Balsamic-Glazed Stuffed Chicken Breasts with Pesto and Parmesan

Balsamic-Glazed Stuffed Chicken Breasts with Pesto and Parmesan
  • PREP TIME
    15 mins
  • COOK TIME
    30 mins
  • TOTAL TIME
    45 mins
  • SERVING
    4 People
  • VIEWS
    12

Elevate your weeknight dinner with these succulent chicken breasts, generously stuffed with a vibrant pesto, sun-dried tomatoes, and a blend of melted cheeses. Finished with a luscious garlic-balsamic glaze, it's a symphony of flavors in every bite.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    15 g
  • Cholesterol
    94 mg
  • Fiber
    1 g
  • Protein
    39 g
  • Saturated Fat
    10 g
  • Sodium
    652 mg
  • Sugar
    10 g
  • Fat
    32 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat the oven to 350°F (175°C). (5 minutes)

02

Step

Carefully cut a pocket into the thickest side of each chicken breast, being careful not to cut all the way through. (5 minutes)

03

Step

Season the chicken breasts generously with oregano, basil, salt, and pepper. Drizzle 1 teaspoon of sun-dried tomato oil into each pocket, rubbing it along with some seasoning inside. (3 minutes)

04

Step

Stuff each breast with 1 tablespoon of Parmesan cheese, 2 tablespoons of basil pesto, 2 teaspoons of sun-dried tomatoes, and 1/4 cup of mozzarella cheese. (8 minutes)

05

Step

Use 3-4 toothpicks to securely seal the opening of each stuffed chicken breast. (5 minutes)

06

Step

Heat the remaining 2 teaspoons of sun-dried tomato oil in a cast-iron skillet over medium heat. Sear the stuffed chicken breasts until golden brown on both sides, approximately 2 minutes per side. (6 minutes)

07

Step

In a small bowl, whisk together the balsamic vinegar, brown sugar, and minced garlic. Pour this mixture into the skillet around the chicken. (2 minutes)

08

Step

Bring the balsamic glaze to a simmer and cook, stirring occasionally, until it has slightly thickened, about 5 minutes. Spoon the glaze generously over each chicken breast. (5 minutes)

09

Step

Transfer the skillet to the preheated oven and bake until the cheese is melted and bubbly, and the chicken is cooked through – about 15-20 minutes. Ensure the internal temperature reaches 165°F (74°C). (20 minutes)

10

Step

Remove the toothpicks before serving. Drizzle the chicken with the pan juices to add extra flavor.

For best results, use fresh, high-quality pesto.
If you don't have a cast-iron skillet, you can sear the chicken in a regular skillet and then transfer it to a baking dish.
Feel free to experiment with different cheeses and fillings to customize this recipe to your liking. Consider adding roasted red peppers, spinach, or goat cheese.
To prevent the cheese from melting out too much, ensure the toothpicks are securely in place.
The balsamic glaze can be made ahead of time and stored in the refrigerator until ready to use.

Anjali Kirlin

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 4 Ratings)
Total Reviews: (10)
  • Gerardo Mckenzie

    The balsamic glaze is so good, I could drink it!

  • Royce Jaskolski

    I was a little intimidated by the recipe at first, but it was actually quite easy to make. My family loved it!

  • Dolores Gerhold

    This recipe is a real crowd-pleaser!

  • Claud Hand

    The chicken was so moist and tender. I will definitely be making this again!

  • Edd Zemlak

    Absolutely delicious! The balsamic glaze is the perfect complement to the savory filling.

  • Melyna Willms

    Don't skip the step of searing the chicken in the skillet. It really adds to the flavor.

  • Pearl Emmerich

    I used provolone cheese instead of mozzarella, and it was a great substitution.

  • Albina Vonrueden

    This is my new go-to recipe for chicken breasts. It's so flavorful and impressive.

  • Meagan Howell

    I made this for a dinner party, and everyone raved about it!

  • Darrin Franeybergnaum

    I added a little bit of red pepper flakes to the glaze for some heat. It was amazing!

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