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. Lydia, I think I have to trim my basil today!

  2. Great timing! I just made and froze my pesto for the year (and good thing, too, as the weather turned cold enough to turn my basil all blotchy right after I cut most of it down).

  3. You had me at pesto. The cheese is a bonus. I think this recipe is brilliant. Definitely going to have this for dinner some time soon.

  4. I'm going to be trying this tonight. Except I have a brick of Jalepeno Havarti in the fridge that I'll use instead if Mozzarella and a bag of Coconut Flour instead of Almond Flour. I hope it turns out well!

  5. These raggedy little puppies are in the oven now. They smell terrific. My husband was nervous about the pesto, but I had some homemade marinara sauce in the fridge and made another batch for him, substituting the pesto for marinara. (being the fast thinking short order cook) I can't wait to try them both. Thank you for the recipe!

  6. Delicious recipe! I did have trouble stuffing/rolling my chicken, but I suppose like anything you get better at that with time. I posted about making this recipe on my blog and linked back to you. Can't wait to try your lemon basil pesto recipe next! Thanks for sharing.


  7. Gtmonica, hard to say without watching you do every step, but your oven may be a little hotter or your chicken could have been a bit thinner. Maybe try a slightly lower temp or shorter time next time.

  8. I got a mixer for my birthday and have been making all kinds of sauces. I made the Basil Lemon Pesto and it was delicious then saw it used with the stuffed chicken. I had my first bite and the flavors together were great and it was so easy to do. My chicken was a little dry and I know all ovens are a little different. I cooked mine for the 35 minutes and I was wondering if this dryness is from cooking it too long?

  9. Janine, so glad you enjoyed it, and I LOVE the idea of adding spinach!

  10. This was soooo delicious. I got raving reviews 🙂 I added a little spinach to the mixture for some extra nutrition, but I'll definitely be making this one again. Thanks for the recipe!!

  11. Michelle, glad it was a hit. If you stuff the chicken ahead of time, it would be best to let it come back to room temperature before baking. If that's not possible, you will probably need to bake for 5-10 minutes longer. (Letting it come to room temp is best though, because longer time in the oven can dry it out.)

  12. Kalyn – I made this a couple weeks ago for my boyfriend…. It's the only meal I've made that he actually approves of! So thank you 🙂

    I plan on making it tomorrow – Can I stuff the chicken a couple hours before baking and the put in the fridge until it's time to pop it in the oven? Thanks!

  13. Penny, so glad to hear that the low-glycemic eating plan is working so well for you. I will keep posting and you keep up the healthy eating.

  14. Thank you for this AMAZING blog Kalyn!

    I was diagnosed pre-diabetic 3 years ago with a very low blood sugar of 32..took 3 blood tests to confirm. After deciding with my doctor that I would try changing my diet rather than taking a daily med to regulate my blood sugar..I am doing great!

    Your recipes have made my low glycemic lifestyle easy and DELICIOUS!! I have told so many people about you and your great recipes! I have many favorites but always look forward to trying new things because everything you come up with is awesome! My husband and 2 children also love eating whatever is on the menu..so keep those recipes coming!

    Thanks again!

  15. This recipe was amazing!! I used quite a bit of lemon which made the stuffing pop! I also topped the chicken breasts with roasted red peppers-gives it another delicious jab!

    Thanks for the post! Everyone loved it!

  16. I think it would be fine, but that is only a guess; haven't tried it.

  17. Just wondering if I could substitute the sour cream with Yogurt?

  18. That means that on the 3 listed ingredients, rather than strictly measuring out the ingredients by tablespoon, I used heaping tablespoons.

  19. 2 T grated mozzarella cheese
    (I used heaping tablespoons of pesto, sour cream and cheese)

    I do not understand the above. Can you elaborate?

  20. I love hearing your variations.!