Pesto Tomato and Mozzarella Stuffed Chicken Breasts Recipe
Pesto Tomato and Mozzarella Stuffed Chicken Breasts are the kind of dish that turn a regular weeknight into something special without any fuss. Imagine tender, juicy chicken bursting with basil pesto, oozy mozzarella, fresh tomato, and just a hint of spinach. It’s flavorful, comforting, and actually way easier than it looks – but you might just feel like a kitchen superstar the minute you pull it out of the oven. Whether you’re cooking for your family or impressing dinner guests, this recipe is a surefire favorite you’ll want to return to again and again.
Ingredients You’ll Need
Every ingredient in this dish brings something to the table, literally. Each item has a simple role: some add creaminess, some brightness, all of them team up for a classic combination with a modern twist. Don’t skimp on the fresh ingredients, and get ready for big flavors!
- Chicken Breasts: Big, boneless pieces are best for maximum stuffing potential and a tender bite.
- Pesto: This basil-packed spread brings an herby, garlicky punch—use homemade or your favorite store-bought version.
- Tomato Slices: Juicy rounds provide tang, moisture, and gorgeous color contrast with the cheese and pesto.
- Grated Mozzarella Cheese: Melts beautifully for that irresistible gooey center; grating your own delivers the freshest results.
- Fresh Spinach: Adds a mild earthiness and a pop of green tucked inside every bite.
- Olive Oil: For both searing and adding a hint of richness that helps everything brown up nicely.
- Salt and Pepper: Essential for bringing out all the vibrant flavors—don’t forget a good sprinkle before baking!
- Greek Yogurt: The base of your dipping sauce, lending creaminess and tang.
- Extra Pesto (for sauce): Swirled into yogurt for a luxurious dip that pulls the whole meal together.
How to Make Pesto Tomato and Mozzarella Stuffed Chicken Breasts
Step 1: Prep Your Ingredients
Before you even turn on the oven, gather and prep all your ingredients. Slice the tomatoes, wash the spinach, grate your mozzarella, and measure out the pesto and olive oil. Having everything ready makes assembling your Pesto Tomato and Mozzarella Stuffed Chicken Breasts quick and stress-free.
Step 2: Butterfly the Chicken Breasts
Take each chicken breast and use a sharp knife to cut horizontally almost all the way through—be sure not to cut right through the other side! Open the chicken up like a book, creating a pocket for that delicious filling. This not only creates space but also helps the chicken cook evenly.
Step 3: Load Up with Pesto, Tomato, Cheese, and Spinach
Spread 2 tablespoons of pesto over the inside of each chicken breast, making sure you coat right into the corners. Lay down a couple of tomato slices, sprinkle on about a quarter cup of grated mozzarella, and add a few fresh spinach leaves. The colors and smell at this stage are already irresistible.
Step 4: Season and Oil
Sprinkle each stuffed breast with salt and pepper, then drizzle or brush a little olive oil over the top. This helps boost flavor and ensures a golden finish. Press the chicken closed gently—use a toothpick if needed to secure it all together.
Step 5: Sear for a Crisp Edge
Heat an oven-proof skillet over medium-high heat and add a tablespoon of olive oil. When the oil is hot and sizzling, carefully add the chicken breasts. Sear on each side for 2–3 minutes until a golden crust forms—this locks in the juices and adds a beautiful color.
Step 6: Bake to Perfection
Transfer the skillet with the chicken into your preheated 400 degree oven. Bake for about 8 minutes or until an instant-read thermometer hits 165 degrees inside the thickest part. This ensures your Pesto Tomato and Mozzarella Stuffed Chicken Breasts stay juicy and safe to eat.
Step 7: Mix Up the Dipping Sauce
While the chicken finishes in the oven, stir together Greek yogurt and extra pesto for a fast, creamy sauce. Serve this either alongside or drizzled on top for even more basil flavor.
How to Serve Pesto Tomato and Mozzarella Stuffed Chicken Breasts
Garnishes
A sprinkling of chopped fresh basil, a few extra spinach leaves, or even some sun-dried tomatoes can make your Pesto Tomato and Mozzarella Stuffed Chicken Breasts look restaurant-worthy. A drizzle of the pesto yogurt sauce right before serving adds the perfect final flourish.
