Delicious Pesto Stuffed Chicken for a Flavorful Dinner

I remember the first time I made Pesto Stuffed Chicken, it completely shifted how I saw “healthy” meals—this wasn’t just good for you, it was genuinely delicious and satisfying. It happened on a random Tuesday evening when I needed something quick but nourishing for my partner and me. I had some leftover homemade pesto from a farmer’s market haul, and I thought, why not stuff it into chicken breasts? The result was surprisingly juicy, flavorful, and so much better than I expected. That’s when I realized Pesto Stuffed Chicken fits perfectly into real-life cooking: it’s simple, nourishing, and doesn’t demand hours in the kitchen or fancy ingredients.

This herbed chicken dish became my go-to when I wanted something impressive but totally doable on a weeknight. It’s balanced, brings joy to the table, and feels sustainable—no stress, no fuss. The pesto filling adds a fresh Italian twist, which is why I sometimes lovingly call it my Italian stuffed chicken. And the best part? It’s a moist baked chicken recipe that stays tender even after reheating for leftovers.

If you’re a fellow home cook looking for a tasty, feel-good chicken breast recipe without complicated steps, I’m happy to share everything I’ve learned along the way. Plus, it pairs so nicely with quick sides and even meal prep staples like these slow cooker Greek chicken recipes I adore.

For this Pesto Stuffed Chicken, here’s a simple ingredient list that keeps things fresh and easy:

No stress if you don’t have fresh pesto—I often use jarred pesto from the produce section for this Pesto Stuffed Chicken. It keeps costs low and still tastes great.

If you want to switch up the cheese, goat cheese or ricotta also work well in the pesto filling. Sometimes I add sun-dried tomatoes or a sprinkle of pine nuts for extra texture when I have them on hand.

A little kitchen tip: pounding your chicken breasts to an even thickness makes stuffing easier and helps this moist baked chicken cook evenly.

Leftovers of this Pesto Stuffed Chicken keep well if refrigerated within two hours of cooking. Store them in an airtight container, and plan to enjoy within 3 days for the best flavor.

I love adding extra fresh herbs on top for a pop of color and fresh aroma. It really brings that Italian stuffed chicken vibe to life.

1. Preheat your oven to 375°F (190°C). You want your Pesto Stuffed Chicken to bake gently to stay moist.

2. Lay your chicken breasts flat on a cutting board. Using a sharp knife, carefully slice a pocket into each breast, being careful not to cut all the way through. This is your base for the pesto filling!

3. Generously spread about 2 tablespoons of pesto inside each pocket. If you’re adding cheese, tuck a slice in on top of the pesto, so that tasty filling is all sealed inside your chicken. This layering is what makes Pesto Stuffed Chicken truly special.

4. Season the outside of each breast with salt, pepper, and garlic powder. Drizzle a little olive oil over the top—it helps with browning in the oven.

5. Place your stuffed chicken breasts in a baking dish. This can be as simple as a 9×13 inch glass dish, which I love for easy cleanup.

6. Pop it in the oven and bake for about 25-30 minutes. Your kitchen should start smelling amazing—herbed chicken and garlic mingling with that rich pesto filling.

7. To know it’s ready, the chicken should register 165°F (74°C) internally, or when juices run clear. Don’t worry if it looks a little golden and bubbly—that’s just your perfect moist baked chicken.

While it’s baking, this is the perfect time to set the table or whip up a simple side like roasted veggies or a crisp salad. Or, if you want more ideas, check out this Slow Cooker Greek Chicken recipe for another nourishing chicken breast recipe.

8. When your Pesto Stuffed Chicken is done, let it rest a few minutes before slicing to lock in those juices. This step helps keep that moist baked chicken texture intact.

Here’s where I used to overcomplicate things—stuffing multiple layers of cheese or piling on extra herbs—but I learned simpler is better. The pesto filling paired with a good cheese or none at all makes this an easy, reliable meal for any night.

For me, Pesto Stuffed Chicken becomes a complete meal when paired with crisp green beans or roasted asparagus for a fresh, slightly crunchy contrast.

