If you’re looking for a bright, flavorful dinner that comes together in no time and feels like a hug on a plate, Easy Baked Pesto Chicken is the recipe you need in your life. Imagine juicy chicken breasts, blanketed in herby basil pesto, topped with molten cheese and sweet bursts of cherry tomatoes—yet with barely any prep or cleanup! Whether you’re wooing weeknight hunger pangs or impressing friends at a casual dinner, this dish delivers maximum flavor with minimum fuss.
Ingredients You’ll Need
Every ingredient in Easy Baked Pesto Chicken earns its place, bringing either fresh flavor, cheesy comfort, or a splash of color right to your table. You don’t need anything fancy—just a handful of simple favorites working together for a show-stopping result.
- Chicken Breasts: Boneless, skinless chicken breasts are perfect here—they stay juicy under the cheese and are robust enough to soak up all that pesto flavor.
- Basil Pesto: Use your favorite store-bought pesto or make your own for an extra-special touch; either way, this ingredient is the aromatic backbone of the dish.
- Cherry Tomatoes: Halved and scattered, they burst into sweet-tart juiciness as they roast, balancing out the richness perfectly.
- Shredded Mozzarella Cheese: For that classic, gooey topping that gets beautifully golden and bubbly in the oven.
- Grated Parmesan Cheese: A little sprinkle adds a salty, sharp kick and extra depth to every bite.
- Salt and Black Pepper: Just a simple seasoning to let all the other flavors shine—don’t skip this tiny but vital step.
- Fresh Basil (optional): A finishing touch for bright color and fresh, gardeny fragrance.
How to Make Easy Baked Pesto Chicken
Step 1: Prep Your Pan and Chicken
Start by preheating your oven to 400°F (200°C). Lightly grease a baking dish—just a quick sweep of oil will do the trick! Then, lay out your chicken breasts in a single layer. This gives them space to cook evenly and soak up all that pesto goodness.
Step 2: Season and Smother with Pesto
Sprinkle both sides of the chicken with salt and black pepper. Next, spoon two tablespoons of basil pesto onto each breast and spread it evenly across the tops. The bright green pesto will slowly seep into the chicken as it bakes, infusing it with herby, garlicky aroma.
Step 3: Add Tomatoes and First Bake
Halve your cherry tomatoes and scatter them around the chicken in the baking dish. Pop the dish into your preheated oven and bake for 20–25 minutes. At this point, you want your chicken nearly cooked through, with an internal temp of about 160°F—don’t worry, it’ll finish cooking soon.
Step 4: Top with Cheese and Final Bake
Now for the best part! Remove the pan from the oven, sprinkle each piece of chicken generously with mozzarella and Parmesan, then slide it right back in. In just 5–7 minutes, the cheese will bubble and melt into irresistible golden pools, while your chicken finishes cooking to juicy perfection (reach 165°F for food safety).
Step 5: Garnish and Serve
Once out of the oven, let the Easy Baked Pesto Chicken rest for a couple of minutes so everything settles. If you like, scatter fresh basil leaves on top for an aromatic and colorful finish before serving hot.
How to Serve Easy Baked Pesto Chicken
Garnishes
A fresh scatter of torn basil leaves right before serving lifts the whole dish with gorgeous color and fragrance. A pinch of extra Parmesan or even a few pine nuts can give extra flair, turning your dinner into restaurant-worthy fare with hardly any extra effort.
Side Dishes
Easy Baked Pesto Chicken pairs like a dream with a mound of fluffy rice or a swirl of pasta (bonus points if you toss it with a little pesto!). Roasted or steamed veggies, especially green beans, asparagus, or zucchini, round out the meal beautifully while soaking up the juicy pan drippings.
Creative Ways to Present
You can slice the chicken and serve it atop a fresh spinach salad for a sunny lunch, tuck leftovers into a toasted ciabatta roll for a killer sandwich, or even dice it up and toss it with cooked pasta for a quick, crowd-pleasing bake. Don’t be afraid to get playful—this chicken is delicious in almost any form!
Make Ahead and Storage
Storing Leftovers
Leftover Easy Baked Pesto Chicken keeps well in an airtight container in your refrigerator for up to three days. The flavors actually deepen a bit, making it just as delightful the next day.
Freezing
If you want to freeze portions, let the chicken cool completely, then wrap each piece tightly. It can be frozen for up to two months. For best results, add any fresh basil only after reheating.
Reheating
Reheat gently in a 350°F oven until warmed through, or pop a serving in the microwave, covered, for about two minutes. If possible, sprinkle on a bit of fresh cheese and herbs after reheating to add back that fresh-from-the-oven flavor and look.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are wonderfully juicy and work perfectly in Easy Baked Pesto Chicken. Just be sure to check for doneness, as they might need a few extra minutes in the oven.
Can I make this dairy-free?
Of course—just skip the cheese toppings entirely or use your favorite dairy-free mozzarella and Parmesan alternatives. The pesto and tomatoes still bring plenty of vibrant flavor.
Does this work with homemade pesto?
Homemade pesto is always a fantastic choice for Easy Baked Pesto Chicken! It adds even more freshness and lets you control the flavors. Use your favorite recipe or any twist like spinach or sun-dried tomato pesto.
What’s the best way to tell if the chicken is done?
The safest and easiest method is a digital meat thermometer—your chicken is perfect at 165°F in the thickest part. The juices should run clear, and the cheese will be bubbly!
Can I prep Easy Baked Pesto Chicken ahead of time?
You can assemble everything in the baking dish a few hours ahead and store it covered in the fridge. When ready to bake, let it sit at room temperature for about 20 minutes to take off the chill for even cooking.
Final Thoughts
If you’ve never tried Easy Baked Pesto Chicken, now’s the perfect time! It’s that magical combination of easy prep, bold flavor, and a result that feels totally special. Give it a whirl and watch how quickly it disappears from the table—you might find yourself making it again and again!
Print
Easy Baked Pesto Chicken Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Delicious and easy-to-make baked pesto chicken with melted mozzarella and Parmesan cheese. This flavorful dish is perfect for a quick weeknight meal or a family dinner.
Ingredients
Chicken:
- 4 boneless, skinless chicken breasts
Pesto:
- ½ cup basil pesto (store-bought or homemade)
Additional:
- 1 cup cherry tomatoes, halved
- 1 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- Salt and black pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat the oven: Heat the oven to 400°F (200°C) and grease a baking dish.
- Prepare chicken: Season chicken with salt and pepper, spread pesto on top.
- Add tomatoes: Place cherry tomatoes around the chicken.
- Bake: Bake for 20–25 minutes until almost cooked.
- Add cheese: Sprinkle mozzarella and Parmesan, bake until melted.
- Serve: Garnish with basil and serve hot.
Notes
- This dish pairs well with rice, pasta, or roasted vegetables.
- Try sun-dried tomato or spinach pesto for a different flavor.
- Adjust cooking time if using chicken thighs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 410
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 105 mg
