Prepare to elevate your weeknight dinner game with this absolutely sensational pesto stuffed chicken! Imagine tender chicken breast, generously filled with a vibrant pistachio pea pesto and gooey mozzarella, seared to golden perfection in a cast iron pan, then finished in the oven for ultimate juiciness. This recipe isn’t just a meal; it’s a flavor explosion that looks gourmet but is surprisingly simple to achieve.

If you love creative and flavorful chicken dishes, be sure to explore some of our other favorites like My Big Fat Greek Chicken Burger or the tantalizing Spicy Chicken With Prosciutto And Cheese. Each offers a unique twist on classic chicken preparations.

Why You’ll Love This Pesto Stuffed Chicken

This recipe for pesto stuffed chicken breast is a true culinary gem, perfect for both busy weeknights and entertaining guests. Here’s why it’s destined to become a staple in your kitchen:

• Incredibly Flavorful: The combination of fragrant pesto, creamy mozzarella, and juicy chicken creates a harmonious blend of tastes and textures in every bite.
• Perfectly Moist: We’ve cracked the code to ensure your stuffed chicken breast remains tender and succulent, never dry, thanks to the careful cooking method and the moisture-retaining filling.
• One-Pan Wonder: From searing to baking, this entire dish comes together in a single cast iron pan, minimizing cleanup and maximizing convenience.
• Quick & Easy: Despite its impressive appearance, this meal can be on your table in under 30 minutes, making it ideal for those hectic evenings.
• Versatile Side Pairings: It pairs beautifully with a wide array of side dishes, from simple steamed vegetables to robust pasta or potato preparations.

One-Pan Chicken: The Secret to Juicy Perfection

The beauty of this pesto stuffed chicken breast lies in its simplicity and the masterful use of a single cast iron pan. Each chicken breast is meticulously prepared with two generous layers of rich pistachio pea pesto and decadent mozzarella. The initial searing on the cast iron pan creates a beautiful, golden-brown crust, locking in all the delicious juices and building a deep layer of flavor. This crucial step is followed by baking in the oven, ensuring the chicken reaches a perfectly moist internal temperature of 165 degrees Fahrenheit.

Stuffed chicken often gets a bad rap for being dry, but our method guarantees a tender and moist chicken breast every single time. The dual cooking process of searing and then baking, combined with the moisture from the pesto and melting cheese, prevents overcooking while delivering a delectable crust and an irresistibly creamy, herbaceous filling.

Best of all, this impressive meal is completed in a single cast iron pan in *under 30 minutes* active cooking time! Serve it alongside some crisp green beans, nutrient-rich Italian Lacinato Kale, or our crowd-pleasing Crispy Garlic Parmesan Potatoes for a truly satisfying and complete meal that feels much more elaborate than it is.

Ingredients Notes and Expert Substitutions

Crafting the perfect pesto stuffed chicken starts with understanding your ingredients. Here’s a closer look at what you’ll need and how to adapt if necessary:

