Oven Roasted Chicken Breast Recipe

I don’t know about you, but weeknights often leave me scrambling for an easy dinner that feels special. This creamy pesto-stuffed oven roasted chicken breast recipe transforms a simple breast into a high-flavor, satisfying meal. The aroma alone when the cheese melts and bubbles on top of the golden chicken is enough to get everyone to the table. We’re taking a simple chicken breast and stuffing it with a creamy, vibrant filling of pesto, mozzarella, and sun-dried tomatoes. This healthy and easy family-friendly meal, this specific oven roasted chicken breast recipe, feels special enough for guests, but easy enough for a busy Tuesday night. This is a go-to oven roasted chicken breast recipe for my family.

Ingredients

• 2 large boneless, skinless chicken breasts (~360-400g / 13-14 oz total)
  Choose breasts of similar thickness for even cooking. This oven roasted chicken breast recipe works best with breasts of similar thickness for even cooking. Pat them thoroughly dry before seasoning to help achieve a nice golden exterior.
• 1 tablespoon olive oil
  Used for brushing the outside of the chicken breasts. This helps keep them moist and promotes browning.
• 1/2 teaspoon sea salt
  Fine sea salt provides even seasoning. Be generous, as chicken breasts need ample salt to bring out the flavor. If you’re using kosher salt, increase to 3/4 teaspoon for a similar level of flavor.
• 1/4 teaspoon freshly ground black pepper
  Adjust to your taste preference. Freshly ground black pepper adds a sharper flavor than pre-ground pepper.
• 1/4 cup basil pesto
  Use good quality store-bought pesto for convenience. To make this low-carb, ensure your pesto doesn’t contain added sugars.
• 1/2 cup shredded mozzarella cheese
  Pre-shredded mozzarella melts evenly and quickly. Provolone or fontina also melt beautifully and provide a similar flavor profile.
• 2 tablespoons oil-packed sun-dried tomatoes
  Make sure to drain them thoroughly before chopping. They add a bright, savory, and slightly tangy note to balance the richness of the pesto and mozzarella.
• 5-6 fresh basil leaves
  For optional garnishing after cooking. Adds a fresh, vibrant aroma and color contrast to the finished dish.

Instructions

1. Prep the Oven and Pan
   Preheat your oven to 400°F (200°C). Lightly grease a small baking dish or line a baking sheet with parchment paper. A high initial temperature helps roast quickly while keeping the chicken juicy and helps create a beautiful golden exterior for this oven roasted chicken breast recipe.
2. Butterfly the Chicken Breasts
   Place each chicken breast on a cutting board. Carefully slice horizontally through the thickest part, stopping just before you cut all the way through, so it opens like a book. This creates space for the filling and ensures faster, more even cooking. I always keep a sharp knife specifically for butterflying chicken; it makes this step so much easier.
3. Prepare the Pesto Filling
   In a small bowl, combine the basil pesto, shredded mozzarella cheese, and chopped sun-dried tomatoes. Mix well until evenly combined. The mixture should look vibrant with green, white, and red pieces.
4. Stuff and Secure
   Spoon half of the pesto-mozzarella mixture onto one side of each butterflied chicken breast. Fold the other half of the chicken breast over the filling, gently pressing to seal the edges. Use toothpicks to secure the edges if necessary to prevent the filling from leaking out during roasting. If the filling starts to leak during roasting, don’t worry—it adds flavor to the pan juices.
5. Season the Exterior
   Brush the exterior of the stuffed chicken breasts with olive oil. Season generously with sea salt and freshly ground black pepper. This creates a flavorful crust on the outside to complement the inside filling.
6. Roast Until Done
   Place the stuffed chicken breasts in the prepared baking dish or on the baking sheet. Roast for 20-25 minutes, or until the chicken is cooked through. The cheese filling should be melted and bubbly, and the exterior should be golden brown. This oven roasted chicken breast recipe provides a quick turnaround for busy evenings. The internal temperature should reach 165°F (74°C) for food safety.
7. Rest Before Serving
   Remove the chicken from the oven and let it rest on the baking sheet or a cutting board for 5-10 minutes before slicing. Resting allows the juices to redistribute, keeping the high-protein chicken moist and tender. This resting period is key for making sure this oven roasted chicken breast recipe results in a tender and juicy final product. To serve, slice each chicken breast diagonally into 3-4 thick pieces, revealing the colorful filling.

Make Ahead Tips and Storage

This stuffed chicken breast recipe is excellent for meal prep because you can do the prep work ahead of time. This saves time on busy weeknights, making it one of my go-to easy dinner ideas.

• Make Ahead: To prep the recipe in advance, prepare the filling and stuff the chicken breasts up to 1 day before cooking. Store them covered tightly in the refrigerator.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. This makes for high-protein snacks or lunches throughout the week.
• Reheating: For best results, reheat gently in the oven at 300°F (150°C) until warmed through to retain moisture and keep the chicken juicy. If you are short on time, a microwave works, but the chicken may lose some moisture.

