This cheesy stuffed chicken is the BOMB. Pistachio pea pesto stuffed chicken filled with oozing mozzarella in all of its layers. This protein-packed monster is better than any post-workout protein shake you can think of.
The chicken breast is stuffed with two layers of mozzarella and 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 moist chicken breast with a delectable crust and delicious filling.
I'm always looking for a way to spice up the grilled chicken for the week when I'm meal-prepping for the family. The same grilled chicken over and over again can get old. I pull out some of my pistachio pea pesto from the freezer and stuff up a breast. Pistachio pea pesto stuffed chicken is great in salads or served with vegetables and rice.
Ingredients for Pistachio Pea Pesto Stuffed Chicken
- 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 tbsp lemon juice
- ½ tsp salt
- salt and pepper
How to make Pistachio Pea Pesto Stuffed Chicken
First, check out our blog on pistachio pea pesto. It has a bunch of information on how to store and freeze the pesto for later use!
Processing the Pesto
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.
How to Butterfly the Chicken
Preheat the oven to 375℉. For this recipe, I originally tried to butterfly the chicken with just one slice like you normally would. Marisa and I both 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.
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.
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.
Searing the chicken
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. Transfer to the oven and bake for 15 minutes or until chicken reaches 165℉.
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.
Serve Pistachio Pea Pesto Stuffed chicken with rice and your favorite vegetable, like brussels sprouts, or over a salad!
If you're looking for more of our chicken recipes check out these!
Cast Iron Lemon Basil Orzo with Chicken Thighs
Restaurant-Style Chicken Francese
Crispy Italian Chicken Cutlets
📖 Recipe
Pistachio Pea Pesto Stuffed Chicken
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℉.
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