Easy Pesto Mozzarella and Tomato Stuffed Chicken Breasts Offer a Bold 34g Protein-Packed Meal You’ll Want on Repeat

Looking for a dinner that’s both simple to make and packed with flavor? These Easy Pesto Mozzarella and Tomato Stuffed Chicken Breasts hit that sweet spot. Each chicken breast is filled with creamy mozzarella, fresh pesto, and sweet tomatoes—then baked until juicy and golden. It’s a dish that feels elegant but is incredibly approachable, even for busy weeknights.

The flavors work in harmony: basil pesto brings depth and brightness, mozzarella adds richness, and tomatoes provide a fresh, slightly tangy burst. The chicken acts as the perfect carrier for all that flavor, staying moist and tender thanks to the filling.

There’s no need for complicated steps or long prep time. This recipe is easy to customize, reliable, and delivers a satisfying, protein-rich meal that feels as good as it tastes. Whether you’re cooking for your family or meal-prepping for the week ahead, this one’s a keeper.

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Ingredient Guide

Chicken Breasts (Boneless, Skinless):
These are ideal for stuffing due to their thickness and mild flavor. Choose breasts of similar size to help them cook evenly.

Basil Pesto:
Packed with herbs, garlic, Parmesan, and olive oil, pesto delivers a punch of flavor with minimal effort. Jarred varieties work great, but homemade gives a brighter, fresher finish if you have the ingredients on hand.

Mozzarella Cheese:
Opt for low-moisture mozzarella for best texture. It melts beautifully without releasing too much liquid, helping your filling stay creamy rather than soggy.

Cherry or Grape Tomatoes:
Sweet and juicy, these tomatoes balance the richness of the cheese and pesto. Slice them in halves or quarters to help them roast evenly and fit snugly inside the chicken.

Olive Oil:
A drizzle on top of the chicken helps lock in moisture and adds a golden finish as it bakes.

Salt and Pepper:
Essential for bringing out the flavors of each component—make sure to season both inside and outside the chicken.

Italian Seasoning or Dried Oregano:
Adds a fragrant touch and ties all the Mediterranean flavors together.

Toothpicks or Twine (Optional):
These help keep everything tucked in while baking, especially if your chicken pockets are full.

Optional Add-ins:
Add spinach for extra greens or substitute sun-dried tomatoes for a more concentrated tomato flavor.

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How to Make It

1. Preheat your oven to 400°F (200°C). Prepare a baking dish with a light coating of oil or parchment paper.

2. Create a pocket in each chicken breast.
Use a sharp knife to slice horizontally into the thickest part of the chicken. Be careful not to cut all the way through—you want a flap that opens like a book.

3. Season well.
Generously salt and pepper the inside and outside of each chicken breast. This is your chance to layer in flavor from the start.

4. Spread the pesto.
Add 1–2 tablespoons of pesto inside each pocket. Coat the inner surfaces evenly with the back of a spoon.

5. Add cheese and tomatoes.
Place slices or a small handful of mozzarella in each breast, followed by chopped tomatoes. Keep the filling balanced—not so full that it spills out during baking.

6. Secure the filling.
Use toothpicks or kitchen twine if necessary to hold the chicken closed. It helps keep all the good stuff inside.

7. Prepare for baking.
Lay the chicken in your dish, drizzle with olive oil, and sprinkle with Italian seasoning or oregano.

8. Bake.
Cook uncovered for 25–30 minutes, or until the thickest part of the chicken reaches 165°F (74°C). The filling should be hot and the top slightly golden.

9. Optional broil.
For a little extra color and texture, broil for 2–3 minutes at the end. Just keep an eye on it to prevent burning.

10. Let it rest.
Allow the chicken to sit for 5 minutes before slicing. This step keeps the meat juicy and lets the filling settle.

Mistakes to Avoid:

• Cutting too deep—this can cause the filling to spill out.

• Overstuffing—leaves no room for the chicken to seal.

• Skipping seasoning—season every layer for depth.

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Tips, Tweaks & Flavor Ideas

Smart Tips:

• Use a meat mallet to flatten extra-thick chicken breasts slightly for more even cooking.

• Pre-stuff the chicken and refrigerate earlier in the day for even faster dinner prep.

• Make sure the chicken rests post-baking—it’s key to locking in moisture.

Variations to Try:

• Replace pesto with sun-dried tomato paste or a garlic-herb spread.

• Use shredded provolone or fontina instead of mozzarella for a sharper bite.

• Add fresh spinach or arugula to the stuffing for color and added nutrients.

Dietary Substitutes:

• For a lighter version, choose part-skim mozzarella and light pesto.

• Use dairy-free cheese and pesto to make it suitable for non-dairy diets.

• This recipe fits well into a low-carb or gluten-free lifestyle as-is.

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Serving Suggestions

This dish can easily become the highlight of your table with the right pairings.

Delicious Sides:

• Roasted or mashed potatoes

• Garlic butter green beans

• Quinoa or herbed couscous

• Simple side salad with lemon vinaigrette

Drink Pairings:

• A glass of dry white wine like Pinot Grigio

• Sparkling water with a slice of lemon or cucumber

• Light rosé or citrus iced tea for warmer evenings

When to Serve It:

• Weeknight meals when you want something a little special

• Casual dinner parties or potlucks

• Great for meal prep—just reheat and enjoy later in the week

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Nutrition Highlights

This meal checks a lot of boxes—hearty, satisfying, and surprisingly nutritious.

Each serving provides approximately 34g of protein, supporting energy and fullness throughout the day. Pesto contributes healthy fats from olive oil and nuts, while mozzarella brings a creamy texture and a dose of calcium. Cherry tomatoes round it out with antioxidants and a pop of color.

This is a balanced, protein-rich dish you can feel good about. Add a fiber-rich side or veggie for a well-rounded plate that tastes indulgent while keeping things wholesome.

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Common Questions

1. Can I use thighs instead of breasts?
Yes. Boneless thighs are a great option—they’re juicier and more forgiving. Just be sure to fold them over the filling securely and use toothpicks if needed.

2. Can this be made ahead?
Definitely. You can assemble the stuffed chicken up to a day in advance and refrigerate. Let it sit at room temperature for 15–20 minutes before baking to take the chill off.

3. Is it okay to freeze this recipe?
Yes—freeze the chicken uncooked for best texture. Wrap tightly and freeze for up to two months. Thaw overnight in the fridge before baking.

4. Which pesto is best?
Basil pesto is traditional and pairs beautifully with mozzarella and tomatoes, but arugula, kale, or sun-dried tomato pesto work just as well for different flavor profiles.

5. How can I keep the filling from leaking out?
Don’t overfill and make sure to seal the opening. Toothpicks or kitchen twine are simple tools to keep everything in place.

6. Is this a kid-friendly recipe?
Very much so. The creamy cheese and mild pesto flavor are usually a hit. If your kids are sensitive to strong flavors, reduce the amount of pesto and skip the tomatoes.

7. Can I pan-fry this instead?
It’s possible, but baking is easier and more reliable. If you want to cook on the stove, sear the chicken on both sides, then cover and cook on low until done. A quick broil at the end can help crisp the top.

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