Cheese-Stuffed Chicken Breast with Spinach Pesto

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Stuffed with mozzarella and Parmesan, topped with a vibrant low-carb spinach pesto for a flavorful keto dish. This Italian-inspired keto recipe (low carb), ready in about 40 minutes, pairs boneless skinless chicken breasts, mozzarella cheese, Parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 2 Italian cuisine 480 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 375°F. Slice 2 boneless skinless chicken breasts horizontally to create a pocket without cutting through.
  2. Step 2: In a bowl, mix 1/2 cup shredded mozzarella and 1/4 cup grated Parmesan cheese. Stuff each chicken breast pocket evenly with the cheese mixture.
  3. Step 3: In a food processor, combine 1 cup packed fresh spinach leaves, 1/4 cup fresh basil leaves, 2 tbsp pine nuts, 1 minced garlic clove, 3 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Pulse until smooth to form spinach pesto.
  4. Step 4: Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Season stuffed chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Sear chicken breasts for 3-4 minutes per side until golden.
  5. Step 5: Spoon the spinach pesto evenly over the top of each chicken breast and transfer skillet to the oven. Bake for 15 minutes until chicken is cooked through and cheese is melted. Serve hot.

Frequently asked questions

How long does Cheese-Stuffed Chicken Breast with Spinach Pesto take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cheese-Stuffed Chicken Breast with Spinach Pesto?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mozzarella cheese from drying out.

Can I substitute ingredients in Cheese-Stuffed Chicken Breast with Spinach Pesto?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cheese-Stuffed Chicken Breast with Spinach Pesto for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cheese-Stuffed Chicken Breast with Spinach Pesto keto?

Yes — this recipe is tagged keto, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes