Pepperoni and Pesto Chicken Melt

Name: Pepperoni and Pesto Chicken Melt
Prep time: 5 min
Cook time: 17 min
Total time: 22 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 large chicken breasts; 2 tbsp red pesto; 8 slices pepperoni; 4 oz fresh mozzarella, sliced; 1 tsp Cajun seasoning

This pepperoni and pesto chicken melt features tender chicken breasts stuffed with savory red pesto, spicy pepperoni, and melted mozzarella, then seasoned with Cajun spices and pan-cooked until golden. It's a flavorful, quick weeknight meal ready in under 30 minutes.

🌍American 🏷️Stuffed chicken 🏷️Chicken breast 🏷️Pepperoni 🏷️Pesto Mozzarella

🏷️

🏷️Cajun chicken

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TikTok

Total

22 min

Servings

2

Difficulty

Easy

Est. Cost

$13–$21

Recipe Source

View original recipe

From TikTok

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Ingredients

2 large chicken breasts
2 tbsp red pesto
8 slices pepperoni
4 oz fresh mozzarella, sliced
1 tsp Cajun seasoning

5 Ingredients

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Instructions

1
Carefully cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
2
Spoon about 1 tablespoon of red pesto inside each chicken breast.
3
Layer several slices of pepperoni on top of the pesto.
4
Add slices of fresh mozzarella on top of the pepperoni.
5
Fold the chicken breast over to enclose the filling.
6
Sprinkle the outside of the chicken breasts generously with Cajun seasoning.
7
Place the stuffed chicken breasts in the air fryer basket.
8
Cook for 17 minutes at 200°C (400°F).
9
Remove from the air fryer, let rest for a moment, and serve.

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Tips & Notes

Pro tips

Pound chicken breasts to ½-inch thickness for even cooking and easier stuffing; place between plastic wrap to prevent splatter.
Don't overstuff—use only 1½ tbsp red pesto and 2 slices pepperoni per breast to prevent filling from leaking during cooking.
Cook over medium heat, not high, to allow the cheese to melt fully before the outside burns; 6–8 minutes per side is typical.
Let the cooked chicken rest 3–5 minutes before serving so the cheese sets slightly and stays inside the pocket.

Substitutions

Red pesto → green basil pesto or sun-dried tomato paste (slightly different flavor profile)
Fresh mozzarella → provolone or fontina (firmer cheeses; will take 1–2 minutes longer to melt)
Pepperoni → prosciutto or spicy salami (adjust heat level to taste)
Cajun seasoning → Italian seasoning or garlic powder + paprika (milder flavor)

Storage & make-ahead

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven for 8–10 minutes to avoid drying out.

Common Questions

How do you keep the chicken from drying out when stuffed?

Pound the chicken breasts to even thickness (about ½ inch), don't overstuff, and cook over medium heat until the internal temperature reaches 165°F. A meat thermometer ensures doneness without overcooking.

Can you make this ahead of time?

Yes. Stuff and refrigerate the chicken up to 8 hours before cooking. Cook straight from the fridge, adding 2–3 minutes to the cooking time.

What can I use instead of red pesto?

Green basil pesto, sun-dried tomato paste, or roasted red pepper hummus work well as substitutes with similar moisture and flavor.

Is this recipe gluten-free?

Yes, all core ingredients are naturally gluten-free. Verify your red pesto brand for additives if needed.

How do you know when the chicken is cooked through?

Use a meat thermometer to check that the thickest part reaches 165°F (74°C). The chicken should be golden on the outside and the cheese fully melted inside.