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Pesto Mozzarella Stuffed Chicken Juicy and Simple Recipe

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To make Pesto Mozzarella Stuffed Chicken, you'll need to gather a few key items. Here’s what you should have on hand: - 4 boneless, skinless chicken breasts - 1 cup fresh mozzarella cheese, shredded - 1/2 cup basil pesto (store-bought or homemade) - 1/4 cup sun-dried tomatoes, finely chopped - 1/2 teaspoon garlic powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 2 tablespoons olive oil - Fresh basil leaves for garnish These ingredients come together to create a tasty and juicy dish. The chicken is the star of the show, while the pesto and mozzarella add rich flavor. The sun-dried tomatoes give a nice texture and tang. When choosing your chicken, look for breasts that are plump and even in size. Fresh mozzarella melts beautifully, and using high-quality pesto can elevate your dish. Keep these items ready, and you will have a delicious meal in no time! {{ingredient_image_2}} 1. Preheating the oven: Start by preheating your oven to 375°F (190°C). This step is key because it helps the chicken cook evenly. 2. Creating pockets in the chicken breasts: Take a sharp knife and gently slice each chicken breast. Cut horizontally about three-quarters of the way through. Be careful not to cut all the way through. This pocket will hold the tasty filling. 1. Combining mozzarella cheese, pesto, and sun-dried tomatoes: In a medium bowl, mix the shredded mozzarella cheese, basil pesto, and finely chopped sun-dried tomatoes. Stir until it’s well blended. The mix should look creamy and delicious. 1. Seasoning, stuffing, and cooking methods: Sprinkle the inside of each chicken pocket with garlic powder, salt, and black pepper. This adds great flavor. Next, spoon the creamy filling into each pocket. Pack it tightly, so it does not fall out while cooking. 2. Searing and baking times: In a large, oven-safe skillet, heat the olive oil over medium-high heat. When the oil is hot, add the stuffed chicken breasts. Sear each side for 3-4 minutes until golden brown. After searing, transfer the skillet to the oven. Bake for 20-25 minutes. Use a meat thermometer to check if it reaches 165°F (75°C). This ensures it's cooked through. Achieving the perfect sear To get that nice golden-brown crust, heat your skillet before adding the chicken. Use medium-high heat and let the olive oil shimmer. Place the chicken in the pan without crowding it. This helps the chicken sear, not steam. Cook each side for 3-4 minutes. You want it to look inviting! Checking for doneness To ensure your chicken is cooked, use a meat thermometer. The chicken should reach an internal temperature of 165°F (75°C). If you don’t have a thermometer, cut into the chicken. The juices should run clear, not pink. This checks if it’s safe to eat and still juicy. Additional spices or herbs Feel free to add extra flavor! Try adding some Italian seasoning, red pepper flakes, or fresh thyme with your pesto. These spices give your dish more depth. You can also toss in some garlic or onion powder to enhance the taste. Serving suggestions Serve your pesto mozzarella stuffed chicken on a bed of colorful roasted veggies or sautéed spinach. Drizzle some extra pesto on top for a burst of flavor. Fresh basil leaves also make a lovely garnish. These touches make your dish pop and look great! Pro Tips Choose the Right Chicken: Opt for organic, free-range chicken breasts for enhanced flavor and juiciness. Experiment with Fillings: Feel free to customize the filling by adding ingredients like spinach, artichokes, or different cheeses for variety. Use a Meat Thermometer: To ensure perfectly cooked chicken, use a meat thermometer to check that