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    Home » Recipes » Chicken

    Baked Pesto Chicken with Mozzarella

    Modified: Jul 24, 2023 · Published: Aug 17, 2022 by Sharon Rigsby · 2 Comments

    Jump to Recipe

    Quick and easy, Baked Pesto Chicken with Mozzarella is the ultimate “winner-winner chicken dinner” recipe, ready in less than 30 minutes. Pesto chicken bake is packed with flavor and features tender chicken breasts, topped with basil pesto, smothered in melted mozzarella cheese, and crowned with roasted tomatoes.

    Like my Pecan Crusted Chicken and Creamy Skillet Chicken with Bacon and Mushrooms, this is a family-friendly recipe you will want to add to your list of “go-to” incredibly simple and delicious dinner recipes. You are going to love it! 

    Two chicken breasts topped with melted cheese and tomatoes.

    With just four ingredients, not counting salt and pepper, pesto chicken is an excellent weeknight main dish when you are pressed for time, and it is also fancy enough to serve guests at a dinner party or for a special occasion. 

    Relatively low in carbohydrates and calories, you can partially pre-make this main dish by assembling everything an hour or so ahead and then pop it in the oven right before you are ready to serve it. No need to stand over a hot stove and babysit a dish. You can relax and enjoy the evening while your oven does its magic.

    Ingredients – here’s what you need to make this recipe:

    Boneless, skinless chicken breasts, pesto, and shredded cheese.
    • Basil pesto – is a tasty and versatile condiment generally made with fresh basil, pine nuts, parmesan cheese, and olive oil. Freshly-made pesto is best, but purchased refrigerated pesto works too!
    • Chicken breasts – get a bad rap because, more often than not, they are dry and bland. However, with this recipe, the pesto not only adds flavor but keeps the chicken moist.
    • Roma tomatoes – these little workhorse tomatoes are smaller and meatier than regular tomatoes and are the crowning jewel in this dish.
    • Mozzarella cheese – I like to use whole milk mozzarella cheese instead of part-skim mozzarella. It melts better and adds a rich creaminess.
    • Kosher salt and pepper – enhance all ingredient flavors and combine them into one harmonious and tasty dish.

    Directions – here’s how to make it:

    1. Gather the ingredients and preheat the oven to 400 °F. Season both sides of the breasts with salt and pepper. Spray a rimmed baking sheet lightly with non-stick cooking spray and add the breasts.
    Four chicken breasts on a baking sheet.
    1. Top the breasts with plenty of pesto and ensure all surface areas are covered.
    Four chicken breasts topped with basil pesto.
    1. Next, pile on the mozzarella cheese and cover the top of the breasts entirely.
    Four chicken breasts topped with pesto and cheese.
    1. Then, top each breast with two or three tomato slices. 
    Four chicken breasts topped with pesto, cheese and tomatoes.
    1. Bake the breasts for approximately 15 minutes or until the internal temperature of the thickest part of the chicken has reached 165 °F as measured by an instant-read meat thermometer. (I like to remove the pan from the oven when the temperature reads around 160-162 °F. The temperature will continue to climb to 165 ° while they rest.) 
    Baked chicken breasts topped with pesto, cheese and tomatoes on a baking sheet.
    1. Let the breasts rest for five minutes and, if desired, garnish with a sprig of fresh basil. Serve immediately.
    Two baked chicken breasts on a plate topped with pesto, cheese, and tomatoes.

    Frequently asked questions:

    What sides to serve with this recipe?

    This recipe goes well with simple sides such as Fresh Field Peas, Southern Squash Casserole, Purple Hull Peas, Southern Potato Salad, Air Fryer Twice Baked Potatoes, or Hasselback Potatoes.

    A nice side salad such as my Brussels Sprout Salad, Easy Southern Corn Salad, or Panzanella Salad, and a slice of my Cheesy Texas Toast Garlic Bread or Old-Fashioned Cornbread would round things out nicely. 

    How to store and reheat leftovers?

    Store leftovers covered in the refrigerator for up to four days.

    Leftovers can be reheated in the microwave on a microwave-safe plate for about 45 to 60 seconds, or they can be placed in a 350 °F oven for about five minutes.

    How long does a chicken breast take to cook at 400 °F?

