Pesto Chicken Breast Recipe
This stuffed pesto chicken breast is a wonderful way to add lots of flavor to the chicken breast with minimum effort. Use pesto out of the jar or homemade, and make this in less than 30 minutes.
Pan-fried chicken breast is a versatile and delicious dish that can quickly become a household favorite. The process begins with seasoning the chicken breasts with salt, pepper, and a hint of garlic powder before pan-frying them to golden perfection. The result is a crispy exterior that gives way to juicy, tender meat. However, stuffing these chicken breasts with simple things like spinach, pesto, cheese, or tapenade takes this dish to a whole new level of culinary excellence.
Why is this the best recipe?
- Flavor Explosion: Stuffing chicken breasts with ingredients like cheese, herbs, or vegetables creates a burst of flavor in every bite. The stuffing infuses the chicken with additional taste, transforming a simple dish into a gourmet experience.
- Juicy and Tender: Stuffed chicken breasts retain moisture better than their plain counterparts. The stuffing acts as an insulator, preventing the chicken from drying out during cooking and ensuring each piece remains juicy and tender.
- Versatile and Customizable: This recipe is incredibly versatile. You can customize the stuffing with various ingredients to suit your taste preferences or dietary needs, from cheeses and herbs to vegetables and grains.
- Impressive Presentation: A stuffed chicken breast looks visually appealing and can elevate the presentation of your meal. It’s perfect for dinner parties or special occasions, impressing guests with its sophisticated appearance.
Ingredients and substitutes
- Chicken – Use medium-sized chicken breasts so they cook through. The one I have in this video is thicker, which takes longer to cook.
- Pesto – You can use store-bought pesto right out of the jar. But I always have homemade pesto in my fridge or freezer because there is so much you can do with it, from a simple sandwich spread to a little drizzle over buttered noodles.
- Coating – We coat the chicken in flour, egg, and breadcrumbs to give it a nice crisp golden coating. But you can skip this coating and pan-sear it just as we did in our previous recipe for cheese-stuffed chicken breast.
Step-by-step: Breaded & stuffed pesto chicken
- Chicken – Pat dry the chicken breast and place it on a paper towel. Then, use a sharp knife to cut a pocket on the side of the chicken breast. Season with salt and pepper, and set aside.
Pro tip – The paper towel prevents the chicken from moving, making it stable to cut.
- Stuff chicken – Use a spoon and fill the pocket you created with pesto. Then, coat the outside of the breast with any remaining pesto and secure the pocket with toothpicks.
Pro tip – It is very important to make sure to remove these toothpicks before serving. I used two toothpicks per breast and removed them as soon as they were out of the pan.
- Coat the chicken – Prepare the coating ingredients.
- Flour mixture – In a bowl or tray, add the flour and season with salt and pepper.
- Egg mixture – In another bowl or tray, beat the egg and season with salt and pepper.
- Breadcrumb mixture – In a third bowl or tray, add the breadcrumbs and season with salt and pepper.
Coat the stuffed chicken in flour, followed by the egg, and finally, the breadcrumbs.
- Cook the chicken – In a cast-iron pan or medium skillet, add the oil and butter on medium-high heat.
Then, gently place the chicken breast and cook for 2 minutes on each side. Lower the heat and cook for 3 to 4 minutes more, turning them once in between. - When done, remove from heat onto a paper towel to absorb excess oil. Serve with roasted or mashed potatoes or a side salad.
- Pesto Stuffed Chicken Breast
- Cheesy Chicken Breast Pasta
- Crispy Pan-Fried Breaded Chicken Breast
- Chicken Schnitzel
- Parmesan Crusted Chicken
- See all chicken recipes
Frequently asked questions
How long will this chicken breast keep?
This stuffed chicken breast will keep in the fridge for 4 to 5 days. You can even freeze it for up to a month.
What do I serve this stuffed chicken breast with?
Today, I served a side salad with a few grapes added. You can also serve this skillet chicken with buttered noodles, boiled pasta, mashed potatoes, or steamed rice.
