Busy weeknights call for dinners that feel special but do not eat up your evening. This Pesto Mozzarella and Tomato Stuffed Chicken recipe gives you plenty of flavor with very little fuss. It comes together fast, cleans up easy, and the kids usually ask for seconds.
Table of Contents
Why You Will Love This Stuffed Chicken Recipe
This dish hits the sweet spot for busy families. Prep takes minutes, and most of the work happens while the oven does the rest.
It combines familiar flavors kids love—mild mozzarella and sun-dried tomatoes—with a pop of pesto that grown-ups enjoy. You get a meal that feels a little fancy without the time sink.
It also packs well for leftovers and holds up on a plate so picky eaters can pick around what they do and do not want.
How to Make Stuffed Chicken
Ingredients
4 chicken breasts, 1 cup mozzarella cheese, shredded, 1/2 cup pesto, 1/2 cup sun-dried tomatoes, chopped, 1 cup fresh baby spinach, Salt and pepper to taste, Olive oil for cooking
Directions
- Preheat the oven to 375°F (190°C)., 2. In a bowl, combine the mozzarella cheese, pesto, sun-dried tomatoes, and baby spinach. Mix well., 3. Cut a pocket into each chicken breast and season with salt and pepper., 4. Stuff each chicken breast with the cheese mixture., 5. Heat olive oil in a skillet over medium-high heat. Sear the stuffed chicken breasts for about 3-4 minutes on each side until golden brown., 6. Transfer the chicken to a baking dish and bake in the preheated oven for 25-30 minutes or until cooked through., 7. Let it rest for a few minutes before serving.
Pesto Mozzarella and Tomato Stuffed Chicken
A quick and flavorful stuffed chicken breast recipe that’s perfect for busy weeknights.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 4 chicken breasts
- 1 cup mozzarella cheese, shredded
- 1/2 cup pesto
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup fresh baby spinach
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, combine the mozzarella cheese, pesto, sun-dried tomatoes, and baby spinach. Mix well.
- Cut a pocket into each chicken breast and season with salt and pepper.
- Stuff each chicken breast with the cheese mixture.
- Heat olive oil in a skillet over medium-high heat. Sear the stuffed chicken breasts for about 3-4 minutes on each side until golden brown.
- Transfer the chicken to a baking dish and bake in the preheated oven for 25-30 minutes or until cooked through.
- Let it rest for a few minutes before serving.
Notes
For a low-carb option, pair it with roasted vegetables or cauliflower mash. You can also add a sprinkle of parmesan on top before baking for a golden finish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 380
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 44g
- Cholesterol: 85mg
How to Serve
Keep serving simple so dinner stays quick. Slice the chicken on a cutting board and serve with rice or buttered pasta to soak up the cheesy pesto juices.
A big green salad or steamed broccoli rounds out the plate without extra fuss. For a low-carb option, pair it with roasted vegetables or cauliflower mash.
If you want a weeknight crowd-pleaser, serve it with garlic bread and a bowl of fresh cherry tomatoes.
How to Store
Let the chicken cool to room temperature before storing. Place in an airtight container and refrigerate for up to 3 days.
To reheat, warm in a 350°F oven for 10 to 15 minutes until heated through. You can also microwave slices on medium power for short bursts, but the oven keeps the crust and filling texture better.
If you want to freeze, wrap individual breasts tightly in foil and place in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
Tips and Variations
- Use store-bought pesto for a fast shortcut or make your own if you have a few extra minutes.
- Swap fresh baby spinach for basil leaves for a brighter, herb-forward flavor.
- If your chicken breasts are large, pound them slightly for even cooking and easier stuffing.
- Add a sprinkle of parmesan on top before baking for a golden finish.
- Prefer a milder tomato flavor? Use sun-dried tomatoes in oil and blot excess oil before mixing.
These small swaps let you adapt the recipe to what you already have in the fridge.
FAQs
Q: Can I use frozen chicken?
A: Yes. Thaw fully in the fridge before stuffing and cooking to ensure even doneness.
Q: Is this safe for kids who do not like herbs?
A: The pesto blends with the cheese and tomatoes, so it usually tastes mild. Start with less pesto if needed.
Q: How can I tell the chicken is cooked through?
A: Use a meat thermometer. The internal temperature should read 165°F. If you do not have a thermometer, cut into the thickest part—juices should run clear.
Q: Can I make this ahead of time?
A: You can assemble the stuffed breasts and refrigerate for a few hours before searing and baking.
Conclusion
This Pesto Mozzarella and Tomato Stuffed Chicken offers big flavor with minimal effort, perfect for busy moms juggling dinner and everything else. Try it this week, and save the recipe for nights you want an easy, comforting meal the whole family will enjoy.
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