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.
There is so much you can do with chicken breast like making simple breaded chicken or schnitzel. And, yet the truth is chicken breast needs a little more than salt and pepper for flavor. One of my favorites things to do with full chicken breast is to stuff it. Simple things like spinach, pesto, cheese, or tapenade.
About this recipe
This is one of the easiest recipes you can make for stuffed chicken, as long as you have pesto on hand, because the rest of the ingredients are all pantry staples.
I am using homemade pesto, and yet, you can use store-bought right out of the jar. I like to coat the chicken with breadcrumbs, but you can simply pan sear it as we did with our cheese stuffed chicken breast.
Ingredients and substitutes
- Chicken - You want to use medium size chicken breast, so it cooks 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 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.
Video step by step instructions (pin)
Prepare chicken
- Pat dry the chicken and place it on a paper hand towel. This makes it easier to handle, and, the paper towel prevents it from moving (see video).
- Use a sharp paring or utility knife to cut a pocket on the side of the chicken breast.
- Season with salt and pepper.
- Use a spoon and fill the pocket you created with pesto. Coat the outside of the breast with any remaining pesto (see video).
- Secure the pocket with toothpicks (I used two toothpicks per breast - see video).
Coat the chicken
- In a bowl or tray, add the flour, and season with salt and pepper.
- In another bowl or tray, beat the egg, and season with salt and pepper.
- And, in a third bowl or tray, add the breadcrumbs, season with salt and pepper.
- Coat the stuffed chicken in flour, then the egg and finally the breadcrumbs.
Cook the chicken
- In a cast-iron pan or skillet - add the oil and butter.
- Then, add the chicken breast. Cook on medium-high for one minute. Then, flip and cook on medium-high the other side for one minute.
- Lower the heat and cook for 2 to 3 minutes each on both sides until cooked thru (about 6 to 8 minutes in total).
- Remove from the heat. Serve with mashed potatoes or side salad.
Frequently asked questions
This stuffed chicken breast will keep in the fridge for 4 to 5 days. You can even freeze it for up to a month.
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.
Yes, you can omit the coating and just pan sear the stuffed chicken as we did in my recipe for cheese-stuffed chicken breast.
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.
Yes, you can add ½ cup cooked spinach to the stuffing.
you may also like
- Breaded Chicken Breast
- Chicken schnitzel
- Crispy chicken Baked
- Quick Shawarma Chicken
- Sheet Pan Paprika Chicken
- Cilantro Lemon Chicken
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Description
Ingredients
- 2 (1 lb) Chicken Breast
- ½ cup Pesto
- ½ tsp Salt
- ½ tsp Pepper
- 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
Instructions
Prepare chicken
- Pat dry the chicken and place it on a paper hand towel. This makes it easier to handle, and, the paper towel prevents it from moving (see video).
- Use a sharp paring or utility knife to cut a pocket on the side of the chicken breast.
- Season with salt and pepper.
- Use a spoon and fill the pocket you created with pesto. Coat the outside of the breast with any remaining pesto (see video).
- Secure the pocket with toothpicks (I used two toothpicks per breast - see video).
Coat Chicken
- In another bowl or tray, beat the egg, and season with salt and pepper.
- In a third bowl or tray, add the breadcrumbs, season with salt and pepper.
- Coat the stuffed chicken in flour, then the egg and finally the breadcrumbs.
Cook the chicken
- In a cast-iron pan or skillet - add the oil and butter.
- Then, add the chicken breast. Cook on medium-high for one minute then flip and cook on medium-high the other side for one minute.
- Lower the heat and cook for 2 to 3 minutes each on both sides until cooked thru (about 6 to 8 minutes in total).
- Remove from the heat. Serve with mashed potatoes or side salad.
Recipe Notes
- Make sure to thaw the chicken to room temperature before cooking.Â
- Place a paper towel under the chicken when you are cutting the pocket. This will prevent the chicken breast from moving.Â
- Make a deep pocket but don't cut on the other side or all the pesto will ooze from the other side.Â
- Coat any excess pesto on the chicken breast this is added flavor.Â
- You can coat the chicken breast with the breadcrumbs and keep it in the fridge until you are ready to serve. Thaw an hour before you are ready to pan-fry it.Â
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