    The answer is it depends. Breasts are lean and can go from tender and juicy to overcooked and dry in seconds. They also come in different sizes and thicknesses. That is why using an instant-read meat thermometer is so important to test for doneness.

    In this recipe, a breast or cutlet that is half an inch thick will take about 15 minutes to reach 165 °F, which is the safe internal temperature. It will take longer if it is thicker and less time if it is thinner.

    What else can you make with this recipe?

    You could use the pesto chicken to make pasta casseroles or pasta salads. It could be used to make pesto chicken salad. Add some sliced avocado and bacon, and make a pesto chicken wrap. It can also be added to Hawaiian rolls to make sliders or sandwiches.

    Can this recipe be made in an air fryer or slow cooker?

    This recipe can be made in an air fryer, crockpot or slow cooker, and an instant pot. Follow the manufacturer’s directions for the best results.

    Sharon’s tips:

    • Chicken breasts are so large these days (mine were seven ounces each) I usually buy two for this recipe and then slice them in half horizontally. This yields four pieces that are about half an inch thick. You can also use cutlets.
    • If your breasts are an uneven thickness, you will need to pound them until they are about the same. To do this, place a breast in a plastic storage bag, take a meat mallet or rolling pin, and gently pound the meat until it is half an inch thick. Repeat as needed. 
    • When I have it, I like to use my homemade basil pesto. Purchased refrigerated pesto is the next best thing, with jarred pesto coming in third. Jarred pesto still works, and I have made this recipe with it plenty of times, and it is still delicious. 
    • Pesto is a versatile condiment, and I always have a jar in my pantry. Try mixing it with pasta, adding it to mayonnaise to make basil pesto aioli or a homemade salad dressing, or using it instead of pizza sauce to top a homemade pizza. It’s full of flavor and can be a real timesaver in the kitchen.
    • You can save on clean-up by lining your baking sheet with aluminum foil or a sheet of parchment paper before adding the breasts.
    • If you are a fan of dark meat, swap out the breasts with boneless, skinless thighs. However, the thighs will need to be cooked a little longer.  
    • This recipe calls for Roma tomatoes, and I think they work the best because they are not quite as juicy as other varieties. However, feel free to substitute whatever kind of tomatoes you have on hand; even cherry tomatoes work. 
    • Don’t be shocked if you see a bunch of oil or liquid at the bottom of your pan after the poultry is done. This is the olive oil from the pesto and won’t hurt anything.

    More chicken recipes:

    If you like this recipe, I think you might also like these quick and easy chicken entrées:

    • Honey baked chicken thighs in a cast iron skillet being topped with a honey glaze.
      Easy Honey Baked Chicken Thighs Recipe (Oven Baked)
    • Stuffed chicken breasts on a wooden cutting board garnished with basil and rosemary.
      Easy Cheesy Herb Stuffed Chicken Breasts
    • Bacon wrapped chicken thighs in a cast iron skillet.
      Bacon-Wrapped Chicken Thighs Recipe with Rub
    • Four pieces of fried chicken on a plate.
      Southern Fried Chicken

    If you are like me and always on the hunt for more recipes with chicken, here are a few more of my favorites: Grilled Spatchcock Chicken, Smoked Spatchcock Chicken, Lemon Pepper Chicken, Chicken Parmesan, Chicken Divan, and Lemon Curd Chicken.

    Need more ideas, check out all of my chicken recipes.

    ★★★★★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!

    Thank you so much for visiting Grits and Pinecones. I hope you come back soon!

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    Two pesto chicken breasts on a plate topped with sliced tomatoes.

    Baked Pesto Chicken with Mozzarella

    Sharon Rigsby
    Quick and easy, Baked Pesto Chicken with Mozarrella is the ultimate "winner-winner" chicken dinner recipe that is ready in less than 30 minutes. Pesto chicken bake is packed with flavor and features tender chicken breasts, topped with basil pesto, smothered in melted mozzarella cheese, and crowned with roasted tomatoes.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Main Dish
    Cuisine American
    Servings 4 servings
    Calories 397 kcal

    Ingredients
      

    • 4 chicken breasts or cutlets ½ inch thick, boneless and skinless
    • 1 cup basil pesto
    • 3 Roma tomatoes thinly sliced
    • 1⅓ cups shredded whole milk mozzarella cheese
    • 1 teaspoon Kosher salt
    • ½ teaspoon ground black pepper