the internal temperature reaches 165°F (75°C). Let It Rest: Resting the chicken after cooking allows the juices to redistribute, keeping the meat moist and flavorful. {{image_4}} You can make this dish even more fun by switching up some ingredients. Try different cheeses like provolone or goat cheese. They bring new flavors and textures. You could also use ricotta for a creamier filling. For sauces, swap basil pesto for sun-dried tomato pesto. This change adds a rich, tangy taste. You can also use homemade pesto if you want a fresh touch. Feel free to add vegetables, too. Spinach or roasted red peppers work great. They add color and nutrients. Just be sure to chop them finely so they fit in the chicken pockets. You have options for cooking this chicken. Grilling gives it a nice smoky flavor. Preheat your grill to medium heat, then grill the stuffed chicken breasts for about 6-8 minutes per side. Baking is easy and keeps the chicken juicy. Just follow the recipe’s instructions for searing and baking. If you want a hands-off method, use slow cooking. Place the stuffed chicken in a slow cooker with a bit of broth. Cook on low for 6-7 hours. This makes the chicken really tender and flavorful. Try these variations to make the dish your own! To keep your Pesto Mozzarella Stuffed Chicken fresh, use these tips: - Refrigeration: Place leftovers in an airtight container. This keeps moisture in and air out. Store in the fridge for up to three days. - Freezing: If you have more chicken than you can eat, freezing is a great option. Wrap each stuffed chicken breast tightly in plastic wrap, then place in a freezer bag. This helps prevent freezer burn. You can freeze them for up to three months. When you're ready to enjoy leftovers, follow these methods: - Oven: Preheat your oven to 350°F (175°C). Place the chicken in an oven-safe dish, cover with foil, and heat for about 20 minutes. This keeps the chicken moist. - Microwave: If you're in a hurry, use the microwave. Place the chicken on a microwave-safe plate and cover it with a damp paper towel. Heat in short bursts of 1-2 minutes until warmed through. This method may not keep the chicken as juicy, but it’s quick. - Skillet: You can also reheat in a skillet. Heat a little olive oil over medium heat, then add the chicken. Cook for about 5 minutes per side, or until warmed through. You can pair this dish with many sides. Here are some great options: - Sautéed spinach: Lightly cooked with garlic for a fresh taste. - Roasted vegetables: Colorful veggies like bell peppers and zucchini add crunch. - Garlic bread: A crispy side that complements the flavors well. - Rice or quinoa: These grains soak up any extra sauce and round out the meal. Yes, you can prepare this dish in advance. 1. Stuff the chicken: Follow the steps to season and fill it. 2. Refrigerate: Cover the stuffed chicken and store it in the fridge for up to 24 hours. 3. Cook when ready: Just remember to bring it to room temperature before cooking for the best results. To check if your chicken is done, use a meat thermometer. - Temperature: The thickest part of the chicken should reach 165°F (75°C). - Juices: If you cut into it, the juices should run clear, not pink. Let it rest for a few minutes after cooking. This keeps the juices inside and makes it juicy. This blog post covered all you need for tasty pesto mozzarella stuffed chicken. We looked at key ingredients, like chicken breasts, mozzarella, and sun-dried tomatoes. I shared easy steps for preparation, filling, and cooking. You found tips for better flavor and storage advice. Finally, I answered common questions to help you succeed. Enjoy this fun and simple dish any night of the week! It’s a great way to impress your family and friends while keeping dinner exciting.

