Description
This Easy Baked Pesto Chicken recipe features tender boneless chicken breasts coated with flavorful basil pesto, topped with juicy cherry tomatoes and melted mozzarella and Parmesan cheese. Baked to perfection in the oven, it’s a simple yet delicious Italian-American main dish that’s perfect for a quick weeknight dinner or a cozy meal. Garnished with fresh basil, this dish pairs wonderfully with pasta, rice, or roasted vegetables.
Ingredients
Scale
Chicken and Pesto
- 4 boneless, skinless chicken breasts
- ½ cup basil pesto (store-bought or homemade)
- Salt and black pepper to taste
Vegetables and Cheese
- 1 cup cherry tomatoes, halved
- 1 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
Garnish
- Fresh basil for garnish (optional)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and lightly grease a baking dish to prevent sticking.
- Prepare the chicken: Arrange the chicken breasts in a single layer in the baking dish and season both sides with salt and black pepper for balanced flavor.
- Apply pesto: Spread 2 tablespoons of basil pesto evenly over the tops of each chicken breast to infuse rich herby flavor.
- Add cherry tomatoes: Scatter the halved cherry tomatoes around the chicken breasts in the dish to add juicy bursts of freshness during baking.
- Initial bake: Bake for 20–25 minutes, until the chicken is almost cooked through and reaches an internal temperature of about 160°F, ensuring tenderness and juiciness.
- Add cheeses: Remove the dish from the oven and evenly sprinkle shredded mozzarella and grated Parmesan cheese over each chicken breast.
- Final bake: Return the dish to the oven for another 5–7 minutes, until the cheese is melted, bubbly, and the chicken reaches a safe internal temperature of 165°F.
- Garnish and serve: Optionally garnish with fresh basil leaves and serve hot, pairing well with your choice of sides like rice, pasta, or roasted vegetables.
Notes
- This dish pairs well with rice, pasta, or roasted vegetables for a complete meal.
- Try using sun-dried tomato pesto or spinach pesto for a flavorful variation.
- Chicken thighs can be used instead of breasts; adjust the cooking time accordingly to ensure doneness.
