3-Ingredient Cheesy Pesto Stuffed Chicken

3-Ingredient Cheesy Pesto Stuffed Chicken

Tender chicken breasts stuffed with tangy pesto and melted mozzarella, ready with minimal effort.

Total 35 min Makes 4 servings Calories 360/serving

Dietary

Keto, Wheat free

Allergens

Dairy, Tree nuts

Boneless chicken breasts are sliced into pockets and filled with basil pesto and mozzarella, then baked until the cheese turns molten and the outside browns lightly. This weeknight dinner leans on just three main ingredients but still delivers rich, savory flavor. Serve alongside a simple salad or roasted vegetables for a complete meal.

Ingredients

  • 4 boneless skinless chicken breasts
  • 1/2 cup basil pesto
  • 1 cup shredded mozzarella cheese

Method

  1. Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.

  2. Using a sharp knife, slice a deep pocket into the side of each chicken breast, being careful not to cut all the way through.

  3. Spoon 2 tablespoons of pesto into each pocket, then stuff with 1/4 cup shredded mozzarella. Secure the opening with toothpicks if needed.

  4. Arrange the stuffed chicken breasts in the prepared baking dish and spread any remaining pesto over the tops.

  5. Bake until the chicken reaches an internal temperature of 165°F and the cheese is melted, 25 to 30 minutes.

  6. Remove toothpicks, let the chicken rest for 5 minutes, then serve.

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    3-Ingredient Cheesy Pesto Stuffed Chicken

    Boneless chicken breasts are sliced into pockets and filled with basil pesto and mozzarella, then baked until the cheese turns molten and the outside browns lightly. This weeknight dinner leans on just three main ingredients but still delivers rich, savory flavor. Serve alongside a simple salad or roasted vegetables for a complete meal.

    35 min 4 servings 360 cal

    Ingredients

    • 4 boneless skinless chicken breasts
    • 1/2 cup basil pesto
    • 1 cup shredded mozzarella cheese

    Method

    1. 1

      Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.

    2. 2

      Using a sharp knife, slice a deep pocket into the side of each chicken breast, being careful not to cut all the way through.

    3. 3

      Spoon 2 tablespoons of pesto into each pocket, then stuff with 1/4 cup shredded mozzarella. Secure the opening with toothpicks if needed.

    4. 4

      Arrange the stuffed chicken breasts in the prepared baking dish and spread any remaining pesto over the tops.

    5. 5

      Bake until the chicken reaches an internal temperature of 165°F and the cheese is melted, 25 to 30 minutes.

    6. 6

      Remove toothpicks, let the chicken rest for 5 minutes, then serve.