WANT TO SAVE THIS RECIPE?

Are you ready to elevate your dinner game? This Pesto Mozzarella Stuffed Chicken is juicy, packed with flavor, and simple to make. With just a few key ingredients, you can create a dish that’s sure to impress family and friends. Let’s dive into this easy recipe that combines tender chicken with creamy mozzarella and vibrant pesto. You’ll want to keep this one in your back pocket for busy weeknights or special occasions!

Why I Love This Recipe

  1. Flavor Explosion: This dish combines the rich flavors of pesto, mozzarella, and sun-dried tomatoes, creating a mouthwatering experience in every bite.
  2. Easy to Prepare: With straightforward steps, this recipe is perfect for both novice cooks and seasoned chefs looking for a quick yet impressive meal.
  3. Healthy and Wholesome: Packed with protein and fresh ingredients, this stuffed chicken is a nutritious option that doesn’t sacrifice taste.
  4. Impressive Presentation: The vibrant colors and elegant presentation make this dish a showstopper for gatherings or special occasions.

Ingredients

To make Pesto Mozzarella Stuffed Chicken, you’ll need to gather a few key items. Here’s what you should have on hand:

– 4 boneless, skinless chicken breasts

– 1 cup fresh mozzarella cheese, shredded

– 1/2 cup basil pesto (store-bought or homemade)

– 1/4 cup sun-dried tomatoes, finely chopped

– 1/2 teaspoon garlic powder

– 1/2 teaspoon salt

– 1/4 teaspoon black pepper

– 2 tablespoons olive oil

– Fresh basil leaves for garnish

These ingredients come together to create a tasty and juicy dish. The chicken is the star of the show, while the pesto and mozzarella add rich flavor. The sun-dried tomatoes give a nice texture and tang.

When choosing your chicken, look for breasts that are plump and even in size. Fresh mozzarella melts beautifully, and using high-quality pesto can elevate your dish.

Keep these items ready, and you will have a delicious meal in no time!

Step-by-Step Instructions

Preparation of Chicken

1. Preheating the oven: Start by preheating your oven to 375°F (190°C). This step is key because it helps the chicken cook evenly.

2. Creating pockets in the chicken breasts: Take a sharp knife and gently slice each chicken breast. Cut horizontally about three-quarters of the way through. Be careful not to cut all the way through. This pocket will hold the tasty filling.

Filling Mixture

1. Combining mozzarella cheese, pesto, and sun-dried tomatoes: In a medium bowl, mix the shredded mozzarella cheese, basil pesto, and finely chopped sun-dried tomatoes. Stir until it’s well blended. The mix should look creamy and delicious.

Cooking Instructions

1. Seasoning, stuffing, and cooking methods: Sprinkle the inside of each chicken pocket with garlic powder, salt, and black pepper. This adds great flavor. Next, spoon the creamy filling into each pocket. Pack it tightly, so it does not fall out while cooking.

2. Searing and baking times: In a large, oven-safe skillet, heat the olive oil over medium-high heat. When the oil is hot, add the stuffed chicken breasts. Sear each side for 3-4 minutes until golden brown. After searing, transfer the skillet to the oven. Bake for 20-25 minutes. Use a meat thermometer to check if it reaches 165°F (75°C). This ensures it’s cooked through.

Tips & Tricks

Cooking Tips

Achieving the perfect sear

To get that nice golden-brown crust, heat your skillet before adding the chicken. Use medium-high heat and let the olive oil shimmer. Place the chicken in the pan without crowding it. This helps the chicken sear, not steam. Cook each side for 3-4 minutes. You want it to look inviting!

Checking for doneness

To ensure your chicken is cooked, use a meat thermometer. The chicken should reach an internal temperature of 165°F (75°C). If you don’t have a thermometer, cut into the chicken. The juices should run clear, not pink. This checks if it’s safe to eat and still juicy.

Flavor Enhancements

Additional spices or herbs

Feel free to add extra flavor! Try adding some Italian seasoning, red pepper flakes, or fresh thyme with your pesto. These spices give your dish more depth. You can also toss in some garlic or onion powder to enhance the taste.

Serving suggestions

Serve your pesto mozzarella stuffed chicken on a bed of colorful roasted veggies or sautéed spinach. Drizzle some extra pesto on top for a burst of flavor. Fresh basil leaves also make a lovely garnish. These touches make your dish pop and look great!

Pro Tips

  1. Choose the Right Chicken: Opt for organic, free-range chicken breasts for enhanced flavor and juiciness.
  2. Experiment with Fillings: Feel free to customize the filling by adding ingredients like spinach, artichokes, or different cheeses for variety.
  3. Use a Meat Thermometer: To ensure perfectly cooked chicken, use a meat thermometer to check that the internal temperature reaches 165°F (75°C).
  4. Let It Rest: Resting the chicken after cooking allows the juices to redistribute, keeping the meat moist and flavorful.

Variations

Ingredient Substitutions

You can make this dish even more fun by switching up some ingredients. Try different cheeses like provolone or goat cheese. They bring new flavors and textures. You could also use ricotta for a creamier filling.

For sauces, swap basil pesto for sun-dried tomato pesto. This change adds a rich, tangy taste. You can also use homemade pesto if you want a fresh touch.

