Pesto Chicken Recipe

Why You’ll Love This Recipe

I love this pesto chicken because it combines simple ingredients with plenty of fresh, savory flavor. The basil pesto keeps the chicken flavorful, while tomatoes add freshness and mozzarella creates a creamy, cheesy finish.

I also appreciate how little preparation this recipe requires. I can assemble everything in just a few minutes, put the baking dish in the oven, and prepare a side while the chicken cooks. It is an easy option for busy weeknights but still feels special enough for a weekend dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts
• Basil pesto
• Cherry or grape tomatoes
• Fresh mozzarella or shredded mozzarella cheese
• Olive oil
• Garlic powder
• Salt
• Black pepper
• Fresh basil, optional for serving
• Grated Parmesan cheese, optional for serving

Directions

1. I preheat my oven to 400°F (200°C) and lightly grease a baking dish with olive oil.
2. I pat the chicken breasts dry with paper towels. If they are especially thick, I pound them to a more even thickness so they cook evenly.
3. I season both sides of the chicken with salt, black pepper, and garlic powder, then arrange the chicken in a single layer in the prepared baking dish.
4. I spread a generous layer of basil pesto over the top of each chicken breast.
5. I slice the cherry or grape tomatoes in half and scatter them around and over the chicken.
6. I place mozzarella over each chicken breast, making sure there is enough to create a delicious cheesy topping.
7. I bake the chicken for approximately 20–25 minutes, or until the thickest part reaches an internal temperature of 165°F (74°C).
8. If I want a slightly browned cheese topping, I place the dish under the broiler briefly at the end, watching it carefully.
9. I let the chicken rest for about 5 minutes before serving. I like finishing it with fresh basil, extra pesto, or grated Parmesan.

Servings and Timing

This recipe makes approximately 4 servings.

Preparation time: 10 minutes
Cooking time: 20–25 minutes
Resting time: 5 minutes
Total time: approximately 35–40 minutes

The exact baking time can vary depending on the thickness of my chicken breasts, so I rely on the internal temperature rather than cooking time alone.

Variations

For a creamy pesto chicken, I add a little heavy cream around the chicken before baking. It mixes with the pesto and chicken juices to create a rich sauce that I can spoon over pasta or rice.

For a tomato-heavy version, I add extra cherry tomatoes or a few slices of Roma tomato directly on top of each chicken breast before adding the mozzarella.

When I want extra flavor, I add sun-dried tomatoes, sliced olives, spinach, or artichoke hearts to the baking dish. I can also replace mozzarella with provolone or use a combination of mozzarella and Parmesan.

For a lighter variation, I reduce the amount of cheese and serve the chicken with roasted vegetables or a large green salad.

Storage/Reheating

I store leftover pesto chicken in an airtight container in the refrigerator for up to 3–4 days. I keep any juices from the baking dish with the chicken because they help prevent it from drying out.

To reheat it in the oven, I place the chicken in a covered baking dish and warm it at 350°F (175°C) until heated through. For a quicker meal, I reheat individual portions in the microwave in short intervals. I prefer using moderate heat so the chicken stays tender rather than becoming tough.

I can also freeze cooked pesto chicken in a freezer-safe container. For the best texture, I use it within about 2–3 months and thaw it overnight in the refrigerator before reheating.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes. I can make pesto chicken with boneless, skinless chicken thighs. I adjust the cooking time as necessary and make sure the thickest part of the chicken reaches 165°F (74°C).

Can I use store-bought pesto?

Absolutely. I often use store-bought basil pesto when I want to make this dinner especially quick. I choose a pesto that I already enjoy because its flavor plays a major role in the finished dish.

How do I keep pesto chicken from drying out?

I use chicken breasts of similar thickness and avoid cooking them longer than necessary. Checking the internal temperature with a meat thermometer helps me remove the chicken once it reaches 165°F (74°C). Resting it for a few minutes before slicing also helps retain the juices.

What can I serve with pesto chicken?

I like serving pesto chicken with pasta, rice, mashed potatoes, roasted potatoes, or crusty bread. When I want something lighter, I pair it with steamed vegetables, roasted zucchini, asparagus, or a fresh green salad.

Can I prepare pesto chicken ahead of time?

Yes. I can season the chicken and assemble it with the pesto and tomatoes ahead of time, then cover the baking dish and refrigerate it until I am ready to cook. I prefer adding the mozzarella shortly before baking for the best texture.

Conclusion

Pesto chicken is a simple meal I can rely on whenever I want a flavorful dinner with minimal preparation. The combination of juicy chicken, aromatic basil pesto, sweet tomatoes, and melted mozzarella makes every bite satisfying without requiring complicated ingredients or techniques.

Pesto Chicken Recipe

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Tender baked chicken breasts topped with basil pesto, juicy tomatoes, and melted mozzarella for an easy, flavorful dinner. Serve with pasta, rice, roasted vegetables, or a fresh salad.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20–25 minutes
• Total Time: 35–40 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: Italian-Inspired
• Diet: Low Calorie

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup basil pesto
• 1 1/2 cups cherry or grape tomatoes, halved
• 8 oz fresh mozzarella or shredded mozzarella cheese
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh basil, optional for serving
• Grated Parmesan cheese, optional for serving

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Instructions

1. Preheat the oven to 400°F (200°C) and lightly grease a baking dish with olive oil.
2. Pat the chicken breasts dry with paper towels. If they are especially thick, pound them to an even thickness for more consistent cooking.
3. Season both sides of the chicken with salt, black pepper, and garlic powder, then arrange the chicken in a single layer in the prepared baking dish.
4. Spread a generous layer of basil pesto over the top of each chicken breast.
5. Scatter the halved cherry or grape tomatoes around and over the chicken.
6. Top each chicken breast with mozzarella cheese.
7. Bake for 20–25 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F (74°C).
8. For a more golden cheese topping, broil briefly at the end of cooking, watching carefully to prevent burning.
9. Let the chicken rest for about 5 minutes before serving. Garnish with fresh basil, additional pesto, or grated Parmesan if desired.

Notes

• Cooking time can vary depending on the thickness of the chicken breasts; use an instant-read thermometer to confirm an internal temperature of 165°F (74°C).
• Boneless, skinless chicken thighs can be substituted for chicken breasts; adjust the cooking time as needed.
• Store-bought or homemade basil pesto can be used.
• For creamy pesto chicken, add a small amount of heavy cream around the chicken before baking.
• For extra flavor, add sun-dried tomatoes, olives, spinach, artichoke hearts, or additional fresh tomatoes.
• Provolone can replace the mozzarella, or mozzarella and Parmesan can be combined.
• For a lighter meal, use less cheese and serve with roasted vegetables or a green salad.
• Store leftovers with the baking juices in an airtight container in the refrigerator for 3–4 days.
• Reheat covered at 350°F (175°C) until heated through, or microwave individual portions in short intervals.
• Freeze cooked pesto chicken for up to 2–3 months and thaw overnight in the refrigerator before reheating.

Nutrition

• Serving Size: 1 chicken breast
• Calories: 480 kcal
• Sugar: 3 g
• Sodium: 780 mg
• Fat: 27 g
• Saturated Fat: 9 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 7 g
• Fiber: 1 g
• Protein: 51 g
• Cholesterol: 145 mg