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Laughing Spatula / Recipe Index / Chicken / Pesto Mozzarella and Tomato Stuffed Chicken Breasts (with Video)

Pesto Mozzarella and Tomato Stuffed Chicken Breasts (with Video)

By Kathi & Rachel

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Chicken Breasts Stuffed with Pesto, Mozzarella and Tomatoes – With video!  You won’t believe how easy this beautiful dish is to make!

Pesto Stuffed Chicken Breasts in a skillet

Have you ever taken a bite of something that is soooo good, and somebody tries to talk to you and you are so deep into that bite, that you can’t talk?  You just give them a crazy lady stare and keep chewing and smiling, chewing and smiling….

This Chicken is chock full of Mozzarella, Pesto and Tomatoes; You could call it Caprese Chicken, even!   And not only is it a flavor bomb, it is super easy to make and all in one pan!

This dish is perfect in it’s imperfections! All that gooey cheese and dripping pesto.  But yet, it’s not so bad on the fat-o-meter.  Just 2 tablespoons of pesto, a few slices of fresh tomato and a quarter cup of mozz!

To start, slice your chicken horizontally,  but not all the way through.  So it opens like a book.  A really tasty book :).  Check out the video for a great tutorial!


 

Spread on the pesto.  Add sliced tomatoes, mozzarella cheese and a sprinkle of spinach if you like.

How to stuff pesto and mozzarella chicken breasts

Now just fold it over and secure with a couple toothpicks.  It’s sloppy and perfect!

Drizzle with olive oil.  Sprinkle with salt and pepper and give it a quick sear in an oven proof skillet.  Cast Iron was made for this dish,  but any oven proof skillet will work.  You could also move it from the skillet to a baking sheet to finish off in the oven.

If I were a chicken, this is how I’d like to be remembered….

Pesto Stuffed Chicken Breasts ready to sear in a hot pan!

A few tips on making Stuffed Chicken Breasts:

  • I used store bought Pesto.  Love Costco brand.
  • Sear on both sides and finish baking in the oven in the same skillet or move to a foil covered baking sheet.
  • Serve with an easy pesto/yogurt dipping sauce  if desired.
  • You can see all my One Pan Dinners here!

More Stuffed Chicken Recipes

  • Jalapeno Popper Stuffed Chicken
  • Fajita Stuffed Chicken
  • Chicken Rollatini Stuffed with Spinach and Ricotta
  • Chicken Breasts Stuffed with Ricotta, Spinach and Sun Dried Tomatoes 

Another great and easy chicken dinner!  Greek Sheet Pan Dinner.

And one more!  Tex Mex Chicken Skillet!  This 30 minute meal incredibly easy with tons of that Tex Mex flavor we all love!

 

 To the wonderfulness of chicken breasts!

Clink!

Kathi

What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula, while you’re at it…We love to see your pics! 

stuffed chicken breasts in a cast iron skillet

Pesto Tomato and Mozzarella Stuffed Chicken Breasts

An easy one skillet dish using chicken breasts, pesto, tomato, mozzarella cheese and spinach!  A 30 minute meal with tons of flavor!
4.61 from 109 votes
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 4
Author: Kathi & Rachel

Ingredients

  • 4 chicken breasts
  • 8 tablespoons pesto
  • 8 slices tomato
  • 1 cup grated mozzarella cheese
  • 1/2 cup fresh spinach
  • 2 tablespoons olive oil
  • salt and pepper

Pesto Yogurt Dipping Sauce

  • 1/2 cup greek yogurt
  • 2 tablespoons pesto

Instructions

  • Preheat oven to 400 degrees.
  • Cut chicken breasts horizontally but do not cut all the way through. Open up. (see photo above)
  • Spread entire opens surface of chicken with 2 tablespoons pesto.
  • Add 2 sliced tomatoes to half of the chicken.
  • Top with 1/4 cup of grated mozzarella and a few spinach leaves.
  • Sprinkle with salt and pepper and drizzle on a bit of olive oil.
  • Heat oven proof skillet over medium high heat. Add 1 tablespoon of olive oil.
  • When olive oil is sizzling, carefully add chicken.
  • Sear on each side for 2-3 minutes using tongs to turn.
  • Finish baking in oven for about 8 minutes or until meat thermometer reads 165 degrees.
  • For a dipping sauce: Combine yogurt and pesto and serve over the chicken or on the side.

Notes

  • I used store bought Pesto.  Love Costco brand.
  • Sear on both sides and finish baking in the oven in the same skillet or move to a foil covered baking sheet.
  • Serve with an easy pesto/yogurt dipping sauce  if desired.

Nutrition

Serving: 1chicken breast | Calories: 585kcal | Carbohydrates: 5.9g | Protein: 31.6g | Fat: 50g | Cholesterol: 97.1mg | Sodium: 896mg | Fiber: 2.1g | Sugar: 1.9g

 

 

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Filed Under: Cheese, Chicken, Fast and Fresh, Main Course Recipes, Most Popular Recipes, One Pot

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Reader Interactions

Comments

  1. Sue says

    October 13, 2019 at 2:56 pm

    Amazing dish, I made this dish several times now and had the in-laws over for dinner and they loved it.. great dish and it makes such a beautiful presentation!! This is my families favorite dish ..

    Reply
  2. Nancy says

    August 14, 2019 at 10:06 am

    5 stars
    Made this last night, using chicken cutlets. SO good. In the future, I think I would brown them in the pan an extra minute or two on each side, before putting them in the oven.

    My husband and I talked about this as we ate it and said this is also such a great base for jumping off with other ingredients in the fridge – – could be mixed up so many ways – kalamata olives, oregano or basil, red pepper pesto instead of green/basil. Now that you’ve taught us the technique, we’ll mix it up occasionally !

    thanks for yet another GREAT chicken recipe (we love your Greek sheetpan chicken too – one of the best recipes ever!)

