Basil Pesto Tomato Mozzarella Chicken Bake is a simple yet flavorful dish that combines juicy baked chicken with creamy mozzarella, vibrant basil pesto, and sweet roasted tomatoes. This easy one-pan meal is perfect for a quick weeknight dinner or a crowd-pleasing main course.
Why You’ll Love This Recipe
- Simple and delicious – Made with fresh ingredients and bold flavors.
- One-pan meal – Minimal cleanup and easy preparation.
- Perfectly juicy chicken – Baked to tender perfection with a cheesy topping.
- Great for meal prep – Stores and reheats well for leftovers.
- Customizable – Use different cheeses or add veggies for extra flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts
- Basil pesto (homemade or store-bought)
- Cherry or grape tomatoes (halved)
- Fresh mozzarella (sliced)
- Olive oil
- Garlic (minced)
- Italian seasoning
- Salt and pepper
- Fresh basil (for garnish)
- Balsamic glaze (optional, for drizzling)
Directions
- Preheat Oven – Set to 375°F (190°C) and grease a baking dish.
- Season the Chicken – Place chicken breasts in the dish and drizzle with olive oil. Sprinkle with salt, pepper, garlic, and Italian seasoning.
- Add Pesto & Tomatoes – Spread a generous layer of basil pesto over each chicken breast. Scatter halved tomatoes around the chicken.
- Bake – Cover with foil and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Add Mozzarella – Uncover, place a slice of fresh mozzarella on each piece of chicken, and bake for another 5-7 minutes until melted.
- Garnish & Serve – Sprinkle with fresh basil and drizzle with balsamic glaze if desired. Serve warm.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Variations
- Spicy Kick – Add red pepper flakes or drizzle with hot honey.
- Cheesy Twist – Use Parmesan or provolone for a different cheese flavor.
- Low-Carb Option – Serve over zucchini noodles or cauliflower rice.
- Add Veggies – Roast bell peppers, mushrooms, or spinach in the same dish.
- Grilled Version – Grill the chicken instead of baking and top with fresh mozzarella and pesto.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze baked chicken (without cheese) for up to 2 months. Thaw before reheating.
- Reheating: Warm in a 350°F (175°C) oven for 10 minutes or microwave in short bursts.
FAQs
Can I use chicken thighs instead of breasts?
Yes! Adjust cooking time as needed since thighs may take a little longer.
What’s the best pesto to use?
Homemade basil pesto is ideal, but a good-quality store-bought pesto works just as well.
Can I use shredded mozzarella instead of fresh?
Yes! Shredded mozzarella will melt faster and create a gooier texture.
How do I prevent the chicken from drying out?
Cover the dish while baking to lock in moisture and avoid overcooking.
Can I make this ahead of time?
Yes! Assemble everything in the baking dish and refrigerate until ready to bake.
What side dishes pair well with this?
Garlic bread, roasted vegetables, or a simple side salad complement this dish well.
Can I cook this on the stovetop?
Yes! Sear the chicken in a skillet, then cover and simmer with pesto and tomatoes until fully cooked.
Is this dish keto-friendly?
Yes! It’s naturally low in carbs, especially when served with a keto-friendly side.
Can I use sun-dried tomatoes instead of fresh?
Absolutely! Sun-dried tomatoes add an intense, slightly sweet flavor.
How do I know when the chicken is fully cooked?
Use a meat thermometer—165°F (75°C) is the safe internal temperature for chicken.
Conclusion
Basil Pesto Tomato Mozzarella Chicken Bake is a flavorful, easy-to-make dish that brings together fresh ingredients for a satisfying meal. Whether you serve it with pasta, salad, or roasted veggies, this cheesy, herby chicken bake is sure to become a favorite. Try it today and enjoy a restaurant-quality meal at home!
PrintBasil Pesto Tomato Mozzarella Chicken Bake
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Gluten Free
Description
This baked chicken dish is topped with rich basil pesto, juicy tomatoes, and melty mozzarella cheese. It’s a perfect weeknight meal that’s low-carb, flavorful, and ready in under 40 minutes!
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning (optional)
- 1/2 cup basil pesto (store-bought or homemade)
- 2 medium tomatoes, sliced
- 1 cup shredded mozzarella cheese (or fresh mozzarella slices)
- 2 tablespoons grated Parmesan cheese (optional)
- 1 tablespoon olive oil
- Fresh basil leaves, for garnish
Instructions
Preheat & Prep
- Preheat oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish with olive oil.
2. Season the Chicken
- Place chicken breasts in the baking dish and season both sides with salt, pepper, garlic powder, and Italian seasoning.
- Spread 1–2 tablespoons of pesto evenly over each chicken breast.
3. Bake the Chicken
- Bake uncovered for 20–25 minutes, or until the chicken reaches internal temp of 165°F (75°C).
4. Add the Toppings
- Remove from the oven and top each chicken breast with tomato slices and mozzarella cheese.
- Sprinkle with Parmesan cheese (if using).
5. Melt the Cheese
- Return to the oven and bake for another 5–7 minutes, or until the cheese is melted and bubbly.
- For a golden-brown finish, broil on high for 1–2 minutes.
6. Serve & Enjoy
- Garnish with fresh basil leaves and serve warm. Pair with a side salad, roasted veggies, or garlic bread!
Notes
- Use chicken thighs instead of breasts for juicier meat.
- Swap mozzarella for provolone for a sharper cheese flavor.
- Add balsamic glaze on top for extra depth!
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