Mozzarella Pesto Stuffed Chicken Thighs

Mozzarella Pesto Stuffed Chicken Thighs overhead shot

Today I’m really happy to introduce a new category on the blog where I will be adding various meals made using only 7 ingredients or less (I won’t be counting really simple ingredients such as salt, pepper, sugar, water, or other because everyone has them at home).

Sometimes we are too tired to make something complicated but the family is still hungry… That’s when simple meals with a small number of ingredients stretch a helping hand!

I hope you will love this section of the blog and it will give you some fresh ideas for your weekly menu!

The first recipe that I want to share with you – a delicious mozzarella pesto stuffed chicken thighs. Yes, thighs, not a chicken breast. Usually I stuff chicken breasts (like many of you) but this time I came up with the brilliant idea to stuff chicken thighs.

The result is absolutely storming! The chicken is incredibly tender, absolutely succulent, and bursting with rich flavors. Soooo Yummy with capital Y!

I made some step by step photos for the entire process to show you how easy it is. This recipe doesn’t require any hard to find ingredients or time-intensive techniques. Are you ready to start cooking? Well, then let’s get to it!

The first thing you have to do is flatten the chicken thighs a bit. I like to do this with a rolling pin. Then rub the meat with salt, pepper and Italian seasoning.

How To Stuff Chicken Thighs

Now it’s time to spread the pesto over the thighs in a thin, even layer and add the mozzarella on top. Pretty simple!

Preparing Mozzarella Pesto Stuffed Chicken

Carefully roll up the thighs and wrap a slice of prosciutto around each one. Chicken and prosciutto in one dish… a dream come true for my husband!

Unbaked Prosciutto Wrapped Chicken Thighs on a counter

Yes, of course, you can use bacon, if you want. But prosciutto is my favorite, hands down! I really like to use it in various recipes, such as fig and goat cheese crostini or cantaloupe salad.

Prosciutto-Wrapped Mozzarella Pesto Stuffed Chicken Thighs arranged in a dish

After a little bit more than half an hour you will be having these delicious and juicy chicken thighs right in front of you! Looks so tempting, isn’t it?

Prosciutto Wrapped Mozzarella Stuffed Chicken Thighs closeup shot

You can also prepare a simple homemade pesto sauce and serve it over the meat.

Can you believe this dish is made from only 7 ingredients? Good flavor doesn’t require big efforts and long shopping list!

Mozzarella Stuffed Chicken Thighs served in a plate

Serve these chicken thighs with rice, taro fries, yuca mash, butternut squash couscous salad or other your favorite salad. It’s time to sit down and have a delish dinner with the family! Enjoy!

Mozzarella Pesto Stuffed Chicken Thighs

Mozzarella Pesto Stuffed Chicken Thighs

5 from 1 vote
Print Pin Rate
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 6
Author: Yummy Addiction


  • 6 large boneless skinless chicken thighs
  • 1/3 cup basil pesto for stuffing plus 2 tablespoons for the sauce
  • 1 cup shredded mozzarella cheese
  • 6 large slices of prosciutto
  • 1 teaspoon Italian seasoning
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • salt and freshly ground pepper


  • Preheat the oven to 395 degrees. Spray a casserole dish with nonstick cooking spray and set aside.
  • Place the chicken thighs between two sheets of waxed paper and flatten them with a rolling pin or meat mallet. Rub both sides of each chicken thigh with salt, pepper and Italian seasoning.
  • Place the chicken thighs, top side down, on a clean surface. Divide 1/3 cup of pesto between the chicken thighs and spread a thin layer to cover the top of each. Then divide the mozzarella between each one. Make sure not to overstuff! Carefully roll up the chicken thighs and wrap a slice of prosciutto around each thigh. Secure with toothpicks.
  • Transfer the chicken in the prepared baking dish and bake for about 35 minutes, or until the chicken is cooked through. Let the chicken rest for 5-10 minutes before removing toothpicks and serving.

The sauce:

  • While the chicken is baking, heat the heavy cream in a large skillet over medium heat. Stir in 2 tablespoons of pesto and bring to a boil. Then stir Parmesan cheese into cream, stirring until cheese melts and is incorporated. Cook the sauce for about 3 minutes, until thickened a bit. Taste and add salt and pepper to your liking. Remove from heat. Serve the sauce over the chicken.


Serve with steamed veggies, rice, potatoes or salad.


  • Elaina Newton
    May 21, 2014 at 10:28 pm

    Going to have to try this soon, especially with some homemade pesto and whole milk mozzarella! I have to start dinner soon cause your pictures made me so hungry.

    • Jovita
      May 22, 2014 at 7:57 am

      Homemade pesto and whole milk mozzarella sound really good! I hope you will give this a try and let me know what you think. Trust me, it’s truly delicious! πŸ™‚

  • JettieG
    April 3, 2020 at 1:32 am

    Thank you! I use bone in chicken thighs. Spoon pesto under the skin and then add mozz on top. Roll in bread crumbs and bake at 400F 20 minutes per side.

    • Jovita
      April 7, 2020 at 8:29 am

      Nice variation! Thanks for sharing πŸ™‚

  • PhiliGLev
    April 11, 2020 at 12:39 am

    This was delicious! I made a side of pasta and poured the extra parmesan cream sauce on it. Great dinner!5 stars

    • Jovita
      April 27, 2020 at 8:26 am

      I am happy to hear it!


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