Baked Pesto Chicken Recipe is an easy and flavorful weeknight dinner made with just a handful of ingredients. Super tender chicken layered with basil pesto, fresh mozzarella cheese, and cherry tomatoes.
My family absolutely loves this easy baked pesto chicken! The chicken is covered in pesto and then baked resulting in super tender, juicy, and flavorful chicken. Plus, it is insanely cheesy! What makes it even better? It truly is so simple to make. Made with only a handful of ingredients for a gluten-free and low-carb meal. Really the perfect weeknight dinner. It makes delicious leftovers too. I like to serve it with gluten-free noodles. This is one of those dishes you need to add to your dinner rotation!
Generally, I plan meals before going to the grocery store. But not this time. As I strolled through the cheese aisle, I spotted this fresh mozzarella cheese in the clearance section. I then thought to grab some cherry tomatoes and basil pesto. I remembered I already had chicken breasts in the freezer at home. And just like that this pesto chicken bake idea came to life! So simple and delicious. Feel free to make your own homemade pesto if desired.
Ingredients
How to Make Baked Pesto Chicken Recipe
- Place chicken into the prepared baking dish. Spread pesto over the chicken. Top with sliced mozzarella.
- Bake for approximately 30 minutes or until chicken is cooked through and reaches an internal temperature of 165°F.
- Spread tomatoes over the chicken (half the tomatoes if desired or leave them whole).
- Set the oven to broil. Bake watching the entire time for approximately 2 minutes or until the tomatoes blister and the cheese bubbles and browns.
- Top with cracked black pepper, red pepper flakes, and fresh basil. Serve.
What to Serve with Pesto Chicken Breasts?
- Salad
- Easy Cucumber Tomato Salad
- Pasta
- Italian Cheese Tortellini
- Vegetables
- Whipped Sweet Potatoes
- Cauliflower rice
Can you Freeze Baked Pesto Chicken?
This dish makes a great freezer-friendly meal you can prep and bake later. You can freeze it either cooked or uncooked. It will keep in the freezer for up to 3 months.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 4 days.
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More Chicken Recipes
Baked Pesto Chicken
Equipment
- baking dish
Ingredients
- 3-4 (2 pounds) chicken breasts
- 8 ounces fresh mozzarella cut into ½ inch thick pieces
- â…“ cup basil pesto
- 2 cups cherry tomatoes cut in half if desired or leave whole
Garnish with cracked black pepper, crushed red pepper flakes, and fresh basil
Instructions
- Preheat oven to 400°F.Spray baking dish with nonstick cooking spray.
- Place chicken into the baking dish. Spread pesto over the chicken. Top with mozzarella circles. Bake approximately 30 minutes or until chicken is cooked through and reaches an internal temperature of 165°F.
- Spread tomatoes over the chicken. Set oven to broil. Bake watching the entire time for approximately 2 minutes or until the tomatoes blister and the cheese bubbles and browns. Top with cracked black pepper, red pepper flakes, and fresh basil. Serve.
- Store in an airtight container in the refrigerator for up to 4 days.
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