Kalyn's Kitchen

Baked Chicken Stuffed with Pesto and Cheese (Video)

Baked Chicken Stuffed with Pesto and Cheese is a perfect dish when you need a low-carb meal that feels like a treat!

PIN this Baked Chicken Stuffed with Pesto to make it later!

Low-Carb Baked Chicken Stuffed with Pesto and Cheese found on KalynsKitchen.com

I can tell by my blog stats just how many people are back on track with lower-carb eating for the new year, and I’m back from Mexico and ready to focus on healthy food myself! I do love the way you feel when you’re giving your body healthy food to fuel it.

But I also know how hard it can be to stick with a strictly low-carb eating plan, and that’s why I think having a good collection of low-carb recipes that are really a treat can help! I always try to come up with recipe ideas that have that “wow” factor that makes you want to cook them over and over, and this Low-Carb Baked Chicken Stuffed with Pesto and Cheese certainly fits that description.

I first made this Chicken Stuffed with Pesto and Cheese over ten years ago and it even had photos that were not bad. But I wanted to share it with really great photos that show what an amazing idea this is for a low-carb dish that’s really something special. I’d make this with my Basil Pesto with Lemon if I had some, but you can certainly use my favorite purchased pesto if you wanted it to be quicker.

This isn’t a quick after-work type of recipe, but the steps to making it are worth it for a low-carb meal that you’ll really look forward to eating, and it’s also an impressive dish to make for company. And you can make this for anyone; absolutely no one will think about this delicious chicken stuffed with pesto and cheese being low-carb, I can promise you that! Check out My Favorite Low-Carb and Keto Recipes with Pesto for more tasty ideas for using basil pesto!

What ingredients do you need for this recipe?

  • boneless, skinless chicken breasts
  • Basil Pesto (affiliate link)
  • sour cream
  • finely grated Mozzarella
  • 2 eggs
  • finely grated Parmesan cheese
  • Almond Flour (affiliate link)
  • fresh-ground black pepper to taste

Baked Chicken Stuffed with Pesto and Cheese process shots collage

How to Make Baked Chicken Stuffed with Pesto and Cheese:

(Scroll down for complete recipe with nutritional information.)

  1. I’m making the new version of this with four servings, but you can easily cut the recipe in half if you only want to make two.
  2. Preheat the oven to 375F/190C while you trim the chicken breasts well.
  3. Then one at a time put them inside a thick plastic freezer bag and pound with a meat mallet (affiliate link) or something heavy until the chicken breasts are as thin as you can get them.
  4. Mix the Basil Pesto (affiliate link), sour cream, and grated mozzarella.
  5. Prepare two dishes, one with beaten eggs and one with a mixture of Parmesan and Almond Flour (affiliate link).
  6. Here’s a shot of the pounded chicken breasts. Don’t worry if they look a bit messy; you can tuck any ragged pieces in when you roll them up.
  7. Spread one-fourth of the pesto mixture over each chicken breast. (Don’t go too close to the edge or it will leak out.)
  8. Use toothpicks to hold the pieces together.
  9. One at a time, dip the chicken pieces in the beaten egg and then in the Parmesan/almond flour mixture.
  10. Arrange in a baking dish, season with fresh-ground black pepper, and bake at 375F/190C until the chicken is cooked through and nicely browned. Enjoy!

Low-Carb Baked Chicken Stuffed with Pesto and Cheese found on KalynsKitchen.com

Make it a Low-Carb Meal:

For a low-carb meal, this would be great with Mary’s Perfect Salad, Kalyn’s Favorite Baby Arugula Salad, or Roasted Broccoli with Garlic.

More Tasty Low-Carb Chicken to Enjoy.

The BEST Low-Carb Baked Chicken Recipes
Low-Carb Sesame Chicken and Broccoli Sheet Pan Meal
Instant Pot (or Slow Cooker) Low-Carb Cheesy Chicken Tacos

Low-Carb Baked Chicken Stuffed with Pesto and Cheese found on KalynsKitchen.com

Baked Chicken Stuffed with Pesto and Cheese

Yield 4 servings
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Baked Chicken Stuffed with Pesto and Cheese is a perfect dish when you need a low-carb meal that feels like a treat.


  • 4 large boneless, skinless chicken breasts
  • 4 T Basil Pesto (see notes)
  • 4 T sour cream
  • 4 T finely grated Mozzarella
  • 2 eggs, beaten well
  • 4 T finely grated Parmesan cheese
  • 4 T almond flour
  • fresh-ground black pepper to taste


