Name: Recipe "Mozzarella Pesto Stuffed Chicken Breasts"
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 4 boneless skinless chicken breasts; salt and pepper (for seasoning chicken); 0.75 cup basil pesto; 8 oz fresh mozzarella cheese (sliced); 2 large eggs (beaten); 1 cup panko bread crumbs; 0.5 cup parmesan cheese (freshly grated); 0.5 tsp Italian seasoning; 0.25 tsp salt; 0.25 tsp black pepper (freshly ground)

More ways to enjoy Chicken: BBQ Chicken Stuffed Sweet Potatoes, Chicken Pesto Tortellini, and Chicken Piccata.

Why Pesto and Mozzarella Make the Perfect Stuffed Chicken

These Mozzarella Pesto Stuffed Chicken Breasts came together because I had a batch of homemade spinach basil pesto in the fridge and needed to use it up. Josh pounded four chicken breasts flat, and we spread the pesto over each one before topping with fresh mozzarella and rolling them up. The panko parmesan crust turned golden in the oven, and the cheese inside got all melty, it was a hit with everyone at the table.

Why This Stuffed Chicken Breast Recipe Works

The combination of basil pesto and gooey mozzarella gives you that classic Italian flavor in every bite.
Panko and Parmesan create a crispy, golden crust without any frying, perfect for an easy baked chicken dinner.
It comes together in under an hour with simple ingredients, but looks impressive enough for company.

Key Ingredients for Mozzarella Stuffed Chicken

Pesto: Any basil-based pesto works, whether homemade or store-bought. I often use my spinach basil pesto for extra color.
Fresh mozzarella: Use whole-milk fresh mozzarella, not pre-shredded. It melts into soft, creamy pockets. Slice or tear it into pieces before adding.
Panko bread crumbs: They give a lighter, crunchier crust than regular breadcrumbs. Plain or seasoned both work fine.

Kitchen Tools for Baked Stuffed Chicken Breasts

Baking sheet
Meat mallet or rolling pin
Toothpicks
Pie plate or shallow dish for the beaten eggs
Medium bowl for the panko mixture

Tips for Perfect Mozzarella Pesto Stuffed Chicken Breasts

I use two toothpicks per chicken roll to keep them closed while baking, stick one through the seam and another through the center. It also helps to pound the chicken evenly to about 1/4 inch thick; that makes rolling easy and ensures the chicken cooks through at the same time as the crust browns. If you’re unsure about doneness, an instant-read thermometer inserted into the thickest part should hit 165°F.

Tips for Rolling Stuffed Chicken Breasts Without a Mess

Pound the chicken between two sheets of plastic wrap to keep it from tearing. Spread the pesto evenly, but leave a small border around the edges so filling doesn’t ooze out when you roll. Roll the chicken up snugly but not too tight, and tuck in any stray bits of mozzarella.

Pesto Chicken Recipe Variations to Try

Swap the basil pesto for sun-dried tomato pesto or arugula pesto for a different twist. If mozzarella isn’t your thing, try provolone or fontina, both melt beautifully. You can also add a layer of fresh spinach leaves under the cheese for extra greens. For a lower-carb version, skip the panko coating and just bake the stuffed chicken with a drizzle of olive oil.

What to Serve with Mozzarella Pesto Stuffed Chicken

I like to serve these chicken breasts with a simple arugula salad dressed with lemon vinaigrette, the peppery greens cut through the richness. Roasted asparagus or garlicky green beans also pair well. If you want something heartier, put them over buttered pasta or next to crusty bread to soak up any juices.

How to Store Leftover Stuffed Chicken Breasts

Store leftover chicken in an airtight container in the fridge for up to 3 days. To keep the crust from getting soggy, place a paper towel in the container to absorb moisture.

Can You Freeze Baked Stuffed Chicken Breasts?

Yes, you can freeze them after baking. Wrap each cooled chicken breast tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Best Ways to Reheat Mozzarella Stuffed Chicken

Reheat in a 350°F oven for about 15 minutes, until the chicken is hot and the panko crust crisps up again. Avoid the microwave, it will soften the coating and make the chicken rubbery.

Mozzarella Pesto Stuffed Chicken Breasts FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless thighs work too. Pound them to an even thickness, stuff, and roll. Cooking time may be slightly shorter, check for 165°F.

Do I have to use toothpicks?

Toothpicks keep the rolls from unrolling during baking. If you don’t have any, you can place the rolls seam-side down on the baking sheet; they’ll often stay closed on their own.

Can I make this stuffed chicken recipe ahead of time?

Yes, you can assemble the chicken rolls up to a day ahead. Keep them covered in the fridge, then bread and bake just before serving.

How do I know when the chicken is fully cooked?

Insert an instant-read thermometer into the thickest part of the roll. It should read 165°F. If you don’t have a thermometer, cut into one to check, the juices should run clear and the meat shouldn’t be pink.

Recipe

Mozzarella Pesto Stuffed Chicken Breasts

Mozzarella Pesto Stuffed Chicken Breasts with Panko Parmesan Crust – an easy stuffed chicken breast recipe! Mozzarella stuffed chicken is perfect for an everyday dinner or entertaining.

easy

15 min

Prep Time

45 min

Cook Time

1 hr

Total Time

Servings

Dinner

Course

Italian

Cuisine

617 kcal

Calories

Ingredients

Servings

4 boneless skinless chicken breasts
salt and pepper, for seasoning chicken
0.75 cup basil pesto
8 oz fresh mozzarella cheese, sliced
2 large eggs, beaten

1 cup panko bread crumbs
0.5 cup parmesan cheese, freshly grated
0.5 tsp Italian seasoning
0.25 tsp salt
0.25 tsp black pepper, freshly ground

Instructions

1
Heat oven to 350 degrees F. Spray a large baking sheet with cooking spray and set aside.
2
Using a meat mallet or rolling pin, flatten each chicken breast to about a ¼ inch.
3
Spread 3 tablespoons pesto onto each chicken breast; top each with mozzarella cheese, about 2 ounces of cheese per breast. Carefully roll up the chicken and secure with toothpicks.

4
Place the beaten eggs in a pie plate or shallow dish. In a medium bowl, combine panko crumbs, parmesan cheese, Italian seasoning, salt, and pepper. Dip each chicken breast in the eggs and then into the panko parmesan mixture. Make sure the breasts are well coated. Discard any extra mixture. Place chicken on the prepared baking sheet.
5
Bake 40-45 minutes or until chicken is no longer pink in center and the chicken is golden brown. Serve warm.
6
Note-make sure you remove the toothpicks before eating.

Nutrition (per serving)

617kcal

Calorie breakdown

Protein20%126 kcal

Fat55%338 kcal

Carbohydrates25%158 kcal

How this was calculated — 10 of 10 ingredients matched

boneless skinless chicken breastsChicken, broilers or fryers, breast, meat and skin, raw7 kcal

salt and pepperPeppers, sweet, red, cooked, boiled, drained, with salt0 kcal

basil pestoSauce, pesto, CLASSICO, basil pesto, ready-to-serve670 kcal

fresh mozzarella cheeseCheese, mozzarella, whole milk678 kcal

large eggsEgg, whole, raw, fresh3 kcal

panko bread crumbsBread, pita, whole-wheat629 kcal

parmesan cheeseCheese, parmesan, hard470 kcal

Italian seasoningSeasoning mix, dry, taco, original8 kcal

saltSalt, table0 kcal

black pepperSpices, pepper, black3 kcal

Serving size ≈ 195 g · 4 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: baked, Chicken, mozzarella, Oven Baked, parmesan, Pesto, stuffed

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