beautiful ooey-gooey bliss.

Step 4: Rest & Finish

Once out of the oven, cover the chicken loosely with foil and let it rest for about 5 minutes. This helps the juices redistribute and keeps that chicken tender. If you want to add an extra layer of flavor, melt some garlic butter or herb butter and drizzle on top before serving—it’s a game-changer.

Top Tip

From making this Cheesy Pesto Stuffed Chicken Breasts Recipe multiple times, I’ve learned a few tricks that make all the difference when it comes to success and flavor.

Sharp Knife is Your Friend: Using a sharp knife to create the pocket helps you avoid puncturing through the other side, which keeps the filling sealed in perfectly.
Don’t Overstuff: I’ve tried cramming in too much filling before, and it just oozes out during baking. Keep it balanced to avoid mess and ensure even cooking.
Use Skewers Strategically: Place the skewers evenly along the cut edge—this really locks everything in place and saves clean-up later.
Resting Is Key: Letting the chicken rest once out of the oven keeps it juicy and lets the flavors settle inside rather than spill out when you cut in.

How to Serve Cheesy Pesto Stuffed Chicken Breasts Recipe

cheesy pesto chicken - Serving Suggestion

Garnishes

I like to sprinkle a bit of fresh basil or chopped parsley on top right before serving to brighten the dish visually and add a fresh aroma. A tiny drizzle of balsamic glaze also complements the pesto beautifully if you want a touch of sweetness.

Side Dishes

This stuffed chicken pairs wonderfully with a crisp side salad or some roasted vegetables for a light, balanced meal. My favorite combo is roasted asparagus and garlic mashed cauliflower to keep things low carb and satisfying.

Creative Ways to Present

For a dinner party, I like to slice the chicken breast into thick rounds, laying them out on a platter with pesto drizzled over and some colorful heirloom tomato wedges around. It looks inviting and makes it easy for guests to serve themselves.

Make Ahead and Storage

Storing Leftovers

After cooling, I wrap the leftover stuffed chicken breasts tightly in plastic wrap or place in an airtight container, then store in the fridge for up to 3 days. Keeping it sealed well avoids drying out, and reheating is easier when the cheese hasn’t hardened too much.

Freezing

I’ve frozen these before by wrapping each stuffed breast individually in foil and placing them in freezer bags. When you’re ready to eat, thaw overnight in the fridge and reheat gently. The texture stays surprisingly good, though fresh is always best!

Reheating

I like to reheat in a 350°F oven covered loosely with foil to keep everything moist, about 15-20 minutes until warmed through. Microwaving works in a pinch but can make the chicken a bit rubbery, so oven or stovetop reheating is ideal.

Frequently Asked Questions:

Can I use frozen chicken breasts for this recipe?

You can use frozen chicken breasts, but it’s best to thaw them completely before preparing. This helps ensure even cooking when baking and allows you to easily create the pocket for stuffing.

What type of pesto works best in this Cheesy Pesto Stuffed Chicken Breasts Recipe?

Homemade pesto is ideal because it’s fresh and flavorful, but a good-quality store-bought basil pesto also works well. If you want to switch it up, sun-dried tomato pesto or kale pesto can add an interesting twist.

Can I make this recipe dairy-free?

Yes! Substitute the mozzarella with a dairy-free cheese alternative, and ensure the pesto doesn’t contain cheese or nuts if allergies are a concern. This way, you still get that delicious stuffed chicken experience without dairy.

How do I know when the chicken is fully cooked?

Use a meat thermometer to check the internal temperature—it should reach 165°F (75°C). If you don’t have a thermometer, make sure the juices run clear when you cut into the thickest part of the chicken and there’s no visible pink.

Final Thoughts

I truly love making this Cheesy Pesto Stuffed Chicken Breasts Recipe whenever I want a meal that feels special without hours in the kitchen. It has so much personality on the plate and brings everyone together around the table. I hope you enjoy making it as much as I do—it’s a recipe that keeps on giving, through leftovers, variations, and endless flavor combos.