    Instructions
     

    • To begin, preheat your oven to 400 °F.
    • Spray a rimmed baking sheet lightly with non-stick cooking spray. Place the chicken breasts on it and season on both sides with salt and pepper.
    • Top the breasts with plenty of pesto and ensure all surface areas are covered.
    • Next, pile on the mozzarella cheese and cover the top of the breasts entirely.
    • Then, top each breast with two or three tomato slices. 
    • Bake the breasts for approximately 15 minutes or until the internal temperature of the thickest part of the chicken has reached 165 °F as measured by an instant-read meat thermometer. (I like to remove the pan from the oven when the temperature reads around 160-162 °F. The temperature will continue to climb to 165 ° while they rest.) 
    • Let the breasts rest for five minutes and, if desired, garnish with a sprig of fresh basil. Serve immediately.

    Notes

    Chicken breasts are so large these days (mine were seven ounces each) I usually buy two for this recipe and then slice them in half horizontally. This yields four pieces that are about half an inch thick. You can also use cutlets.
    If your breasts are an uneven thickness, you will need to pound them until they are about the same. To do this, place a breast in a plastic storage bag, take a meat mallet or rolling pin, and gently pound the meat until it is half an inch thick. Repeat as needed. 
    When I have it, I like to use my homemade basil pesto. Purchased refrigerated pesto is the next best thing, with jarred pesto coming in third. Jarred pesto still works, and I have made this recipe with it plenty of times, and it is still delicious. 
    Pesto is a versatile condiment, and I always have a jar in my pantry. Try mixing it with pasta, adding it to mayonnaise to make basil pesto aioli or a homemade salad dressing, or use it instead of pizza sauce to top a homemade pizza. It’s full of flavor and can be a real timesaver in the kitchen.
    You can save on clean-up by lining your baking sheet with aluminum foil or a sheet of parchment paper before adding the poultry.
    If you are a fan of dark meat, swap out the breasts with boneless, skinless thighs. However, the thighs will need to be cooked a little longer.  
    This recipe calls for Roma tomatoes, and I think they work the best because they are not quite as juicy as other varieties. However, feel free to substitute whatever kind of tomatoes you have on hand; even cherry tomatoes work. 
    Don’t be shocked if you see a bunch of oil or liquid at the bottom of your pan after the poultry is done. This is the olive oil from the pesto and won’t hurt anything.

    Nutrition

    Calories: 397kcalCarbohydrates: 7gProtein: 22gFat: 31gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 63mgSodium: 7800mgPotassium: 344mgFiber: 2gSugar: 3gVitamin A: 1844IUVitamin C: 7mgCalcium: 254mgIron: 1mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

    **This recipe was originally published on February 17, 2016. Republished on August 17, 2022, with new photos, expanded directions, and tips. 

    More Chicken Recipes

    • Grilled Coconut Lime Chicken breasts on a cutting board with cut limes as garnish!
      Grilled Coconut Lime Chicken (Juicy and Full of Flavor!)
    • A skillet full of cheesy chicken broccoli pasta with a wooden spoon.
      Cheesy Chicken Broccoli Pasta: A One-Pot Family Favorite
    • A white bowl full of Slow Cooker Orange Chicken, garnished with orange slices.
      Easy Slow Cooker Orange Chicken – Better Than Takeout
    • Oven baked bone-in chicken breasts on a cutting board garnished with parsley.
      Oven-Baked Bone-In Chicken Breasts

    Reader Interactions

    Comments

      5 from 2 votes (1 rating without comment)

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      Recipe Rating




    1. Carolyn G Haley

      September 06, 2020 at 2:53 pm

      This sounds like an excellent and easy summer dinner. Will try this sometime this week, I think I need some fresh mozzarella. I love all the ingredients so this looks like a homerun.

      Carolyn

      Reply
    2. Ashley Lentini

      September 06, 2020 at 8:07 am

      5 stars
      I have to say.. I am very excited! I just bought fresh basil, tomatoes and fresh mozzarella yesterday for a salad. But, now I am going to have to use it for this recipe tonight! Yum!!!!

      Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, content creator, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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