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These pesto stuffed chicken breasts look elegant but are surprisingly simple to make. Each chicken breast is pounded thin, spread with flavorful prepared pesto, rolled up, coated in a Parmesan breadcrumb mixture, and baked until tender and golden. The result is a beautiful entrée with bright basil flavor and a deliciously crisp exterior.
You can serve the chicken as-is or elevate it further with a creamy Mornay sauce made from Parmesan and Gruyere. If you prefer, a good-quality store-bought Alfredo sauce works just as well for busy nights. This is a versatile, company-worthy dish that also fits comfortably into a weeknight rotation.
What You’ll Like About This Dish
Big flavor with little effort. Pesto adds instant brightness and richness without extra prep.
Beautiful presentation. Rolled stuffed chicken looks impressive yet is easy to assemble.
Optional creamy sauce. Serve with homemade Mornay or your favorite Alfredo.
Great texture. Crispy breadcrumb coating contrasts nicely with the juicy chicken.
Ingredient Notes
- Chicken breasts – Pound evenly to help them roll easily and cook uniformly.
- Pesto – Prepared pesto works perfectly; use basil, sun-dried tomato, or your favorite variety.
- Egg – Helps the breadcrumb mixture adhere to the chicken.
- Breadcrumbs – Fine dry crumbs give the best, most even coating.
- Parmesan cheese – Adds salty, savory flavor to the crust.
- Mornay sauce ingredients – Butter, flour, milk, Parmesan, and Gruyere melt into a smooth, rich finishing sauce.
Steps to Make Pesto Stuffed Chicken Breasts
- Pound each chicken breast thin and season lightly.
- Spread pesto over each piece and roll them up.
- Dip the rolls in beaten egg.
- Coat thoroughly with the Parmesan breadcrumb mixture.
- Arrange in a prepared baking pan.
- Bake until cooked through and golden.
- Make the optional Mornay sauce while the chicken bakes.
- Serve the chicken with a spoonful of sauce over the top.
Tips
- Pound the chicken gently and evenly to prevent tearing.
- Use toothpicks to secure the rolls if needed; remove before serving.
- Pulse the breadcrumb mixture to a finer texture for better coating.
- Let the chicken rest a few minutes after baking so the rolls stay intact when sliced.
Recipe Variations
- Sun-dried tomato pesto. Swap basil pesto for sun-dried tomato pesto for a richer, deeper flavor.
- Spinach pesto. Use spinach-basil or kale pesto for a milder, greener variation.
- Mozzarella filling. Add a thin layer of shredded mozzarella inside each roll for extra creaminess.
- Italian herb crust. Add dried oregano or basil to the breadcrumb mixture.
Serving Suggestions
- Serve over pasta with extra sauce.
- Pair with sautéed spinach, roasted vegetables, or a simple green salad.
- Add garlic bread or focaccia on the side.
- Slice the rolls and serve them over rice or quinoa bowls.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 3 days. The breadcrumb coating stays crisp if reheated gently.
Freeze: Not recommended for this recipe; the breadcrumb coating becomes soft and the pesto filling can release moisture after thawing.
Reheat: Warm in a 325°F oven until heated through to help maintain the crisp crust. Microwave sparingly if needed.
Pesto Stuffed Chicken Breasts
Ingredients
- Oil or cooking spray, for greasing the pan
- 4 chicken breasts, boneless
- Kosher salt and freshly ground black pepper, to taste
- 1 large egg
- ¾ cup seasoned breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tbsp finely chopped parsley
- 4 tbsp pesto, homemade or store-bought
Mornay Sauce
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup milk, heated
- ⅓ cup grated Parmesan cheese
- ¼ cup shredded Gruyère, or Swiss cheese, shredded
- ⅛ tsp freshly ground nutmeg
- fine salt, to taste
- Freshly ground black pepper, to taste
Recommended Equipment
Instructions
- Heat oven to 375°F.
- Lightly oil a rimmed baking sheet or spray with nonstick cooking spray.Oil or cooking spray
- Put the chicken, one piece at a time, between 2 sheets of plastic wrap; pound gently with a meat mallet or other heavy object until it is about 1/4-inch thick. Repeat with all of the chicken breasts. Sprinkle the chicken with kosher salt and pepper.4 chicken breasts | Kosher salt and freshly ground black pepper
- Whisk the egg in a shallow bowl until well blended.1 large egg
- Combine the breadcrumbs, 1/2 cup of grated Parmesan cheese, and parsley.3/4 cup seasoned breadcrumbs | 1 tbsp finely chopped parsley | 1/2 cup grated Parmesan cheese
- Spread about 1 tablespoon of pesto on each chicken breast and roll up.4 tbsp pesto
- Dip the chicken rolls gently into the beaten egg to coat, then thoroughly coat them with the breadcrumb mixture. Place them on the baking sheet, seam-side down.
- Bake for 30 to 35 minutes, or until cooked through. Look for a temperature of at least 165°F on an instant-read thermometer inserted into the center of a chicken breast.
Make the Sauce
- Melt the butter in a saucepan over medium heat. Add the flour and cook for 2 minutes, stirring constantly. Gradually add the milk and continue cooking until thickened, stirring frequently. Add 1/3 cup of grated Parmesan cheese and 1/4 cup of shredded Gruyère.Continue cooking until the cheese has melted; stir in the nutmeg and add salt and pepper to taste.2 tbsp butter | 2 tbsp all-purpose flour | 1 cup milk | 1/3 cup grated Parmesan cheese | 1/4 cup shredded Gruyère | 1/8 tsp freshly ground nutmeg | fine salt | Freshly ground black pepper
- Spoon a few tablespoons of sauce over the chicken rolls before serving.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
