Easy Baked Pesto Chicken – Healthy Dinner Recipe

Baked pesto chicken is the kind of recipe that makes you look like you put in way more effort than you actually did. Four ingredients, one pan, and about 30 minutes is all it takes to get juicy, flavorful chicken on the table. The pesto does most of the work, coating the chicken with garlic, basil, and parmesan that creates a golden crust as it bakes.

This recipe saves you on those nights when you need something reliable but don’t have the energy for complicated cooking. It’s straightforward enough that you can make it without really thinking, but the results taste like you actually tried.

The best part is how well it fits into meal planning. Make extra chicken breasts and you have protein ready for salads, grain bowls, or sandwiches throughout the week. It’s one of those anchor recipes that makes the rest of your meals easier.

Baking chicken breasts can go wrong fast. They dry out easily and turn rubbery if you’re not careful. The pesto solves this problem by creating a protective coating that seals in moisture while adding tons of flavor.

The oil in the pesto keeps the chicken from sticking to the pan and helps it brown beautifully. As it bakes, the cheese in the pesto forms a slightly crispy top layer that contrasts with the tender meat underneath.

Cherry tomatoes roasted alongside the chicken add brightness and acidity that balances the richness of the pesto. They burst in the oven and create a light sauce that pools around the chicken.

Fresh mozzarella melted on top during the last few minutes brings everything together. It adds creaminess without making the dish feel heavy.

Ingredients You’ll Need

For the Chicken:

• 4 boneless, skinless chicken breasts (about 6-8 oz each)
• ½ cup basil pesto (store-bought or homemade)
• 2 cups cherry tomatoes
• 8 oz fresh mozzarella, sliced
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Fresh basil leaves for garnish
• Balsamic glaze for drizzling (optional)

Optional Add-ins:

• 1 cup baby spinach
• ½ cup sun-dried tomatoes
• 2 cloves garlic, minced
• Red pepper flakes for heat

Step-by-Step Instructions

Prepare the Oven and Pan:

Preheat your oven to 400°F. Line a large baking sheet with parchment paper or lightly grease a 9×13 inch baking dish. Using parchment makes cleanup easier and prevents sticking.

Prep the Chicken:

Pat the chicken breasts dry with paper towels. This helps the pesto stick better and promotes browning. If your chicken breasts are very thick (more than 1 inch), pound them to an even thickness using a meat mallet. This ensures they cook evenly.

Season both sides of each chicken breast with salt and black pepper.

Apply the Pesto:

Spread about 2 tablespoons of pesto over the top of each chicken breast. Use the back of a spoon or a brush to coat the surface evenly. Don’t worry about covering the sides or bottom – the top coating is enough to keep everything moist.

Place the pesto-coated chicken breasts on your prepared baking sheet, leaving some space between them.

Add the Tomatoes:

Scatter the cherry tomatoes around the chicken on the baking sheet. Drizzle the tomatoes with olive oil and season them with a pinch of salt and pepper. They’ll roast alongside the chicken and create natural pan juices.

Bake the Chicken:

Place the baking sheet in the preheated oven and bake for 20-25 minutes. The exact time depends on the thickness of your chicken breasts. You’re looking for an internal temperature of 165°F when checked with a meat thermometer in the thickest part.

Add the Cheese:

When the chicken is almost done (about 5 minutes before it reaches 165°F), remove the pan from the oven. Place sliced mozzarella on top of each chicken breast.

Return the pan to the oven and bake for another 3-5 minutes, just until the cheese melts. Don’t leave it too long or the chicken will overcook.

Rest and Serve:

Remove the pan from the oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat, keeping it moist when you cut into it.

Garnish with fresh basil leaves and drizzle with balsamic glaze if using. Serve the roasted tomatoes alongside or spoon them over the chicken.

Tips for the Best Results

Don’t Skip the Meat Thermometer: Guessing when chicken is done leads to either dry, overcooked meat or undercooked results. A $10 instant-read thermometer takes the guesswork out completely.

Use Quality Pesto: The pesto is the main flavor here, so it matters. If buying store-bought, look for brands with basil listed as the first ingredient. Homemade pesto takes this dish to another level if you have the time.

Even Thickness Matters: Chicken breasts often have a thick end and a thin end. Pounding them to an even thickness means everything cooks at the same rate. If you can’t pound them, cut larger breasts in half horizontally.

Let It Rest: Cutting into the chicken immediately after baking releases all the juices onto your cutting board instead of keeping them in the meat. Five minutes of patience makes a noticeable difference.

Add Vegetables: Throw asparagus, zucchini slices, or bell peppers on the pan with the tomatoes. They’ll roast at the same time and you have a complete meal on one pan.

Check Your Pesto: Some pestos are saltier than others. Taste your pesto before seasoning the chicken so you don’t over-salt.

Storage and Meal Prep

Store cooked chicken in an airtight container in the refrigerator for up to 4 days. Keep any leftover roasted tomatoes in the same container – they add moisture when reheating.

To reheat, use the oven at 350°F for about 10 minutes, covered with foil to prevent drying out. The microwave works too, though the texture won’t be quite as good. Use 50% power and heat in 30-second intervals.

