Quick and easy, Baked Pesto Chicken with Mozzarella 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.
Like my Baked Pecan Crusted Chicken, 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!
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:
- 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:
- 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.
- 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.
Frequently asked questions:
This recipe goes well with simple sides such as Fresh Field Peas, Southern Squash Casserole, 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.
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.
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.
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.
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 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 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:
If you are like me and always on the hunt for more recipes with chicken, here are a few more of my favorites: Bacon, Mushroom and Thyme Chicken, Lemon Butter Chicken, Chicken Parmesan, Chicken Divan, and Lemon Curd Chicken.
Need more ideas, check out all of my chicken recipes here.
★★★★★ 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!
Baked Pesto Chicken with Mozzarella
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
Nutrition
**This recipe was originally published on February 17, 2016. Republished on August 17, 2022, with new photos, expanded directions, and tips.
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
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!!!!