Pesto Stuffed Chicken Breast
Pesto Stuffed Chicken Breast delivers bold flavor in every bite. This recipe solves the problem of boring weeknight dinners. After making this many times, I know the key is proper stuffing technique. Juicy and creamy, it brings comfort to your plate. Try this with my Easy BBQ Chicken Sweet Potato Skillet Dinner Recipe. Jump to Recipe If you love recipes like this, you’ll also enjoy Easy BBQ Chicken Sweet Potato Skillet Dinner Recipe and Fresh Cucumber Tomato Salad with Lemon Dressing.
Why This Pesto Stuffed Chicken Breast Is Pure Comfort
- Juicy and flavorful
- Quick and easy
- Perfect for dinner
- Great for meal prep
What You'll Need for Pesto Stuffed Chicken Breast
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 4 boneless, skinless chicken breasts
- 1 cup fresh basil pesto
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Optional: Fresh basil leaves
- Optional: Shredded Parmesan cheese
- Optional: Optional lemon wedges
đź“ť Ingredient Notes
- Chicken breasts: Use boneless, skinless for even cooking.
- Pesto: Fresh or store-bought works, but fresh is best.
- Parmesan: Use freshly grated for better flavor.
đź›’ Tools & Equipment I Recommend
- Digital meat thermometer — Ensures perfect doneness without overcooking → See on Amazon
- Non-stick skillet — Prevents chicken from sticking and burning → See on Amazon
How to Make Pesto Stuffed Chicken Breast
- Prep chicken: Trim any excess fat from chicken breasts. Butterfly each breast to open them like a book.
- Mix filling: In a small bowl, mix pesto, garlic, Parmesan, salt, pepper, garlic powder, and oregano.
- Stuffed chicken: Spoon pesto mixture into each chicken breast. Fold the chicken over the filling and secure with a toothpick if needed.
- Cook chicken: Heat olive oil in a skillet over medium-high heat. Sear chicken for 3-4 minutes on each side until golden brown.
- Bake: Transfer to oven at 375°F (190°C) and bake for 15-20 minutes or until internal temperature reaches 165°F (74°C).
- Rest and serve: Let chicken rest for 5 minutes before slicing. Garnish with fresh basil and serve.
Cook's Tips for Perfect Pesto Stuffed Chicken Breast
- Cooking technique: Butterfly chicken breasts for even cooking and better stuffing.
- Common mistake and fix: Don't overfill chicken breasts or they may open during cooking.
- Flavor tip: Use fresh basil for the best pesto flavor, or make your own.
- Pro tip: Let chicken rest after cooking to keep it juicy.
Storing & Reheating Pesto Stuffed Chicken Breast
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 4 days. Make-ahead tip: Prepare chicken up to a day in advance and refrigerate.
Freezing Pesto Stuffed Chicken Breast
Freeze in a sealed bag for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in oven at 350°F for 10-15 minutes. Microwave: Reheat in microwave for 1-2 minutes.
Recipe Notes
- Chef tip: Use a sharp knife to butterfly chicken for even stuffing.
- Best substitution: Use sun-dried tomatoes or spinach for variation.
- Make-ahead: You can prepare and stuff the chicken in advance.
- Scaling: Double the recipe for a larger group.
- Troubleshooting: If chicken is dry, add a bit more pesto or drizzle with olive oil.
Want to level up this recipe?
Herb garden — Fresh herbs add incredible flavor to your pesto and chicken → Check price on Amazon
Pesto Stuffed Chicken Breast
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup fresh basil pesto
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
Seasonings
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
Optional Toppings
- Fresh basil leaves
- Shredded Parmesan cheese
- Optional lemon wedges
Instructions
- Prep chicken: Trim any excess fat from chicken breasts. Butterfly each breast to open them like a book.
- Mix filling: In a small bowl, mix pesto, garlic, Parmesan, salt, pepper, garlic powder, and oregano.
- Stuffed chicken: Spoon pesto mixture into each chicken breast. Fold the chicken over the filling and secure with a toothpick if needed.
- Cook chicken: Heat olive oil in a skillet over medium-high heat. Sear chicken for 3-4 minutes on each side until golden brown.
- Bake: Transfer to oven at 375°F (190°C) and bake for 15-20 minutes or until internal temperature reaches 165°F (74°C).
- Rest and serve: Let chicken rest for 5 minutes before slicing. Garnish with fresh basil and serve.
Notes
- Chef tip: Use a sharp knife to butterfly chicken for even stuffing.
- Best substitution: Use sun-dried tomatoes or spinach for variation.
- Make-ahead: You can prepare and stuff the chicken in advance.
- Scaling: Double the recipe for a larger group.
- Troubleshooting: If chicken is dry, add a bit more pesto or drizzle with olive oil.
Storage
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in a sealed bag for up to 3 months.
- Oven reheat: Reheat in oven at 350°F for 10-15 minutes.
- Microwave reheat: Reheat in microwave for 1-2 minutes.
- Make ahead: Prepare chicken up to a day in advance and refrigerate.
Nutrition Per Serving
- Calories: 350
- Protein: 35g
- Fat: 15g
- Carbs: 4g
- Fiber: 1g
- Sugar: 2g
- Sodium: 600mg
- Cholesterol: 100mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Pesto Stuffed Chicken Breast FAQs
Yes, you can prepare and stuff the chicken up to a day in advance. Store in the fridge and cook when ready.
Chicken can dry out if overcooked. Use a meat thermometer to check for 165°F (74°C) and avoid overcooking.
Yes, you can freeze cooked chicken in a sealed bag for up to 3 months. Reheat in the oven for best results.
You can use spinach pesto, sun-dried tomato mixture, or even a simple garlic and olive oil sauce.
Yes, cook at 375°F for 12-15 minutes, flipping halfway through.
A Warm Final Note
I can’t wait for you to try Pesto Stuffed Chicken Breast and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
