Go Back
–+ servings
pesto chicken breast on a plate with brown rice and roasted tomatoes

Easy Baked Pesto Chicken Recipe

4.91 from 21 votes
This baked pesto chicken is juicy, cheesy, and loaded with garlicky, nutty, and herby flavors. It’s a simple, flavor-packed dinner that comes together in just minutes. With only four ingredients, this is the kind of easy recipe you’ll turn to on busy weeknights when you need something effortless but still packed with flavor.
PRINT RECIPE PIN RECIPE
Prep Time5 minutes
Cook Time22 minutes
Total Time27 minutes
Servings: 4 people (1 chicken breast each)
Author: Molly

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.

Nutrition

Serving: 4ounces | Calories: 206kcal | Carbohydrates: 3g | Protein: 8g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 26mg | Sodium: 469mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 817IU | Vitamin C: 0.01mg | Calcium: 193mg | Iron: 0.3mg
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!