Easy Baked Pesto Chicken | Family Weeknight Dinner
Easy baked pesto chicken is a one-pan dinner that layers basil pesto, melted mozzarella, and chicken breasts in a hot oven until everything turns golden and fragrant.
It uses just a handful of ingredients: chicken breasts, basil pesto, and cheese, plus cherry tomatoes for a pop of color. Save this recipe for the nights when you want something good on the table fast.
| Prep | Cook | Total | Servings | Difficulty |
|---|---|---|---|---|
| 10 min | 25 min | 35 min | 4 servings | Medium |
Why You'll Love This Recipe
- One pan, little cleanup. Everything bakes in a single dish, so there's just one pan to wash.
- Ready in 35 minutes. From fridge to table in about half an hour, good for busy weeknights.
- Only five main ingredients. Chicken, pesto, cheese, and a few pantry staples are all you need.
- Kid-friendly flavor. The basil and melted cheese make this milder dish easy to serve to picky eaters too.
What You Need for Baked Pesto Chicken: Ingredients
- Chicken breasts: the base of the dish; pound them to an even thickness so they cook evenly, or swap in boneless chicken thighs for a richer bite.
- Basil pesto: brings garlic, basil, and olive oil flavor in one spoonful; a store-bought jar works fine, or make your own with basil, pine nuts, parmesan, garlic, and olive oil.
- Mozzarella cheese: melts into soft, stretchy pockets on top; provolone is a good substitute if that's what's in your fridge.
- Parmesan cheese: adds a salty, nutty finish over the mozzarella; Romano cheese works in its place.
- Cherry tomatoes: roast down into sweet, jammy bites that cut through the richness of the cheese.
- Olive oil: helps the chicken brown and keeps it from drying out in the oven.
- Garlic powder, salt, and pepper: season the chicken before it ever meets the pesto.
See the recipe card below for exact measurements.
Baked Pesto Chicken Step by Step
- Prep the chicken. Pat the chicken breasts dry, pound them to an even thickness, and season both sides with salt, pepper, and garlic powder.
- Sear for color. Heat olive oil in an oven-safe skillet and sear the chicken for 2-3 minutes per side, until lightly golden but not cooked through.
- Add the pesto and tomatoes. Spread a spoonful of basil pesto over each chicken breast and scatter halved cherry tomatoes around the pan.
- Top with cheese. Layer mozzarella and a dusting of parmesan over each piece of chicken so it melts into a bubbly cap.
- Bake until done. Slide the skillet into a 400°F oven and bake for 18-20 minutes, until the chicken reaches 165°F and the cheese turns spotted golden.
Keeping and Reheating
Store leftover baked pesto chicken in the fridge for up to 3 days; the cheese firms up slightly but softens again when reheated. Freeze the cooled chicken (without fresh tomatoes) for up to 2 months, and thaw overnight in the fridge before reheating. Warm it in a 350°F oven for about 10 minutes, covered loosely with foil, to keep the chicken moist and the cheese melted.
What Can Go Wrong (and How to Fix It)
- Dry chicken: thin spots cook faster than thick ones, so pound the breasts to an even thickness before seasoning.
- Pale, rubbery cheese: broil for the last 1-2 minutes if the cheese hasn't browned by the time the chicken is done, watching closely so it doesn't burn.
- Knowing it's ready: the chicken is done when it reaches 165°F on a meat thermometer and the juices run clear, not pink.
What to Serve With It
Baked pesto chicken pairs well with garlic bread, a simple green salad, or roasted vegetables on the side. For a heartier plate, serve it alongside Copycat Olive Garden Five Cheese Ziti Al Forno, Baked to Bubbly Perfection, or keep things light with Chicken Tortilla Soup with Crispy Tortilla Strips as a starter. Roasted Pumpkin Seeds Recipe: Crunchy Oven-Baked Snack also makes a crunchy topping for a side salad.
Common Questions About Baked Pesto Chicken
What kind of pesto works best?
A jarred basil pesto saves time, but homemade pesto with fresh basil, garlic, pine nuts, and parmesan gives a brighter, fresher flavor. Either way, spread it thin so it doesn't slide off the chicken while baking.
Can I use chicken thighs instead of breasts?
Boneless, skinless chicken thighs work well here and stay juicy even if slightly overbaked. Add a few extra minutes to the bake time since thighs are a bit thicker.
Why did my pesto turn dark in the oven?
Basil pesto can darken from the heat, especially around the edges of the pan. This doesn't affect the flavor; it's just the basil oxidizing, so don't worry if the green looks muted after baking.
How do I know the chicken is fully cooked?
Check with a meat thermometer inserted into the thickest part of the breast; it should read 165°F. The juices should run clear, and the center should no longer look pink when sliced.
Easy Baked Pesto Chicken
Ingredients
Method
- Pound the chicken: Pat the chicken breasts dry with paper towels and pound them to an even thickness, about 3/4 inch. This helps them cook at the same rate and stay juicy.
- Season both sides: Sprinkle the chicken with salt, pepper, and garlic powder on both sides. Let it sit for a few minutes while you heat the pan.
- Preheat the oven: Set your oven to 400°F so it's ready by the time the chicken finishes searing.
- Sear the chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until lightly golden, then remove from heat.
- Spread the pesto: Spoon about 2 tablespoons of basil pesto over each chicken breast, spreading it evenly to the edges with the back of a spoon.
- Add the tomatoes: Scatter the halved cherry tomatoes around the chicken in the skillet so they roast alongside it.
- Layer the cheese: Top each chicken breast with shredded mozzarella, then sprinkle grated parmesan evenly over the top.
- Bake until done: Transfer the skillet to the preheated oven and bake for 18-20 minutes, until the chicken reaches 165°F on a meat thermometer.
- Broil if needed: If the cheese isn't golden after baking, broil for 1-2 minutes, watching closely so it browns but doesn't burn.
- Rest and serve: Let the chicken rest in the pan for 5 minutes so the juices settle before slicing and plating.
You Might Also Like
- Easy Parmesan Crusted Chicken Recipe: a crispy, cheesy baked chicken dinner with a crunchy coating.
- Savory Boneless Chicken Breastrecipes Unveiled: more ideas for turning simple chicken breasts into weeknight dinners.
- Pesto Grilled Shrimp: a quick grilled option for when you want that pesto flavor outdoors.
- Turkey Basil Pesto Panini Recipe: a sandwich that uses the same pesto and cheese combination for lunch.