Feel free to add vegetables, too. Spinach or roasted red peppers work great. They add color and nutrients. Just be sure to chop them finely so they fit in the chicken pockets.

Cooking Methods

You have options for cooking this chicken. Grilling gives it a nice smoky flavor. Preheat your grill to medium heat, then grill the stuffed chicken breasts for about 6-8 minutes per side.

Baking is easy and keeps the chicken juicy. Just follow the recipe’s instructions for searing and baking.

If you want a hands-off method, use slow cooking. Place the stuffed chicken in a slow cooker with a bit of broth. Cook on low for 6-7 hours. This makes the chicken really tender and flavorful.

Try these variations to make the dish your own!

Storage Info

Storing Leftovers

To keep your Pesto Mozzarella Stuffed Chicken fresh, use these tips:

– Refrigeration: Place leftovers in an airtight container. This keeps moisture in and air out. Store in the fridge for up to three days.

– Freezing: If you have more chicken than you can eat, freezing is a great option. Wrap each stuffed chicken breast tightly in plastic wrap, then place in a freezer bag. This helps prevent freezer burn. You can freeze them for up to three months.

Reheating Guidelines

When you’re ready to enjoy leftovers, follow these methods:

– Oven: Preheat your oven to 350°F (175°C). Place the chicken in an oven-safe dish, cover with foil, and heat for about 20 minutes. This keeps the chicken moist.

– Microwave: If you’re in a hurry, use the microwave. Place the chicken on a microwave-safe plate and cover it with a damp paper towel. Heat in short bursts of 1-2 minutes until warmed through. This method may not keep the chicken as juicy, but it’s quick.

– Skillet: You can also reheat in a skillet. Heat a little olive oil over medium heat, then add the chicken. Cook for about 5 minutes per side, or until warmed through.

FAQs

What can I serve with Pesto Mozzarella Stuffed Chicken?

You can pair this dish with many sides. Here are some great options:

– Sautéed spinach: Lightly cooked with garlic for a fresh taste.

– Roasted vegetables: Colorful veggies like bell peppers and zucchini add crunch.

– Garlic bread: A crispy side that complements the flavors well.

– Rice or quinoa: These grains soak up any extra sauce and round out the meal.

Can I make this recipe ahead of time?

Yes, you can prepare this dish in advance.

1. Stuff the chicken: Follow the steps to season and fill it.

2. Refrigerate: Cover the stuffed chicken and store it in the fridge for up to 24 hours.

3. Cook when ready: Just remember to bring it to room temperature before cooking for the best results.

How do I know when chicken is cooked through?

To check if your chicken is done, use a meat thermometer.

– Temperature: The thickest part of the chicken should reach 165°F (75°C).

– Juices: If you cut into it, the juices should run clear, not pink.

Let it rest for a few minutes after cooking. This keeps the juices inside and makes it juicy.

This blog post covered all you need for tasty pesto mozzarella stuffed chicken. We looked at key ingredients, like chicken breasts, mozzarella, and sun-dried tomatoes. I shared easy steps for preparation, filling, and cooking. You found tips for better flavor and storage advice. Finally, I answered common questions to help you succeed. Enjoy this fun and simple dish any night of the week! It’s a great way to impress your family and friends while keeping dinner excitin

