To make this easy pesto chicken recipe, I top chicken breast with pesto sauce, tomatoes, and mozzarella, then bake it until the chicken is cooked through and the cheese is melted. The flavor combination is incredible!
This easy pesto chicken recipe combines my baked chicken breast with my homemade pesto sauce. Like many recipes, it was born out of the need to use nearly-expired ingredients, and it was a huge success! Pesto pairs well with chicken, and I love how easy this recipe is. You can make it even easier by using store-bought pesto sauce.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Fresh chicken: I use boneless, skinless chicken breasts.
- Pesto sauce: Homemade or store-bought. Both work, but if using store-bought, make sure it's made with olive oil.
- Sliced tomatoes: It's best to use firm, red tomatoes. Smaller tomatoes work better in this recipe. I often use Roma tomatoes.
- Shredded mozzarella: You can use another melty cheese, such as provolone, instead of mozzarella.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview. Note that in the photos below, I used three chicken breasts and adjusted the remaining ingredients accordingly.
Your first step is to bake the chicken breasts. It's always a good idea to bake chicken for a short time at a high temperature - this helps keep it juicy. So bake it for 20 minutes in a 450°F oven.
Carefully remove the pan from the oven and top the partially cooked chicken with pesto, tomatoes, and mozzarella.
Return the pan to the oven for about 5 minutes to finish cooking the chicken and melt the cheese. That's it! Dinner is served.
I enjoyed this recipe. I used boneless chicken thighs and followed your advice to bake them for 15 minutes. They were very juicy. Even the grandchildren liked this dish, and they are very picky.
Barbara
Read more comments
I enjoyed this recipe. I used boneless chicken thighs and followed your advice to bake them for 15 minutes. They were very juicy. Even the grandchildren liked this dish, and they are very picky.Recipe Tips
- Chicken should be cooked thoroughly to an internal temperature of 165ºF. The best way to make sure the chicken is cooked through is to use an instant-read thermometer inserted into the thickest part.
- You can make this recipe with boneless, skinless chicken thighs. They'll cook faster than chicken breasts, so bake them for 15 minutes instead of 20 minutes at the first cooking stage. When the dish is done, use an instant-read thermometer to make sure the chicken is fully cooked.
- Storage: The leftovers keep okay in a sealed container in the fridge for 3-4 days. Although, as with most chicken recipes, they are not as good as the freshly cooked dish. I prefer not to reheat them so as not to dry the chicken out, so I slice them and use them the next day to top a salad such as arugula salad, spinach salad, or Cobb salad. If you'd like to reheat the leftovers, do so gently in the microwave at 50% power.
Serving Suggestions
I like to serve pesto chicken with a side dish I can cook in the same 450°F oven, such as:
Sometimes, I make hearts of palm pasta, microwave spaghetti squash (I mix in some olive oil, parmesan, salt, and pepper), or zucchini noodles and use them as a bed for the chicken.
Recipe Card
Pesto Chicken Recipe
Video
Ingredients
- 4 boneless skinless chicken breasts - 8 ounces each
- Avocado oil spray
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- ½ cup pesto sauce - homemade or store-bought
- 8 thin tomato slices - from 2 medium tomatoes
- ½ cup mozzarella - shredded
Instructions
- Preheat the oven to 450°F. Grease a rimmed 3-quart baking dish (such as a 9 X 13-inch baking dish).
- Place the chicken breasts in the prepared baking dish. Spray them with oil and sprinkle them with salt and pepper. Bake them for 20 minutes.
- Carefully remove the baking dish from the oven. Spread 2 tablespoons of pesto sauce on top of each chicken breast. Arrange 2 tomato slices on top, and sprinkle them with 2 tablespoons of shredded mozzarella.
- Return the chicken to the oven. Bake until the chicken is cooked through (its internal temperature should reach 165ºF) and the cheese is melted, about 5 more minutes. Serve immediately.
Notes
- If your baking dish is broiler-safe, you can finish by broiling for 1-2 minutes to brown the cheese.
- The best way to make sure the chicken is cooked through is to use an instant-read thermometer inserted into the thickest part. Aim for an internal temperature of 165ºF.
- You can make this recipe with boneless, skinless chicken thighs. They'll cook faster than chicken breasts, so bake them for just 15 minutes instead of 20 minutes at the first cooking stage. After the dish is done, use a thermometer to ensure the chicken is fully cooked.
- The leftovers keep okay in the fridge, in a sealed container, for 3-4 days. I prefer not to reheat them so as not to dry the chicken out. I slice them and use them to top a salad the next day. If you'd like to reheat the leftovers, do so gently in the microwave at 50% power.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Richard Dimisko says
I found this recipe in a random search earlier today. Sauteed onion and garlic, browned the chicken breasts 5 minutes each side, added some white wine, and reduced. Tomato slices, shredded mozzarella, capers, and Italian seasoning topped the breasts. 425°, 20 minutes. Easy recipe, wife and I loved it. Definitely a keeper. Thank you!
Vered DeLeeuw says
You're very welcome, Richard! Thanks you for the review and for sharing your method.
Steve V says
Great and easy recipe. Because of its simplicity (not a bad thing), I sprinkled it with garlic and onion powder in addition to salt and pepper. Wonderful and easy weekday dish. My wife and I loved it.
Vered DeLeeuw says
I'm so glad you and your wife enjoyed this recipe, Steve!
Barbara says
I enjoyed this recipe. I used boneless chicken thighs and followed your advice to bake them for 15 minutes. They were very juicy. Even the grandchildren liked this dish, and they are very picky.
Vered DeLeeuw says
I'm so glad you and your grandkids enjoyed this recipe, Barbara! Chicken thighs are a great choice because they are so juicy. Thanks for the comment!