Pesto Stuffed Chicken is a weeknight favorite. Super easy to make, finishes in the oven for some hands-off cooking! Creamy and delicious, everyone will love this dinner!
This stuffed chicken breast recipe is one of my all-time favorite chicken dinners. Anything breaded absolutely gets my vote!
If I hustle, I can get this on the table in under 30 minutes. It is a lifesaver when I want something super tasty and yummy and don’t have a lot of time.
The bread crumb coating is literally just egg and breadcrumbs but you can fancy it up if you really want to. Check out the notes section for my suggestions.
I serve this with basic side dishes, sometimes plain rice, buttered pasta, mashed potatoes or risotto as well as some kind of green vegetable.
Green beans, brussels sprouts, and roasted broccoli are all fair game here! I’ve listed a few below, but feel free to mix it up and make whatever you love!
If you love breaded recipes, you have to try my Pork Schnitzel recipe. It’s kind of epic.
Why you’ll love this recipe
- Family Friendly. It’s cheese stuffed chicken, how can they say no?
- Easy to make. It only looks complicated, but it’s really not. I photographed the steps, so you can see below.
- No huge ingredient list. Simple stuff, that you probably already have. 7 ingredients!
- Adaptable. See the notes for how to change it up!
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
How to make this recipe
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Step 1: Make the filling, stuff the chicken
- Combine cream cheese, basil pesto and pepper in a small bowl with a fork.
- Create a pocket in the chicken: Cut along the thin side, lengthways, without going all the way through.
- Add the pesto/cream cheese mixture to each chicken breast. Depending on how crazy you get with the filling, you can press the edges together to seal, or use toothpicks. Season with salt and pepper.
Step 2: Bread the chicken
- Beat egg with a fork in a bowl. Place breadcrumbs in a shallow glass dish.
- Dip each chicken breast in the beaten egg, then coat in the breadcrumbs.
Step 3: Cooking the chicken
- Heat oil (cooking oil or olive oil) in a large skillet over medium-high heat.
- Cook the chicken on both sides, until lightly browned (no longer pink)
- Add the chicken to the baking sheet, and bake until the thickest part of the chicken breast reads 165F. About 15-20 minutes depending on the thickness of your chicken.
- Remove from oven, and allow to rest 5 minutes before serving.
- Devour.
Kylee’s Notes & FAQs
If you stuff a LOT of filling in, you may need to use toothpicks to hold your chicken together. Just remember to remove them before you eat, or you’ll end up with a mouthful of a toothpick. That is not anyone’s idea of a good time.
Chicken Temperature
Chicken should be cooked to 165 degrees F when tested with a digital thermometer in the thickest part.
Storage
If you happen to have leftovers (lucky you!), the store in the refrigerator in a sealed container for up to 3 days. This is not a good recipe to freeze!
Additions/Substitutions/Suggestions
- Panko breadcrumbs are awesome in this recipe!
- Add some Italian seasoning or garlic powder when seasoning the chicken, for a kick of extra flavor.
- Add some parmesan cheese to the breadcrumbs.
- Add a little mozzarella cheese to the filling. Ooey. Gooey. Yummy!
- If you love pesto, add an extra tablespoon of pesto to the filling.
Delicious sides dish recipes:
- Creamy Garlic Parmesan Risotto. A basic, but fabulous risotto that is super easy to make.
- Pan Roasted Brussels Sprouts. Roasted Brussels sprouts, paired with delicate shallots, salty bacon and a bit of parmesan.
- Easy Scalloped Potatoes. There’s a video on this one, showing how EASY this is to make!
Other recipes you’ll enjoy that use Pesto:
- Turkey Meatball Recipe (with Pesto)
Update: This was originally posted in March 2011, it was republished in August 2020 with new photos.
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Pesto Cream Cheese Stuffed Chicken Breasts
Ingredients
- 2 ounces cream cheese
- 2 tablespoons basil pesto
- Salt & pepper
- 4 boneless skinless chicken breasts
- 1 egg
- 2/3 cup breadcrumbs
- 1 tablespoon olive oil
Directions
- Preheat oven to 400°F.
- Prepare a baking sheet – either add foil, or grease well with cooking spray (alternatively you can use a rack)
Filling
- Combine cream cheese, pesto and pepper in a small bowl with a fork.
- Make a pocket in the chicken: Cut along the thin side, lengthways, without going all the way through.
- Add the pesto/cream cheese mixture to each chicken breast. Depending on how crazy you get with the filling, you can press the edges together to seal, or use toothpicks.
- Season each chicken breast with salt and pepper.
Breading
- Beat egg with a fork in a bowl. Place breadcrumbs in a shallow glass dish.
- Dip each chicken breast in the beaten egg, then coat in the breadcrumbs.
Cooking
- Heat oil in a large skillet over medium-high heat.
- Cook the chicken on both sides, until lightly browned.
- Add the chicken to the baking sheet, and bake until the thickest part of the chicken breast reads 165F. About 15-20 minutes depending on the thickness of your chicken.
- Remove from oven, and allow to rest 5 minutes before serving.
- Devour.
Notes
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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