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Mozzarella stuffed chicken in a plate
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Mozzarella Stuffed Chicken

Baked mozzarella stuffed chicken topped with parmesan is the answer to your low carb and keto dinner prays! Full of pesto-y, cheesy, juicy goodness, it's impossible not to love!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 4 Servings
Author: Lindsey


  • 4 Chicken Breasts
  • 3 Tablespoons Oil
  • 2 Teaspoons Italian seasoning
  • 3 Tablespoons Lemon Juice
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 8 Tablespoons Pesto
  • 8 Slices Tomato
  • 1 Cup Grated Mozzarella Cheese
  • 1/2 Cup Fresh Spinach
  • 2 Tablespoons Olive Oil
  • Salt and Pepper


  • Preheat oven to 400 F.
  • Combine chicken, Italian seasoning, salt, pepper and lemon juice in a large bowl and stir to combine.
  • Slice chicken breast in half to form a “pocket”, or butterfly your breast (if you butterfly the chicken, you will need to use toothpicks to hold the ingredients together).
  • Add a scoop of pesto inside each chicken breast.
  • Layer a few slices of tomatoes, spinach then cheese into each breast.
  • Heat oil in a pan over medium heat.
  • Place chicken breast in the pan and sear each side for 5 minutes, or until the edges start to brown.
  • Place pan in the oven and continue to cook until chicken is no longer pink — this took me 20 minutes. If you're using a meat thermometer, the center of your chicken should be at least 165F.
  • Serve warm and enjoy!


Calories: 628kcal | Carbohydrates: 6g | Protein: 56g | Fat: 40g | Saturated Fat: 8g | Cholesterol: 169mg | Sodium: 1305mg | Potassium: 1030mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1680IU | Vitamin C: 15.5mg | Calcium: 226mg | Iron: 1.7mg
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