Can I omit the breading on the chicken?
Yes, you can omit the coating and just pan-sear the stuffed chicken as we did in my recipe for cheese-stuffed chicken breast.
What side dish can I serve with this chicken dish?
This is a very versatile dish and can pair with almost any veggies. Try sauteed green beans or asparagus, baked butternut squash, or carrots. You can even try a side of simple salad like celery, carrots, cabbage, etc.
Stuffed Pesto Chicken Breast
This pesto stuffed chicken breast is a wonderful way to add lots of flavor to the chicken breast with minimum effort. Use pesto out of the jar or homemade and make this in less than 30 minutes.
Video
Ingredients
- 2 (1 lb) Chicken Breast
- ½ tsp Salt
- ½ tsp Pepper
- ½ cup Pesto
- 1 tbsp Oil cooking
- 1 tbsp Butter unsalted
Coating
- ½ cup (60 g) All-purpose flour
- 1 Egg large, beaten
- 1 cup Breadcrumbs
- ½ tsp Salt
- ½ tsp Pepper
Method
- Chicken – Pat the chicken breast dry and place it on a paper towel. Use a sharp knife to cut a pocket on the side of the breast. Season with salt and pepper and set aside.2 Chicken Breast, ½ tsp Pepper, ½ tsp Salt
- Stuff chicken – Use a spoon and fill the pocket you created with pesto. Coat the outside of the breast with any remaining pesto. Secure the pocket with toothpicks.½ cup Pesto
- Coat the chicken – Prepare the coating ingredients.Flour mixture – In a bowl or tray, add the flour, and season with salt and pepper.Egg mixture – In another bowl or tray, beat the egg, and season with salt and pepper.Breadcrumb mixture – In a third bowl or tray, add the breadcrumbs, season with salt and pepper.Coat the stuffed chicken in flour, followed by the egg, and finally the breadcrumbs.1/2 cup All-purpose flour, 1 Egg, 1 cup Breadcrumbs, 1/2 tsp Salt, 1/2 tsp Pepper
- Cook the chicken – In a cast-iron pan or medium skillet, add the oil and butter and heat on medium-high. Gently place the chicken breasts and cook for 2 minutes on each side. Lower the heat and cook for 3 to 4 minutes more, turning them once in between.1 tbsp Oil, 1 tbsp Butter
- When done, remove from heat onto a paper towel to absorb excess oil. Serve with roasted or mashed potatoes or a side salad.
Notes
- Use room temperature chicken breast to cook. Frozen meat does not cook evenly.
- You want to make the pocket deep to stuff the chicken well. A shallow pocket will not have enough filling and cause it to flow outside when cooking.
- When searing the chicken breast, cook it medium-high, then lower it to medium-low. This will ensure good color on the sear. At the same time, cook to ensure the breast is cooked well inside.
- The same recipe can be made in many variations by changing the type of cheese used!
- This is the perfect dish for meal prep. Stuff the chicken and refrigerate it for up to two days before cooking.
- Alternatively, sear the chicken on the stovetop and finish it in the oven at 165C/325F for 20 to 25 minutes.
- Leftovers can be kept in the fridge for 4 to 5 days. They can also be stored in freezer bags for up to a month.
Nutrition
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Thank you will try this one
This sounds like a comforting dish, easy yet full of flavor. I always think chicken breast needs a little help flavor-wise, so this seems a great solution.
Thanks, Caroline
Thank you for this incredible idea! I never thought of stuffing chicken with pesto… And I love pesto! Will definitely try the homemade version!
Thanks, Pris. I hope you try it
Yummy!! What a fab way to jazz up boring ol’ chicken. Definitely trying this!
Absolutely, Bry. Thanks
This was so delicious! The whole house loved it and I can’t wait to make it again.
Danielle. Happy you enjoyed it. thanks for the feedback
This chicken is so delicious. The flavour of the pesto works so well. It is lovely served with some beans and mashed potato.
Thank you, Alexandra. I am happy you enjoyed it