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

There’s something irresistibly comforting about the combination of melty cheese and fresh pesto wrapped inside a tender chicken breast. This Cheesy Pesto Stuffed Chicken Breasts Recipe brings together vibrant flavors and gooey texture in a way that’s both simple and satisfying—perfect for a weeknight dinner or a relaxed weekend treat.

A white plate holds a stuffed cooked chicken piece with three layers: the bottom layer is light beige chicken, the middle layer has dark green spinach leaves and bright red cherry tomato halves, and the top layer is golden-brown chicken sprinkled with small bits of cooked garlic and herbs. There is a light orange oily sauce with herbs scattered on the plate around the chicken. A fork is held by a woman's hand picking up a piece from the chicken. In the background, there is a white bowl with a mix of red tomatoes and green vegetables, all set on a white marbled surface. 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 is one of those dishes I return to when I want something impressive, yet fuss-free. The filling is a perfect balance—earthy spinach, juicy tomatoes, creamy mozzarella, and fragrant pesto come together in one neat package. Cooking it feels like a little kitchen magic, and it’s always a crowd-pleaser.

Flavor Explosion: The blend of pesto, cheese, and fresh veggies creates bold, unforgettable taste in every bite.
Quick & Easy: Prepping and baking take under 30 minutes, making it perfect for busy evenings.
Healthy & Satisfying: Packed with protein and greens but low in carbs, it’s both energizing and guilt-free.
Versatile: You can customize fillings and toppings to match your mood or pantry availability.

Ingredients & Why They Work

Each component of this recipe isn’t just tasty—it plays a role in creating that perfect juicy, cheesy, and herby stuffed chicken. Choosing fresh ingredients where possible makes a big difference, especially the pesto and spinach which bring fresh vibrancy to every forkful.

Flat lay of two raw chicken breasts, a small white bowl of vibrant green pesto sauce, thick slices of fresh mozzarella cheese, diced bright red tomatoes in a white bowl, chopped deep green spinach in a white bowl, a small white bowl of golden olive oil, coarse salt crystals and crushed black peppercorns neatly placed in separate white bowls, a small pat of creamy herb butter on a white dish, arranged with perfect symmetry 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 meaty – great for holding the filling without tearing.
Olive oil: Helps season and keep the chicken moist while baking.
Salt & crushed black pepper: Simple but essential to bring out the natural chicken flavors.
Pesto: Whether homemade or store-bought, it adds that punch of basil and garlic that sets this dish apart.
Mozzarella cheese: Melts beautifully to create that gooey, cheesy center we all crave.
Tomatoes (diced): Adds juicy sweetness and a bit of acidity to balance richness.
Spinach (chopped): Provides a tender, earthy layer that complements the cheese perfectly.
Wooden skewers or toothpicks: Necessities for securing the chicken so no filling escapes during baking.
Butter, garlic butter or herb butter (optional): An irresistible finish that adds extra flavor and moisture.

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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

One of the things I love about this cheesy pesto stuffed chicken breasts recipe is how easy it is to adjust to your tastes or what’s in your fridge. Feel free to swap the filling elements or try different cheeses to make it your own.

Variation: I’ve tried swapping spinach for kale or arugula for a peppery twist—and honestly, it works beautifully.
Dairy-Free Option: Use a vegan cheese or omit cheese, then add extra pesto and some toasted pine nuts inside for texture.
Spice It Up: Adding a little red pepper flakes to the pesto gives a subtle heat that wakes up the flavor.
Make It Ahead: Prepare the stuffed chicken in advance, keep it wrapped in the fridge, and bake fresh when you’re ready.

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

The image shows two white plates, each with a cooked chicken breast that has a light brown, slightly speckled surface with visible seasoning. Each chicken breast is stuffed with dark green spinach leaves and small pieces of red tomato inside, creating a layered look. On top and around the chicken, there are scattered bits of chopped herbs and minced garlic adding green and orange colors with a slightly oily texture. The plates are placed on a white marbled surface. To the left, there is a small white bowl filled with halved red cherry tomatoes. On the right side, there is a glass of clear water and a fork and knife with silver and white handles placed neatly on a white marble board with dark lines. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Create the Perfect Pocket

Start by preheating your oven to 350°F (175°C). Grab a sharp knife and carefully slice into each chicken breast from the thickest side, creating a pocket without cutting all the way through. This step can feel a little tricky, but I find that going slow and steady really helps—think of it like carefully opening a book. Avoid cutting through the other side, or your filling will escape while baking.

