Baked Pesto Mozzarella Chicken: A Flavorful, Easy-to-Make Dinner

This dish is what happens when simple ingredients come together in the best possible way. Baked pesto mozzarella chicken is juicy, cheesy, flavorful, and shockingly easy to throw together. It’s got everything you want in a weeknight dinner—fast prep, minimal cleanup, and rich, satisfying flavor.

The real magic is in the combination of tender chicken, bold pesto, and melty mozzarella. It’s fresh and comforting at the same time. And the best part? You need less than 30 minutes of effort to make it happen.

This recipe is perfect for busy evenings, casual gatherings, or even meal prep. With just a few ingredients and a hot oven, you’ll have something that looks and tastes like a restaurant dish—without the stress.

Ingredients You’ll Need

Baked pesto mozzarella chicken doesn’t require a long shopping list. Most of these ingredients are pantry or fridge staples, and you can always use store-bought shortcuts if needed.

Main ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup basil pesto (store-bought or homemade)
• 1 cup shredded or sliced mozzarella
• 2 tablespoons olive oil
• Salt and pepper to taste

Optional add-ons:

• Cherry tomatoes (halved)
• Fresh basil for garnish
• Grated Parmesan for extra cheesiness
• Balsamic glaze drizzle

If you’re using store-bought pesto, look for one that lists olive oil, fresh basil, and real cheese high in the ingredients. It makes a big difference in flavor.

Want to make your own pesto? You just need:

• Fresh basil
• Garlic
• Parmesan
• Pine nuts (or walnuts)
• Olive oil

Blend it all together and you’ve got yourself a fresh, bright sauce that’s perfect for this dish.

Step-by-Step Cooking Instructions

Making baked pesto mozzarella chicken is all about layering flavor, then letting the oven do the work.

1. Preheat the oven
Set your oven to 400°F (200°C). Lightly grease a baking dish with olive oil or nonstick spray.

2. Prepare the chicken
Pat your chicken breasts dry with paper towels. This helps the seasoning and pesto stick better.
Season both sides with salt and pepper.

3. Sear for extra flavor (optional)
If you want more depth of flavor, sear the chicken in a skillet for 2–3 minutes per side until lightly browned. This step is optional but adds a nice crust and keeps juices in.

4. Add the pesto
Place the chicken in the baking dish. Spoon 1 to 2 tablespoons of pesto over each breast, spreading it evenly.

5. Add the cheese
Top each chicken breast with a generous layer of mozzarella. Use fresh slices or shredded—either works. Want extra cheesy? Add a sprinkle of Parmesan too.

6. Bake it up
Cover with foil and bake for 20 minutes. Then, remove the foil and bake another 5–10 minutes, or until the cheese is bubbly and golden and the chicken is cooked through (internal temp should hit 165°F).

7. Garnish and serve
Add fresh basil, a drizzle of balsamic glaze, or a few cherry tomato halves on top for a burst of color and flavor.

Tips for Perfect Baked Pesto Chicken

This dish is simple, but a few small tricks can make it even better.

Pound the chicken to even thickness
If your chicken breasts are thick on one end and thin on the other, they’ll cook unevenly. Use a meat mallet or rolling pin to gently pound them to a uniform thickness.

Don’t overbake
Overcooked chicken gets dry fast. Use a meat thermometer and pull it from the oven as soon as it hits 165°F internally.

Use a baking rack
If you want the bottom of the chicken to stay a little crispier, place a wire rack inside the baking dish. It allows air to circulate and prevents sogginess.

Customize the cheese
Mozzarella is the classic choice, but don’t be afraid to get creative:

• Provolone for a smoky flavor
• Fontina for extra melt
• Goat cheese for tang

Add vegetables
Throw in sliced zucchini, mushrooms, or asparagus around the chicken before baking. The juices from the chicken and pesto will flavor the veggies beautifully.

Serving Suggestions

Baked pesto mozzarella chicken is super versatile. You can pair it with almost anything and dress it up or down depending on your mood.

Great side dish ideas:

• Garlic butter pasta
• Roasted baby potatoes
• Steamed green beans or broccoli
• A simple arugula salad with lemon vinaigrette
• Quinoa or couscous for a lighter option

Low-carb option:
Serve it with cauliflower mash or zucchini noodles. The bold flavors of the chicken carry over well to low-carb sides.

Make it a sandwich:
Slice the chicken and stuff it into a ciabatta roll with a smear of extra pesto and some arugula. Makes a killer leftover lunch.

Add grains:
This dish goes great over:

• Rice pilaf
• Creamy polenta
• Farro or wild rice blend

Variations and Custom Ideas

This recipe is flexible, so feel free to make it your own. Whether you’re avoiding certain ingredients or just want to switch it up, here are some ideas.

Different proteins:

• Use boneless chicken thighs for a juicier cut.
• Swap in turkey cutlets or even boneless pork chops.
• Try thinly sliced eggplant or zucchini for a vegetarian take.

Make it spicy:
Add red pepper flakes to the pesto or sprinkle chili oil over the chicken before baking.

Go Mediterranean:
Add olives, sun-dried tomatoes, or feta cheese to the baking dish. These ingredients pair really well with the basil and mozzarella.

Lighter dairy-free version:
Use dairy-free mozzarella alternatives and skip the Parmesan. Some store-bought pestos are also vegan or can easily be made without cheese.

Sheet pan version:
Lay chicken breasts on a sheet pan, surround with chopped veggies, and bake everything together. Easy cleanup and a complete meal in one go.

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FAQs

1. Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work great. They tend to stay juicier than breasts and have a slightly richer flavor. Just adjust cooking time as they may cook a bit faster depending on thickness.

2. Can I use store-bought pesto?
Absolutely. Store-bought pesto is convenient and works just fine. Just make sure to choose one with good-quality ingredients like real basil, olive oil, and cheese. Avoid ones with too many fillers or preservatives.

3. Can I make this dish ahead of time?
Yes. You can assemble everything—season, pesto, cheese—and refrigerate for up to 24 hours before baking. You can also fully cook it, then reheat gently in the oven or microwave when ready to eat.

4. What’s the best way to store leftovers?
Let the chicken cool completely, then store in an airtight container in the refrigerator for up to 3–4 days. Reheat in the microwave or oven. If the cheese has hardened, a small splash of water can help moisten it during reheating.

5. Can I freeze baked pesto mozzarella chicken?
Yes, but it’s best to freeze it before baking. Assemble the dish, cover tightly, and freeze for up to 2 months. When ready to use, thaw in the fridge overnight and bake as directed. Freezing after baking can cause the cheese to become rubbery.

6. What side dishes pair well with it?
It’s great with pasta, rice, roasted veggies, or even a green salad. Try garlic butter noodles or lemony couscous for something light and flavorful. You can also serve it on a sandwich roll for a different take.

7. How do I know when the chicken is done?
Use a meat thermometer to check the internal temperature. It should read 165°F (74°C). If you don’t have a thermometer, cut into the thickest part—juices should run clear, and there should be no pink.

8. Can I make it dairy-free?
Yes. Use a dairy-free cheese alternative and choose a vegan pesto (or make your own without cheese). The flavor will be slightly different, but still rich and satisfying.

9. How can I make it more crispy on top?
Bake uncovered for the final 5–10 minutes. You can also broil it for 2–3 minutes at the end. Just keep an eye on it so the cheese doesn’t burn.

10. Can I use other types of pesto?
Absolutely. While basil pesto is the classic, you can use sun-dried tomato pesto, arugula pesto, or spinach pesto for a twist. Just make sure it’s a thick, flavorful sauce that clings well to the chicken.