  1. Preheat oven to 375F/190C.  Spray a small casserole dish with non-stick spray or oil.
  2. Trim any visible fat from chicken breasts, then put them one at a time inside a heavy plastic bag and pound with meat mallet (affiliate link), or something heavy, until the chicken is as thin as you can get it. Don't worry too much about the shape or whether there are some loose pieces, you can tuck them in when you roll up the chicken.
  3. In a small bowl mix together the basil pesto, sour cream, and grated mozzarella.
  4. Prepare two bowls, one with the two beaten eggs and one with a mixture of the finely-grated Parmesan and the Almond Flour (affiliate link).
  5. Use a rubber scraper to spread a thin layer of the pesto mixture over each chicken breast, stopping about 1/2 inch from the edge of the chicken. (This will help prevent too much of the pesto mixture from running out when it cooks.
  6. Roll up the chicken breasts lengthwise and secure them with a couple of toothpicks.  (I roll them so the finished piece is as thin as I can get it so they will cook quickly.)
  7. Dip each chicken breast roll first into the egg mixture and then into the Parmesan-almond flour mixture, patting it on so each chicken breast roll is well-coated with the mixture.
  8. Put chicken breasts into the casserole dish, season with fresh ground black pepper, and bake until the chicken is firm and lightly browned.  (Start checking after about 25 minutes. If it seems like the chicken is not browning quickly enough, you can turn up the heat for the last 5-10 minutes of cooking time, but don't overcook or the chicken will be dry. Total baking time will be about 30-35 minutes unless your chicken breasts are really large.)
  9. Some chicken breasts sold in U.S. stores have added water. If there is some water in the bottom of the baking dish after the chicken has baked for a while, just spoon it out and discard.)
  10. Serve hot.


I used my Basil Pesto with Lemon for this recipe but it would also be delicious with my favorite purchased pesto.

This recipe was created years ago by Kalyn when there was an abundance of garden basil that needed to be used!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 425Total Fat: 24gSaturated Fat: 7gUnsaturated Fat: 15gCholesterol: 216mgSodium: 344mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 47g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe is perfect for low-carb and Keto diets and it’s also gluten-free. With lower-fat dairy products it could work for any phase of the South Beach Diet, although you might want to make it a once in a while treat due to the amount of fat.

Find More Recipes Like This One:
Use Oven Dinners to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Baked Chicken Stuffed with Pesto and Cheese

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    139 Comments on “Baked Chicken Stuffed with Pesto and Cheese (Video)”

  1. Yes indeed, there's nothing like a tweak to make an old recipe something new. That's how new recipes are born I always say!

    This looks awesome!

  2. Hi Kalyn! Before I had this blog I thought my name was very unusual, but I've heard from quite a few people with the same name. I pronounce it Kay Lynn (although lots of people say it wrong!) Is that how you pronounce yours?

  3. Newest follower!! Can't believe I found someone with the same name that spells it the same!

  4. Marie, so glad you enjoyed it. And no worry about the looks. Good idea to make some for the freezer too.

  5. Made this last night, husband and I loved it! It looked a fright, though…I used some previously-frozen chicken breast, and the pounding turned into a mutilation of sorts. My poor chicken looked like an alien porcupine, what with all the toothpicks and oozing green stuff! But, we both just loved it. I did end up grinding my own almonds for the flour, and was excited with how easy it is to do I made extra and stuck it in the freezer. Yum yum yum!

  6. Becky, hope you enjoy it!

  7. Bookmarking this one to use up some of the pesto I made for the winter!

  8. Thanks Gina. I didn't have the heart to pull out my basil plants, but I doubt I will get any more.

    Lady Amalthea, I agree completely about how the cheese (and pesto) keeps the chicken moist.

  9. Oh, yum! One of my favorite things about stuffing chicken breasts with cheese is that they're harder to overcook.

    Your stuffing idea has also inspired me to make a Baked Ziti with Pesto and Cheese. Mmm.

  10. This looks great Kalyn, I still have a little basil alive in my garden. I bet this would be wonderful in fish too.

  11. Pam, you are officially invited to come to my house and have this any time! (Pam is my sister, in case anyone is wondering.)

    TW, such a useful technique. And as you can see from my messy one, you don't have to be all that carefull. Getting the chicken thin is the most important thing.

  12. I like the step-by-step photos for stuffing chicken. I've never mastered this technique really well, and the photos are very helpful.

  13. Wow…that looks yummy. Wish I could have eaten at your house tonight!

  14. Thanks Lydia. I ate half of one of these and a big salad for lunch today, so good!

  15. Love this recipe, and love the idea of your lemon pesto. I have a bit of lemon basil in the garden; now I know what I can do with it.

  16. Thanks CJ! So glad to finally have photos for this recipe.

  17. Oh goodness. That looks incredible.

  18. Kalyn,

    Thank you for the great recipe! I have been in phase 1 of SB for almost one week and I was starting to get bored with some of the foods. Thanks to you I had a delicious meal tonight that me and my 5 year old loved. Keep up the great work! I look forward to trying more of your recipes.


  19. ThankYou Kalyn!
    Fan-tas-tic recipe. I served it to my family and inlaws for a pre-superbowl dinner. They all went back for seconds. My picky 6yr old daughters plate was licked clean!Who knew all would have liked the pesto filling. It was easy and I had everything done in 1 hour. Leann

  20. Hi Kalyn
    Just wanted to tell you that I tried this recipe last night with great success. Yummy!

    You’re right, it may be a bit high in fat, but I served it with asparagus and a salad, so I figure that makes up for any high-fat issues in the chicken dish!