Simple Baked Pesto Chicken
This easy one pan dinner features juicy chicken breasts topped with fragrant basil pesto, gooey mozzarella, and sweet cherry tomatoes.
recipesbynani.comWhen you need a fuss free dinner, this baked pesto chicken is a true lifesaver. You can assemble everything right in your baking dish, which means minimal cleanup and maximum flavor for those busy weeknights.
The combination of fresh basil pesto and melted mozzarella keeps the chicken incredibly tender and juicy. It is a family favorite in my house, especially when paired with a light side salad or some roasted vegetables.
🧺 Ingredients
- 4 boneless skinless chicken breasts, about 2 to 2.5 pounds
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.66 cup refrigerated basil pesto
- 6 ounces sliced fresh mozzarella cheese
- 1 cup cherry tomatoes, optional
👩🍳Instructions
- 1
Preheat your oven to 375 degrees Fahrenheit and lightly grease a 9 by 13 inch baking dish.
- 2
Season the chicken breasts evenly with the salt and pepper.
- 3
Spread 0.25 cup of the pesto onto the bottom of your prepared baking dish.
- 4
Place the chicken breasts on top of the pesto layer and spread the remaining pesto over the top of each piece.
- 5
Arrange the fresh mozzarella slices over the chicken and scatter the cherry tomatoes around the pan.
- 6
Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- 7
Serve your chicken warm, garnished with a little fresh basil if you like.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to 5 days. If you want to prep this ahead of time, assemble the dish up to 2 days early, keep it covered in the fridge, and just pull it out 30 minutes before baking.
Made this recipe? Let us know how it went.
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