Description
This Baked Pesto Chicken recipe features tender boneless, skinless chicken breasts topped with flavorful basil pesto and melted mozzarella and Parmesan cheeses. It’s an easy and delicious Italian-inspired main course perfect for a quick weeknight dinner or meal prep option. The chicken is baked until juicy and bubbly, with a golden cheesy crust optionally achieved by broiling at the end. Serve garnished with fresh basil and alongside roasted vegetables, pasta, or salad for a complete meal.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for greasing)
Topping
- 1/2 cup basil pesto (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Garnish & Serving (optional)
- Fresh basil leaves
- Cherry tomatoes
Instructions
- Preheat and prepare dish. Preheat your oven to 400°F (200°C) and lightly grease a baking dish with olive oil to prevent sticking.
- Season the chicken. Pat the chicken breasts dry and season both sides evenly with salt and black pepper.
- Arrange the chicken. Place the seasoned chicken breasts evenly spaced in the prepared baking dish.
- Apply pesto topping. Spread about 2 tablespoons of basil pesto over the top of each chicken breast so they are fully covered in a flavorful layer.
- Add cheeses. Sprinkle shredded mozzarella evenly over the pesto on each breast, then top with grated Parmesan cheese for a rich, cheesy crust.
- Bake the chicken. Place the dish uncovered in the preheated oven and bake for 20 to 25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
- Optional broil for golden top. For a nicely browned top, switch the oven to broil and place the dish under the broiler for 2 to 3 minutes, watching carefully to avoid burning.
- Rest and serve. Remove the chicken from the oven and let it rest for 5 minutes, allowing juices to redistribute. Garnish with fresh basil leaves and serve with optional cherry tomatoes or your choice of vegetables or pasta.
Notes
- You can substitute boneless chicken thighs instead of breasts if preferred for a juicier texture.
- For deeper flavor, marinate the chicken in the pesto for 30 minutes prior to baking.
- This dish works well for meal prep and can be stored refrigerated for up to 3 days.
- Make sure not to overcook the chicken to keep it tender and juicy.
