This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

Hey there it’s Tiffany, from Creme de la Crumb! Can you believe it’s April? I can! I’ve been dying for some Springy weather and we’re getting it here in Utah in spurts. Sunny, cloudy, rainy, snowy, sunny again. I’m ready for sunny sunny sunny and more sunny! Fresh herbs are one of many many reasons I am excited for the warm weather. I just planted cilantro, chives, and BASIL in mason jars. They’re currently sitting on my back porch catching a few rays of sunlight.

Pesto & Mozzarella Stuffed Chicken

Basil is one of my favorite herbs to cook with. Particularly when it has to do with PESTO. I love me some good pesto. This dish is so easy and delicious and Springy. It only requires a few ingredients and comes together so quickly. My husband isn’t really a “pesto person” but he loves it when I stuff it in some baked chicken and smother it in melty cheese! Who can blame him, anything covered in cheese is wonderful!

Stay connected with  Creme de la Crumb:

Facebook | Twitter | Pinterest | Instagram


Pin this now to find it later

Pin It

Pesto & Mozzarella Stuffed Chicken

By: Alyssa Rivers
Juicy oven baked chicken stuffed with fresh pesto and ooey gooey mozzarella cheese! An easy weeknight meal that comes together with no fuss and a whole lot of flavor!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 Servings


  • 4 chicken breasts boneless skinless, pounded thin (about 1/4-1/2 inch thick)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon oregano
  • 1 teaspoon garlic powder
  • 1 cup basil pesto for a great homemade version go to this link --->!
  • 1 cup mozzarella cheese shredded


  • Preheat oven to 375. Spray a shallow baking dish with cooking spray and set aside.
  • Lay chicken breasts out on a flat surface. In a small bowl combine salt, pepper, oregano, and garlic powder and whisk together. Sprinkle seasoning over chicken, flipping to get both sides.
  • Spread about 1/4 cup pesto onto each chicken breast. Sprinkle with 1/4 cup mozzarella cheese. Gently roll up chicken breasts so that the pesto and cheese are on the "inside" of the chicken roll. Place chicken rolls in a single layer in prepared baking dish. Top with additional pesto and cheese if desired. Bake 15-20 minutes until chicken is cooked through and juices run clear.


Calories: 585kcalCarbohydrates: 6gProtein: 57gFat: 35gSaturated Fat: 9gCholesterol: 172mgSodium: 1309mgPotassium: 866mgFiber: 1gSugar: 2gVitamin A: 1507IUVitamin C: 3mgCalcium: 253mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course
Cuisine: Italian American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

More Ideas

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Just tried this and it was great! I ended up cooking it for 50 minutes though. Just a heads up for other people trying this recipe.

  2. Great recipe! Just want to note that the cook time has to be at least double what is listed here. I made this last night & it took considerable more time–at least double but it’s hard to say because every 10 minutes (after the initially listed cook time) I was removing the dish to check the temp of the chicken which would cool it down some. It took 30 more minutes that way over the 20 minutes recommended.