This Sundried Tomato and Pesto Stuffed Chicken Breast is quick to prepare and full of bright Mediterranean flavours.
If you enjoy healthy meals that still deliver plenty of taste, this recipe is for you. It combines tender chicken with the concentrated sweetness of sundried tomatoes and the herbaceous punch of pesto to create a satisfying, family-friendly dinner.
This dish is simple to make and freezes well if you want to batch-cook. Served with fluffy basmati rice and crisp-tender green beans, it makes a balanced plate that’s both comforting and light.
Leftovers are excellent sliced into a sandwich the next day—add a handful of rocket leaves for freshness and extra nutrients. The flavours remain vibrant and the chicken stays moist when reheated gently.
If you try this recipe, I’d love to see a photo on social—look for me as @hedgecomber.
Sundried Tomato and Pesto Stuffed Chicken Breast
- 2 chicken breasts
- 2 teaspoons pesto
- 8 sundried tomatoes in oil, drained
- 250g basmati rice cooked
- 1 bag fresh green beans topped and tailed
- 4 sprigs fresh thyme to serve
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Preheat the oven to 190°C (170°C fan)/gas 5.
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Place each chicken breast on a chopping board and, using a very sharp knife, carefully cut a deep pocket from one side to the other without cutting through.
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Take a small amount of oil—either from the top of the pesto jar or from the sundried tomato jar—and drizzle a little over each chicken breast. Rub it into the meat to help the flavours infuse.
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Spoon a teaspoon of pesto into each chicken pocket and spread it inside. To avoid cross-contamination, use a clean spoon if the original one has touched raw chicken.
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Place four sundried tomato halves inside each pocket, then transfer the breasts to a baking tray.
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Bake in the preheated oven for 25–30 minutes, or until the thickest part of the chicken reaches 74°C (165°F) on a digital thermometer.
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Serve the stuffed chicken breasts with the cooked basmati rice and green beans, finishing each plate with a sprig of fresh thyme.
More Stuffed Chicken Breast Recipe Ideas
To keep stuffed chicken breasts exciting and flexible for weekly meal planning, try a few different fillings. Each of these variations follows the same basic method—slice a pocket into each breast, fill as directed, and then continue from step six in the recipe above.
Method: Slice a pocket into each chicken breast, stuff with the chosen filling, then bake until the internal temperature reaches 74°C (165°F).
Garlic and Herb
Combine 1 minced garlic clove with 1 tablespoon of softened butter and 2 tablespoons of finely chopped fresh herbs such as basil, parsley, sage or coriander. Spread the mixture inside the pocket for a fragrant, buttery filling.
Ham and Cheese
Place one slice of good-quality ham (rolled if needed) and one slice of your favourite cheese inside each pocket. Add a grind of black pepper before sealing for a classic, family-friendly option.
Garlic Mushroom
Slice 1 portobello or 4–5 button mushrooms per breast. Sauté in a little butter until golden, then add 1 minced garlic clove per breast at the end of cooking. Let cool slightly before stuffing to keep the chicken safe to handle.
Hunters Style
Cook two rashers of smoked bacon until crisp for each chicken breast. Stuff each pocket with the bacon, a slice of cheese and about 1 tablespoon of barbecue sauce. Brush the outside of the breasts with a little oil or melted butter before baking to help them brown.
These variations make it easy to rotate flavours throughout the week while keeping preparation straightforward. Enjoy experimenting with different cheeses, herbs and sauces to find your favourite combinations.