To make Pesto Mozzarella Stuffed Chicken, you'll need to gather a few key items. Here’s what you should have on hand: - 4 boneless, skinless chicken breasts - 1 cup fresh mozzarella cheese, shredded - 1/2 cup basil pesto (store-bought or homemade) - 1/4 cup sun-dried tomatoes, finely chopped - 1/2 teaspoon garlic powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 2 tablespoons olive oil - Fresh basil leaves for garnish These ingredients come together to create a tasty and juicy dish. The chicken is the star of the show, while the pesto and mozzarella add rich flavor. The sun-dried tomatoes give a nice texture and tang. When choosing your chicken, look for breasts that are plump and even in size. Fresh mozzarella melts beautifully, and using high-quality pesto can elevate your dish. Keep these items ready, and you will have a delicious meal in no time! {{ingredient_image_2}} 1. Preheating the oven: Start by preheating your oven to 375°F (190°C). This step is key because it helps the chicken cook evenly. 2. Creating pockets in the chicken breasts: Take a sharp knife and gently slice each chicken breast. Cut horizontally about three-quarters of the way through. Be careful not to cut all the way through. This pocket will hold the tasty filling. 1. Combining mozzarella cheese, pesto, and sun-dried tomatoes: In a medium bowl, mix the shredded mozzarella cheese, basil pesto, and finely chopped sun-dried tomatoes. Stir until it’s well blended. The mix should look creamy and delicious. 1. Seasoning, stuffing, and cooking methods: Sprinkle the inside of each chicken pocket with garlic powder, salt, and black pepper. This adds great flavor. Next, spoon the creamy filling into each pocket. Pack it tightly, so it does not fall out while cooking. 2. Searing and baking times: In a large, oven-safe skillet, heat the olive oil over medium-high heat. When the oil is hot, add the stuffed chicken breasts. Sear each side for 3-4 minutes until golden brown. After searing, transfer the skillet to the oven. Bake for 20-25 minutes. Use a meat thermometer to check if it reaches 165°F (75°C). This ensures it's cooked through. Achieving the perfect sear To get that nice golden-brown crust, heat your skillet before adding the chicken. Use medium-high heat and let the olive oil shimmer. Place the chicken in the pan without crowding it. This helps the chicken sear, not steam. Cook each side for 3-4 minutes. You want it to look inviting! Checking for doneness To ensure your chicken is cooked, use a meat thermometer. The chicken should reach an internal temperature of 165°F (75°C). If you don’t have a thermometer, cut into the chicken. The juices should run clear, not pink. This checks if it’s safe to eat and still juicy. Additional spices or herbs Feel free to add extra flavor! Try adding some Italian seasoning, red pepper flakes, or fresh thyme with your pesto. These spices give your dish more depth. You can also toss in some garlic or onion powder to enhance the taste. Serving suggestions Serve your pesto mozzarella stuffed chicken on a bed of colorful roasted veggies or sautéed spinach. Drizzle some extra pesto on top for a burst of flavor. Fresh basil leaves also make a lovely garnish. These touches make your dish pop and look great! Pro Tips Choose the Right Chicken: Opt for organic, free-range chicken breasts for enhanced flavor and juiciness. Experiment with Fillings: Feel free to customize the filling by adding ingredients like spinach, artichokes, or different cheeses for variety. Use a Meat Thermometer: To ensure perfectly cooked chicken, use a meat thermometer to check that the internal temperature reaches 165°F (75°C). Let It Rest: Resting the chicken after cooking allows the juices to redistribute, keeping the meat moist and flavorful. {{image_4}} You can make this dish even more fun by switching up some ingredients. Try different cheeses like provolone or goat cheese. They bring new flavors and textures. You could also use ricotta for a creamier filling. For sauces, swap basil pesto for sun-dried tomato pesto. This change adds a rich, tangy taste. You can also use homemade pesto if you want a fresh touch. Feel free to add vegetables, too. Spinach or roasted red peppers work great. They add color and nutrients. Just be sure to chop them finely so they fit in the chicken pockets. You have options for cooking this chicken. Grilling gives it a nice smoky flavor. Preheat your grill to medium heat, then grill the stuffed chicken breasts for about 6-8 minutes per side. Baking is easy and keeps the chicken juicy. Just follow the recipe’s instructions for searing and baking. If you want a hands-off method, use slow cooking. Place the stuffed chicken in a slow cooker with a bit of broth. Cook on low for 6-7 hours. This makes the chicken really tender and flavorful. Try these variations to make the dish your own! To keep your Pesto Mozzarella Stuffed Chicken fresh, use these tips: - Refrigeration: Place leftovers in an airtight container. This keeps moisture in and air out. Store in the fridge for up to three days. - Freezing: If you have more chicken than you can eat, freezing is a great option. Wrap each stuffed chicken breast tightly in plastic wrap, then place in a freezer bag. This helps prevent freezer burn. You can freeze them for up to three months. When you're ready to enjoy leftovers, follow these methods: - Oven: Preheat your oven to 350°F (175°C). Place the chicken in an oven-safe dish, cover with foil, and heat for about 20 minutes. This keeps the chicken moist. - Microwave: If you're in a hurry, use the microwave. Place the chicken on a microwave-safe plate and cover it with a damp paper towel. Heat in short bursts of 1-2 minutes until warmed through. This method may not keep the chicken as juicy, but it’s quick. - Skillet: You can also reheat in a skillet. Heat a little olive oil over medium heat, then add the chicken. Cook for about 5 minutes per side, or until warmed through. You can pair this dish with many sides. Here are some great options: - Sautéed spinach: Lightly cooked with garlic for a fresh taste. - Roasted vegetables: Colorful veggies like bell peppers and zucchini add crunch. - Garlic bread: A crispy side that complements the flavors well. - Rice or quinoa: These grains soak up any extra sauce and round out the meal. Yes, you can prepare this dish in advance. 1. Stuff the chicken: Follow the steps to season and fill it. 2. Refrigerate: Cover the stuffed chicken and store it in the fridge for up to 24 hours. 3. Cook when ready: Just remember to bring it to room temperature before cooking for the best results. To check if your chicken is done, use a meat thermometer. - Temperature: The thickest part of the chicken should reach 165°F (75°C). - Juices: If you cut into it, the juices should run clear, not pink. Let it rest for a few minutes after cooking. This keeps the juices inside and makes it juicy. This blog post covered all you need for tasty pesto mozzarella stuffed chicken. We looked at key ingredients, like chicken breasts, mozzarella, and sun-dried tomatoes. I shared easy steps for preparation, filling, and cooking. You found tips for better flavor and storage advice. Finally, I answered common questions to help you succeed. Enjoy this fun and simple dish any night of the week! It’s a great way to impress your family and friends while keeping dinner exciting.