    Reply
    • LaughingSpatula.com says

      August 15, 2019 at 5:59 am

      Thank you Nancy! What a nice comment to leave and we appreciate it so much! Stay tuned for lots of new recipes this fall! Clink!

      Reply
  3. mitzi V White says

    January 30, 2019 at 5:56 am

    5 stars
    Great EASY meal – a homerun with my family. I have leftovers – any suggestions for best way to reheat?

    Reply
    • LaughingSpatula.com says

      February 1, 2019 at 5:27 pm

      You can microwave it until just warm….the pesto and cheese keep it pretty moist! Just be careful not to over-nuke :). I do it all the time and I never seem to learn! 30 seconds to start.

      Reply
  4. Sisterella says

    January 5, 2019 at 10:39 pm

    5 stars
    This is a must try recipe. Flavorful, aromatic easy to prepare. It is a guaranteed success. Wow,wow,wow,wow what an amazing meal!

    Reply
  5. Chris says

    September 17, 2018 at 5:48 pm

    5 stars
    WoW!! This was delicious and so easy to make. My only regret is that I didn’t make it sooner????
    Absolutely AMAZING and I can’t wait to make it again!!
    Thank you for sharing

    Reply
  6. Nicole says

    August 28, 2018 at 3:53 pm

    I don’t have an oven safe pan. Can I transfer to a baking dish to finish it off?

    Reply
    • Nee says

      November 11, 2018 at 8:48 pm

      5 stars
      Yes it says above in the *few tips section* you can move it to a foil covered baking sheet. I had the same question lol

      Reply
  7. Aengus says

    July 7, 2018 at 4:03 pm

    5 stars
    Really nice dish, full of flavour. Very easy anf quick so good for a supper with friends and a nice glass of wine. Aengus (Dublin)

    Reply
    • Kathi @ LaughingSpatula.com says

      July 8, 2018 at 6:18 am

      Wow Thank you Jess for the nice note! Made my morning!

      Reply
  8. Kathleen Nutter says

    July 1, 2018 at 6:21 pm

    This is wonderful! Thank you!

    Reply
  9. Lori Petrino says

    May 11, 2018 at 7:10 pm

    Hi! I have a question. This weekend I’m having some quests over for dinner. Would love to try this, however, I don’t want to be in the kitchen all evening. Do you think it would be okay to sear the chicken & then put away in fridge for a few hours, then when the guests arrive I can throw it in the oven. I just don’t want it to dry out before I cook it completely.

    Reply
    • Kathi @ LaughingSpatula.com says

      May 11, 2018 at 8:22 pm

      Hi Lori – My suggestion would be to make the dish and have it ready and warm rather than reheat. I agree with you that the chicken could become tough and the tomatoes soggy after reheating. I would have it done right before your guests arrive and keep warm in a low temp oven, covered with foil. Hope that helps!

      Reply
  10. Pamela Smith says

    April 26, 2018 at 2:04 am

    For the sauce is it served hot or cold please

    Reply
    • Kathi @ LaughingSpatula.com says

      April 26, 2018 at 9:24 am

      cold…like a dip!

      Reply
  11. Cowtown Girl says

    April 15, 2018 at 10:44 am

    Have you ever made it with fresh mozzarella instead of packaged grated mozzarella? I”m thinking that would kick it up a notch if I sliced a big ball of hand-made mozz instead.

    Reply
    • Kathi @ LaughingSpatula.com says

      April 15, 2018 at 1:40 pm

      I have not tried fresh but it should work great and be fabulous!

      Reply
  12. Lynda says

    March 14, 2018 at 4:32 pm

    5 stars
    I will definitely make this recipe. Always looking for healthy recipes ( especially chicken, we love chicken ).
    Thank you, and will also try some other dishes you posted ….

    Reply
  13. Michelle says

    March 7, 2018 at 9:47 am

    5 stars
    I made this tonight and it was absolutely delicious! I added mushrooms as well because I’m kind of addicted 🙂
    Thank you so much, I know this will become a regular dish in our home. I’m looking forward to mixing up the stuffing ingredients as well.

    Reply
    • Kathi @ LaughingSpatula.com says

      March 7, 2018 at 11:55 pm

      We are so glad you loved it Michelle and the additions of mushrooms sounds fabulous! Love it when folks add their own spin to one of our recipes. Clink!

      Reply
  14. Jackie says

    February 13, 2018 at 10:36 pm

    5 stars
    Hi! This looks delicious. I don’t have a skillet that can go in the oven, could I just transfer it to a dish or will that change the way it turns out?

    Reply
    • Kathi @ LaughingSpatula.com says

      February 13, 2018 at 11:10 pm

      Hi Jackie – Yes, you can just transfer to a baking dish or sheet pan and it will turn out great! Hope you love it!

      Reply
  15. Zhulie says

    February 3, 2018 at 11:41 am

    5 stars
    I made this dish tonight. It was quick and yammy. I will definitely make it again. Thank you!

    Reply
  16. Cathy says

    February 1, 2018 at 1:49 am

    I was hoping to make this amazing sounding recipe this week! What do you recommend as well paired sides? I have brand new to cooking! I need all the help I can get 🙂

    Reply
    • Kathi @ LaughingSpatula.com says

      February 1, 2018 at 2:59 am

      Hi Cathy! If you are new to cooking, I am so glad you found us! This dish has big flavors so I’d keep the sides simple. Steamed broccoli and rice would be my first pick. Baked potato would fare well with simple toppings. Good luck, let me know how you do!

      Reply
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