Keto Stuffed Chicken Breast with Mozzarella & Pesto: A Dinner That Hits the Spot

I’ve made this recipe more times than I can count, and every time it turns out like a hug on a plate. It’s not complicated, doesn’t leave a pile of dishes, and it’s the kind of meal that makes you stop mid-bite and go, “Okay, wow.”

This is Pesto Mozzarella Stuffed Chicken Breast that is juicy, melty, and straight-up satisfying. And it fits right into a gluten free or keto lifestyle without feeling like you’re giving anything up. You’re going to want to make a little extra, because leftovers hit even harder the next day. Trust me.

Let’s get into it, and don’t worry, I’ll walk you through every single step like we’re cooking it together.

What You’ll Need for Keto Stuffed Chicken Breast with Mozzarella & Pesto

Ingredients:

• 4 boneless chicken breasts (the thick kind is better for stuffing)
• 1 cup shredded fresh mozzarella
• 1/2 cup basil pesto (store-bought is fine, homemade is gold)
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika (optional but worth it)
• Toothpicks or kitchen twine

Optional but amazing:

• 4 slices cooked bacon (for those chicken bacon mozzarella recipes fans)
• A handful of chopped baby spinach or cherry tomatoes (adds a veggie boost)
• Zucchini or bell pepper slices for the side (great for chicken breast vegetable recipes)

Step 1: Prepping the Chicken

Start by laying the chicken breasts flat on a cutting board. You’re going to make a pocket inside each breast—not all the way through, just enough to tuck the filling in like a surprise.

Use a small, sharp knife and slice horizontally into the thickest side. Take your time. It should look like a pita pocket when you’re done.

Sprinkle both sides with salt, pepper, garlic powder, and paprika. Set them aside while you prep the filling.

This is also where you can use chicken tenderloins if you’re cooking for kids or want a smaller portion. Just adjust the cook time—they’ll finish quicker.

Step 2: Making the Filling

In a small bowl, mix together the shredded mozzarella and basil pesto. That’s it. If you’re using spinach or tomatoes, toss them in here too. Feeling fancy? Add a spoon of cream cheese or a pinch of crushed red pepper for some kick.

If you’re doing bacon mozzarella chicken, chop the bacon and mix it in. It brings a salty crunch that makes the whole thing sing.

Step 3: Stuffing Time

Spoon the pesto mozzarella mixture into each chicken breast pocket. Don’t be shy—you want it packed but not bursting out. Use toothpicks or twine to hold them closed. It doesn’t have to look perfect. Just make sure the filling is mostly sealed in.

Here’s a little secret: if you’ve got leftover filling, keep it. You can spoon it over the top before baking, or toss it with veggies for a side dish that feels like it belongs.

This technique works for all kinds of filled chicken breast recipes—think sun-dried tomatoes, goat cheese, roasted red peppers, even olives if you’re into that kind of thing.

Step 4: Searing and Baking

Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken 2–3 minutes per side until golden. This locks in flavor and keeps it juicy.

Now, slide the pan into a 375°F oven and bake for about 20–25 minutes. Use a meat thermometer if you’ve got one—you’re aiming for 165°F in the thickest part.

If you don’t have an oven-safe pan, just transfer the seared chicken to a baking dish. You can also top it with extra mozzarella for more melt.

This is your baked chicken pesto mozzarella masterpiece. You’ll smell the garlic, the pesto, the cheese doing its thing—and yes, you’ll be pacing the kitchen while it finishes.

Step 5: Let It Rest (Yes, Really)

Once it’s out of the oven, let the chicken rest for 5 minutes. This gives the juices time to settle and keeps everything moist when you cut in. It’s a small step that makes a big difference.

Now’s a good time to finish your sides if you haven’t already.

What To Serve It With

This stuffed mozzarella chicken is the kind of meal that plays well with others. Here’s what I usually plate it with:

• Roasted zucchini and bell peppers with garlic
• A quick green salad with olive oil and lemon
• Cauliflower mash or riced broccoli (keto gold)
• Steamed asparagus with a squeeze of lemon

If you’re not doing low carb, it’s also killer with a bit of crusty bread or a spoonful of pasta. Just don’t skip the sauce from the pan—it’s liquid gold.

Quick Variations To Keep Things Fresh

You can make this again and again without it ever getting boring. Here’s how to mix things up:

• Pesto Chicken with Mozzarella and sun-dried tomatoes for a more tangy bite
• Oven pesto chicken baked with cherry tomatoes and zucchini in the same pan
• Chicken mozzarella pesto recipes with provolone instead of mozzarella if that’s what you’ve got
• Swap pesto for a roasted red pepper spread or a garlic-herb cream cheese mix
• Add a splash of balsamic glaze on top when serving for that restaurant feel

Why This Keto Stuffed Chicken Breast with Mozzarella & Pesto Sticks

Look, we’ve all made those recipes that look good on the screen but flop when you try them at home. This one? It just works. The cheese melts. The chicken stays juicy. And that pesto? It ties the whole thing together like a good song in the background of a movie.

You’ll start with a basic pesto and mozzarella chicken and end up with a dinner that feels like you knew what you were doing the whole time. Even if you’re not the “chef” type.

It’s fast enough for weeknights, tasty enough for guests, and cozy enough for quiet nights when you just want something warm and real.

Leftovers That Don’t Feel Like Leftovers

If you’ve got extras, you’re winning.

Here’s what I do:

• Slice cold and layer it over salad with avocado, cucumbers, and a spoon of pesto dressing
• Heat and serve in lettuce wraps with shredded cabbage and sriracha mayo
• Chop and toss with steamed veggies for a quick basil pesto chicken and veggies bowl
• Slice thin, layer on a keto flatbread or cauliflower crust and broil for a quick pizza
• Reheat in a skillet with a splash of broth and serve over riced cauliflower

Conclusion

Cooking this kind of meal, something simple but full of flavor, isn’t about impressing anyone. It’s about feeding yourself and the people around you something that makes you feel good. That’s what good food does.

So whether you call it stuffed mozzarella chicken, pesto stuffed chicken recipes, or just “that thing with the cheese and the green stuff,” this one’s worth keeping in your back pocket.

And hey, once you get the hang of stuffing chicken, you’re gonna want to try other combos too—cheddar and jalapeño, spinach and feta, or even mushroom and Swiss. It’s like a blank canvas you can eat.

But today, it’s all about that pesto mozzarella stuffed chicken breast. And it’s going to be great.

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