Baked Pesto Chicken- Even the kids love it!
When my 4-year-old asks for something again, that’s a win! And this baked pesto chicken? It’s on repeat in our house. The combination of juicy chicken breasts smothered in basil pesto and melty mozzarella is chef’s kiss good. It’s the perfect mix of fresh, herby, and cheesy—without any extra effort.
I tested this recipe 3 times to make sure you have everything you need to make a killer pesto chicken. The key is using thin chicken breasts so they cook evenly and stay tender. Letting the pesto sauce work its magic locks in moisture and infuses the chicken with deep, garlicky-basil flavor. If you love chicken recipes, this one will quickly become a staple.
Try a homemade basil pesto recipe if you have the extra time, it will make all the difference! If you’re looking for a vegan alternative, I also have a pesto recipe that uses nutritional yeast to recreate that umami flavor. If you have leftover basil after making pesto, freeze the leaves for later use.
Need another easy chicken recipe? Try my everything bagel chicken or this spaghetti squash chicken alfredo.
Table of Contents
Ingredients You’ll Need
Here are a few notes on the main ingredients for this baked pesto chicken! Jump to the recipe card for the full recipe and exact measurements.
- Chicken breasts – Boneless, skinless chicken breasts work best, but you can swap for chicken thighs if you prefer more richness.
- Basil pesto – Homemade pesto sauce or store-bought both work! If you make youre own, use high-quality olive oil and fresh basil for the best flavor.
- Mozzarella cheese – Melts beautifully over the chicken for that irresistible gooey texture. Provolone or fontina are great substitutes.
- Salt and black pepper – Enhances the flavors and balances the richness of the pesto and cheese.
Recipe Variations
- Creamy pesto sauce – Mix a little heavy cream into the pesto before spreading it on the chicken.
- Spicy kick – Add red pepper flakes or a drizzle of hot honey for a little heat.
- Crispy topping – Sprinkle some panko breadcrumbs on top before baking for a light crunch.
Step-by-Step Instructions
Step 1: Preheat the oven to 400°F and lightly grease a baking dish. Arrange the thin chicken breasts in a single layer and season with salt and black pepper.
Step 2. Spread a generous layer of pesto sauce over the top of the chicken breasts, making sure to coat them evenly.
Step 3: Bake uncovered for 20 minutes, then remove from the oven and sprinkle the mozzarella over each piece.
Step 4: Return to the preheated oven and bake for another 5–10 minutes, or until the cheese is melted and bubbly. Use a meat thermometer to check that the chicken has reached an internal temperature of 165 degrees F.
Step 5: Let the chicken rest for a few minutes before serving. Spoon some of the juices from the baking dish over the top for extra flavor.
Success tip: the internal temperature of chicken should be 165°F. Remove it around 160 to allow for carryover cooking.
Recipe Tips
- Pound the chicken if your chicken breasts are thick. Using a meat mallet, rolling pin, or heavy skillet, pound them to an even thickness to ensure even cooking.
- If you have a little extra time, homemade basil pesto makes a huge difference in flavor. Try blending fresh basil, garlic, pine nuts, parmesan cheese, and olive oil.
- For extra bubbly, golden cheese, broil the chicken for 1–2 minutes at the end.
Serving Suggestions for Baked Pesto Chicken
This dish pairs beautifully with a variety of side dishes:
- Garlic bread – A crusty bread loaf with garlic butter is perfect for soaking up all the extra pesto sauce.
- Pasta – Toss cooked pasta with olive oil, garlic, and a little extra pesto sauce. Or try it with burrata pasta and cherry tomatoes.
- Cauliflower rice – Serve this chicken over cauliflower rice to soak up the flavorful juices while keeping the meal light and low-carb.
- Roasted tomatoes – Cut cherry tomatoes, then drizzle with olive oil, salt, black pepper, and minced garlic. Bake on a sheet pan at 350°F for 25 minutes.
- Roasted veggies – Try roasted broccoli and carrots, or Brussels sprouts.
- Salad – A fresh arugula or spinach salad with fresh herb vinaigrette balances the richness of the chicken.
Storage & Meal Prep
Store leftover chicken in an airtight container in the fridge for no more than 4 days. To freeze, let the chicken cool completely, then wrap tightly with aluminum foil and freeze for up to 3 months.
To reheat, let the chicken thaw overnight in the fridge. Warm in a 350 degrees F oven for about 10 minutes or until heated through, or microwave in 30-second intervals.
Recipe FAQs
Yes, but be sure to fully thaw them first for even cooking. Frozen chicken takes longer to bake and may release extra moisture, which can make the pesto sauce watery.
A high-quality store-bought pesto sauce works great, but if you have time, homemade pesto sauce with fresh basil, garlic, and parmesan cheese takes this dish to another level.
A high-quality store-bought pesto sauce works great, but if you have time, homemade pesto sauce with fresh basil, garlic, and parmesan cheese takes this dish to another level.
Yes! Chicken thighs will be juicier and take a little longer to cook. Bake until they reach 175 degrees F for the best texture.
More Pesto Recipes
Side Dishes
Crispy Roasted Pesto Potatoes
Cookout Side Dishes
Summer Orzo Salad with Basil Pesto and Goat Cheese
Grilled Recipes
Grilled Chicken Margherita
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
Easy Baked Pesto Chicken Recipe
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Ingredients
- 4 (4-5 ounce) chicken breasts
- Salt and pepper to taste
- 1/2 cup (6.5 ounces) basil pesto (Note 1 homemade or store bought )
- 4 ounces fresh mozzarella optional
Instructions
- Preheat the oven to 400°F. Pat the chicken dry and trim off any excess fat if needed. If your chicken breast is much larger than 4-5 ounces, pound it thin or cut it in half lengthwise for even cooking.4 (4-5 ounce) chicken breasts, Salt and pepper to taste
- Spread 1/4 cup of the pesto into the bottom of a square baking dish. Place the chicken breasts in the dish and cover them with the remaining pesto. If using the mozzarella, place a 1-ounce slice on top of each piece of chicken.1/2 cup (6.5 ounces) basil pesto, 4 ounces fresh mozzarella
- Bake in the preheated oven for 22-26 minutes, or until the internal temperature of the chicken reaches 165°F. If you want the mozzarella brown and bubbly, turn on the broiler for the last 1-2 minutes.
Notes
- Pound the chicken if your chicken breasts are thick. Using a meat mallet, rolling pin, or heavy skillet, pound them to an even thickness to ensure even cooking.
- If you have a little extra time, homemade basil pesto makes a huge difference in flavor. Try blending fresh basil, garlic, pine nuts, parmesan cheese, and olive oil.
- For extra bubbly, golden cheese, broil the chicken for 1–2 minutes at the end.
- Pesto. You can use any storebought pesto, a homemade regular pesto, or try my homemade dairy-free pesto.
- Storage: In an air tight container for up to 3 days.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Very easy to make and so delicious. This is definitely one to try!
I used Parmesan instead of mozzarella and the flavour was yummy.
I added a punnet of cherry tomatoes in the baking and served with an asparagus, broccoli and snow pea medley.
Yum, those sides sound so good! Thanks, Jen.
Made this with homemade pesto and since I love cooked tomatoes, I added a layer of fresh diced tomatoes on top of the mozzarella and drizzled a bit of balsamic on top. Served with my daughter’s homemade fettuccini. Heaven!!
I just made this, exactly as is, it is amazing!! Can’t stop raving about it, I used store pesto, plum tomatoes and jasmine rice.
Thanks, Lisa!