For meal prep, you can prepare the chicken with pesto up to 24 hours ahead. Store it covered in the refrigerator and bake when ready. This makes it even easier to get dinner on the table quickly.

The cooked chicken freezes reasonably well for up to 2 months. Wrap individual portions tightly in plastic wrap, then place in a freezer bag. Thaw overnight in the refrigerator before reheating. The texture will be slightly different from fresh, but it still tastes good.

Nutrition Information

Per Serving (1 chicken breast with toppings, makes 4 servings):

• Calories: 420
• Protein: 48g
• Carbohydrates: 6g
• Dietary Fiber: 1g
• Sugars: 3g
• Fat: 22g
• Saturated Fat: 7g
• Cholesterol: 145mg
• Sodium: 520mg
• Potassium: 780mg
• Vitamin A: 18% DV
• Vitamin C: 25% DV
• Calcium: 25% DV
• Iron: 8% DV

This meal delivers substantial protein without excessive carbohydrates, making it suitable for low-carb eating plans. The fat content comes primarily from the olive oil and cheese in the pesto, along with the mozzarella topping – these are mostly healthy fats.

The chicken provides selenium and B vitamins, particularly niacin and B6, which support energy metabolism. Tomatoes add lycopene, an antioxidant that becomes more available when cooked.

If you’re watching sodium, use low-sodium pesto or make your own to control the salt level. You can easily cut the sodium by 30-40% this way.

Serving Suggestions

This chicken pairs well with just about any side dish. Here’s what works:

Light Options: Serve over mixed greens dressed with balsamic vinaigrette for a hearty salad. The warm chicken and tomatoes wilt the greens slightly.

Carb Sides: Roasted potatoes, garlic bread, or pasta make this more filling. Toss angel hair pasta with some of the pan juices and roasted tomatoes for a simple side.

Vegetable Sides: Roasted broccoli, green beans, or a simple caprese salad complement the Italian flavors without competing with them.

Grain Bowls: Slice the chicken and serve over quinoa, farro, or brown rice with the roasted tomatoes and some fresh arugula.

Sandwiches: Leftover chicken makes excellent sandwiches on ciabatta with fresh mozzarella, tomato, and arugula.

Frequently Asked Questions

Can I use chicken thighs instead of breasts? Yes, bone-in thighs work great and stay even more moist. Increase the baking time to 35-40 minutes since thighs take longer to cook. Boneless thighs need about 25-30 minutes.

What if I don’t have fresh mozzarella? Shredded mozzarella works fine. You can also use provolone, fontina, or skip the cheese entirely. The dish is still good with just the pesto.

Can I make my own pesto? Absolutely. Blend 2 cups fresh basil, ½ cup parmesan, ⅓ cup pine nuts, 2 garlic cloves, and ½ cup olive oil until smooth. Season with salt and pepper. This makes more than you need, but extra pesto keeps in the fridge for a week.

Is this recipe keto-friendly? Yes, it naturally fits a keto diet. The carbs are minimal, coming mainly from the tomatoes and small amounts in the pesto. Each serving has only 6g net carbs.

How do I know when the chicken is done without a thermometer? Cut into the thickest part – the meat should be white throughout with no pink, and the juices should run clear. That said, a thermometer is the only reliable way to know for sure.

Can I use jarred roasted red peppers instead of tomatoes? You can, though they won’t create the same pan juices. Drain them well and add them for the last 10 minutes of baking so they don’t burn.

What kind of pesto works best? Traditional basil pesto is classic, but sun-dried tomato pesto or arugula pesto also work well. Each brings a slightly different flavor profile.

Can I grill this instead of baking? Yes, grill over medium heat for 6-7 minutes per side. Add the cheese during the last few minutes and cover the grill to help it melt. The tomatoes can be grilled in a grill basket.

Why is my chicken dry? The most common reason is overcooking. Chicken breasts dry out quickly past 165°F. Using a thermometer and not skipping the resting time prevents this.

Can I double this recipe? Definitely. Use two baking sheets to avoid overcrowding, which would cause steaming instead of roasting. You might need to rotate the pans halfway through baking for even cooking.

Frequently Asked Questions (Continued)

How do I prevent the pesto from burning? The pesto shouldn’t burn at 400°F if you’re baking for the correct time. If your oven runs hot, reduce the temperature to 375°F and add a few minutes to the cooking time.

Can I add other vegetables to the pan? Yes, asparagus, zucchini, bell peppers, and green beans all work well. Cut them into similar sizes so they cook evenly with the tomatoes.

Conclusion

This baked pesto chicken proves that simple cooking can still deliver impressive results. It’s one of those recipes you’ll turn to again and again because it works every time without demanding much from you.

The combination of pesto, melted mozzarella, and roasted tomatoes creates layers of flavor that make plain chicken breasts interesting. Everything happens in one pan, which means less cleanup when you’re already tired from the day.

What makes this recipe valuable is its reliability. You don’t need special skills or hard-to-find ingredients. Just decent pesto and fresh chicken breasts get you most of the way there. The rest is just following simple steps that are hard to mess up.

Make this once and you’ll understand why it’s such a useful recipe to have in your rotation. It’s quick enough for weeknights, good enough for company, and versatile enough to use in different ways throughout the week. That’s exactly what a solid dinner recipe should be.