1-First Step: Prep the chicken Start by placing the chicken breasts on a cutting board and pounding them to an even thickness. This helps them cook at the same speed and keeps the final texture tender. Next, slice a pocket about three-fourths of the way through each breast, running the cut parallel to the board so the chicken stays connected on the long side. Be careful not to cut all the way through.

2-Second Step: Stuff the chicken Open each pocket and add 1/2 tablespoon pesto plus half of the mozzarella to each breast. If you want the cleanest melt, use sliced fresh mozzarella instead of shredded cheese, because slices hold together better while cooking. Close the pocket and secure it with toothpicks so the filling stays inside. This small step makes a big difference when the chicken goes into the skillet.

3-Third Step: Season the outside Coat the outside of the chicken with olive oil, then season it with garlic powder, dried basil, dried oregano, sea salt, and black cracked pepper. Rub the seasoning over the surface so every bite tastes flavorful. If you are cooking for kids or anyone who likes milder food, keep the pepper light. If you want extra kick, add chili flakes later to the sauce.

4-Fourth Step: Sear the chicken Heat 1 tablespoon olive oil in a large skillet over medium heat. Place the stuffed chicken in the pan and sear for about 4 minutes per side until golden. After you flip it, put the lid on the skillet to help the chicken cook through while staying juicy. Once both sides are browned, remove the chicken and set it aside on a plate.

5-Fifth Step: Build the pomodoro sauce Add the remaining 1 tablespoon olive oil to the skillet. Stir in the pressed garlic and chopped shallot, then sauté for about 1 minute until fragrant. Add the cherry tomatoes and let them cook undisturbed for 2 to 3 minutes so they blister and soften. Stir them gently, then pour in the white wine to deglaze the pan and lift up all those browned bits from the bottom.

6-Sixth Step: Simmer the sauce Once the wine has loosened the pan, add the chicken broth and let the sauce simmer on low for about 5 minutes. Season with more basil, salt, and pepper if needed. The tomatoes should break down into a glossy sauce with a bright, fresh taste. If you want a more rustic texture, lightly crush some of the tomatoes with the back of your spoon. If you only have canned San Marzano tomatoes on hand, crush them and use them as a backup when fresh tomatoes are not available.

7-Seventh Step: Finish cooking the chicken Return the chicken to the skillet and nestle it into the sauce. Spoon the tomato mixture over the top so the chicken soaks up flavor as it cooks. Simmer for 3 to 5 minutes, or until the thickest part of the chicken reaches 165°F. Use an instant-read thermometer if you have one, since that is the best way to know the chicken is done without drying it out.

8-Eighth Step: Serve hot Take the skillet off the heat, remove the toothpicks, and top the chicken with torn fresh basil. Serve it right away while the mozzarella is still soft and stretchy. This dish pairs well with pasta, rice, roasted vegetables, or a crisp salad. For a full chicken nutrition reference, you can also check this guide to the health benefits of chicken.