Pin Recipe The aroma of bubbling cheese and basil still takes me back to my first apartment kitchen, where I learned that cutting pockets into chicken breast requires more patience than I possessed. That evening, I may have gone through three chicken breasts before getting it right, but the first successful bite melted away all frustration. Now this recipe has become my go-to for weeknight dinners that feel special without the fuss.
Last summer, I made this for a small dinner party when my friend announced she was starting a new job. We sat on my balcony eating this stuffed chicken while the sun went down, and somehow the food made the conversation flow easier. She still mentions that evening whenever she sees basil.
Ingredients
- 4 boneless skinless chicken breasts: Choose breasts that are roughly the same size so they cook evenly and look beautiful on the plate
- 1 tablespoon olive oil: This helps the seasoning stick and creates that gorgeous golden brown exterior as it bakes
- 1/2 teaspoon salt and 1/4 teaspoon black pepper: Simple seasoning that enhances the natural flavor of the chicken without overpowering the filling
- 4 tablespoons basil pesto: Whether store bought or homemade, make sure it is bright green and fragrant for the best flavor
- 120 g mozzarella cheese sliced: Fresh mozzarella melts beautifully but shredded works too if that is what you have on hand
- 2 tablespoons grated Parmesan cheese: Adds a salty umami punch and creates a lovely crust on top of the chicken
- 1/2 teaspoon dried Italian herbs optional: A sprinkle of oregano or basil takes the presentation to the next level
Instructions
- Preheat your oven to 200°C 400°F
- Grease a baking dish lightly with olive oil or cooking spray while the oven heats up.
- Carefully cut pockets into each chicken breast
- Use a sharp knife to slice horizontally through the thickest part, leaving the back intact like a book.
- Season the chicken generously
- Pat the chicken dry with paper towels, then rub both sides with salt and pepper.
- Fill each pocket with pesto and cheese
- Spoon one tablespoon of pesto into each pocket, then tuck in mozzarella slices, securing with toothpicks if needed.
- Brush with oil and add toppings
- Arrange the stuffed breasts in your prepared dish, brush with olive oil, then sprinkle with Parmesan and Italian herbs.
- Bake until golden and cooked through
- Bake for 25 to 30 minutes until the cheese bubbles and chicken reaches 74°C 165°F internally.
- Rest before serving
- Let the chicken rest for 5 minutes so the juices redistribute, then remove toothpicks and serve warm.
Pin Recipe My mother tried this recipe last month and called me immediately to say it was the best chicken she had ever made. There is something incredibly satisfying about hearing someone rediscover the joy of cooking simple food well.
Perfecting Your Pocket Technique
The first few times I made this recipe, I ended up with more than one chicken breast sliced completely in half. What helped me was placing my hand flat on top of the chicken and cutting slowly, visualizing stopping before reaching the other side. The pockets do not need to be perfect because the cheese will melt and hide any imperfections.
Serving Suggestions
I love serving this with roasted vegetables or a simple green salad dressed with lemon vinaigrette. The brightness of the salad balances the rich, cheesy filling perfectly, and a glass of crisp Pinot Grigio brings everything together beautifully.
Make It Your Own
Sun dried tomato pesto adds a lovely sweetness that pairs unexpectedly well with the mozzarella. I have also added fresh spinach leaves to the filling when I wanted to sneak in some greens, and nobody ever complained.
- Try swapping mozzarella for provolone if you want a sharper cheese flavor
- Add a thin slice of prosciutto inside the pocket for an extra savory kick
- Leftovers reheat beautifully in the microwave for lunch the next day
Pin Recipe This recipe has saved me on countless weeknights when I wanted something comforting but not complicated. I hope it finds a regular place in your kitchen rotation too.
Recipe FAQs
- → How do I prevent the chicken from drying out while baking?
Bake at 200°C (400°F) for 25-30 minutes until the internal temperature reaches exactly 74°C (165°F). Don't exceed this temperature. Let the chicken rest for 5 minutes after removing from the oven, which allows juices to redistribute throughout the meat, keeping it moist and tender.
- → Can I use homemade pesto instead of store-bought?
Absolutely. Homemade pesto works wonderfully and often tastes fresher. Blend fresh basil leaves, garlic, pine nuts, Parmesan, lemon juice, and olive oil to your preferred consistency. You may need to adjust the salt and pepper seasoning accordingly.
- → What can I substitute for mozzarella cheese?
Provolone, fontina, or fresh ricotta are excellent alternatives. For a sharper flavor, try gouda or gruyere. Ensure your cheese is sliced to about 1/4-inch thickness for even melting.
- → Is this dish suitable for meal prep?
Yes. Prepare and stuff the chicken up to 4 hours ahead, then refrigerate covered. Add an extra 5 minutes to the baking time if cooking from cold. Cooked chicken keeps refrigerated for 3-4 days and can be reheated gently in a 160°C oven.
- → What wine pairs best with this dish?
A light Italian white wine like Pinot Grigio complements the pesto and mozzarella beautifully. Alternatively, try Vermentino or a crisp Sauvignon Blanc for brighter acidity that cuts through the richness of the cheese filling.
- → How do I check if the chicken is fully cooked?
Use an instant-read meat thermometer inserted into the thickest part without touching the filling. The internal temperature must reach 74°C (165°F). Additionally, pierce the chicken with a fork—the juices should run clear, not pink.