A simple side of lemony quinoa or herbed rice works beautifully too. The balance between the richness of the pesto filling and light, toasted grains hits the spot every time.

I’ve served this herbed chicken dish to family during casual weekend dinners, and it always gets requests for seconds. Friends often think the filling is some fancy secret until I tell them how simple it really is.

Leftovers? I like to slice the chicken and toss it over salads or stuff it in whole grain wraps for an easy lunch.

Seasonally, I’ve swapped the pesto filling for a sun-dried tomato pesto or added fresh basil from my garden in summer. These little changes keep the recipe feeling fresh without needing a full reinvention.

If you enjoy this, you might love the cozy flavors in my Chicken and Dumplings recipe too—a different kind of comforting chicken breast recipe to have in your back pocket.

Can I make this Pesto Stuffed Chicken ahead for meal prep?

Absolutely! I often prepare the stuffed chicken breasts, then cover and refrigerate them up to 24 hours before baking. Just bake straight from the fridge, adding a few extra minutes to your cooking time. It saves time on busy days and keeps dinner nourishing.

What if I don’t have all the ingredients for this Pesto Stuffed Chicken?

No worries at all. Don’t have pesto? Try mixing fresh basil with olive oil and a little parmesan for a quick pesto filling substitute. No mozzarella? Goat cheese or ricotta work great too. The beauty of this recipe is how flexible it is.

How can I adjust the flavor of this Pesto Stuffed Chicken to my taste?

Try adding a pinch of crushed red pepper flakes if you like a little heat or swapping out fresh herbs in your pesto filling. I sometimes mix in sun-dried tomatoes or olives for an extra Italian touch.

Can I make this recipe dairy-free?

Yes! Simply skip the cheese or use a dairy-free alternative inside the pesto filling. The chicken stays moist and flavorful thanks to the pesto itself.

My Pesto Stuffed Chicken turns out dry. What am I doing wrong?

It’s probably cooking too long or at too high a temperature. Pounding the chicken breasts to an even thickness helps, and I recommend checking for doneness at 25 minutes. Resting the chicken after baking also seals in moisture.

Is it okay if the pesto filling leaks during baking?

That’s totally normal! Just make sure you don’t over-stuff or slice the pocket too wide. A little leaking means lots of flavor in the pan, and you can scrape that deliciousness onto your plate.

Can I use frozen chicken breasts?

I do recommend using thawed chicken breasts for even cooking and safety. If using frozen, fully thaw them overnight in the fridge before prepping your Pesto Stuffed Chicken.

What to pair with Pesto Stuffed Chicken?

Try some oven-roasted veggies or a fresh salad to keep things light and nourishing. For more ideas, check out this tasty Air fryer stuffed chicken with pesto and mozzarella for a quick, crispy take.

This Pesto Stuffed Chicken is special in my kitchen because it brings together simple ingredients into a meal that feels both indulgent and nourishing. It’s one of my favorite herbed chicken dishes that fits into busy weeks or relaxed weekends without pressure.

Variations I’ve tried that keep me coming back include sun-dried tomato pesto, goat cheese filling instead of mozzarella, and adding pine nuts for crunch inside the chicken breast.

The classic basil pesto with melted mozzarella is the version I reach for most often though—it covers all the best parts of Italian stuffed chicken in a straightforward way.

I encourage you to make this your own. Swap ingredients based on what you have, tweak seasonings to your taste, and trust the process. Cooking doesn’t have to be complicated to be feel-good and nurturing.

Warmest wishes for your kitchen adventures and happy cooking with Pesto Stuffed Chicken! If you want another cozy recipe to try, this Cream Cheese and Herb Stuffed Chicken is a lovely variation too.

For an all-in-one meal idea, pairing this with a side like the Simanim Stuffed Butternut Squash rounds out a vibrant dinner plate ready to impress.

Enjoy making this simple, satisfying Pesto Stuffed Chicken your own. You’ve got this!