Side Dishes
Pair these stuffed chicken breasts with simple sides that let their bright flavors shine. Think roasted potatoes, garlic green beans, or a crisp garden salad. Even buttered pasta or rice will happily soak up any pesto and cheesy juices on the plate.
Creative Ways to Present
Slice the stuffed chicken breasts on a diagonal for a dramatic effect, fanning the slices out on a platter. You can also serve them whole for that “wow” factor when cutting in. Mini versions using chicken tenders are perfect for appetizers at parties.
Make Ahead and Storage
Storing Leftovers
Store any leftover Pesto Tomato and Mozzarella Stuffed Chicken Breasts in an airtight container, refrigerated, for up to three days. The filling actually deepens in flavor overnight so the leftovers are anything but boring!
Freezing
You can freeze the stuffed chicken (cooked or uncooked) for up to two months. For best results, wrap each breast tightly in foil, then place in a zip-top freezer bag. Thaw overnight in the refrigerator before reheating or baking.
Reheating
Reheat in a 325 degree oven, covered loosely with foil, until warmed through—usually about 15 minutes. The microwave works too, but go gently to keep the chicken juicy and the cheese oozy.
FAQs
Can I use store-bought pesto?
Absolutely! A good quality store-bought pesto saves time and still brings tons of flavor. If you have homemade, even better, but either way your Pesto Tomato and Mozzarella Stuffed Chicken Breasts will be delicious.
What if I don’t have an oven-proof skillet?
No problem—just sear the chicken in a regular skillet, then transfer them to a baking dish for the oven stage. The results are just as tasty and there’s barely any extra cleanup.
Can I swap the cheese?
Yes! While mozzarella melts perfectly, you can experiment with provolone, fontina, or even a slice of creamy goat cheese for a different flavor twist in your Pesto Tomato and Mozzarella Stuffed Chicken Breasts.
Is there a dairy-free version?
You can use a dairy-free cheese alternative and swap the yogurt for a non-dairy option in the dipping sauce. Many pestos are already dairy-free, but double-check your jar if you’re avoiding cheese entirely.
Can I prep these ahead of time?
Definitely. Assemble the chicken breasts (including stuffing and seasoning) up to a day in advance, cover tightly, and refrigerate until ready to cook. This makes dinner prep a total breeze!
Final Thoughts
If you’re looking for a dish that’s both comforting and impressive, these Pesto Tomato and Mozzarella Stuffed Chicken Breasts should absolutely make it onto your table. Don’t be surprised if they become a new favorite—give them a try, and enjoy every burst of cheesy, herby goodness with your loved ones!
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Pesto Tomato and Mozzarella Stuffed Chicken Breasts Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Delicious and simple recipe for Pesto Tomato and Mozzarella Stuffed Chicken Breasts, where juicy chicken breasts are filled with pesto, tomato, mozzarella, and spinach, then baked to perfection. Served with a creamy Pesto Yogurt Dipping Sauce.
Ingredients
For the Chicken:
- 4 chicken breasts
- 8 tablespoons pesto
- 8 slices tomato
- 1 cup grated mozzarella cheese
- 1/2 cup fresh spinach
- 2 tablespoons olive oil
- Salt and pepper
For the Pesto Yogurt Dipping Sauce:
- 1/2 cup Greek yogurt
- 2 tablespoons pesto
Instructions
- Preheat oven to 400 degrees. Cut chicken breasts horizontally but do not cut all the way through. Spread entire opens surface of chicken with 2 tablespoons pesto.
- Add fillings: Add 2 sliced tomatoes to half of the chicken, then top with 1/4 cup of grated mozzarella and a few spinach leaves. Sprinkle with salt and pepper and drizzle on a bit of olive oil.
- Sear the chicken: Heat an ovenproof skillet over medium-high heat with 1 tablespoon of olive oil. Sear chicken on each side for 2-3 minutes, then finish baking in the oven for about 8 minutes or until the meat thermometer reads 165 degrees.
- Make the dipping sauce: Combine yogurt and pesto for the Pesto Yogurt Dipping Sauce. Serve over the chicken or on the side.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking, Searing
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed chicken breast with sauce
- Calories: 380
- Sugar: 3g
- Sodium: 540mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 120mg
Keywords: Pesto Tomato Mozzarella Chicken, Stuffed Chicken Breasts, Pesto Yogurt Dipping Sauce
