Description
Juicy chicken thighs stuffed with melted mozzarella, vibrant basil pesto, and sweet cherry tomatoes, then baked to perfection. A comforting and flavor-packed dish that’s simple enough for weeknights and elegant enough for guests.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 4 oz fresh mozzarella cheese, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh basil leaves
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 375°F.
- In a food processor, blend basil, garlic, olive oil, salt, and pepper into a smooth pesto.
- Lightly grease a baking dish with olive oil.
- Lay chicken thighs flat, spread pesto, add mozzarella slices and tomato halves.
- Fold or roll chicken and secure with toothpicks if needed.
- Place in dish and bake for 25–30 minutes until chicken reaches 165°F internally and cheese is melted.
- Optional: broil for 2 minutes for golden crisp on top.
- Let rest 5 minutes before serving.
Notes
- Use fresh mozzarella for best texture and melt.
- Don’t overstuff to avoid spilling during baking.
- Let chicken rest after cooking to keep juices inside.
- Secure with toothpicks if needed, and remember to remove them before serving.
Nutrition
- Serving Size: 1 stuffed chicken thigh
- Calories: 375
- Sugar: 2g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 95mg
Keywords: stuffed chicken, pesto chicken, mozzarella tomato chicken, baked chicken thighs, easy chicken dinner