Mozzarella Pesto Stuffed Chicken Breasts

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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.

Mozzarella Pesto Stuffed Chicken Breast Recipe

A New Chicken Breast Recipe

Last week we invited friends over for dinner. I love having friends over because it gives us a chance to have other people taste our recipes. Oh, and the company is nice too.:) I asked Josh if he had any menu ideas and he suggested chicken. I was fine with that. I just make sure there are plenty of veggie sides. 🙂

I knew I probably shouldn’t try new chicken breast recipes when we are entertaining, to avoid stress, but I couldn’t help myself. I love creating new recipes and I love getting feedback before we post our recipes on the blog! I warned our friends we were trying a new chicken breast recipe on them, and they seemed to excited to be our guinea pigs! 🙂

How to make Stuffed Chicken Breast Recipe - pounded chicken with filling

How to Make a Stuffed Chicken Breast Recipe

We had Spinach Basil Pesto in the fridge, so I decided to make Mozzarella Stuffed Chicken Breasts with Pesto. Some people shy away from stuffed chicken breast recipes, but they really aren’t scary! Stuffed chicken recipes are simple, it just takes the added step of pounding out the chicken, and deciding on something good to stuff with.

  • Josh pounded out the chicken breasts and we spread pesto over each piece of chicken.
  • We added fresh slices of mozzarella cheese and rolled up the chicken breasts.
  • We used toothpicks to hold them in place. They were nice and snug. You don’t want the cheese to ooze out while baking.
  • We coated the chicken breasts in a Panko parmesan crust.
  • We popped the chicken breasts in the oven and baked them until they were golden brown.

This is now one of my favorite stuffed chicken breast recipes! It’s super easy and yet it feels special, which makes it great for entertaining or an easy weeknight dinner.

Panko-crusted stuffed chicken breast recipe

Mozzarella Pesto Stuffed Chicken Breasts Recipe served with zucchini

Our New Chicken Breast Recipe was a Hit!

I asked Josh if he liked our new stuffed chicken breast recipe. He said, “What’s not to love? Chicken, cheese, pesto, and a crispy cheese crust? This is an awesome chicken breast recipe!”  He loved it! Our guests enjoyed the meal as well. Whew! Glad our new chicken recipe was a hit!

Looking for a new chicken breast recipe to wow your family and friends? Give this stuffed chicken breast recipe a try!  These Mozzarella Pesto Chicken Breasts were easy and delicious!

Have a safe and happy Memorial Day weekend! Thanks for tuning into our blog! We sure do appreciate you!

Pesto Stuffed Chicken Breasts Recipe with Mozzarella Cheese

Mozzarella Pesto Stuffed Chicken Breasts

Baked chicken breasts stuffed with mozzarella cheese, pesto, and a panko parmesan crust.
Prep Time
15 minutes
Total Time
1 hour


  • 4 boneless skinless chicken breasts
  • Salt and pepper for seasoning chicken
  • 3/4 cup basil pesto Basil Pesto or use store-bought pesto
  • 8 ounces sliced fresh mozzarella cheese
  • 2 large eggs beaten
  • 1 cup panko bread crumbs
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  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 1/4 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.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. These look so lovely – how do you get them to stay so tight and put!
    whenever I try to roll any chicken breast everything oozes out!
    Any tips how can i make a tight package like yours?

  2. Daughter No 1 home from college for a week and this is what she will have during that time, we just love everything in your recipe, chicken, pesto and mozzarella and of course zucchini! Thanks.

  3. Maria and Josh, this just looks so delicious. I am sure that your guests enjoyed it very much.

    It looks so quick and easy too. Even a novice chef could make this without any trouble.

    What great friends you have that they are willing to be your guinea pigs. Not all of my friends are that brave.

    I don’t that they feel as if they have anything to worry about, especially after this meal.

    What did you pair it with? I wouldn’t want to make anything that would compete or overpower the flavors in the recipe.