• Pesto: While our recipe features a unique pistachio pea pesto, the beauty of this dish is its versatility. Feel free to use your absolute favorite pesto recipe. This could be a classic Genovese basil pesto, a sun-dried tomato pesto, or even a robust Trapanese pesto. If you’re short on time, a high-quality store-bought pesto will work wonderfully. The key is to choose one with fresh, vibrant flavors that complement the chicken and mozzarella.
• Cast Iron Pan: A well-seasoned cast iron pan is highly recommended for this recipe. Its ability to retain and distribute heat evenly is unparalleled, ensuring a perfectly seared, crispy exterior on your chicken. If you don’t have a cast iron pan, a heavy-bottomed stainless steel pan can be used. If your stainless steel pan is oven-safe, you can transfer it directly to the oven. Otherwise, carefully transfer the seared chicken to a separate oven-safe baking dish to finish cooking.
• Chicken Breast: We use boneless, skinless chicken breasts for this recipe. Aim for breasts of similar size for even cooking. If your chicken breasts are very thick, you might consider lightly pounding them to a more uniform thickness (about ¾ to 1 inch) before butterflying. This helps ensure they cook evenly and prevents thinner parts from drying out.
• Mozzarella Cheese: Fresh, low-moisture mozzarella cheese is ideal for this recipe as it melts beautifully and adds a creamy texture. You can use pre-shredded mozzarella for convenience, but for the best melt and flavor, we recommend shredding a block of whole-milk mozzarella yourself. Other great cheese options include provolone, fontina, or even a blend of Italian cheeses.
• Peas and Basil: Our pistachio pea pesto offers a delightful, slightly sweet, and earthy flavor. Depending on the time of year and availability, you might not have an abundance of fresh basil. Don’t worry! If you don’t have enough basil, simply use more peas to maintain the volume and texture of the pesto. Fresh basil, however, adds an irreplaceable aromatic quality. You can also experiment with other fresh herbs like spinach or arugula in your pesto for a different flavor profile.
• Pistachios: These nuts provide a unique richness and slightly sweet crunch to the pesto. If you don’t have pistachios, pine nuts are the traditional choice for pesto and make a fantastic substitute. Walnuts or almonds could also be used for a different, but still delicious, nutty flavor.

*Please refer to the detailed recipe card below for precise measurements and additional ingredient information.

How to Master Pesto Stuffed Chicken: A Step-by-Step Guide

Creating this impressive dish is easier than you think! Follow these detailed steps to achieve a perfectly cooked, flavorful pesto stuffed chicken every time.

Step 1: Craft Your Pesto. Begin by making your fresh pistachio pea pesto. In a robust food processor, combine the vibrant peas, aromatic fresh basil, fragrant garlic cloves, and crunchy pistachios. Process these ingredients until the peas are thoroughly broken down and the mixture starts to form a coarse paste. Next, add the lemon juice for a bright, zesty kick and a pinch of salt to enhance the flavors. Continue processing, slowly drizzling in the olive oil until it is fully incorporated and the pesto reaches a smooth yet slightly textured consistency. This slow addition of oil helps emulsify the pesto beautifully.

Step 2: Finalize the Pesto. Once the olive oil is fully mixed in, add the grated Parmesan cheese to the food processor and pulse briefly until just combined. Taste the pesto and adjust with more olive oil if you desire a thinner consistency, or more salt and lemon juice to your preference. If you’re opting for a store-bought pesto or a pre-made batch, you can conveniently skip steps 1 and 2 and proceed directly to preparing the chicken.

Step 3: Prepare the Chicken. Preheat your oven to 375℉ (190°C). This ensures your oven is ready when the chicken moves from the stovetop. Now, for the butterflying technique: carefully slice each chicken breast into thirds, as if you were opening a book with two inner “pages.” Make two horizontal cuts, ensuring each cut stops about half an inch from the opposite edge. This creates two distinct pockets within the chicken breast, allowing for ample stuffing and an excellent pesto-to-chicken ratio, which is crucial for flavor balance and moisture.

Step 4: Stuff and Season. Generously slather a good amount of your prepared pesto into both pockets of each butterflied chicken breast. Be sure to spread it evenly. Next, carefully stuff each pesto-lined pocket with mozzarella cheese. Don’t be shy, but avoid overfilling which can cause the cheese to ooze out excessively during cooking. Gently fold the chicken back over itself to enclose the filling. Season both sides of the stuffed chicken breasts liberally with salt and freshly ground black pepper, ensuring a flavorful crust.

Step 5: Sear for Flavor. Place your cast iron skillet over medium-high heat and allow it to get very hot – it should just begin to barely smoke. Add a tablespoon or two of avocado oil or extra virgin olive oil to the hot pan. Carefully place both stuffed chicken breasts into the skillet. Sear each side for 3-4 minutes undisturbed. This crucial step develops a beautiful, golden-brown crust and locks in all the delicious juices, contributing significantly to the final flavor and texture.

