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Home » Chicken Recipes » Pesto Chicken

Pesto Chicken

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated May 6, 2025
6 Comments
4.95 from 18 votes

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To make this easy pesto chicken, 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!

Pesto chicken served on a white platter, garnished with tomatoes.

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

The ingredients needed to make pesto chicken.

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.

Chicken is partially baked in the pan.

Carefully remove the pan from the oven and top the partially cooked chicken with pesto, tomatoes, and mozzarella.

Pesto chicken topped with shredded cheese.

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.

Pesto chicken is ready.

5 stars rating. 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

Recipe Tips

  1. 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.
  2. 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.
  3. 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:

  • Roasted peppers
  • Roasted yellow squash
  • Roasted broccoli
  • Roasted okra
  • Roasted zucchini

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 is served in a white baking dish.
4.95 from 18 votes
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Pesto Chicken Recipe

In this easy pesto chicken recipe, chicken is topped with pesto sauce, tomatoes, and mozzarella, then baked in the oven until cooked through.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 438kcal
Author: Vered DeLeeuw
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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).
    Greased baking dish on the counter.
  • 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.
    Chicken is partially baked in the pan.
  • 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.
    Pesto chicken topped with shredded cheese.
  • 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.
    Pesto chicken is ready.

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

Serving: 1 chicken breast | Calories: 438 kcal | Carbohydrates: 4 g | Protein: 49 g | Fat: 24 g | Saturated Fat: 5 g | Sodium: 775 mg

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Comments

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    Recipe Rating




  1. Richard Dimisko says

    May 27, 2025 at 7:34 pm

    5 stars
    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!

    Reply
    • Vered DeLeeuw says

      May 27, 2025 at 8:01 pm

      You're very welcome, Richard! Thanks you for the review and for sharing your method.

  2. Steve V says

    June 23, 2024 at 9:03 pm

    4 stars
    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.

    Reply
    • Vered DeLeeuw says

      June 23, 2024 at 9:29 pm

      I'm so glad you and your wife enjoyed this recipe, Steve!

  3. Barbara says

    March 16, 2024 at 8:49 pm

    5 stars
    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.

    Reply
    • Vered DeLeeuw says

      March 16, 2024 at 9:54 pm

      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!

A photo of Vered DeLeeuw.

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Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

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