This easy baked pesto chicken with tomatoes and mozzarella recipe is undoubtedly the quickest and easiest chicken bake recipe you will ever make. This 4 ingredient baked pesto chicken meal is healthy, simple, delicious, and requires just 5 minutes to prep. Juicy chicken is topped with basil pesto, tomatoes, and melty mozzarella.
Ready in less than 30 minutes, this baked pesto chicken is bursting with flavor for an easy weeknight recipe that’s so simple to make. Serve it with all your favorite sides for a healthy dinner, you and your family will love! One of the best things about this baked pesto chicken is that it is gluten-free, low-carb, high in protein, and low in calories.
As a busy working mom, I am always looking for quick and easy, yet healthy and delicious recipes. Chicken bakes are one of my favorite ways to cook chicken. And this baked pesto chicken is cooked in one baking dish, which not only makes it so flavorful but clean up is a breeze. The recipe is perfect for busy weeknight dinners. As we come home from work, sports, and school activities, by the time the kids put away their stuff and settle down, I have already prepped the meal. All it takes then is 30 minutes to bake and dinner is on the table. Even my picky eater at home absolutely loves this baked pesto chicken.
Ingredients and Substitutions
- Chicken – boneless skinless chicken breasts cut into cutlets is what I usually use. The thin-cut cutlets are preferable as they cook much faster. If you have regular chicken breasts, I recommend butterflying them or cutting them in half lengthwise.
- Pesto – To save a bit of time, pick up your favorite pesto from the store. Here is the Pesto I love and always use for this recipe.
- Tomatoes – use whatever tomato you have on hand, beefsteak, or on-the-vine tomatoes, which work great for this baked pesto chicken recipe.
- Mozzarella cheese – we like to use fresh sliced mozzarella cheese for this recipe, but you can also any shredded cheese you have on hand. This is the Fresh Mozzarella I use. Goat cheese will also work great.
- Seasonings – since the pesto is already seasoned, additional seasonings are optional. If you’d like you can use salt, pepper, and garlic powder.
How to make this easy baked pesto chicken with tomatoes and mozzarella recipe
Arrange the chicken breasts in a single layer in a deep baking dish. If you are doubling the recipe, make sure you use a baking dish big enough to fit all the chicken cutlets. Season lightly with salt and pepper. Then cover the chicken cutlets with a layer of pesto.
Arrange the tomato slices and then the mozzarella cheese slices on top of the tomatoes.
You can now sprinkle some shredded cheese for an extra melty cheesy goodness.
Sprinkle a bit of paprika, cover with aluminum foil, and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, until the cheese is nice and golden brown. If you are using a meat thermometer, when the internal temperature reaches 165 degrees, the chicken is ready!
Serving suggestions for this baked pesto chicken
I recommend serving this baked pesto chicken with any starch, rice, pasta, or couscous. For a healthier option, serve it with cauliflower rice. Also, roasted vegetables would pair so nicely with this chicken bake, or give my Easy Zucchini Fritters a try. They are delicious!!
If you would like a great pasta side, try my amazing Quick and Easy Pasta Salad.
Or how about a nice creamy potato salad, try my Easy Potato Salad (European style).
Other recipes I think you will love!
Easy Chicken Parmesan (30-minute meal)
Baked Smothered Pork Chops with Vegetables
Pan Seared Salmon with Kale, Tomatoes, and Pearled Couscous
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Easy Oven Baked Pesto Chicken with Tomatoes and Mozzarella Recipe
Ingredients
- 4 chicken breasts thinly sliced boneless and skinless
- 0.5 cup pesto sauce or more if you wish
- 3 (or more if needed) tomatoes sliced
- 1 package fresh mozzarella cheese sliced
- 0.5 cup shredded cheese or more, if needed
- salt and pepper
Instructions
- Arrange the chicken breasts in a single layer in a deep baking dish. If you are doubling the recipe, make sure you use a baking dish big enough to fit all the chicken cutlets.
- Season lightly with salt and pepper (and garlic powder), optional.
- Then cover the chicken cutlets with a layer of pesto.
- Arrange the tomato slices followed by the mozzarella cheese slices on top of the tomatoes.
- You can now sprinkle some shredded cheese for an extra melty cheesy goodness.
- Sprinkle a bit of paprika, cover with aluminum foil, and bake for 20 minutes.
- Remove the foil and bake for an additional 5-10 minutes, until the cheese is nice and golden brown. If you are using a meat thermometer, when the internal temperature reaches 165 degrees, the chicken is ready!
- Serve and enjoy!
