Italian Stuffed Chicken
Easy Italian Stuffed Chicken is filled with Mozzarella, pesto, and tomatoes, then seared and baked in a flavorful Parmesan Italian dressing.
Chicken is the main protein I love to cook for my family, but sometimes even I get stuck in a rut of repeating the same chicken recipes. I was experimenting in my kitchen last week and created this wonderful Italian Stuffed Chicken. It is covered in Italian dressing, Parmesan cheese, and then stuffed with Mozzarella cheese and basil pesto. It turned out so good, and my kids have been requesting it ever since. Compared to traditional Italian stuffed chicken and other baked stuffed chicken breast recipes, this one is actually a lot healthier than most. It’s high in protein and low-carb, making it a weeknight win for anyone looking to eat better.
ITALIAN STUFFED CHICKEN
This Italian dinner will be ready on your table in under 40 minutes. The chicken is coated in a savory blend of Italian dressing, Parmesan cheese, Italian seasoning, and crushed red pepper flakes, then seared in a cast-iron skillet to lock in flavor before being oven-baked to perfection. This baked stuffed chicken breast recipe delivers tender, juicy chicken with authentic Italian flavors, making it a delicious dinner for busy families, date nights, or even meal prep. Serve this stuffed Italian chicken recipe with pasta, rice, roasted vegetables, garlic bread, or a crisp salad, or your favorite Italian sides for a comforting home-cooked meal.
Find my expert tips on how to make homemade Italian stuffed chicken below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love This Easy Stuffed Italian Chicken Recipe:
- Better Than Takeout: This Italian Stuffed Chicken looks restaurant-quality but is surprisingly simple to make at home, making it perfect for weeknight dinners or special occasions.
- Authentic Italian Ingredients: Juicy chicken breasts are stuffed with melted Mozzarella cheese, basil pesto, and fresh Roma tomatoes for a rich and savory Italian-inspired meal.
- Cheesy & Comforting: The combination of gooey Mozzarella and grated Parmesan cheese creates a baked chicken recipe everyone will love.
- Low-Carb: This stuffed chicken breast recipe is naturally low in carbs while still being hearty and satisfying for the whole family.
- Great For Meal Prep: Leftovers reheat beautifully, making this baked stuffed chicken a delicious option for lunches and easy meal planning.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup shredded Mozzarella cheese
- 1/4 cup basil pesto
- 1 Roma tomato, chopped
- 1/2 cup Italian dressing (I use Olive Garden’s brand)
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
Instructions
Preheat oven to 375 degrees F. Pound all the chicken breasts to an even thickness. Take each chicken breast and slice lengthwise, but not all the way through. You just want to create a pocket.
In a medium bowl, combine the Mozzarella cheese, pesto, and chopped tomato. Stir to combine. Divide this mixture evenly among the chicken breasts and stuff it inside each pocket.
In a separate medium bowl, combine Italian dressing, Parmesan cheese, Italian seasoning, and red pepper flakes. Take each chicken breast, holding it together to keep stuffing inside, and dip each chicken breast into the dressing mixture. Coating each side.
Heat a cast-iron skillet or ovenproof skillet over medium-high heat. Add 2 Tablespoons of oil to heat. Place chicken breasts inside and sear each side for 3 minutes.
Place the skillet in the oven and bake for 20 to 25 minutes or until the chicken is thoroughly cooked. Carefully remove from the oven and serve warm. Enjoy!
Servings
Serves 4.
Storage and Reheating
Store leftover Italian Stuffed Chicken in an airtight container in the refrigerator for up to 3-4 days. Allow the chicken to cool completely before storing to help maintain its texture and flavor. To reheat, warm the stuffed chicken in the oven at 350 degrees F until heated through, or microwave individual portions in 30-second intervals. To freeze, place the cooked chicken breasts in a freezer-safe container or tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before reheating for the best results.
