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Mozzarella Pesto Stuffed Chicken Thighs
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5 from 1 vote

Mozzarella Pesto Stuffed Chicken Thighs

Prep Time25 mins
Cook Time35 mins
Total Time1 hr
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.