Juicy chicken breasts stuffed with creamy spinach and pesto, topped with plenty of melted mozzarella, then baked alongside sweet roasted cherry tomatoes. This easy chicken dinner is flavorful, cheesy, and perfect for a family meal.
Servings
4 servings
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Ingredients
For the Chicken
4 boneless, skinless chicken breasts
1 cup fresh spinach, finely chopped
½ cup basil pesto
¾ cup shredded mozzarella cheese
¼ cup cream cheese, softened
2 cloves garlic, minced
½ tsp Italian seasoning
½ tsp garlic powder
½ tsp paprika
¼ tsp black pepper
¼ tsp salt
1 tbsp olive oil
For the Roasted Tomatoes
2 cups cherry tomatoes
1 tbsp olive oil
2 cloves garlic, minced
¼ tsp salt
¼ tsp black pepper
½ tsp Italian seasoning
For the Topping
1 cup shredded mozzarella cheese
2 tbsp grated Parmesan cheese
1 tbsp chopped fresh basil or parsley
Instructions
- Preheat the Oven
Preheat your oven to 400°F (200°C).
Lightly grease a 9×13-inch baking dish with olive oil.
- Prepare the Chicken
Pat the chicken breasts dry with paper towels.
Using a sharp knife, carefully cut a pocket horizontally into the thickest part of each chicken breast.
Don’t cut all the way through. You want the chicken to open like a book while keeping the sides intact.
Season both the outside and inside of the chicken with:
Garlic powder
Paprika
Italian seasoning
Salt
Black pepper
3. Make the Spinach-Pesto Filling
In a bowl, combine:
Chopped spinach
Pesto
Cream cheese
¾ cup mozzarella
Minced garlic
Mix until well combined.
- Stuff the Chicken
Divide the filling evenly between the four chicken breasts.
Carefully spoon the mixture into each pocket.
Press the chicken gently around the filling to close it.
If necessary, secure the edges with toothpicks. Remember to remove them before serving.
- Prepare the Tomatoes
Place the cherry tomatoes around the stuffed chicken in the baking dish.
Drizzle the tomatoes with olive oil and sprinkle with:
Garlic
Italian seasoning
Salt
Black pepper
Toss the tomatoes gently without disturbing the chicken.
- Bake
Drizzle the chicken lightly with olive oil.
Cover the baking dish loosely with foil and bake for 20 minutes.
Remove the foil and sprinkle the remaining 1 cup mozzarella over the chicken.
Return to the oven uncovered and bake for another 8–12 minutes, or until the cheese is melted, bubbly, and lightly golden.
The chicken should reach an internal temperature of 165°F (74°C) at the thickest part.
- Broil for a Golden Top
For the beautiful browned cheese shown in the picture, switch the oven to broil.
Broil for approximately 1–2 minutes, watching closely so the cheese doesn’t burn.
- Rest & Serve
Remove from the oven and let the chicken rest for 5 minutes.
Garnish with fresh basil or parsley.
Spoon some of the roasted tomatoes and flavorful pan juices over each chicken breast before serving.
Serving Suggestions
Serve with:
Garlic roasted vegetables
Steamed broccoli
Green beans
Zucchini noodles
Cauliflower rice
A simple green salad
Roasted potatoes
Pasta or rice for a heartier meal
Approximate Nutrition
Per serving, assuming 4 servings and standard pesto/cheese:
Calories: ~520–560
Protein: ~52–58 g
Carbohydrates: ~9–12 g
Fiber: ~2–3 g
Net Carbs: ~7–10 g
Fat: ~28–32 g
Nutrition will vary depending on the size of the chicken breasts and brands of pesto and cheese used.
Nut & Allergen Information
Nuts
The chicken itself does not require nuts, but traditional pesto often contains pine nuts.
For a nut-free version, use a nut-free pesto or make your own pesto with basil, Parmesan, garlic, olive oil, and sunflower seeds or simply omit the nuts.
Peanut-free: Yes, when using peanut-free ingredients.
Common Allergens
Milk/Dairy: Mozzarella, Parmesan, cream cheese, pesto
Possible tree nuts: Pine nuts in traditional pesto
Gluten-Free
This recipe is naturally gluten-free when all packaged ingredients, especially pesto and seasonings, are verified gluten-free.
Nut-Free Version
Use certified nut-free pesto and check all labels for cross-contact warnings.
Easy Substitutions
Chicken: Chicken thighs can be used, although cooking time may vary.
Spinach: Kale or arugula can replace spinach.
Mozzarella: Use provolone, Monterey Jack, or an Italian cheese blend.
Cream cheese: Use ricotta or softened mascarpone.
Pesto: Basil pesto, spinach pesto, or sun-dried tomato pesto all work beautifully.
Cherry tomatoes: Grape tomatoes can be substituted.
Fresh garlic: Use about ½ teaspoon garlic powder if necessary.
Recipe Q&A
Q: Can I prepare this chicken ahead of time?
Yes. Stuff and season the chicken, cover, and refrigerate for up to 24 hours before baking.
Q: How do I prevent the filling from leaking out?
Don’t overfill the chicken pockets. Press the edges together firmly and use toothpicks if needed.
Q: Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much water as possible before mixing it with the pesto and cheese.
Q: Can I use chicken thighs?
Yes, but boneless chicken thighs may need a different cooking time. Always cook chicken to 165°F (74°C).
Q: Can I make this low-carb?
Yes. The chicken, spinach, pesto, cheese, and tomatoes make this a naturally low-carb-friendly dinner.
Q: Can I make it without cream cheese?
Absolutely. Substitute ricotta, mascarpone, or simply use extra mozzarella.
Q: Why is my chicken dry?
Chicken breasts can dry out when overcooked. Use a meat thermometer and remove the chicken from the oven once the thickest part reaches 165°F (74°C).
Q: Can I use store-bought pesto?
Yes. Store-bought pesto makes this recipe especially quick. Check the ingredient label for nuts, dairy, and gluten according to your dietary needs.
Q: Can I add mushrooms?
Yes! Sauté sliced mushrooms first to remove excess moisture, then add them to the spinach-pesto filling.
Q: Can I freeze stuffed chicken?
Yes. For best quality, freeze the uncooked stuffed chicken without the tomatoes, wrapped tightly. Thaw overnight in the refrigerator before baking.
Q: How long do leftovers last?
Store leftovers in an airtight container in the refrigerator for 3–4 days.
Q: How should I reheat it?
Reheat gently in a 350°F (175°C) oven until hot throughout. Covering the chicken helps prevent it from drying out.
