These Cheesy Pesto Spinach Stuffed Chicken Breasts are easy to make, healthy, low carb and delicious! Made with just a few simple ingredients, these stuffed chicken breasts will be ready in under 30 minutes.
I know these chicken breasts may look fancy, but I promise they are super easy to make. You know I don't make or even create any recipes that are time consuming and difficult to prepare.
Nobody has time for that.
We make so many chicken recipes. If you're like me and frequently make chicken for dinner, I bet you are also looking for new recipes. Most of the time I get into ruts and make the same recipes over and over.
My kids love to remind me of that.
I make my own pesto but you can easily buy it at the store for convenience. You know I am all about simplifying things, but if you have a few extra minutes I urge you to make your own.
Homemade pesto is INCREDIBLE. Fresh basil is EVERYTHING.
If you are looking for some other easy dinner recipes, check out this Easy Baked Ziti, Eggplant Parmesan, Slow Cooker Thai Chicken Soup and this Healthy Mexican Casserole. They would all taste even better with some Spiked Apple Cider!
The possibilities are endless and it's so easy to swap out ingredients when there is a food allergy. Go ahead, have some fun and experiment!
Why You Should Make These Cheesy Pesto Stuffed Chicken Breasts
It really doesn't get easier than these stuffed chicken breasts. And bonus points that it has a gorgeous presentation that you can make it for guests.
Better yet, if you don't love turkey (I get it) go ahead and make this for Thanksgiving. Even better, this also has festive holiday colors for Christmas.
As many of you know I follow a low carb, sugar free, grain free, gluten free diet. This is an absolutely perfect example of how delicious this way of eating can be.
I promise even people that don't follow this lifestyle will love this recipe. All the non-sugar free people in my house were in love with it.
Pesto, cheese, spinach, chicken...what's not to love about this?
- Chicken breasts - Choose a thicker cut skinless, boneless chicken breast so you have more room to stuff them with all of this deliciousness.
- Olive oil - My absolute favorite and I use it in most of my recipes.
- Pesto - If you do make your own homemade pesto, this one only has a few simple ingredients. But no judgement if you go to the store and buy it, do whatever is best for you. My Simple Pesto Recipe uses basil, but you can mix it up using many different nuts, seeds or greens.
- Mozzarella cheese - I use full fat, whole milk Mozzarella for these stuffed chicken breasts.
- Tomatoes - The grape tomatoes are typically nice and firm and I slice them in half.
- Spinach -Organic baby spinach works best in this recipe.
How To Make These Cheesy Pesto Stuffed Chicken Breasts
Using a sharp knife, start to cut the chicken breast from the thicker side to almost the end of the other side, to make a pocket (making sure you don't completely slice in half). Rub oil, salt and pepper to the outside of the chicken breasts.
Place half tablespoon of pesto in each chicken pocket and spread it evenly.
Slice the mozzarella into thick slices and fold them into the pockets.
Add the tomatoes and spinach to the chicken pockets as well. If you'd like, secure the pockets with some wooden skewers to avoid the filling from oozing out.
Bake it in a preheated oven for about 15-20 minutes. Enjoy!
Such a gorgeous presentation. And most importantly, it tastes delicious too.
Recipe FAQ's and Expert Tips
This is a great question. Because of the thickness of these stuffed chicken breasts, it's best to use a meat thermometer and make sure the temperature should reach 165 degrees F.
Yes they can. What's great is that when I make these for entertaining I prepare ahead of time, place chicken in baking dish, cover with aluminum foil and bake when ready to serve. It's such a time saver.
Yes, you can freeze them both ways. If you freeze them after you prepare them and before you cook, make sure you wrap in plastic wrap tightly and place an airtight container in the freezer for up to 3 months. If you freeze them after you cook them, simply place in an airtight container in the freezer for up to 3 months.
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Cheesy Pesto Spinach Stuffed Chicken Breasts
- 2 Chicken breasts
- 1 teaspoon olive oil
- ½ teaspoon salt
- ¼ teaspoon crushed black pepper
- 1 tablespoon pesto, homemade or store bought
- ½ cup mozzarella cheese
- ½ cup tomatoes, diced
- ½ cup spinach, chopped
- 4-5 wooden skewers or toothpicks
- butter, garlic butter or herb butter for topping, optional
- Preheat oven to 350 degrees F.
- Using a sharp knife, start to cut the chicken breast from the thicker side to almost the end of the other side, to make a pocket.
- Rub oil, salt and pepper to the outside of the chicken breasts.
- Place half tablespoon of pesto in each chicken pocket and spread it evenly.
- Slice the mozzarella into thick slices and fold them into the pockets.
- Add the tomatoes and spinach to the chicken pockets as well.
- Secure the pockets with some wooden skewers to avoid the filling from oozing out.
- Grease a baking dish and place the chicken in it.
- Bake it in a preheated oven for about 15-20 minutes.
- Cover the chicken and let it rest for 5 mins.
- Top the chicken with garlic butter or herb butter (optional) and enjoy!