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My Baked Pesto Chicken recipe is an easy and delicious dinner recipe that will leave your taste buds singing with joy!
With just a handful of ingredients and minimal prep time, this pesto chicken bake is perfect for those busy weeknights when you want something hearty and satisfying without spending hours in the kitchen.
Tender chicken cutlets are coated with flavorful pesto and baked to perfection alongside juicy grape tomatoes, then topped with gooey melted mozzarella cheese and a drizzle of tangy balsamic glaze.
Serve it with your favorite pasta, Pesto Garlic Bread with Pesto Butter, or a crisp salad for a meal that’s sure to impress! It will likely become one of your new favorite Main Dish Recipes!
Table of Contents
Why You’ll Love This Pesto Chicken Recipe
- Quick and easy: This recipe is a breeze to make and takes just minutes to prep, making it a perfect option for busy weeknights when you don’t have a lot of time to spend in the kitchen.
- Delicious flavor: The combination of juicy chicken, savory pesto, sweet tomatoes, and melted mozzarella cheese creates a symphony of flavors that come together to create a mouthwatering and unforgettable taste experience that will leave your taste buds begging for more. Your whole family will love it!
- Healthy and wholesome: This dish is packed with lean protein and fresh, healthy ingredients like grape tomatoes and basil, making it a nutritious option that’s good for you.
- Versatile: This recipe can be served with pasta, rice, or a salad, making it a versatile option that can be customized to suit your tastes.
- Perfect for entertaining: Whether you’re hosting a dinner party or just having a few friends over for a casual meal, this dish is sure to impress your guests with its delicious flavor and beautiful presentation.
What You’ll Need
Equipment
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Ingredients
Below, I discuss the ingredients and possible substitutions if you don't have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Prepared Pesto – I highly recommend my Homemade Basil Pesto Sauce for this recipe. Alternatively, you could use your favorite store-bought pesto.
- Boneless, skinless chicken cutlets – Chicken cutlets are thin slices of chicken breast that cook quickly and evenly. If you can't find chicken cutlets, be sure to cut thicker chicken breasts in half through the middle to make your own chicken cutlets.
- Cooking Spray – I prefer to use olive oil in a spray bottle than commercial cooking spray. Alternatively, you can brush the baking dish with olive oil.
- Grape Tomatoes – Grape tomatoes are small, sweet tomatoes. Use these whole for easy preparation. They add a burst of juicy sweetness to this dish and are a great source of vitamins and antioxidants. If you don’t have grape or cherry tomatoes, you could use tomato slices instead. Just be sure to use fresh tomatoes.
- Olive Oil – Olive oil is a healthy source of monounsaturated fats and adds a rich, fruity flavor to this dish.
- Kosher Salt – Kosher salt is a coarse-grained salt that’s used for cooking and seasoning. It adds flavor to the dish and helps to enhance the natural flavors of the other ingredients.
- Black Pepper – Freshly ground black pepper enhances the flavor of this dish.
- Shredded Mozzarella – Shredded mozzarella cheese is a mild, creamy cheese that melts beautifully and adds a gooey texture to this dish. If you like, you could also add some shredded or grated parmesan cheese.
- Fresh Basil – Fresh basil is a fragrant herb that’s used in many Italian dishes. It adds a fresh, herby taste and a pop of green color as a garnish to this dish.
- Balsamic Glaze – Balsamic glaze is a sweet and tangy sauce made from balsamic vinegar that’s been reduced and thickened. It adds a deliciously acidic flavor and a beautiful garnish to this dish. Balsamic glaze is easy to make at home but can also be found pre-made with other vinegars in the grocery store.
Instructions
- Prep – Preheat oven to 375 degrees F. Spray a casserole dish with oil. Gather your ingredients. (Picture 1)
- Assemble – Add tomatoes to the casserole dish. Drizzle with olive oil. Season with salt. Top with chicken, and brush the chicken with pesto on both sides. (Pictures 2 – 6.)
- Bake – Cover the dish tightly with aluminum foil and bake until chicken is cooked through. (Picture 7)
- Cheese – Remove foil and add shredded mozzarella on top of the chicken breasts. Put the dish back in the oven and bake until the cheese is melted. (Pictures 8-9)
- Garnish – Top with basil and drizzle with balsamic glaze
- Serve – Serve with pasta or a salad and enjoy!
