Pesto Rice-Stuffed Chicken Recipe

There’s a reason why chicken and rice are a classic combination. Any dish with both ingredients results in something that is flavorful and nutritious. However, if you’ve grown tired of the simple pan-fried chicken and rice, here’s a recipe to excite your tastebuds. Try out this delicious Pesto Rice-Stuffed Chicken Recipe tonight!

Pesto Rice-Stuffed Chicken Recipe Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup cooked white rice
• 4 oz mozzarella cheese, shredded
• 5 tablespoons prepared pesto
• 1/4 cup diced tomato
• 1 tablespoon salt
• 1 tablespoon pepper
• 3 tablespoons oil

Recipe Directions

1. On a cutting board, season both sides of each chicken breast with salt and pepper.
2. Slice each chicken breast horizontally along the side to create a pocket for the filling. Be careful to not cut all the way through.
3. In a mixing bowl, combine the white rice, tomatoes, mozzarella cheese, and pesto. Toss all the ingredients together until well blended.
4. Spoon an even amount of the rice mixture and stuff each chicken breast.
5. Fold the chicken breast to close the seam. If the chicken breast does not close fully with the filling, secure the seam with a wooden toothpick.
6. Heat oil in a skillet over medium heat.
7. Pan fry for about 5 to 8 minutes per side, depending on the size of the chicken breasts, until the cheese is melted and the chicken is cooked through.
8. Serve.

Recipe Tips

• This recipe uses white rice but you can use any type of rice that you like.
• You can also use chicken thighs instead of chicken breasts but keep in mind that the cooking time needs to be adjusted since chicken thighs generally take longer to cook.
• You can also bake the chicken breasts in an oven instead of pan-frying. Simply brown the sides of the chicken for a minute or until golden, then transfer the chicken breasts to a baking dish. Bake at 350 degrees F for 10 to 15 minutes.
• You may add basil or other herbs to increase the flavor of the dish.
• For a cheesier taste, sprinkle grated parmesan cheese over the chicken breasts before serving.
• Garnish with parsley for an extra pop of color.
• If you have leftover Pesto Rice-Stuffed Chicken, place them in an airtight container and store them in the refrigerator for up to 3 days. Reheat in a 350-degree F oven for 15 to 20 minutes or over the stove until warmed through.
• You can serve this dish with some green beans or salad on the side.

Final Note

Crispy-edged chicken breasts stuffed with perfectly-cooked rice mixed with oozing mozzarella and flavorful pesto is certainly a winning combination that you would not want to miss out on! This recipe is easy to whip up too, making it ideal for a hearty weeknight dinner.

Looking for other dishes to serve to your family? Check out our recipes.