Pesto Chicken

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Juicy chicken breasts baked with basil pesto, fresh mozzarella, and tomatoes in one easy pan.

Prep Time10

Cook Time10

Total Time20

Course: Dinner, entree, main, Main Course, main dish

Cuisine: American, Italian, Italian American

Keyword: baked pesto chicken, baked pesto chicken recipe, easy baked pesto chicken, pesto chicken, pesto chicken recipe, simple pesto chicken

Servings: servings

Author: Alyssa Rivers

Equipment

1 9 x 13-inch baking dish

Ingredients

4 boneless skinless chicken breasts about 2-2 ½ lbs
½ teaspoon salt
¼ teaspoon ground black pepper
⅔ cup refrigerated basil pesto or 1 recipe homemade pesto
6 ounces sliced fresh mozzarella
1 cup cherry tomatoes optional

Instructions

Preheat the oven to 375 degrees Fahrenheit.
Season 4 boneless skinless chicken breasts with ½ teaspoon salt and ¼ teaspoon ground black pepper.
Add ¼ cup of the ⅔ cup refrigerated basil pesto to the bottom of a greased 9 x 13-inch baking dish. Lay the chicken breasts on top of the pesto, then top them evenly with the remaining pesto.
Lay 6 ounces sliced fresh mozzarella evenly over the tops of the breasts. If using, add 1 cup cherry tomatoes to the baking dish around the chicken.
Bake for 25-30 minutes, until the thickest part of the chicken reaches 165 degrees Fahrenheit on a thermometer. Serve immediately.

Notes

Leftover and Make-Ahead Instructions

Fridge: Store leftovers in an airtight container for up to 5 days. Reheat in the microwave or at 350°F until warmed to 165°F.
Freezer: Freeze without the mozzarella. Thaw completely, add the cheese, and bake as directed.
Make Ahead: Assemble up to 2 days ahead, cover, and refrigerate. Let it sit at room temperature for 30 minutes before baking.

Nutrition

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