Italian Stuffed Chicken Breast is rolled up with pesto, tomatoes, and melty cheese, then baked until golden and crispy. It looks fancy, but it is an easy family dinner ready in 40 minutes.

Chicken is the protein I cook more than anything else, and I know I am not alone in that. The hard part is keeping it interesting, so nobody at the table sighs when they hear “chicken again.” This Italian stuffed chicken breast is my answer. Thin chicken breasts get spread with pesto, layered with cheese and Italian tomatoes, rolled up, and baked in a bed of more tomatoes until the outside is crisp and the cheese is melting out the ends.

 

Stuffed chicken sounds like something you would order at a restaurant, but it really comes together with just a handful of ingredients and about 5 minutes of prep. It has been one of the most loved chicken recipes on the blog since 2016, and it is still on regular rotation at our house. Find more weeknight favorites in my Chicken Dinner Recipes collection.

Ingredient Notes

• Chicken Breasts – You need four 6 oz boneless, skinless chicken breasts pounded to 1/4 inch thick. Store-bought chicken cutlets are a great shortcut.
• Italian Style Diced Tomatoes – A 14 oz can seasoned with basil, garlic, and oregano. A spoonful goes inside each roll, and the rest goes in the bottom of the pan.
• Pesto – Store-bought or homemade basil pesto both work. You only need about 1 Tablespoon per piece of chicken.
• Cheese – Provolone or mozzarella. Slices are easiest to layer, but shredded works too.
• Italian Style Breadcrumbs – These coat the outside and give you that crispy golden crust.
• Non-Stick Spray or Olive Oil – A light coating helps the breadcrumbs brown.

How to Make Italian Stuffed Chicken Breasts

1. Prep the chicken. Start with thin chicken breasts. Buy chicken cutlets, or slice a large chicken breast in half lengthwise to make 2 thin pieces. Place the chicken between pieces of plastic wrap and pound it until it is about 1/4 inch thick.
2. Fill the chicken. Lay the pounded chicken on a cutting board. Spread about 1 Tablespoon of pesto over each piece. Top with cheese, then spoon about 1 Tablespoon of the canned tomatoes in the center.
3. Roll and coat. Roll each piece of chicken up tightly and secure it with toothpicks. Coat each roll evenly with the breadcrumbs.
4. Assemble the pan. Pour the remaining tomatoes into the bottom of a baking dish and arrange the chicken on top.
5. Bake. Spray the chicken with non-stick spray or drizzle with a little olive oil. Bake for 25-35 minutes, until the chicken reaches 165°F in the thickest part.
6. Brown the top. For a golden crust, turn on the broiler for the last 2-3 minutes. Watch it closely so the breadcrumbs don’t burn.
7. Serve. Remove the toothpicks and serve right away with the tomatoes from the pan spooned over the top.

Recipe Tips

• Pound evenly – Chicken that is the same thickness all over rolls easily and cooks evenly, so no dry edges.
• Don’t overfill – Too much filling makes the chicken split and the cheese leak out. About 1 Tablespoon each of pesto and tomatoes is plenty.
• Tomato filling – Spoon the tomatoes from the can using a slotted spoon so the rolls don’t get soggy. But don’t drained the tomatoes, you want the liquid in the base of the dish.
• Seam side down – Place the rolls in the dish seam side down to help them hold together.
• Use a thermometer – Every oven is different. Pull the chicken when it hits 165°F so it stays juicy.
• Count your toothpicks – Keep track of how many you use so none get left behind when serving.

Variations

• Swap the Cheese – Provolone and mozzarella are both great, and other melty cheeses like fontina or an Italian blend work too. Add a sprinkle of Parmesan to the breadcrumbs for extra flavor.
• Add Spinach – Layer a handful of fresh baby spinach over the pesto before adding the cheese.
• Chicken Thighs – Boneless, skinless chicken thighs work great and stay extra juicy. Pound them thin like the breasts, and bake until they reach 165°F.
• Air Fryer – See the air fryer method below.

How To Make Stuffed Chicken In The Air Fryer

Fill, roll, and coat the chicken as directed. Spray the air fryer basket and the chicken with non-stick spray, then place the rolls seam side down in a single layer. Air fry at 375°F for 15-20 minutes, until the chicken reaches 165°F. Warm the remaining tomatoes in the microwave or a small saucepan and spoon them over the chicken to serve.

Because of the pesto and tomatoes this has an Italian feel. That doesn’t mean you have to serve with pasta, but Cheesy Garlic Bread would be delicious!

• Roasted Brussel Sprouts
• Tossed Salad
• Tomato Mozzarella Salad
• Rosemary Focaccia

Storage & Reheating

• Fridge – Store leftovers in an airtight container in the refrigerator for 4-5 days.
• Reheat – Warm in a 350°F oven for about 10-15 minutes, or in the air fryer for a few minutes, to keep the coating crisp. The microwave works but the breadcrumbs will soften.
• Freeze – Wrap cooled, cooked chicken rolls individually, then place them in a freezer bag for up to 3 months. Thaw overnight in the fridge and reheat in the oven until hot.

More Easy Chicken Dinner Recipes

• KFC Bowls
• Chick Fil A Grilled Nuggets
• Marry Me Chicken
• Crockpot Fiesta Chicken
• Baked Chicken Parmesan
• Air Fryer Chicken Tenders
• Grilled Chicken Legs

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