Stuffed Chicken

Posted: June 15

Time: 30 minutes

Yield: 4 servings

recipe image

What's better than a golden-brown, savory chicken breast baked to tender perfection? How about a golden-brown, savory chicken breast baked to tender perfection and a cheesy, creamy, herbaceous filling? Stuffed Chicken fills every chicken breast with refreshing pesto, melty mozzarella, and bright, juicy tomatoes—it's a marvel both to behold and to eat! This is a restaurant-level classic that is quicker to make at home. Stuffed Chicken will make you wonder why you ever did regular chicken before this.


For the chicken and stuffing: • 4 chicken breasts, boneless, skinless • 8 tablespoons pesto • 8 slices tomato • 1 cup mozzarella cheese, grated • 1/2 cup fresh spinach • salt, to taste • pepper, to taste • 2 tablespoons olive oil For the pesto yogurt dipping sauce: • 1/2 cup Greek yogurt • 2 tablespoons pesto


Step 1

Preheat the oven to 400 degrees F.

Step 2

Cut the chicken breasts horizontally but do not cut them all the way through. Open up the chicken breasts, much like you would a book.

Step 3

Spread the entire open surfaces of the chicken breasts with 2 tablespoons of the pesto each.

Step 4

Add 2 slices of the tomatoes to each chicken.

Step 5

Top each open surface of the chicken with 1/4 cup mozzarella and an even amount of spinach.

Step 6

Sprinkle each chicken breast with salt and pepper.

Step 7

Drizzle each chicken breast with 1/4 tablespoon of olive oil.

Step 8

Close the chicken so the filling is on the inside.

Step 9

Heat an oven-proof skillet over medium-high heat.

Step 10

Add the remaining 1 tablespoon of olive oil. When the olive oil begins to sizzle, carefully add the chicken.

Step 11

Sear the chicken on each side, using tongs to turn them, for 2-3 minutes.

Step 12

Finish the chicken in the oven until a meat thermometer reads 165 degrees F in the thickest part, about 8 minutes.

Step 13

Combine the yogurt and remaining pesto.

Step 14

Serve the chicken with the dipping sauce.

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