Baked Pesto Chicken
This Baked Pesto Chicken is SO EASY! Juicy chicken breasts topped with vibrant basil pesto, melty mozzarella, and sweet cherry tomatoes for a quick, flavorful weeknight meal.
Equipment
- Baking Dish
- Measuring cups and spoons
- Cutting board and knife
- Oven
Ingredients
- 2 large boneless, skinless chicken breasts or 4 thin chicken cutlets
- 1 cup basil pesto store-bought or homemade
- 1 cup shredded mozzarella cheese
- 2 tablespoons grated parmesan cheese
- 1 pint cherry or grape tomatoes halved
- extra virgin olive oil for greasing the pan and drizzling
- kosher salt to taste
- freshly ground black pepper to taste
- 4-5 leaves fresh basil cut into ribbons for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C) to ensure even cooking and perfect cheese melting.
- Grease a 9x13-inch baking dish with olive oil to prevent sticking and add flavor.
- Pat the chicken breasts dry with paper towels. Season both sides with kosher salt and freshly ground black pepper to taste.
Assembly
- Spread the basil pesto evenly over the top of the chicken, coating each piece generously.
- Sprinkle shredded mozzarella cheese over the pesto-covered chicken, then scatter the halved cherry tomatoes around and on top.
Cooking
- Bake the chicken in the preheated oven for 25-30 minutes, or until cooked through and the internal temperature reaches 165°F (74°C). Cheese should be bubbly and slightly golden.
- Let the chicken rest for a few minutes after baking.
- Sprinkle fresh basil ribbons on top before serving for a bright, aromatic finish.
Notes
- Use a meat thermometer to avoid overcooking and keep chicken juicy.
- Boneless, skinless thighs can be substituted for chicken breasts for extra moisture.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Try different pesto varieties like spinach or arugula for a unique twist.
- Letting the chicken rest after baking helps retain juices and tenderness.