Sun-Dried Tomato & Basil Stuffed Chicken with Pesto Cream
Juicy chicken breasts are stuffed with sun-dried tomatoes, fresh basil, and mozzarella, then baked to perfection. Served with a silky pesto cream sauce, this dish is a beautiful balance of savory, herbaceous, and creamy flavors – perfect for a special dinner or Mediterranean-inspired meal.
Prep: 20 minutes
Cooking: 30 minutes
Total: 50 minutes
Servings:4
Ingredients
For the Stuffed Chicken
4 boneless, skinless chicken breasts
½ cup sun-dried tomatoes (packed in oil), chopped
1 cup mozzarella
8–10 fresh basil leaves, torn
2 tbsp olive oil
1 tsp dried oregano
½ tsp garlic powder
Salt & black pepper, to taste
Toothpicks or kitchen twine
For the Pesto Cream Sauce
1 tbsp olive oil
1 tbsp flour
1 cup heavy cream
2 tbsp prepared pesto
2 tbsp grated Parmesan cheese
Salt & pepper, to taste
Instructions
Step 1: Prepare Chicken
Preheat oven to 375°F (190°C).
Slice a pocket in each chicken breast (don’t cut all the way through).
Stuff each breast with sun-dried tomatoes, basil, and mozzarella.
Secure with toothpicks.
Rub chicken with olive oil, oregano, garlic powder, salt, and pepper.
Step 2: Sear Chicken
Heat skillet over medium-high heat.
Sear chicken 2–3 minutes per side until golden.
Transfer to a baking dish and bake 20–25 minutes until cooked through (165°F / 74°C).
Step 3: Make Pesto Cream Sauce
In a saucepan, melt butter and whisk in flour to form a roux.
Slowly add cream, whisking until slightly thickened.
Stir in pesto and Parmesan; season with salt and pepper.
Step 4: Serve
Place stuffed chicken on plates.
Spoon pesto cream sauce over top.
Garnish with extra basil or Parmesan.
Notes & Tips
Cheese swaps → Goat cheese or feta works beautifully with sun-dried tomatoes.
Low-carb option → Serve with zucchini noodles instead of pasta.
Veggie side → Roasted asparagus, broccoli, or green beans pair perfectly.
Extra pesto flavor → Spread a little pesto inside the chicken before stuffing.
Frequently Asked Questions
Q: Can I prepare this ahead?
A: Yes, stuff and season the chicken, then refrigerate up to 12 hours before cooking. Make the sauce fresh.
Q: Can I use chicken thighs instead of breasts?
A: Yes, but use large boneless thighs and adjust cooking time (slightly shorter).
Q: Can I make it dairy-free?
A: Use dairy-free cheese inside the chicken and a cashew-based cream for the sauce.
Nutritional Information
Calories: ~560
Protein: 48g
Carbs: 8g
Fat: 36g
Fiber: 2g
Sugar: 3g