Pesto Garlic Parmesan Stuffed Chicken Breast
This delightful recipe features tender chicken breasts generously stuffed with a creamy, flavorful mixture of pesto, cream cheese, Parmesan, and spinach. Each breast is then coated in seasoned breadcrumbs and baked to golden perfection, offering a delicious and satisfying meal.
Equipment
- sharp knife
- small bowl
- shallow dish
- oven-safe skillet (optional)
- baking dish
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts
- 4 tbsp prepared pesto
- ½ cup cream cheese softened
- ½ cup grated Parmesan cheese
- ¼ cup fresh spinach finely chopped
- ½ cup plain breadcrumbs (or gluten-free breadcrumbs)
- 2 cloves garlic minced
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- Create a pocket in the thickest part of each chicken breast using a sharp knife, taking care not to cut all the way through.
- In a small bowl, combine cream cheese, ½ cup Parmesan, spinach, and 2 tablespoons of pesto; mix well to create the filling.
Assembly
- Carefully stuff the cream cheese mixture into the pocket of each chicken breast.
- In a shallow dish, combine breadcrumbs, minced garlic, Italian seasoning, salt, and black pepper to prepare the coating.
- Brush the outside of each stuffed chicken breast with the remaining 2 tablespoons of pesto, then dredge them in the breadcrumb mixture, pressing gently to adhere.
Cooking
- For extra flavor, sear the chicken breasts in an oven-safe skillet with olive oil over medium-high heat for 2-3 minutes per side until lightly golden brown.
- Transfer the chicken to the prepared baking dish or keep it in the oven-safe skillet, then bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
- Remove from oven and let rest for 5 minutes before serving.
Notes
For even cooking, ensure that your chicken breasts are of similar size. You can also butterfly larger breasts to create a more uniform thickness for stuffing.