    I can’t wait to see what you come up with next!

  4. Maria,
    I do the same thing (new recipes and guests) I especially like it when I get good suggestions for the second time ’round tweaks. Your recipe looks like a hit–and you can’t go wrong with such great building blocks.


  5. Now this is one dish that will be liked by all in my house.
    Chicken is a big favorite here and this way of cooking it is pretty neat, definitely different for me. Plus it looks so delicious!
    Thanks for another keeper recipe, I’m going to need a bigger file! LOL!!

  6. These are all things I love wrapped up in a tasty dinner.

    I am one of those people that tests out new recipes on my dinner guests. Of course the stress level is always high but it is so nice I get their honest feedback.

  7. I saw this on instagram this morning and had to make sure I popped over so I could pin it to try this weekend. Pesto and Chicken is my favorite combo.

  8. Umm… sorry to have to correct you here, Maria, but your friends didn’t enjoy the meal! They LOVED IT! It was absolutely delicious and such a great alternative to eat chicken. Seriously, it was fantastic. The dessert wasn’t so bad either (considering we had to restrain ourselves from licking the bowl!). You both are such gracious hosts and absolutely wonderful people. So grateful to know you.

  9. Loved this recipe!! I’ve never made stuffed chicken breasts before and they turned out perfectly. I made just a couple slight tweaks including marinating the chicken in wine, lemon and garlic beforehand, and using egg whites instead of whole eggs. Will definitely make this again. Also, loved your spinach basil pesto recipe!

  10. This recipe is wonderful. My husband loved it and it was so simple to make. I used grated Mozzarela cheese and it melted out, so I will try using slices next time.

  11. I just made this last night for my husband and I. it was pretty simple to make and it turned out amazing! it tasted like I had spent hours preparing it! 🙂 I’ll definitely be making this again!! Thank you!

  12. Any tips on how to roll the chicken breasts. Everything tasted it great but i had a hard time keeping them together while baking, even using toothpicks! Thanks

  13. Always surprised by ppl comments to the recipes “it sounds tasty, looks good, great idea, must try etc. :)) and only one comment is from the person who actually fixed it.

  14. Quick question. Will this work if you make a small cut in the breast and spoon the stuffing then roll it in the crumbs? Sorta like a pocket. Looks like something I want to make tonight and don’t feel comfortable rolling them having the cheese come out. I’m definitely going to make my own basil pesto sauce… Thanks for the great idea


  15. Boyfriend LOVED this. I liked it too (just not as much as he did). I’ll definitely be making it again, especially now that I know it’s actually pretty simple!

  16. I saw a lot of “can’t wait to try it” comment’s but has anyone actually tried it, and if so how did they rate this recipe? Looks delicious.


    you do not need as much of the bread crumbs, parmasean, italian seasoning, etc. as they say!! I wound up throwing away probably more than half of it!

    Tastes AMAZING though!!

    thanks for sharing

  18. I actually have been making this dish for years. It is a diabetic meal. You can also lay it on a bed of wild rice. It is one of my favorites.

  19. As a single dad,chef and a musician,I am spent 5 days out of 7!!! My daughter loves whipping up this recipie on Tuesdays for when my band mates and I get back from practice!!!Its an fairly easy recipie for her to follow plus she can get in some internet time in while doing so!!!!!

  20. Has anyone tried making a bunch of these and freezing them to use for a super quick dinner during the week? If so, how does the cooking time or temp change? Any other tips for freezing? Thanks!

  21. Love this recipe!  Easy and delicious.   I made this almost exactly as is, except I used a Pizza Seasoning Blend from King Arthur Flour that I enjoy  instead of Italian Seasoning.  I also lightly sprayed my chicken with an olive oil mist to add more of a crunchy texture and more golden appearance.  This was served with a simple salad of spinach, grape tomatoes, kalamata olives with balsamic oil and vinegar.  

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