This cheesy pesto stuffed chicken is the BOMB. Chicken breast stuffed with pistachio pea pesto and mozzarella seared on a cast iron pan and finished in the oven to perfection.
Try some of our other creative chicken dishes like My Big Fat Greek Chicken Burger or Spicy Chicken With Prosciutto And Cheese.
Looking for more simple chicken cast iron meals? Try our PERFECT Cast Iron Chicken Breast or Cast Iron Lemon Chicken Orzo.
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One-Pan Chicken
The pesto stuffed chicken breast is stuffed with two layers of mozzarella and pea pesto, seared on the cast-iron, and baked in the oven to a moist finish at 165 degrees Fahrenheit. Stuffed chicken is so often dried out but follow this recipe for a tender and moist chicken breast with a delectable crust and delicious filling.
It's all done in a single cast iron pan in under 30 minutes. Serve it alongside some green beans or Italian Lacinato Kale and Crispy Garlic Parmesan Potatoes for a full meal.
Ingredients Notes and Substitutions
- Pesto. Your favorite pesto recipe will work whether it is a classic Genovese pesto, trapanese pesto, or our easy pistachio pesto. Pick your favorite and go for it.
- Cast Iron Pan. If you don't have a cast iron pan, you can cook pesto stuffed chicken on a stainless steel pan, and if it is oven-proof, transfer that right into the oven. If not you can move the chicken to a pan and cook it in the oven on a new pan.
- Peas and Basil. Depending on the time of year, you may not have a ton of basil. If you don't have enough basil just use more peas. Otherwise, use as much basil as you have.
*Please see the recipe card below for more information on the ingredients.
How to Make Pesto Stuffed Chicken
Step 1: Start by making the pesto first. Combine peas, basil, garlic, and pistachios in a food processor. Process until peas are completely broken down. Add lemon juice and salt. Process while slowly adding olive oil to the mix, until it is all added.
Step 2: Add the parmesan cheese and process. Adjust with more olive oil if necessary. If you're not making your own pesto then just skip steps 1 and 2.
Step 3: Preheat the oven to 375℉. Butterfly the chicken, in thirds. Slice the chicken thin like making cutlets but leave them connected at the edge. You are basically cutting it like it is a book with a cover and one page in the middle. There should be two slices made and two places in the chicken breast to stuff.
Step 4: Slather both pockets of the chicken in pesto and then stuff it with mozzarella. Fold the chicken back over and salt and pepper both sides of it.
Step 5: Heat a cast iron skillet over medium-high heat. Add avocado oil or extra virgin olive oil. Place both chicken breasts on the cast iron. Sear each side for 3-4 minutes.
Step 6: Transfer to the oven and bake for 15 minutes or until chicken reaches 165℉.
Pro-Tips
- The key to cooking moist stuffed chicken is always using an instant-read thermometer. The fact of the matter is, every oven is different and every piece of chicken is different. If we all cook it for the same amount of time, some are guaranteed to be overcooked. Doing a temperature read is the safest and best way to cook your chicken to perfection.
- When searing the chicken, wait until the pan is hot and barely starts to smoke. Then place the chicken on the pan and sear for 3 minutes undisturbed before flipping.
- For this recipe, I originally tried to butterfly the chicken with just one slice like you normally would. We agreed the pesto-to-chicken ratio was off. If I was stuffing it with vegetables that would be one thing but a layer of cheese and pesto can be very thin. This was much better when we sliced two pockets to stuff.
Recipe FAQs
The only option for this one is the microwave. It's not always the best way to reheat chicken but putting it in the oven for a period of time is guaranteed to dry it out.
I like to serve this dish with a caesar salad or Italian Cabbage.
This is the best way to keep all the juices in the chicken to make sure it doesn't dry out while baking.
Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
More Easy Chicken Recipes
📖 Recipe
Pesto Stuffed Chicken
Equipment
- 1 cast iron pan
- 1 food processor
Ingredients
- 2 chicken breasts, butterflied
- 1 cup mozzarella cheese
- ½ cup peas
- 1 handful basil
- 2 cloves garlic
- ½ cup pistachios
- ¾ cup parmesan
- ½ cup olive oil
- 2 tablespoon lemon juice
- ½ teaspoon salt
- salt and pepper
Instructions
- Combine peas, basil, garlic, and pistachios in a food processor. Process until peas are completely broken down. Add lemon juice and salt. Process while slowly adding olive oil to the mix, until it is all added. Finally, add the parmesan cheese and process. Adjust with more olive oil if necessary.
- Preheat the oven to 375℉. Butterfly the chicken, in thirds. Slice the chicken thin like making cutlets but leave them connected at the edge. There should be two slices made and two places in the chicken breast to stuff.
- Slather both pockets of the chicken in pesto and then stuff it with mozzarella. Fold the chicken back over and salt and pepper both sides of it.
- Heat a cast iron skillet over medium-high heat. Add avocado oil or extra virgin olive oil. Place both chicken breasts on the cast iron. Sear each side for 3 minutes. Transfer into the oven and bake for 15 minutes or until chicken reaches 165℉.
Video
Notes
- The complete recipe for Pea Pesto is easy and freezes well.
- The key to cooking moist stuffed chicken is always using an instant-read thermometer. The fact of the matter is, every oven is different and every piece of chicken is different. If we all cook it for the same amount of time, some are guaranteed to be overcooked. Doing a temperature read is the safest and best way to cook your chicken to perfection.
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- For this recipe, I originally tried to butterfly the chicken with just one slice like you normally would. We agreed the pesto-to-chicken ratio was off. If I was stuffing it with vegetables that would be one thing but a layer of cheese and pesto can be very thin. This was much better when we sliced two pockets to stuff.
Vinny
One of my favorite ways to switch up a chicken breast! It's so easy and a family favorite.