In this pesto chicken recipe, chicken breast is topped with pesto sauce, tomatoes, and mozzarella, then baked in the oven until the chicken is cooked through and the cheese is melted.
The flavor combination is incredible, and much like blackened chicken, it's an excellent way to upgrade chicken breast.
A few weeks ago, staring at the chicken breasts in my fridge (I didn't have all the ingredients needed for plan A, which was Greek chicken), it occurred to me that I could use my recipe for baked chicken breast and adjust it to include the homemade pesto sauce which also needed using up.
The dish was delicious. Pesto goes incredibly well with chicken! I also love how easy this recipe is. It's perfect for a weeknight dinner.
Ingredients
You'll only need a few simple ingredients to make this pesto chicken recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Fresh chicken: I use boneless, skinless chicken breasts in this recipe.
- Avocado oil spray: This oil has a neutral flavor and a high smoke point, making it an ideal cooking oil.
- Kosher salt and black pepper: I use Diamond Crystal Kosher Salt.
- Pesto sauce: Homemade or store-bought. Both work.
- Sliced tomatoes: It's best to use firm, red tomatoes. Smaller tomatoes work better in this recipe. I often use Roma tomatoes.
- Shredded mozzarella: Provolone is also excellent in this recipe.
Variations
- Use boneless, skinless chicken thighs instead of chicken breast. I've tried both options and enjoy using chicken thighs.
- Use another melty cheese, such as provolone, instead of mozzarella. I like using provolone because it's more flavorful than mozzarella.
- Scatter a few pitted halved black olives on top of the tomato slices, then add the cheese. The olives add saltiness and flavor to the dish.
Pesto Chicken Instructions
The detailed instructions are included in the recipe card below. Here are the basic steps for making this recipe. 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 pieces 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.
Expert Tip
Chicken should be cooked thoroughly to an internal temperature of 165ºF. The best way to ensure the chicken is cooked through is to use an instant-read thermometer inserted into the thickest part.
Recipe FAQs
You can use homemade pesto sauce as I do. Store-bought pesto sauce is fine, but make sure it's made with olive oil. Many brands use soybean oil.
Yes. If you opt for store-bought pesto sauce, you can use it straight from the jar. There's no need to cook it first.
You can make it 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 ensure the chicken is fully cooked.
Serving Suggestions
I like to serve pesto chicken with a side dish that 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.
Storing Leftovers
The leftovers keep okay in the fridge, in a sealed container, for 3-4 days. Although, as with most chicken recipes, the leftovers 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 or Cobb salad.
If you'd like to reheat the leftovers, do it gently, covered, in the microwave at 50% power.
More Chicken Recipes
👩🏻🍳 I publish a new or updated recipe every month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
Recipe Card
Pesto Chicken
Ingredients
- 4 (8-ounce) boneless skinless chicken breasts (32 ounces total raw weight)
- Avocado oil spray
- ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other 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 your 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.
Video
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 ensure 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, you should 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 it gently, covered, in the microwave at 50% power.
Add Your Own Notes
Nutrition per Serving
❤️ Let's connect! Follow me on Pinterest, Facebook, TikTok, YouTube, Instagram, or Twitter.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Maryjo Young
Just like you, I had pesto that I wanted to use up. This recipe was perfect - my boyfriend and I really enjoyed it.
Vered DeLeeuw
I'm so glad you and your boyfriend liked this recipe, Maryjo!
Doris
This was lovely. I skipped the tomatoes as I didn't have any - still turned out fabulous. Thank you for this recipe!
Vered DeLeeuw
You're very welcome, Doris! Glad you liked it.