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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.

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

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

Find it online: https://thefamilycooking.com/pesto-chicken-recipe/