This cheesy pesto stuffed chicken is deliciously simple: chicken breasts filled with pistachio-pea pesto and mozzarella, seared in a cast iron skillet and finished in the oven for a moist, flavorful result.
Try more creative chicken dishes such as My Big Fat Greek Chicken Burger or Spicy Chicken With Prosciutto And Cheese for variety.
For more cast-iron chicken ideas try the PERFECT Cast Iron Chicken Breast or Cast Iron Lemon Chicken Orzo.
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One-Pan Chicken
This pesto-stuffed chicken is layered with mozzarella and a bright pistachio-pea pesto, seared in a cast-iron skillet, then baked to an internal temperature of 165°F for a juicy finish. Stuffed chicken often dries out, but following these steps—searing first, monitoring temperature, and finishing in the oven—gives you tender chicken, a crisp exterior, and a vibrant filling.
The whole recipe cooks in a single cast-iron pan in under 30 minutes. Serve with green beans, Italian Lacinato Kale, or Crispy Garlic Parmesan Potatoes for a complete meal.
Ingredients Notes and Substitutions
- Pesto. Any pesto works here: classic Genovese, trapanese, or an easy pistachio-pea pesto. Use your favorite flavor profile.
- Cast Iron Pan. A cast iron skillet gives the best sear, but an oven-proof stainless pan works too. If your pan isn’t oven-safe, transfer the seared chicken to a baking dish before finishing in the oven.
- Peas and Basil. If basil is scarce, increase the peas in the pesto. Use as much fresh basil as available for the brightest flavor.
*See the recipe card below for full ingredient details and quantities.
How to Make Pesto Stuffed Chicken
Step 1: Make the pesto first. Combine peas, basil, garlic, and pistachios in a food processor and blend until the peas are broken down. Add lemon juice and salt, then process while slowly streaming in olive oil until incorporated.
Step 2: Add grated Parmesan to the pesto and pulse to combine. Add a bit more olive oil if needed for a spoonable consistency. If you’re using store-bought pesto, skip steps 1–2.
Step 3: Preheat the oven to 375°F. Butterfly each chicken breast in thirds: slice thinly to create two pockets while keeping the outer edge intact, producing two openings per breast for stuffing.
Step 4: Spread pesto into each pocket, stuff with mozzarella, fold the chicken closed, and season both sides with salt and pepper.
Step 5: Heat a cast iron skillet over medium-high heat and add avocado or extra virgin olive oil. When the pan is hot, place the chicken in the skillet and sear 3–4 minutes per side until golden.
Step 6: Transfer the skillet to the preheated oven and bake about 15 minutes, or until the internal temperature reaches 165°F. Let rest briefly before serving.
Pro-Tips
- Use an instant-read thermometer. Ovens and chicken pieces vary. Checking temperature is the best way to avoid overcooking and ensure moist, safe chicken.
- Sear properly. Wait until the pan is hot and nearly smoking, then add the chicken and sear undisturbed for about 3 minutes before flipping to build a good crust.
- Butterfly in thirds for better ratio. Cutting two pockets gives more surface area for pesto and cheese so the filling isn’t overwhelmed by the meat. That creates a better pesto-to-chicken balance than a single cut.
Recipe FAQs
Microwave reheating is often the gentlest option for leftover stuffed chicken; reheating in the oven can dry it out. Reheat briefly, checking frequently for even warming.
Light vegetables and salads work well—think green beans, sautéed greens, or a simple salad dressed with a classic Caesar or an Italian-style cabbage slaw.
Searing seals the exterior, helps retain juices while baking, and creates a flavorful crust that contrasts the tender interior.
More Easy Chicken Recipes
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Chicken Breast in Lemon Butter Sauce
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Fennel Chicken Thighs in Red Wine
-
Restaurant-Style Chicken Scarpariello
-
Easy Chicken Cacciatore
Please leave a comment and a star rating in the recipe card if you make this—feedback is always appreciated.
Pesto Stuffed Chicken
Vincent DelGiudice
Pin Recipe
Equipment
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1 cast iron pan
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1 food processor
Ingredients
- 2 chicken breasts, butterflied
- 1 cup mozzarella cheese
- ½ cup peas
- 1 handful basil
- 2 cloves garlic
- ½ cup pistachios
- ¾ cup parmesan
- ½ cup olive oil
- 2 tablespoon lemon juice
- ½ teaspoon salt
- salt and pepper
Instructions
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Combine peas, basil, garlic, and pistachios in a food processor and blend until smooth. Add lemon juice and salt, then process while slowly adding olive oil. Stir in Parmesan and adjust oil for desired consistency.
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Preheat oven to 375°F. Butterfly the chicken in thirds to create two stuffing pockets per breast while keeping the outer edge attached.
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Spread pesto into each pocket and stuff with mozzarella. Fold the chicken closed and season both sides with salt and pepper.
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Heat a cast iron skillet over medium-high, add oil, and sear chicken 3 minutes per side. Transfer to the oven and bake 15 minutes or until the internal temperature reaches 165°F.
Video
Notes
- The pistachio-pea pesto freezes well—make extra for later use.
- Always use an instant-read thermometer to ensure the chicken reaches 165°F without overcooking.
- When searing, wait until the pan is hot and barely smoking, then sear for about 3 minutes undisturbed before flipping.
- Butterflying the chicken into two pockets improves the pesto-to-chicken ratio and gives a better filling experience.