Name: Baked Pesto Mozzarella Chicken Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Italian
Ingredients: 4 large chicken breasts; 1 tbsp olive oil; 1 tsp salt; ½ tsp black pepper; 2 tsp paprika; 1 tbsp garlic powder; 1 tbsp Italian seasoning; ½ cup basil pesto; 8 oz fresh mozzarella, sliced; 1 cup cherry tomatoes, halved

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Introduction

Baked Pesto Mozzarella Chicken is a delightful and easy-to-make dish that combines juicy chicken breasts with flavorful pesto, melted mozzarella, and fresh cherry tomatoes. It’s perfect for a quick weeknight dinner that feels special with minimal effort.

The dish shows two pieces of cooked chicken breast, each topped with a layer of melted, stretchy white cheese. On top of the cheese are several bright red cooked tomato slices, adding a pop of color. The chicken is seasoned with herbs, visible as green specks throughout the meat’s surface. The chicken rests in a white rectangular baking dish placed on a white marbled surface. One chicken piece is being lifted by a utensil, showing the melted cheese stretching between the lifted piece and the piece still in the dish. In the foreground, fresh green basil leaves add a touch of freshness and color contrast. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large chicken breasts
1 tbsp olive oil
1 tsp salt
½ tsp black pepper
2 tsp paprika
1 tbsp garlic powder
1 tbsp Italian seasoning
½ cup basil pesto
8 oz fresh mozzarella, sliced
1 cup cherry tomatoes, halved

Instructions

Step 1: Preheat the oven to 425°F and prepare a large casserole dish by spraying it with cooking spray or lightly coating it with oil.
Step 2: Arrange the chicken breasts in a single layer in the baking dish and drizzle them with olive oil.
Step 3: Season both sides of the chicken breasts with salt, black pepper, paprika, garlic powder, and Italian seasoning. Flip the chicken carefully to coat both sides evenly.
Step 4: Spread basil pesto on both sides of the chicken breasts using a tablespoon, flipping as needed to cover completely.
Step 5: Top the chicken with slices of fresh mozzarella and scatter the halved cherry tomatoes over the top.
Step 6: Cover the casserole dish with foil and bake for 25 minutes. Then remove the foil and bake uncovered for an additional 10–15 minutes until the mozzarella is melted and the chicken is cooked through.

Tips & Variations

For extra flavor, marinate the chicken in pesto for 30 minutes before baking.
Use sun-dried tomatoes instead of cherry tomatoes for a richer taste.
Serve with a side of roasted vegetables or a fresh green salad for a balanced meal.
If fresh mozzarella is unavailable, shredded mozzarella can be substituted, though it may melt differently.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven at 350°F until heated through or microwave in short bursts to avoid drying out the chicken.

How to Serve

The image shows three pieces of cooked chicken breasts in a white rectangular baking dish, each topped with a layer of melted white cheese that covers most of the meat. On top of the cheese, there are several slices of bright red cherry tomatoes, evenly distributed, adding vibrant color. Beneath the chicken, there is a light golden sauce with herbs, and a few fresh green basil leaves are placed on top as garnish. The baking dish is sitting on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use fresh or fully thawed chicken breasts to ensure even cooking. If using frozen, thaw completely before seasoning and baking.

What if I don’t have basil pesto?

You can substitute basil pesto with other types of pesto, such as sun-dried tomato pesto, or a simple mixture of olive oil, garlic, and chopped fresh basil.