Go Back
pesto chicken bake

Pesto Chicken Bake Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 6–8 oz each)
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ½ tsp garlic powder
  • 4 tbsp basil pesto
  • 1 cup cherry tomatoes, halved
  • 4 slices fresh mozzarella, ¼-inch thick
  • 1 tsp olive oil
  • Fresh basil leaves, for serving

Method
 

  1. Pound the chicken breasts to an even 1-inch thickness and season both sides with salt, pepper, and garlic powder.
  2. Spread 1 tbsp pesto on top of each breast, place in a baking dish, scatter the tomatoes around them, drizzle with olive oil, and top with mozzarella slices.
  3. Bake at 400°F (200°C) for 25–30 minutes, until the cheese is melted and the chicken reaches 165°F in the center. Tent with foil if the cheese browns too quickly.
  4. Plate the chicken with the pan juices, scatter fresh basil on top, and serve right away.

Notes

Rest the chicken for a few minutes after baking. The pan juices are flavorful on their own, but a little extra pesto stirred in just before serving can boost the basil kick.