Step 6: Finish in the Oven. Once beautifully seared on both sides, transfer the cast iron skillet directly to your preheated oven. Bake for approximately 15 minutes, or until the internal temperature of the thickest part of the chicken breast reaches 165℉ (74°C) as measured with an instant-read thermometer. Remove from the oven, allow the chicken to rest for a few minutes before slicing and serving. This resting period helps the juices redistribute, ensuring an even more tender and moist result.

Pro-Tips for Perfect Pesto Stuffed Chicken

Achieving restaurant-quality results at home is all about these expert tips:

1. Always Use an Instant-Read Thermometer: This is the single most important tool for cooking perfectly moist stuffed chicken. Ovens vary, and chicken breasts differ in size and thickness. Relying solely on cooking time can lead to overcooked, dry chicken. Insert the thermometer into the thickest part of the chicken (avoiding the filling) to ensure it reaches a safe and juicy 165°F (74°C). This guarantees tenderness without guesswork.
2. Master the Sear: When searing the chicken, patience is key. Heat your cast iron pan over medium-high heat until it’s very hot and just barely starts to smoke. This high heat creates the Maillard reaction, developing a rich, savory crust that’s packed with flavor. Place the chicken on the hot pan and sear for a full 3 minutes per side, undisturbed. Resist the urge to move or peek at it, as this can prevent the crust from forming properly.
3. The “Butterflying in Thirds” Technique: Initially, we experimented with butterflying the chicken with just one cut, as is common. However, we found the pesto-to-chicken ratio to be off for this particular recipe. While a single pocket works well for bulkier vegetable fillings, a thin layer of cheese and pesto benefits from having two distinct pockets. Slicing the chicken into three thin sections (creating two pockets) allows for a more generous and balanced distribution of the delicious pesto and mozzarella, ensuring every bite is bursting with flavor without overwhelming the chicken.
4. Don’t Overfill: While it’s tempting to cram as much pesto and cheese as possible into the chicken, resist the urge to overstuff. Too much filling can make it difficult to fold the chicken back over, and the cheese might ooze out excessively during cooking, potentially burning in the pan. A generous but manageable amount is best.
5. Allow for Resting Time: Once your chicken is out of the oven, let it rest on a cutting board for 5-10 minutes before slicing. This allows the juices, which have gathered in the center of the meat during cooking, to redistribute throughout the entire breast. The result? Exceptionally moist and tender chicken.

Delicious Sides for Your Pesto Stuffed Chicken

This vibrant pesto stuffed chicken pairs wonderfully with a variety of sides, making it easy to create a complete and satisfying meal. Here are some ideas:

• Fresh Salads: A crisp green salad, like a classic Caesar salad, or a simple mixed greens salad with a light vinaigrette, provides a refreshing contrast to the rich chicken.
• Roasted Vegetables: Roasted asparagus, broccoli, cherry tomatoes, or zucchini are fantastic choices. Their natural sweetness and slight char complement the savory flavors of the chicken and pesto.
• Grains and Starches: Serve with a side of fluffy quinoa, couscous, or our delicious Crispy Garlic Parmesan Potatoes. A light pasta tossed with olive oil and garlic also works beautifully.
• Leafy Greens: Sautéed Italian Cabbage or a quick spinach sauté with garlic are easy and healthy options.

Storing and Reheating Leftovers

If you happen to have any leftover pesto stuffed chicken, proper storage and reheating will ensure it remains delicious.

• Storage: Allow the chicken to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3-4 days.
• Reheating: The best way to reheat stuffed chicken without drying it out is generally the microwave for individual servings. While it won’t retain the crisp crust, it helps keep the chicken moist. For a slightly crispier result, you can try reheating in an air fryer at 350°F (175°C) for 5-7 minutes, or in a preheated oven at 300°F (150°C) for about 10-15 minutes, covered with foil to prevent drying, then uncovered for the last few minutes for crispness.

Recipe FAQs: Your Questions Answered

Pesto Stuffed Chicken

Vincent DelGiudice