Pesto Chicken Bake
This Pesto Chicken Bake is a weeknight dinner that feels fancy but comes together in under 35 minutes. Juicy chicken breasts are coated in vibrant basil pesto, topped with melty mozzarella and sweet cherry tomatoes, then baked until golden and bubbly. With just 7 ingredients and one baking dish, it delivers bold Italian-inspired flavor with minimal effort and cleanup.
Equipment
- 9x13-inch baking dish
- Cutting board
- Sharp chef's knife
- Measuring spoons and cups
- Meat thermometer To check internal temperature of chicken
- Paper towels For patting chicken dry
- Aluminum foil (optional) For resting chicken after baking
Ingredients
- 2 large chicken breasts about 6–8 oz each; pat dry before using
- ½ cup basil pesto 120ml; store-bought or homemade
- ½ cup mozzarella cheese, shredded about 60g; freshly shredded from a block recommended
- ½ cup cherry tomatoes, halved about 75g
- 2 tablespoons olive oil 30ml; for coating the baking dish
- salt to taste
- black pepper to taste; freshly cracked
- fresh basil leaves for garnish
Instructions
- Preheat your oven to 400°F (200°C). Drizzle 2 tablespoons of olive oil into the bottom of a 9x13-inch baking dish and spread evenly to prevent sticking.
- Pat the chicken breasts completely dry with paper towels. If thicker than 1 inch, slice horizontally to create even pieces, then season both sides with salt and pepper.
- Place chicken in the prepared baking dish in a single layer. Spoon the basil pesto evenly over each breast, spreading edge to edge with the back of a spoon.
- Scatter the halved cherry tomatoes around and on top of the chicken, pressing some gently into the pesto layer so they stay in place during baking.
- Sprinkle the shredded mozzarella evenly over each pesto-coated chicken breast, ensuring full coverage.
- Bake on the center rack for 22–25 minutes, until the mozzarella is melted and golden and the chicken reaches an internal temperature of 165°F (74°C). For extra color, broil for the final 2–3 minutes.
- Remove from the oven and let the chicken rest for 5 minutes. Top with fresh basil leaves just before serving.
Notes
- Pat the chicken completely dry before adding pesto — excess moisture prevents the pesto from adhering and causes steaming instead of baking.
- Let chicken sit at room temperature for 15–20 minutes before baking for more even cooking.
- Use a high-quality pesto — since it's the primary flavor driver, a good store-bought or homemade version makes a noticeable difference.
- Pound thick chicken breasts to an even thickness using a meat mallet for consistent, reliable results.
- Don't overbake — pull the chicken as soon as it hits 165°F, as residual heat will continue cooking it slightly.
- Broil for the last 2–3 minutes for a bubbly, lightly browned mozzarella topping.
- Chicken thigh variation: Use boneless, skinless thighs and add 5–10 extra minutes of bake time; check with a thermometer.
- Make-ahead: Coat chicken with pesto and tomatoes up to 24 hours ahead, cover, and refrigerate. Add mozzarella just before baking; add 5 minutes to bake time if cooking from cold.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 2 months wrapped tightly in plastic wrap.
- Reheat in a 325°F oven covered with foil and a splash of broth or water for 12–15 minutes. Always thaw frozen chicken before reheating.
Nutrition
Serving: 1ServingCalories: 420kcalCarbohydrates: 5gProtein: 48gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 125mgSodium: 520mgPotassium: 720mgFiber: 1gSugar: 2gVitamin A: 12IUVitamin C: 18mgCalcium: 22mgIron: 8mg
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