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Baked Pesto Chicken

Baked Pesto Chicken Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 392
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 1.5 lb total)
  • 1/2 cup basil pesto
  • 4 oz fresh mozzarella cheese, sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 tsp kosher salt and 1/4 tsp black pepper

Method
 

  1. Preheat oven to 400°F (200°C). Pat chicken dry and season both sides with salt and pepper, then place in a baking dish.
  2. Spoon pesto over the top of each breast and spread evenly. Tuck the halved tomatoes around the chicken and place mozzarella slices on top.
  3. Bake for 20 to 22 minutes, until the internal temperature reaches 165°F (74°C) and the cheese is golden and bubbly. Cover loosely with foil if the top browns too quickly.
  4. Rest the dish for 5 minutes, then slice the chicken against the grain. Spoon the roasted tomatoes and pan juices over each portion.

Notes

Letting the chicken rest after baking keeps it juicy when you slice. The pan juices are full of flavor, so do not discard them.