Grilled Pesto-Mozzarella Stuffed Chicken Breasts
Juicy grilled chicken breasts butterflied and stuffed with creamy mozzarella, roasted red peppers, and herbaceous pesto, then finished with a pesto coating for extra flavor. The pesto acts both as a filling binder and a flavorful crust, creating tender, moist chicken with pops of melted cheese and sweet pepper. Ideal for weeknight dinners or casual entertaining, this dish delivers restaurant-quality results with minimal prep. The stuffing method keeps the chicken incredibly moist while grilling.
Ingredients
- 4 boneless skinless chicken breasts
- ½ tablespoon fresh ground black pepper
- ½ cup pesto sauce, store-bought or homemadesun-dried tomato paste (1:1)dairy-freevegan alternative
reduces herbs
- ½ cup mozzarella cheese, small pearl mozzarella balls preferred, or larger balls cut into pieces
- ½ cup roasted red pepper, slicedsun-dried tomato or artichoke hearts (1:1)adds tangdarker color
med
- oil, for grill grates
Instructions
- 1
Preheat grill to high heat.
- 2
Lightly oil grill grates with a cloth or brush (oil charcoal before heating, not after).
- 3
Rinse chicken breasts and pat completely dry.
- 4
Using a sharp knife, carefully cut a horizontal pocket into the side of each breast, cutting lengthwise about three-quarters deep without cutting through the other side.
- 5
Season chicken breasts all over with black pepper.
- 6
Spread pesto into each pocket, dividing evenly.
- 7
Distribute mozzarella balls and roasted red pepper slices among the pockets, dividing into four equal portions.
- 8
Spread remaining pesto over the outside of each breast in an even, light coating.
- 9
Place chicken on oiled grill and close the lid.
- 10
Grill until bottom is browned and grill marks appear, about 7 minutes.
- 11
Flip chicken and continue grilling until the other side is browned and chicken is no longer pink at the center, about 7 minutes more; cut to test doneness.
- 12
Transfer to a serving platter and rest briefly before serving.
Tips
Pat chicken completely dry before cutting pockets; moisture interferes with forming a tight seal and helps pesto adhere to the exterior.
Don't overstuff the pockets; aim for snug packing so cheese and peppers stay inside during cooking rather than leaking onto the grill.
Good to Know
Refrigerate leftovers in an airtight container up to 3 days. Reheat gently in a 325F oven until warmed through.
Prepare stuffed breasts up to 4 hours ahead; cover and refrigerate. Bring to room temperature 15 minutes before grilling.
Serve hot with crusty bread, a fresh green salad, and seasonal fruit.
Common Mistakes
Fail to pat chicken dry to avoid pesto not adhering and pocket sealing poorly.
Cut all the way through the chicken to avoid deflating the pocket or losing filling.
Overstuff pockets to avoid cheese and peppers leaking during cooking.
Substitutions
Vegan Options
reduces herbs
General Alternatives
med
high
FAQ
Can I make these in the oven instead of on a grill?
Yes. Preheat oven to 375F (190C). Place stuffed breasts on a parchment-lined baking sheet and bake 20-25 minutes until cooked through. For browning, broil for 2-3 minutes at the end if desired.
What if I don't have fresh pesto on hand?
Store-bought pesto works perfectly and saves time. Alternatively, blend fresh basil, garlic, pine nuts, parmesan, and olive oil together. Sun-dried tomato paste or chimichurri are good substitutes too.
How long can I keep leftovers and can I freeze them?
Refrigerate cooked chicken up to 3 days. Freezing cooked stuffed chicken is possible for up to 2 months; thaw overnight in the fridge and reheat gently in a 325F oven to avoid drying out.