Quick Pesto Chicken Breast with Mozzarella

Pesto chicken breast is a fast weeknight dinner that feels a little special. It’s juicy seared chicken topped with basil pesto and a slice of mozzarella melted right on top, all in under 30 minutes.

It’s the kind of meal you can throw together after work, but it still looks like you tried. Serve it with a simple salad or some crusty bread to catch the juices.

Why This Pesto Chicken Works

The chicken stays tender with a quick sear and a short broil, so you get a golden crust without drying it out. The pesto melts into the cheese, making a little sauce right on top of the breast.

I keep coming back to it because it uses pantry staples and never gets boring. You can switch up the pesto, add roasted red peppers, or use whatever soft cheese you have.

Ingredients

• 4 boneless skinless chicken breasts: about 6 oz each, patted dry
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tbsp olive oil
• ½ cup basil pesto: store-bought or homemade
• 4 oz fresh mozzarella: sliced into 4 rounds
• 1 cup cherry tomatoes: halved, optional but they add a nice pop of sweetness

Variations / Substitutions

• Use chicken thighs: boneless skinless thighs will be even juicier. Just sear until cooked through, same method.
• Try a different cheese: provolone, fontina, or even a sharp cheddar melt well here.
• Go dairy-free: use a vegan pesto and skip the cheese, or use a plant-based mozzarella slice.
• Add heat: a pinch of red pepper flakes in the pan or on top before broiling gives a gentle kick.

If you like this, you might also enjoy my one-pan lemon chicken with olives.

How To Make Quick Pesto Chicken Breast

Step 1: Sear the Chicken

Set a large oven-safe skillet over medium-high heat and add the 2 tbsp olive oil. Season the chicken breasts on both sides with the 1 tsp salt and ½ tsp pepper. Once the oil shimmers, lay the chicken in the pan and cook for 5 to 6 minutes per side, until deeply golden and just cooked through (165°F internal).

The chicken should release easily from the pan when it’s ready to flip. That good sear is what builds the savory base for the whole dish.

Step 2: Spoon on the Pesto

Pull the skillet off the heat. Spoon 2 tablespoons of pesto over each chicken breast, spreading it gently to cover the top.

You’ll smell the basil right away as the pesto warms. Don’t be shy with it, the pesto is doing double duty as both sauce and seasoning.

Step 3: Broil the Topped Chicken

Lay a slice of mozzarella on top of the pesto on each breast. Slide the skillet under the broiler and broil for 2 to 3 minutes, just until the cheese is bubbly and golden in spots.

Keep a close watch. Broilers can go from perfect to burnt fast. You’re looking for soft, melted cheese with a few blistered edges.

Step 4: Finish with Tomatoes and Serve

Scatter the halved cherry tomatoes around the chicken in the hot skillet. Let them warm through for a minute from the residual heat. Transfer the chicken to plates and spoon any pan juices and tomatoes over the top.

The tomatoes add a sweet, juicy contrast to the savory pesto. Serve this right away with crusty bread or a quick green salad.

A Few Notes Before You Start

• Let the seasoned chicken sit at room temperature for about 10 minutes before it hits the pan. It helps it cook more evenly.
• A heavy, oven-safe skillet (cast iron is ideal) goes straight from stove to broiler with no extra dish to wash.
• If your chicken breasts are very uneven, pound the thicker ends a bit so they all cook at the same rate.
• Any leftover pesto can be stirred into pasta, spread on sandwiches, or dolloped over roasted vegetables.

Sear times by chicken thickness:

Storing Leftover Pesto Chicken

• Refrigerate: Store in an airtight container for up to 3 days.
• Reheating: Gently warm in a skillet over low heat with a splash of water to keep it moist, or microwave in 30-second bursts.

What To Serve With Pesto Chicken

A simple arugula salad with lemon vinaigrette cuts right through the richness. For something heartier, roasted baby potatoes or a side of lemony green beans are great choices.

Frequently Asked Questions

Can I use chicken breasts with the skin on?

Yes, but you’ll need to adjust the sear time to crisp the skin, and you may want to skip the broiling step to avoid burning the pesto.

Can I cook this on a grill instead?

Absolutely. Grill the chicken over medium heat until cooked through, then top with pesto and cheese, close the lid for a minute to melt the cheese.

What if I don’t have an oven-safe skillet?

Sear the chicken in any pan, then transfer it to a baking dish for the broiling step. Add the pesto and cheese right before you put it under the broiler.

Can I add other vegetables?

Yes, thin slices of zucchini or bell pepper can be added alongside the tomatoes before broiling.

Pesto Chicken Breast Recipe

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 420

Ingredients Method Notes

Ingredients

  

• 4 boneless skinless chicken breasts
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tbsp olive oil
• ½ cup basil pesto
• 4 oz fresh mozzarella, sliced into 4 rounds
• 1 cup cherry tomatoes, halved

Method

 

1. Preheat broiler. Heat oil in a large oven-safe skillet over medium-high. Season chicken with salt and pepper. Sear 5 to 6 minutes per side until golden and cooked through (165°F).
2. Remove skillet from heat. Spread 2 tablespoons pesto over each breast.
3. Top each with a mozzarella slice. Broil 2 to 3 minutes until cheese is bubbly and spotty.
4. Scatter tomatoes around chicken; let warm through. Serve with pan juices.

Notes

For more even cooking, pound the thicker ends of the chicken breasts flat before searing. If you like a bit of char on the tomatoes, toss them in the skillet a minute before pulling it from under the broiler.