This pesto chicken is the kind of dinner you can assemble right in the baking dish and let the oven take it from there. Add the chicken, pesto, mozzarella, and tomatoes to one pan, bake until tender and bubbly, and dinner is done.
Why You’ll Keep This One on Repeat
- Fresh and Flavorful: Basil, pesto, mozzarella, and tomatoes give every bite bright, savory flavor. Just like in my Caprese Chicken.
- Easy One-Pan Dinner: Everything bakes together in one dish for simple prep and cleanup.
- Tender and Cheesy: The pesto helps keep the chicken juicy while the cheese melts perfectly on top.
Baked Pesto Chicken Ingredients
- Pesto: Homemade or store bought pesto works. Refrigerated pesto gives the dish a deep green color.
- Mozzarella: Fresh is best, but ¼ cup shredded also works.
- Tomatoes: They pair perfectly with pesto, but you can leave them out.
How to Make Baked Pesto Chicken
This low carb baked pesto chicken is so easy to put together. Layer everything in one baking dish, then let the oven do the rest! While it bakes, make a simple side like roasted vegetables or a fresh Italian salad.
- Prep: Preheat the oven to 375°F, then add ¼ cup of the pesto to the bottom of a greased 9 x 13-inch baking dish.
- Add and Season Chicken: Lay the chicken breasts on top of the pesto, and season with salt and pepper.
- Top: Top the chicken evenly with the remaining pesto.
- Bake: Lay the mozzarella over the tops of the breasts. Add the cherry tomatoes to the baking dish around the chicken. Bake for 25-30 minutes, until the thickest part of the chicken reaches 165°F on a thermometer. Serve baked pesto chicken garnished with fresh basil and serve immediately.
Must Have Tools For This Recipe
- Baking Dish: Holds everything in one pan for easy baking and cleanup.
- Instant Read Thermometer: Checks that the chicken reaches 165°F without overcooking.
Pesto Chicken
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Equipment
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1 9 x 13-inch baking dish
Ingredients
- 4 boneless skinless chicken breasts about 2-2 ½ lbs
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅔ cup refrigerated basil pesto or 1 recipe homemade pesto
- 6 ounces sliced fresh mozzarella
- 1 cup cherry tomatoes optional
Instructions
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Preheat the oven to 375 degrees Fahrenheit.
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Season 4 boneless skinless chicken breasts with ½ teaspoon salt and ¼ teaspoon ground black pepper.
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Add ¼ cup of the ⅔ cup refrigerated basil pesto to the bottom of a greased 9 x 13-inch baking dish. Lay the chicken breasts on top of the pesto, then top them evenly with the remaining pesto.
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Lay 6 ounces sliced fresh mozzarella evenly over the tops of the breasts. If using, add 1 cup cherry tomatoes to the baking dish around the chicken.
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Bake for 25-30 minutes, until the thickest part of the chicken reaches 165 degrees Fahrenheit on a thermometer. Serve immediately.
Notes
- Fridge: Store leftovers in an airtight container for up to 5 days. Reheat in the microwave or at 350°F until warmed to 165°F.
- Freezer: Freeze without the mozzarella. Thaw completely, add the cheese, and bake as directed.
- Make Ahead: Assemble up to 2 days ahead, cover, and refrigerate. Let it sit at room temperature for 30 minutes before baking.
Nutrition