Holly’s Tips for The Best Italian Stuffed Chicken Recipe:
- Don’t Overstuff The Chicken: While the Mozzarella, pesto, and tomato filling is delicious, overfilling can cause the stuffing to spill out during cooking. Divide the filling evenly for the best results.
- Use Fresh Mozzarella: For an even creamier Italian stuffed chicken recipe, try using freshly shredded Mozzarella cheese instead of pre-packaged cheese.
- Secure With Toothpicks: If your stuffed chicken breasts begin to open while searing, secure the edges with toothpicks to help keep the cheesy filling inside.
- Sear Before Baking: Searing the chicken in a cast-iron skillet creates a golden crust and locks in moisture, giving you tender and flavorful baked stuffed chicken every time.
- Use An OvenProof Skillet: A cast-iron or oven-safe skillet makes this easy Italian chicken recipe simple by allowing you to transfer directly from stovetop to oven without extra dishes.
- Make It Your Own: Add spinach, sun-dried tomatoes, or crispy bacon to the cheese mixture for even more flavor in this cheesy Italian chicken recipe.
Frequently Asked Questions:
Yes! You can prepare the stuffed chicken breasts up to 24 hours in advance and store them covered in the refrigerator until ready to cook. This makes it an excellent make-ahead dinner recipe.
Chicken breasts work best for stuffing because they are larger and easier to create pockets in, but boneless chicken thighs can also be used for a flavorful variation.
Mozzarella cheese is ideal for this Italian stuffed chicken recipe because it melts beautifully and pairs well with pesto and tomatoes. You can also use provolone, fontina, or Italian cheese blends.
Yes, you can skip the searing step, but searing adds extra flavor and creates a golden crust that makes this baked stuffed chicken even more delicious.
To make Italian Stuffed Chicken gluten-free, use a certified gluten-free Italian dressing, since some store-bought dressings may contain hidden gluten ingredients or additives. Also, double-check that your basil pesto, Parmesan cheese, and seasonings are labeled gluten-free to avoid cross-contamination. The remaining ingredients are naturally gluten-free.
Similar Recipes
Craving something similar? Try my Grilled Italian Chicken.
Wanting something a little different? Make my Italian Chicken & Stuffing Bake.
Looking for more Italian recipes? Make these highly-rated recipes: Bruschetta Chicken, Italian Herb Roasted Chicken, and Slow Cooker Creamy Italian Chicken.
Have you made this Italian Stuffed Chicken recipe? 🍗
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ItalianStuffedChicken #LifeInTheLofthouse
Italian Stuffed Chicken
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup shredded Mozzarella cheese
- 1/4 cup basil pesto
- 1 Roma tomato chopped
- 1/2 cup Italian dressing (I use Olive Garden's brand)
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Preheat oven to 375 degrees F. Pound all the chicken breasts to an even thickness. Take each chicken breast and slice lengthwise but not all the way through. You just want to create a pocket.
- In a medium bowl, combine Mozzarella cheese, pesto and chopped tomato. Stir to combine. Divide this mixture evenly among the chicken breasts and stuff it inside each pocket.
- In a separate medium bowl, combine Italian dressing, Parmesan cheese, Italian seasoning and red pepper flakes. Take each chicken breast, and holding together to keep stuffing inside, dip each chicken breast into the dressing mixture. Coating each side.
- Heat a cast iron skillet or ovenproof skillet over medium high. Add 2 Tablespoons oil to heat. Place chicken breasts inside and sear each side for 3 minutes.
- Place skillet in oven and bake for 20 to 25 minutes or until chicken is thoroughly cooked. Carefully remove from oven and serve warm. Enjoy!
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As my friend has a very serious tomato allergy, I’m wondering if there is a substitute that I can use instead of the tomato?
Every sunday, we have “fam” dinner…6 adults and 4 grandkids….its hard to find one dish for everyone. As a variation…Instead of adding the pesto to the cheese, i added the pesto to the italian dressing mix and used it as a marinade for for 90 minutes, I also deleted the tomatoes. I spooned the extra marinade on the chicken before baking. It was Delicious and a big hit…everyone loved it.