Recipe Tips
- Use a meat thermometer: To ensure that the chicken is cooked to perfection, use a meat thermometer to check its internal temperature. The chicken should be cooked to 150°F for safe consumption.
- Halve the chicken: If your chicken breasts are thicker than 1/2 inch, consider slicing them in half lengthwise through the middle to an even thickness before cooking. This will help the chicken to cook more evenly and prevent it from drying out. Alternately, pound them to an even thickness before cooking.
- Use fresh ingredients: Fresh ingredients like homemade pesto, basil, and grape tomatoes will maximize the flavor of this dish much more than using canned or pre-packaged alternatives.
- Customize the recipe: Feel free to adjust the amount of pesto, cheese, and other ingredients to suit your taste preferences. Don’t be afraid to experiment and add your own twist to the recipe.
Variations
Feel free to experiment with different ingredients and methods to create a unique variation of this tasty recipe. Here are a few ideas to change things up a bit:
- Pesto-stuffed Chicken: Cut a pocket in the center of each chicken cutlet and stuff it with pesto and mozzarella cheese for a gooey, delicious center.
- Pesto Pasta Bake: Mix the pesto and chicken with cooked pasta and top with shredded mozzarella cheese. Bake in the oven until the cheese is melted and bubbly.
- Pesto Chicken Skewers: Cut the chicken into cubes and thread them onto skewers along with cherry tomatoes and bell peppers. Brush with pesto and grill until cooked through.
- Pesto Chicken Salad: Make a great lunch with leftovers by shredding the cooked chicken and mixing it with a simple salad of lettuce, tomatoes, cucumber, and a pesto vinaigrette dressing.
- Pesto and Goat Cheese Chicken: Instead of using mozzarella cheese, sprinkle crumbled goat cheese over the cooked chicken for a tangy and creamy variation.
What To Serve With Pesto Chicken
- Chopped Vegetable Salad – Made with crisp greens, and fresh vegetables, it will round out your dinner nicely.
- Italian Breadsticks – Serve these soft, fluffy Copycat Olive Garden Breadsticks.
- Tomato Soup – A nice refreshing and creamy tomato soup made in the Instant Pot.
- Air Fryer Carrots – An easy way to cook fresh carrot sticks.
FAQs
I recommend using fresh chicken for this recipe, but you can use frozen chicken as well. Just make sure to thaw it completely before cooking and adjust the cooking time accordingly.
Yes, you can use a different type of cheese in this recipe, such as parmesan or feta. Keep in mind that the nutritional values may differ depending on the type of cheese you use
I don't recommend assembling this recipe ahead of time as it could grow harmful bacteria.
Yes, I highly recommend you use homemade pesto in this recipe for maximum flavor.
Place the chicken in an airtight container and refrigerate for up to 3 – 5 days.
Yes, place the chicken in a freezer-safe, airtight container and freeze for up to 3 months.
More Pesto Recipe
More Chicken Recipes
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Recipe
Equipment
Ingredients
- 1/2 cup prepared pesto
- 1 lb boneless skinless chicken cutlets
- Cooking spray
- 2 pints grape tomatoes
- 2 tablespoons olive oil
- pinch of kosher salt
- 2 cups shredded mozzarella
- Fresh basil for garnish
- Balsamic glaze
Instructions
- Preheat oven to 425 degrees F
- Spray 11"x7″ casserole dish with cooking spray
- Coat chicken with pesto on both sides
- Add tomatoes, olive oil, and a pinch of salt to the casserole dish and mix to combine
- Place pesto coated chicken in single layer on top of tomatoes
- Cover dish tightly with aluminum foil, or a lid
- Bake 25-30 minutes (cook time will vary depending on thickness of chicken)
- Remove the casserole from the oven and remove foil. Check chicken for doneness. Chicken should be 150 degrees F in the thickest part when tested with an instant read thermometer. If chicken isn’t ready, cover the dish with foil and place back in the oven until cooked through.
- When chicken is cooked through, remove foil and top chicken with shredded mozzarella. Put the dish back in the oven and bake until the cheese is melted – about 5 minutes.
- Garnish with basil and a drizzle of balsamic glaze
- Serve with pasta noodles or a salad and enjoy!
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