Pesto Chicken Bake

A baking dish with chicken topped with tomatoes, pesto, and fresh mozzarella.

Easy baked pesto chicken made with juicy chicken breasts, basil pesto, fresh tomatoes, and melty mozzarella. A quick one-pan dinner ready in 30 minutes—perfect for busy weeknights.

Course Main Course

Cuisine Italian

Keyword baked pesto chicken

Prep Time 10

Cook Time 33

rest time 5

Total Time 48

Servings servings

Calories 526kcal

Author Eileen Kelly

Equipment

Ingredients

4(6) ounce boneless skinless chicken breasts
1 ½ Tablespoons Italian seasoning
¼ cup basil pesto Note 1
4 slices tomatoes
4 slices fresh mozzarella cheese
1 teaspoon olive oil

US Customary - Metric

Instructions

Preheat the oven to 375°F/190°C. Spray the bottom of a 9 x 13-inch baking dish with 1 teaspoon olive oil. Set aside.
Sprinkle both sides of 4(6) ounce boneless skinless chicken breasts with 1 ½ Tablespoons Italian seasoning, and place in the prepared baking dish.
Using a silicone pastry brush, put ¼ cup basil pesto over the top of each chicken breast until fully coated.
Add 1 of the 4 slices tomatoes to the center of each chicken breast.
Bake the chicken in the preheated oven for 20 minutes. Remove from the oven, add one of the 4 slices fresh mozzarella cheese on top of each tomato.
Return to the oven for an additional 8-10 minutes or until the cheese is melted. If you prefer a more golden topping, broil for about 6 to 10 seconds. The internal temperature of the cooked chicken should be 165°F/74°C. (Use an instant-read meat thermometer to check the internal temperature)
Remove from heat and cover with foil. Allow to sit for 10-15 minutes before serving. Great over pasta, orzo, gnocchi, or as a hero sandwich.

Notes

Do not skip the resting time after baking because it helps the juices settle back into the chicken.

Note 1: I use my nut-free basil pesto. Any pesto can be used for this recipe.

Storage - Store leftovers in an airtight container in the refrigerator for up to 3 days.

Make ahead - You can season the chicken and add the pesto a few hours ahead of time. Cover and refrigerate until ready to bake, then add the tomato right before baking.

Freezing - Freeze the cooked chicken in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. For best texture, add fresh mozzarella after reheating if possible.

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I'm not a registered dietitian, but I strive to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

Nutrition