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This easy Pesto Chicken Bake is one of my favorite easy dinner recipes, perfect for those busy weeknights! With just 5 simple ingredients, you get a delicious combo of tender chicken breasts, creamy pesto sauce, juicy cherry tomatoes, and mozzarella cheese. It’s ready in under 40 minutes and pairs perfectly with side dishes like pasta, cauliflower rice, or a fresh garden salad.
In this baked chicken recipe, the creamy pesto sauce steals the spotlight. Whether you’re using store-bought pesto or whipping up homemade basil pesto, this Italian classic sauce is made with fresh basil, crushed garlic, pine nuts, and salty cheese, creating a rich, flavorful, and slightly textured sauce that’s become loved all over the world.
Store-bought pesto works just fine, but if you really want to take it up a notch, try making your own with this homemade pesto recipe. It’s super easy and doesn’t take much extra time. The chicken breast soaks up all that delicious creamy pesto sauce, making it tender and juicy, while sweet tomatoes and melted mozzarella add the perfect finishing touch. It’s a high-protein comfort dish that pairs well with just about anything!
Why You’ll Love This Recipe
- Flavor-packed: The creamy pesto sauce, roasted tomatoes, and gooey mozzarella cheese create the ultimate bite.
- Quick and easy: With a baking time of just 35 minutes, it’s a lifesaver on busy nights.
- Customizable: Easily whip up your own homemade basil pesto for extra freshness or use store-bought pesto for convenience.
- Serve it with anything: This chicken pairs beautifully with pasta, salad, rice, or even a hearty potato dish—versatility at its best!
- Low carb: This dish is naturally low in carbs, perfect for those looking for a healthy dinner option.
- Prep ahead with ease: Assemble it in advance, then simply pop it in the oven when you’re ready for a stress-free, delicious dinner.
- Minimal cleanup: Everything bakes in one dish, making cleanup a breeze.
Ingredients You Need
- Tomatoes – You’ll need small bite-sized tomatoes in the grape or cherry tomatoes. These cook down quickly in the oven and add a pop of naturally sweet flavor and acidity.
- Olive Oil – Helps break down the tomatoes so they cook and roast properly in the oven.
- Chicken Breasts – This high-protein meat becomes juicy and tender and full of fresh pesto flavor. You can also use boneless chicken thighs or chicken tenderloins for this recipe. You may need to adjust cooking time if using a different cut of chicken.
- Pesto – Make your own or purchase your favorite at your local grocery store.
- Fresh Mozzarella Cheese – This cheese finishes off the dish perfectly by adding a melty creamy texture. Shredded mozzarella works in a pinch.
If your chicken breasts are thicker than 1”, you can butterfly them or cut them into tenderloins. If using tenderloins, reduce the cooking time to 15 minutes covered and 10-12 minutes uncovered.
How to Make Pesto Chicken Breast
- Prep your ingredients: Preheat your oven to 375°F and grab a baking dish just large enough to hold everything. Toss the cherry tomatoes with olive oil and spread them evenly across the dish.
- Add the chicken: Place the chicken breasts on top of the tomatoes. Using the back of a spoon, spread a generous layer of pesto over each chicken breast.
- Bake and baste: Cover the dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the internal temperature of the chicken reaches 150°F.
- Add the cheese: Remove the aluminum foil and top each chicken breast with slices of fresh mozzarella. Bake uncovered for another 10-15 minutes, or until the chicken reaches an internal temperature of 165°F. For those delicious browned spots on the cheese, broil for 1-2 minutes while keeping a close eye on it.
- Serve and enjoy: Garnish with fresh basil, spoon the flavorful juices over the chicken, and serve with your favorite side dishes.
Chicken is safe to eat when it’s cooked to an internal temperature of 165F. The most accurate way to test this is by using a kitchen thermometer.
Recipe Tips
- Thicker chicken: Butterfly it or pound it to an even thickness for even cooking time.
- Taste your pesto: Pesto is naturally salty, so taste it before adding extra salt or pepper.
- Seal in moisture: Don’t forget to cover the dish during the first bake to keep the chicken tender and juicy and prevent the chicken from drying out.
- Size your dish: Use a baking dish just big enough to hold the ingredients to help the heat stay concentrated and cook everything evenly.
- Check your chicken: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
- Enhance with juices: Pour any juices from the bottom of the pan over the chicken before serving for extra flavor.
- Extra pesto: Stir leftover pesto into cooked pasta or serve it as a dip for veggies.
- Leftover Pesto Chicken: Store any leftover pesto chicken in an airtight container in the fridge for 3-4 days. This dish reheats beautifully for lunch the following day.
If you love this recipe, try our Grilled Chicken Pesto Sandwich or Creamy Pesto Gnocchi!
What To Serve With Basil Pesto Chicken
Pair this easy baked pesto chicken recipe with one of these delicious side dishes:
- Garlic Red Mashed Potatoes
- Roasted Broccoli & Cauliflower with Lemon Garlic
- Fresh Garden Salad
- Instant Pot Brown Rice
- Cauliflower Rice (for a low-carb option)
- Zucchini Noodles or spaghetti squash
Did you try this Pesto Chicken Bake? Leave a recipe rating and review below.
Pesto Chicken Bake
Ingredients
- 2 pints cherry or grape tomatoes , (about 3 cups)
- 1 tablespoon extra virgin olive oil
- 2 pounds chicken breasts, (about 3 to 4 large breasts)
- 1/3 cup pesto, homemade or store-bought
- 4 ounces fresh mozzarella, sliced about 1/8" thick
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- Add the tomatoes and olive oil to a small baking dish (just large enough to hold everything) and stir to combine.
- Place the chicken breasts in the center of the tomatoes and brush over the pesto.
- Cover the baking dish with a lid or aluminum foil and bake for 20 minutes, or until the chicken reaches an internal temperature of 150 Fahrenheit.
- Remove the lid and stir the tomatoes gently.
- Place the sliced mozzarella on top of the chicken and then place it back in the oven for an additional 15 minutes, or until the internal temperature of the chicken reaches 165 degres Fahrenheit.
- If you like the cheese to get those delicious browned spots, turn the broiler to high for 1 to 2 minutes, but keep your eye on it so it doesn't burn.
- Garnish with fresh basil.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I added a little red peper flakes like you suggested and it was so good! We loved that little bit of spice!
This baked chicken looks soo good! I’m going to make it this week for dinner.