Pesto Chicken
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Pesto Chicken Bake

This easy recipe for pesto chicken bake is ideal for weeknight dinners. Topped with pesto, tomatoes and mozzarella, it's such a great way to make chicken more interesting!
Course Main Course
Cuisine Italian
Keyword chicken
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 438kcal
Author Vered DeLeeuw


  • 4 (8 oz) boneless skinless chicken breasts
  • Avocado oil spray
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ cup pesto sauce homemade or store-bought
  • 8 thin tomato slices (from 2 medium tomatoes)
  • ½ cup shredded mozzarella


  • Preheat oven to 450 degrees F. Grease a baking dish or line it with parchment paper.
  • Place the chicken breasts in the prepared baking dish. Spray them with oil and sprinkle with salt and pepper. Bake for 20 minutes.
  • Remove the baking dish from the oven. Spread 2 tablespoons of pesto sauce on the 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 cooked through and cheese is melted, about 5 more minutes. If your baking dish is broiler-safe, you can finish by broiling for 1-2 minutes to brown the cheese.



Serving: 1chicken breast | Calories: 438kcal | Carbohydrates: 3.7g | Protein: 49g | Fat: 24g | Saturated Fat: 5g | Sodium: 775mg | Fiber: 0.4g | Sugar: 0.2g