Why You’ll Love This Recipe
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 three 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 healthy chicken dinners, this one will quickly become a staple.
For a fresh, vegan flavor, try using homemade dairy-free pesto. It’s perfect for busy weeknights and makes every bite of this juicy chicken shine.
Ingredients You’ll Need
Here are a few notes on the main ingredients for this baked pesto chicken!
- Chicken breasts: Boneless, skinless chicken breasts work best. Pound them thin for even cooking, or swap for chicken thighs if you prefer more richness and don’t mind a longer bake time.
- Basil pesto: Homemade pesto or store-bought both work! Use high-quality olive oil and fresh basil for the best flavor. If you’re using a food processor to make your own, don’t forget the garlic, pine nuts, and parmesan.
- Mozzarella cheese: Melts beautifully and adds that gooey, creamy texture. Provolone or fontina are great substitutes.
- Salt and black pepper: Balances the richness of the pesto and enhances flavor.
Recipe Variations
- Creamy pesto sauce: Mix a little heavy cream into the pesto before spreading it.
- Spicy kick: Add red pepper flakes or a drizzle of hot honey.
- Crispy topping: Sprinkle panko breadcrumbs over the cheese before baking.
How to Make Baked Pesto Chicken
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: Top each piece of chicken with a piece of fresh mozzarella cheese.
Step 4: Bake uncovered for 20 minutes, then broil for a few minutes 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.
Recipe Tips
- Pound the chicken: If your chicken breasts are thick, use a meat mallet or rolling pin to even them out for consistent cooking.
- Go homemade: Homemade basil pesto adds unbeatable flavor. Store extra in the fridge or freeze it for later.
- For golden cheese: Broil for 1–2 minutes at the end for extra bubbly, browned mozzarella.
- Tested Tips: After testing this recipe a few times, I found that using thinner chicken breasts (about ½ inch thick) prevents dry spots and cuts down on bake time. Also, layering the cheese during the last 5–10 minutes instead of from the start helps keep it gooey and prevents overbrowning.
Serving Suggestions
Pair this cheesy pesto chicken with:
- Pasta: Toss with olive oil, garlic, and leftover pesto. Or try it with burrata pasta and cherry tomatoes.
- Cauliflower rice: A low-carb base to soak up those delicious juices.
- Roasted tomatoes: Drizzle with olive oil and bake at 350°F until soft and blistered.
- Roasted veggies: Serve with roasted broccoli, carrots, or Brussels sprouts.
- Zucchini noodles: For a light, veggie-packed option that the whole family will love.
- Salad: A fresh spinach or arugula salad makes a great pairing.
- Garlic bread: Perfect for soaking up extra sauce—because why not?
Storage & Make Ahead
You can prepare baked pesto chicken ahead of time. Assemble everything in the dish, cover, and refrigerate up to 24 hours. Let it sit at room temperature for 15 minutes before baking.
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 before baking. Frozen chicken releases extra moisture and may dilute the pesto sauce.
Absolutely! Assemble everything in your baking dish, cover tightly, and refrigerate for up to 24 hours. Bring to room temperature for 15 minutes before baking.
A good store-bought pesto is great for convenience, but if you’ve got the time, a homemade basil pesto will make this dish shine. You can even make a dairy-free version using nutritional yeast.
Yes! Chicken thighs are juicier and just as flavorful. Just bake a bit longer—until they reach 175°F for best texture.
This baked pesto chicken is the kind of recipe you’ll want to make again and again. Whether it’s your first time cooking with pesto or you’re a seasoned weeknight warrior, it’s got something for everyone. Let me know how it turned out in the comments, and check out this Creamy Chicken Broccoli Quinoa Skillet for another comforting dinner idea!
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 (4 Ingredients!)
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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.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I LOVE pesto chicken. This recipe is definitely at the top! I used store bought pesto this time and it was still delicious. I plan to use homemade pesto and will try with burratta cheese next time.
#whatWEmade
Thanks for sharing Molly!
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!