Pat thighs dry and gently loosen meat to form a pocket for stuffing.

Season inside and out with salt, pepper, and Italian seasoning.

Spoon about 1 tbsp pesto into each pocket, add a slice of mozzarella, and close with a toothpick.

Heat oil in an ovenproof skillet over medium-high and sear thighs 3–4 minutes per side until golden.

Transfer skillet to a 400°F oven and bake 12–15 minutes until internal temp reaches 165°F.

Rest 5 minutes, remove toothpicks, and finish with a lemon squeeze if using.