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. This may already have been asked, but could the chicken breast be butterflied-open and filled with the pesto mix? Instead of rolling? I found the rolling a bit more challenging than I anticipated and it took me longer to prep this on a weeknight in time for dinner 😕

    • I think that would work if you have thick chicken breasts, skip the pounding step of course! I agree it can be challenging, especially if the chicken breasts are too small or thick. I’d love to hear how that works if you try it!

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  4. This recipe is amazing! Passed it on to my sister and niece. Will keep making it, however instead of the almond flour I used the first time, Panko bread crumbs is a great substitute.

    • Glad you are enjoying it. And if you don’t care about the added carbs I’m sure panko bread crumbs would work well here!

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  6. My hubby is allergic to almond products. What would be a good substitute for almond flour?

    • Truthfully I haven’t worked much with other nut flours, but I am guessing most of them would work. Or you could just use Parmesan without the almond flour.

  7. How do you think this would work with boneless skinless thighs?

    • Boneless thighs are thinner, less uniform in shape, and hard to work with. Truthfully I don’t think they’ll work well for this recipe. I think you could use them for this pesto chicken though if you don’t mind having different size and shaped pieces.

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  9. Also wondering if the almond flour could be left out? I’m doing bright line eating – no sugar no flour.  Would Parmesan on it’s own be ok?

    • I haven’t made it without the almond flour, so I’m not sure how it will work with just Parmesan. To see the nutritional info in Yummly, click the orange YUM button at the top, then when a box pops up saying saved click “View Recipe Box” and click on that recipe. The nutritional info is below the list of ingredients. Yummly is not always 100% accurate (especially if I have updated the recipe) but usually it is pretty good.

      • I looked for this recipe on Yummly in order to get the nutritional info but I cannot find it among the 146 you have posted there.  Any ideas?  Thanks.

      • I gave instructions in the comment above for how to get the nutritional info. You will have to sign up for a free Yummly account. Then when you click the YUM button at the top it will save that recipe in your recipe box. You click “View Recipe Box” and you’ll see that recipe. Click the recipe and you’ll see the nutritional info below the ingredients. I have updated the photos but they may not be updated in Yummly but the recipe title is the same.

  10. I want to try this but need nutritional info.  I looked for it on the Yummly app and couldn’t find it.  Am I doing something wrong?  I need macro info — thanks!

  11. Sorry I misspelled you name in my previous comment Kalyn. ☺️

    • NO worries! That’s the story of my life. But I have discovered that having an unusual name is good on the internet.

  12. I received this recipe this morning and I couldn’t wait to make this for dinner tonight for my wife. It was amazing!! We both loved it. I followed your recipe exactly as written with only one small addition of a a dash of red pepper flakes to the pesto cheese mixture for a little zing! 
    Thanks Kaylin for all your wonderful recipes and all your hard work. Can’t wait to see what you’ll bring us in 2018. 

  13. This recipe looks so good! For someone like me who doesn't care for mozzarella (too bland), what other cheeses do you think might work well as a substitute with chicken/basil? Swiss? Or would that be too strong?

    • Elizabeth I think Swiss Cheese would taste great in this, although the Mozzarella is mostly a binder and there's plenty of flavor from the pesto. But let me know how you like it with Swiss!

  14. Thank you, I might try half and half just once and see how it turns out!

  15. Cottage cheese means different things all over the world, so it's hard for me to answer without knowing where you are. But if you're in the U.S., full-fat cottage cheese might be okay, but I don't think it would be as good as Mozzarella.

  16. Hi there,

    I was wondering if I could substitute the mozarella cheese for cottage cheese. Would that be too runny?

  17. Glad you enjoyed it! You do really have to be careful not to overcook this so it won't dry out. A little oil is a good idea.

  18. Followed recipe and it came out well. Maybe a little dry but fortunately I had some pesto sauce left over added it on the side. Next time I may add a little olive oil or butter.

  19. I buy almond flour already ground; there are several brands. I haven't tried making my own, but if you have blanched almonds without skins it will probably work. Just be careful or you'll end up with almond butter!

  20. Kalin I will he making this tomorrow. Looks delicious. How do you make almond flour? Just grind almonds ina food processor?