Juicy Chicken Breast Stuffed with Herby Green Pesto, Served with Sautéed Lemon Zucchini and Fresh Parsley
This Pesto-Stuffed Chicken Breast with Lemon Zucchini is an elegant, flavor-packed meal perfect for a weeknight dinner or a special occasion. Tender chicken breasts are filled with aromatic basil pesto, seared to golden perfection, and then baked until juicy and tender. Paired with vibrant lemon zucchini and fresh parsley, this dish offers a bright, herbaceous balance that’s both healthy and satisfying.
Why You’ll Love This Recipe
- Flavor-packed: Rich pesto and zesty lemon create a delicious contrast.
- Elegant presentation: Perfect for entertaining or special meals.
- Healthy and low-carb: A light yet filling meal with lean protein and fresh vegetables.
- Quick cooking time: Ready in under 40 minutes.
- Versatile pairing: Pairs well with rice, potatoes, or a side salad.
- Simple ingredients: Most pantry-friendly and easy to find.
- Great for meal prep: Holds up well when stored and reheated.
- Naturally gluten-free: No flour or breading involved.
- One-pan option: Use an oven-safe skillet to minimize dishes.
- Customizable: Swap vegetables or use different types of pesto.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
2 boneless skinless chicken breasts
1/4 cup basil pesto (store-bought or homemade)
1 tablespoon olive oil
Salt and pepper to taste
1 zucchini, sliced
1 yellow squash, sliced
1 tablespoon lemon juice
1 teaspoon lemon zest
1 garlic clove, minced
4 lemon slices (for garnish)
Fresh parsley, for garnish
Directions
- Preheat oven to 375°F (190°C).
- Using a sharp knife, carefully cut a pocket into the side of each chicken breast without slicing all the way through.
- Stuff each chicken breast with 2 tablespoons of pesto. Secure with toothpicks if needed.
- Season both sides of the chicken with salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken breasts for 2–3 minutes per side until golden brown.
- Transfer the skillet to the oven and bake for 15–18 minutes, or until the internal temperature reaches 165°F (74°C).
- While the chicken is baking, heat another skillet over medium heat with a small drizzle of olive oil.
- Add zucchini, yellow squash, minced garlic, lemon juice, and lemon zest. Sauté for 5–7 minutes until vegetables are tender and lightly browned.
- Serve the chicken alongside the lemon zucchini. Garnish with lemon slices and freshly chopped parsley. Spoon additional pesto on top if desired.
Servings and timing
- Servings: 2
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
Variations
- Use different pesto: Try sun-dried tomato pesto, spinach pesto, or arugula pesto for a unique flavor twist.
- Cheese addition: Add a slice of mozzarella or goat cheese inside the chicken for a creamy center.
- Different vegetables: Replace zucchini and squash with green beans, asparagus, or bell peppers.
- Grilled version: Grill the stuffed chicken over medium heat for a smoky finish.
- Add spice: Include red pepper flakes in the pesto or sautéed vegetables.
- Breaded version: Lightly bread the chicken before searing for a crispy exterior.
- Make it dairy-free: Use a vegan pesto and skip any cheese additions.
- Lemon-butter sauce: Add a drizzle of lemon-butter sauce before serving for extra richness.
- Roast everything: Bake the zucchini and squash in the oven with the chicken for easier cleanup.
- Stuff with extras: Include sun-dried tomatoes or olives inside the chicken with the pesto.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the cooked chicken (without zucchini) for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat in a 350°F (175°C) oven for 10–12 minutes, or microwave for 1–2 minutes until warmed through. Add a splash of broth or olive oil to keep it moist.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs can be used, but adjust the cooking time to ensure they reach 165°F (74°C) internally.
Is it safe to stuff the chicken ahead of time?
Yes, you can stuff the chicken up to 12 hours ahead. Keep it refrigerated and allow it to sit at room temperature for 15 minutes before cooking.
Can I use homemade pesto?
Absolutely. Homemade pesto offers a fresher flavor and allows you to control the ingredients.
What can I serve this with?
This dish pairs well with rice, quinoa, mashed potatoes, couscous, or a simple green salad.
Can I make this recipe dairy-free?
Yes. Use a dairy-free pesto or make your own with nutritional yeast instead of cheese.
How do I know the chicken is cooked through?
Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). The juices should also run clear.
What’s the best way to sear the chicken?
Use medium-high heat with a heavy skillet and avoid moving the chicken too much for a good golden crust.
Can I bake the vegetables instead of sautéing?
Yes, toss them with olive oil, lemon juice, and garlic, then roast at 400°F (200°C) for 15–20 minutes.
How long will leftovers keep?
Leftovers will keep well in the refrigerator for up to 3 days when stored in an airtight container.
Is this recipe suitable for meal prep?
Yes. Cook everything ahead, store in portions, and reheat before serving for an easy weekday lunch or dinner.
Conclusion
Pesto-Stuffed Chicken Breast with Lemon Zucchini is a bright, flavorful dish that combines comfort with freshness. Easy enough for a weeknight and impressive enough for guests, it’s a versatile recipe that delivers both nutrition and taste. With its tender stuffed chicken and citrusy sautéed vegetables, this dish is sure to become a favorite in your cooking rotation.
Print
Pesto-Stuffed Chicken Breast with Lemon Zucchini
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 2 servings 1x
- Category: Main Course
- Method: Bake, Sear
- Cuisine: Italian
Description
Juicy chicken breasts stuffed with fragrant basil pesto, seared to golden perfection and baked, then served with lemony sautéed zucchini and yellow squash for a fresh, vibrant meal.
Ingredients
- 2 boneless skinless chicken breasts
- 1/4 cup basil pesto (store-bought or homemade)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 garlic clove, minced
- 4 lemon slices (for garnish)
- Fresh parsley, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Using a sharp knife, carefully cut a pocket into the side of each chicken breast without cutting all the way through.
- Stuff each pocket with 2 tablespoons of pesto. Secure with toothpicks if needed.
- Season the chicken breasts with salt and pepper on both sides.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden brown.
- Transfer the skillet to the oven and bake for 15-18 minutes, or until the chicken is cooked through.
- While the chicken bakes, heat a second skillet with a drizzle of olive oil over medium heat. Add zucchini, yellow squash, garlic, lemon juice, and lemon zest. Sauté for 5-7 minutes until tender.
- Plate the chicken with lemon slices, sautéed zucchini, and a sprinkle of fresh parsley. Spoon extra pesto on top if desired.
Notes
- Use homemade pesto for a fresher flavor if available.
- To make it dairy-free, choose a vegan pesto variety.
- Secure stuffed chicken with toothpicks to prevent filling from escaping.
- You can substitute yellow squash with more zucchini if desired.
Nutrition
- Serving Size: 1 chicken breast with veggies
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg
Your email address will not be published. Required fields are marked *