Three-Cheese Stuffed Chicken with Sun-Dried Tomato Pesto

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Plump chicken breasts filled with a rich trio of cheeses, topped with a zesty sun-dried tomato pesto. This italian-inspired chicken ready in about 47 minutes blends (6 oz each) chicken breasts, (softened) cream cheese, (shredded) mozzarella cheese into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 410 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 25 min Cook: 22 min Serves 4 Italian cuisine 410 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Butterfly chicken breasts by slicing horizontally through the thickest part, then open like a book. Season inside with salt and pepper.
  2. Step 2: Mix cream cheese, mozzarella, and parmesan until combined. Spread 2 tbsp cheese mixture evenly over each chicken breast. Top with sun-dried tomatoes, basil, and garlic.
  3. Step 3: Fold chicken over filling and secure with toothpicks. Heat olive oil in oven-safe skillet over medium heat. Sear chicken for 2 minutes per side until golden.
  4. Step 4: Transfer skillet to oven and bake for 20 minutes until chicken reaches 165°F (74°C) internally. Let rest for 5 minutes before serving to set the filling.

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Frequently asked questions

How long does Three-Cheese Stuffed Chicken with Sun-Dried Tomato Pesto take to make?

Total time is about 47 minutes (25 min prep + 22 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Three-Cheese Stuffed Chicken with Sun-Dried Tomato Pesto?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Three-Cheese Stuffed Chicken with Sun-Dried Tomato 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 Three-Cheese Stuffed Chicken with Sun-Dried Tomato Pesto for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

What goes well with Three-Cheese Stuffed Chicken with Sun-Dried Tomato Pesto?

Italian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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