Baked Pesto Chicken Breast is a simple homemade dinner that turns a few everyday ingredients into an easy meal. It is a practical recipe for busy days because the preparation is straightforward and the oven handles most of the cooking.
This recipe is also easy to prepare ahead of time, making it a useful addition to a regular meal rotation. The simple assembly means you can have everything ready for the oven without spending a lot of time in the kitchen.
1. Baked Pesto Chicken Breast Recipe (Yield: 4 Servings)
Ingredients
- 4 boneless, skinless chicken breasts, 16 ounces total
- Kosher salt and freshly ground black pepper, to taste
- 4 teaspoons Skinny Basil Pesto
- 1 medium tomato, thinly sliced
- 6 tablespoons shredded mozzarella cheese, about 1½ ounces
- 2 teaspoons grated Parmesan cheese
Instructions
Preheat the oven to 375°F. Lightly grease a baking dish large enough to hold the chicken breasts in a single layer.
Pat the chicken breasts dry with paper towels. If the breasts are unevenly thick, place them between two pieces of plastic wrap and gently pound the thicker areas with a meat mallet until the pieces are more uniform. This helps the chicken cook evenly.
Place the chicken breasts in the prepared baking dish. Season both sides lightly with kosher salt and freshly ground black pepper.
Spread 2 teaspoons of Skinny Basil Pesto evenly over the top of each chicken breast. Use the back of a spoon to create a thin, even layer that covers most of the surface.
Arrange the thinly sliced tomato over the pesto-covered chicken breasts, slightly overlapping the slices if necessary.
Sprinkle the shredded mozzarella evenly over the tomatoes. Follow with the grated Parmesan cheese, distributing it across the top of each chicken breast.
Place the baking dish in the preheated oven. Bake for approximately 25–30 minutes, depending on the thickness of the chicken breasts.
Begin checking the chicken toward the end of the cooking time. The thickest part of each breast should reach an internal temperature of 165°F when measured with an instant-read thermometer.
If the cheese needs a little more browning, you can place the dish under the broiler for 1–2 minutes at the end of cooking. Watch it closely because the cheese can brown quickly.
Remove the baking dish from the oven and allow the chicken to rest for about 5 minutes before serving. This gives the juices time to settle and makes the chicken easier to slice.
Serve the baked pesto chicken warm.
2. Tips for Perfect Baked Pesto Chicken Breast
Choose chicken breasts with similar thickness. Even-sized pieces cook more consistently and help prevent one breast from becoming dry while another is still cooking.
Do not use too much salt. Pesto and Parmesan can already contain salt, so season the chicken lightly and adjust after cooking if needed.
Spread the pesto evenly. A thin, consistent layer helps distribute the pesto across the chicken without making one area excessively thick.
Use an instant-read thermometer. Chicken breast can dry out when overcooked, so checking for 165°F is more reliable than relying only on cooking time.
Slice the tomatoes thinly. Thin slices sit more evenly on the chicken and heat through during the baking process.
Let the chicken rest before slicing. A short resting period helps retain moisture and makes the finished chicken easier to cut.
3. Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs can be used, although they have a different shape and may require a different cooking time. Always check the thickest portion to make sure the chicken reaches a safe internal temperature.
Can I prepare this recipe in advance?
Yes. You can assemble the chicken with the pesto, tomato, and cheese several hours ahead of time and keep it refrigerated until you are ready to bake it. Keep the chicken refrigerated until cooking.
What type of pesto can I use?
Any basil pesto can work in this recipe. You can use homemade pesto or your favorite store-bought variety. Keep in mind that different pesto brands can vary in saltiness and consistency.
Can I use another cheese instead of mozzarella?
Yes. Monterey Jack, provolone, or an Italian cheese blend can be used as alternatives. Choose a cheese that melts well and complements the pesto.
How should I store leftover pesto chicken?
Allow leftovers to cool before placing them in an airtight container. Refrigerate and use within a few days. Reheat gently in the oven or microwave until warmed through.
4. Nutrition Information
The following nutrition information is an estimate based on the ingredients listed and divided into 4 servings. Actual values may vary depending on the specific pesto, mozzarella, Parmesan, and chicken breasts used.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 285 kcal |
| Protein | 38 g |
| Carbohydrates | 5 g |
| Fat | 12 g |
| Saturated Fat | 4 g |
| Cholesterol | 105 mg |
| Sodium | 510 mg |
| Fiber | 1 g |
| Sugar | 3 g |
| Calcium | 145 mg |
| Iron | 1 mg |
Baked Pesto Chicken Breast is an easy recipe to keep in your collection when you want a straightforward homemade dinner. The preparation requires only a few steps, and the oven takes care of the cooking once everything is assembled.
The recipe can also be adapted to suit what you have available, making it practical for regular meal planning. With careful attention to cooking time and internal temperature, you can prepare this chicken confidently and enjoy a simple homemade meal.
