Introduction & Inspiration
When I want a meal that’s easy to throw together but still feels gourmet, this Baked Pesto Mozzarella Chicken is one of my go-to recipes. It’s simple, full of bold flavors, and always a hit whether I’m cooking for family or friends. There’s something magical about juicy chicken, fragrant pesto, and creamy mozzarella baked to golden perfection.
Nostalgic Appeal
Basil pesto has always felt like a taste of summer to me, reminding me of farmers’ markets and backyard dinners. Pairing it with gooey mozzarella and tender baked chicken brings all those sunny flavors together in one cozy dish. It’s a modern take on classic Italian flavors that brings comfort and freshness to any table.
Homemade Focus
Making this dish at home means I can use a rich homemade or high-quality pesto and fresh mozzarella slices. I love being able to adjust the seasoning, the amount of cheese, and even add some extra cherry tomatoes if I’m feeling fancy. Homemade versions always taste fresher, and the smell coming out of the oven is absolutely mouthwatering.
Flavor Goal
The goal with this Baked Pesto Mozzarella Chicken was to keep things simple yet bold. The chicken needed to be juicy and perfectly seasoned, while the pesto added a rich, herbaceous flavor that coated every bite. The mozzarella had to melt beautifully, creating that irresistible creamy blanket over the chicken and tomatoes.
Ingredient Insights
Chicken breasts are the perfect lean base for this recipe, soaking up all the flavors without becoming dry. Olive oil helps the seasonings stick and ensures the chicken stays tender and juicy. Salt, black pepper, paprika, garlic powder, and Italian seasoning create a deep, savory foundation. Basil pesto brings a burst of fresh, herby richness that ties everything together. Fresh mozzarella slices melt into creamy layers that make the dish feel indulgent and satisfying. Cherry tomatoes add a juicy, slightly sweet contrast to the richness of the cheese and pesto.
Essential Equipment
A sharp knife and cutting board make prepping the chicken and tomatoes quick and easy. A large casserole dish is perfect for baking everything together evenly. Tongs help flip the chicken easily without losing all that beautiful seasoning. Foil is key for covering the dish during the first part of baking to keep everything moist.
List of Ingredients with Measurements
4 large chicken breasts
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 tsp paprika
1 tbsp garlic powder
1 tbsp Italian seasoning
1/2 cup basil pesto
8 oz fresh mozzarella, sliced
1 cup cherry tomatoes, halved
Step-by-Step Instructions
Step 1: Prepare the Oven and Baking Dish
Preheat your oven to 425°F.
Spray a large casserole dish with cooking spray or lightly coat it with olive oil to prevent sticking.
Step 2: Season the Chicken
Place the chicken breasts in a single layer in the prepared baking dish. Drizzle with olive oil and sprinkle both sides with salt, black pepper, paprika, garlic powder, and Italian seasoning. Use tongs to flip and make sure every side is fully coated with the spices.
Step 3: Add the Pesto
Spoon basil pesto over each chicken breast. Use a tablespoon to spread the pesto around, flipping the breasts carefully to coat both sides evenly. The pesto will act as both seasoning and sauce as the chicken bakes.
Step 4: Top with Cheese and Tomatoes
Place slices of fresh mozzarella on top of each chicken breast. Scatter the halved cherry tomatoes over the top, letting them fill in the gaps around the chicken. The tomatoes will roast and burst slightly, adding fresh flavor to the dish.
Step 5: Bake the Chicken
Cover the casserole dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake uncovered for another 10-15 minutes, until the mozzarella is melted and bubbly and the chicken is fully cooked through. Let it rest for a few minutes before serving to lock in all the juices.
Troubleshooting
If your chicken releases too much liquid, simply spoon some out before uncovering the dish for the final bake. If the cheese browns too fast, loosely cover with foil during the last few minutes. If your chicken is thick, pound it slightly before baking to ensure even cooking.
Tips and Variations
Use boneless chicken thighs for a juicier, more flavorful version. Swap fresh mozzarella for shredded mozzarella if you need a quicker melt. Add a sprinkle of Parmesan cheese over the top before baking for an extra layer of flavor. Toss some cooked pasta with the juices from the dish for an easy complete meal.
Serving and Pairing Suggestions
Serve this Baked Pesto Mozzarella Chicken with a side of garlic bread to soak up the juices. Pair it with a light green salad tossed with a lemon vinaigrette for a refreshing contrast. A glass of crisp white wine like Pinot Grigio or Sauvignon Blanc complements the fresh basil flavors beautifully. Garnish with extra fresh basil or a drizzle of balsamic glaze for a restaurant-style finish.
Nutritional Information
Each serving provides a good balance of lean protein from the chicken and healthy fats from the olive oil and pesto. Fresh tomatoes add vitamins and antioxidants while keeping the dish feeling light. Using fresh mozzarella keeps the richness without adding too many extra calories. It’s a wholesome meal that feels indulgent but fits easily into a balanced diet.
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Baked Pesto Mozzarella Chicken
Description
Make this easy Baked Pesto Mozzarella Chicken for a quick, flavorful dinner. Tender chicken breasts, rich basil pesto, and melty mozzarella come together in a one-dish meal that’s ready in under 40 minutes
Ingredients
4 large chicken breasts
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 tsp paprika
1 tbsp garlic powder
1 tbsp Italian seasoning
1/2 cup basil pesto
8 oz fresh mozzarella, sliced
1 cup cherry tomatoes, halved
Instructions
Step 1: Prepare the Oven and Baking Dish
Preheat your oven to 425°F.
Spray a large casserole dish with cooking spray or lightly coat it with olive oil to prevent sticking.
Step 2: Season the Chicken
Place the chicken breasts in a single layer in the prepared baking dish. Drizzle with olive oil and sprinkle both sides with salt, black pepper, paprika, garlic powder, and Italian seasoning. Use tongs to flip and make sure every side is fully coated with the spices.
Step 3: Add the Pesto
Spoon basil pesto over each chicken breast. Use a tablespoon to spread the pesto around, flipping the breasts carefully to coat both sides evenly. The pesto will act as both seasoning and sauce as the chicken bakes.
Step 4: Top with Cheese and Tomatoes
Place slices of fresh mozzarella on top of each chicken breast. Scatter the halved cherry tomatoes over the top, letting them fill in the gaps around the chicken. The tomatoes will roast and burst slightly, adding fresh flavor to the dish.
Step 5: Bake the Chicken
Cover the casserole dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake uncovered for another 10-15 minutes, until the mozzarella is melted and bubbly and the chicken is fully cooked through. Let it rest for a few minutes before serving to lock in all the juices.
Recipe Summary and Q&A
Today, I shared how to make this flavorful and easy Baked Pesto Mozzarella Chicken. We seasoned tender chicken, covered it in rich basil pesto, topped it with creamy mozzarella and roasted tomatoes, and baked everything to perfection. Can you make this ahead? Absolutely — prep it all in the dish, cover, and refrigerate until ready to bake. Can you freeze leftovers? Yes — just reheat gently to keep the chicken moist. This is the kind of recipe that feels a little fancy but is simple enough for any night of the week, and once you try it, I’m sure it’ll become one of your favorites too.