Perfect Pairings: What to Serve with Stuffed Chicken

This easy oven roasted chicken breast recipe is perfect with simple side dishes that complement the rich, savory filling. For a healthy, high-protein meal, try one of these pairings.

• Roasted Vegetables: Toss broccoli, asparagus, or bell peppers with olive oil and salt and roast them alongside the chicken for a simple sheet pan dinner.
• Pasta Salad: A simple side of cold pasta with Italian dressing complements the pesto flavors perfectly.
• Creamy Polenta or Rice Pilaf: Serve the stuffed chicken over a bed of creamy polenta or simple rice pilaf to soak up the juices and filling that may leak from the chicken during cooking.

FAQs about This Oven Roasted Chicken Breast Recipe

How do I keep the filling from falling out?

Make sure not to overfill the chicken breast, and ensure you pinch the edges together before roasting. If needed, I like to insert one or two wooden toothpicks through the edges to hold the chicken together. Just remember to remove them before slicing and serving!

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless thighs work well, too. They are more forgiving and less likely to dry out than chicken breasts. However, they typically require a longer cooking time (closer to 25-30 minutes) at the same temperature.

How do I know the chicken is done?

The safest way to ensure proper doneness without overcooking is to use a meat thermometer. Insert it into the thickest part of the chicken breast; it should register 165°F (74°C) before you remove it from the oven.

What other cheeses can I use?

If you don’t have mozzarella, provolone or fontina are excellent substitutes in this specific oven roasted chicken breast recipe. They both melt well and offer a similar mild flavor that complements the pesto.

Can I use jarred sun-dried tomato pieces instead of oil-packed?

Yes, but oil-packed tomatoes tend to be juicier and more tender. If using dry-packed tomatoes, rehydrate them first by soaking them in hot water for about 10 minutes before chopping and adding to the filling.

Can I freeze leftovers?

While you can technically freeze cooked chicken, we don’t recommend freezing this dish. The texture of the cheese filling can become slightly grainy upon thawing and reheating. It’s best enjoyed fresh within 3-4 days of making this oven roasted chicken breast recipe.

Conclusion

This oven roasted chicken breast recipe transforms a plain chicken breast into a truly memorable meal. It’s a perfect solution for getting a healthy and satisfying dinner on the table quickly while still providing that high-flavor experience. If you found this oven roasted chicken breast recipe helpful, save it to your Pinterest board for quick access to easy dinner ideas.

oven roasted chicken breast recipe

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• Author: Brooke Ellis
• Total Time: 40 minutes
• Yield: 2 servings 1x
• Diet: General

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Description

An easy weeknight meal featuring chicken breasts stuffed with a creamy filling of basil pesto, shredded mozzarella cheese, and sun-dried tomatoes, roasted until golden brown.

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Ingredients

Scale 1x2x3x

• 2 large boneless, skinless chicken breasts (about 13 to 14 ounces total)
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup basil pesto
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons oil-packed sun-dried tomatoes (chopped)
• 5 to 6 fresh basil leaves (optional garnish)

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Instructions

1. Prep Oven and Baking Dish: Preheat oven to 400°F (200°C) and lightly grease a small baking dish or line a baking sheet with parchment paper.
2. Butterfly Chicken Breasts: Place each chicken breast on a cutting board and carefully slice horizontally through the thickest part, stopping before cutting all the way through, so the breast opens like a book.
3. Prepare Pesto Filling: In a small bowl, combine the basil pesto, shredded mozzarella cheese, and chopped sun-dried tomatoes. Mix well until evenly combined.
4. Stuff and Secure Chicken: Spoon half of the pesto-mozzarella mixture onto one side of each butterflied chicken breast. Fold the other half of the chicken breast over the filling, gently pressing to seal the edges. Use toothpicks to secure the edges if necessary.
5. Season Exterior: Brush the outside of the stuffed chicken breasts with olive oil and season generously with sea salt and freshly ground black pepper.
6. Roast Chicken: Place the stuffed chicken breasts in the prepared baking dish or on the baking sheet and roast for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The cheese filling should be melted and bubbly.
7. Rest Before Serving: Remove the chicken from the oven and let it rest on the baking sheet for 5-10 minutes before slicing and garnishing with fresh basil.

Notes

To keep the chicken moist, allow it to rest for 5-10 minutes before slicing. Use toothpicks to secure the stuffing in place if necessary, and use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for food safety.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main course
• Method: Roasting
• Cuisine: Italian-inspired

Nutrition

• Serving Size: 1 chicken breast
• Calories: 415 kcal
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 25 g
• Saturated Fat: 9 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 5 g
• Fiber: 1 g
• Protein: 40 g
• Cholesterol: 100 mg