Step 2: Season and Stuff

Rub olive oil, salt, and crushed black pepper all over the outside of the chicken breasts. Next, spoon about half a tablespoon of pesto inside each pocket and spread it evenly. Layer in thick slices of mozzarella, followed by diced tomatoes and chopped spinach. It’s okay to get generous here—just make sure the filling stays nicely nestled inside.

Step 3: Secure and Bake

Use wooden skewers or toothpicks to close the pocket so the filling doesn’t ooze out during cooking. Then, lightly grease your baking dish and place the stuffed chicken breasts in it. Pop it into the preheated oven and bake for about 15–20 minutes until the chicken is cooked through and juicy. Don’t rush this part — checking internal temperature with a meat thermometer (165°F/74°C) keeps you safe from that dreaded dry chicken.

Step 4: Rest and Finish

After baking, cover the chicken and let it rest for 5 minutes—this helps all those juicy flavors settle. For an extra touch, I like to melt a bit of garlic or herb butter on top right before serving. It’s like the cherry on top, making each bite rich and delicious.

Top Tip

From my experience, the key to making this Cheesy Pesto Stuffed Chicken Breasts Recipe shine lies in handling the chicken with care and balancing the filling just right. Overstuffing can cause spilling, and under-seasoning means a bland dish, so here’s what I’ve learned that makes a big difference:

Even Pocket Cutting: Use a sharp knife and cut slowly to avoid puncturing the chicken all the way through.
Season Generously: Rub olive oil, salt, and pepper well on the outside so each bite has flavor beyond just the filling.
Skewer Securely: Use enough toothpicks to keep the stuffing inside, especially if it’s packed full.
Rest the Chicken: Don’t skip the resting step—it keeps the chicken juicy and makes slicing neater.

How to Serve Cheesy Pesto Stuffed Chicken Breasts Recipe

cheesy pesto chicken - Serving Suggestion

Garnishes

I love topping these chicken breasts with a sprinkle of freshly chopped basil or a little cracked black pepper for an inviting look. If you’re feeling fancy, a drizzle of balsamic glaze adds a subtle sweet tang that plays beautifully with the pesto.

Side Dishes

This dish pairs wonderfully with a light arugula salad tossed with lemon vinaigrette or roasted veggies like asparagus or zucchini. For a cozy meal, creamy mashed potatoes or garlic buttered pasta complement the cheesy, herby flavors beautifully.

Creative Ways to Present

For special occasions, I’ve served these stuffed chicken breasts sliced into medallions so each filled bite is visible. Arranging them over a bed of colorful quinoa or wild rice not only looks impressive but adds a wholesome element that guests appreciate.

Make Ahead and Storage

Storing Leftovers

I store leftover stuffed chicken in an airtight container in the fridge; it will keep nicely for up to 3 days. Just make sure to remove the wooden skewers before storing to avoid any mishaps.

Freezing

This recipe freezes well if you want to prep in advance. After assembling (but before baking), wrap each chicken breast tightly in plastic wrap and foil, then freeze. When ready, thaw overnight and bake as usual—this helps maintain that juicy texture.

Reheating

To keep cheese melted and chicken moist, I reheat leftovers in a 350°F oven for about 10-15 minutes, covered with foil. Microwaving works in a pinch but can make the chicken a bit rubbery and the cheese less melty.

Frequently Asked Questions:

Can I use boneless skinless chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs tend to be more forgiving and stay juicy even if slightly overcooked. Just keep an eye on the baking time as it might be a bit shorter due to the different size and texture.

What type of pesto works best?

Classic basil pesto is my top pick for this recipe. Whether homemade or store-bought, it should be fresh and vibrant. You can also experiment with sun-dried tomato pesto for a richer, tangier flavor.

How can I prevent the filling from leaking out during baking?

Securing the pocket with enough wooden skewers or toothpicks is essential. Also, avoid overstuffing the pockets as this increases the chance of filling spilling out. Cutting a precise pocket that’s not too wide helps keep everything in place.

Can I make this recipe dairy-free?

Yes! You can use dairy-free cheese alternatives or omit the mozzarella entirely. Increase the amount of pesto or add nuts like pine nuts or walnuts for texture and flavor to keep it delicious. Just double-check your pesto ingredients to ensure they’re dairy-free.

Final Thoughts

This Cheesy Pesto Stuffed Chicken Breasts Recipe feels like a little culinary hug on a plate, and it never fails to impress at my table. Whether you’re cooking for yourself or serving guests, it’s an easy way to bring restaurant-quality flavor home without fuss. Trust me, once you try it, you’ll want to keep it in your dinner rotation—I can’t recommend it enough!