Pesto Mozzarella Stuffed Chicken

Delicious chicken breasts stuffed with creamy mozzarella, basil pesto, and sun-dried tomatoes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup fresh mozzarella cheese, shredded
  • 1/2 cup basil pesto
  • 1/4 cup sun-dried tomatoes, finely chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • to taste leaves fresh basil leaves for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C) so it's hot and ready for your chicken.
  • Using a sharp knife, carefully create a pocket in each chicken breast. Slice horizontally about three-quarters of the way through, taking care not to cut completely through the meat.
  • In a medium-sized mixing bowl, combine the shredded mozzarella cheese, basil pesto, and finely chopped sun-dried tomatoes. Stir well until all ingredients are evenly mixed and the mixture is creamy.
  • Sprinkle the inside of each chicken pocket with garlic powder, salt, and black pepper to enhance flavor.
  • Generously spoon the pesto mozzarella filling into each pocket, packing it tightly to ensure it doesn’t escape during cooking.
  • If needed, use toothpicks to close the openings of the chicken pockets, securing the filling inside.
  • In a large, oven-safe skillet, heat the olive oil over medium-high heat. Once the oil is shimmering, add the stuffed chicken breasts. Sear them for 3-4 minutes on each side, or until they develop a beautiful golden-brown crust.
  • Carefully transfer the skillet to the preheated oven. Bake the chicken for an additional 20-25 minutes, or until it’s thoroughly cooked and registers an internal temperature of 165°F (75°C) when checked with a meat thermometer.
  • Once fully cooked, remove the skillet from the oven and let the chicken rest for about 5 minutes—this helps to keep the juices locked in.
  • Before serving, garnish each chicken breast with fresh basil leaves for a pop of brightness and flavor.

Notes

For an elegant touch, serve the stuffed chicken on a bed of sautéed spinach or alongside colorful roasted vegetables. Drizzle some extra pesto over the top for an additional burst of flavor and a vibrant finishing touch!
Keyword chicken, mozzarella, pesto, stuffed chicken

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