This Basil Pesto Tomato Mozzarella Chicken Bake is a flavor-packed, one-pan dish that combines juicy chicken breasts, fresh tomatoes, melty mozzarella, and fragrant basil pesto. It’s quick, easy, and perfect for weeknight dinners, yet elegant enough for a special meal.
Baked until golden and bubbly, this cheesy, pesto-infused dish pairs perfectly with pasta, roasted vegetables, or a simple green salad.
Kitchen Equipment Needed
- 9×13-inch baking dish
- Mixing bowl
- Measuring cups and spoons
- Knife and cutting board
- Tongs or spatula
Ingredients Overview
- Chicken Breasts: Boneless, skinless chicken is best for soaking up the flavors.
- Basil Pesto: A rich, herby sauce that brings everything together.
- Mozzarella Cheese: Melts into a creamy, gooey layer on top.
- Tomatoes: Adds freshness and a juicy contrast to the baked chicken.
Ingredients (Serves 4)
- 4 boneless, skinless chicken breasts
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ cup basil pesto (store-bought or homemade)
- 1 cup cherry or grape tomatoes, halved
- 1 ½ cups shredded mozzarella cheese (or fresh mozzarella slices)
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons grated Parmesan cheese (for topping)
- Fresh basil leaves (for garnish)
Directions
Step 1: Preheat & Prep
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Season chicken breasts with salt, pepper, garlic powder, and Italian seasoning on both sides.
Step 2: Assemble the Dish
Spread ½ of the pesto at the bottom of the baking dish. Place chicken breasts on top and spread the remaining pesto over them. Scatter cherry tomatoes around the chicken.
Step 3: Bake the Chicken
Bake uncovered for 20 minutes.
Step 4: Add Cheese & Finish Baking
Remove from oven and sprinkle mozzarella cheese, red pepper flakes (if using), and Parmesan over the chicken. Bake for another 10 minutes, or until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F (74°C).
Step 5: Garnish & Serve
Let the dish rest for 5 minutes, then top with fresh basil leaves. Serve hot with pasta, garlic bread, or roasted vegetables.
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Nutrition (per serving, ~4 servings)
- Calories: ~380
- Fat: ~20g
- Carbohydrates: ~6g
- Protein: ~45g
Expert Tips
- For Extra Flavor: Marinate the chicken in pesto for 30 minutes before baking.
- For a Crispier Top: Broil for 2-3 minutes at the end of baking.
- For a Lighter Version: Use part-skim mozzarella and a light pesto sauce.
FAQs
Can I use chicken thighs instead?
Yes! Adjust the baking time to 25-30 minutes, or until fully cooked.
Can I make this dish ahead of time?
Yes! Assemble the dish up to 24 hours in advance, then bake when ready.
What’s the best way to store leftovers?
Keep in an airtight container in the fridge for up to 3 days.
Storing & Freezing
- Storing: Refrigerate for up to 3 days.
- Freezing: Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
Substitutions & Variations
- Gluten-Free: This recipe is naturally gluten-free.
- Dairy-Free: Use dairy-free pesto and cheese alternatives.
- Keto-Friendly: Pair with zucchini noodles or cauliflower rice instead of pasta.
Basil Pesto Tomato Mozzarella Chicken Bake
Equipment
- - 9x13-inch baking dish
- - Mixing bowl
- Measuring cups and spoons
- Knife and cutting board
- - Tongs or spatula
Ingredients
- - 4 boneless skinless chicken breasts
- - ½ teaspoon salt
- - ¼ teaspoon black pepper
- - ½ teaspoon garlic powder
- - ½ teaspoon Italian seasoning
- - ½ cup basil pesto store-bought or homemade
- - 1 cup cherry or grape tomatoes halved
- - 1 ½ cups shredded mozzarella cheese or fresh mozzarella slices
- - ¼ teaspoon red pepper flakes optional
- - 2 tablespoons grated Parmesan cheese for topping
- - Fresh basil leaves for garnish
Instructions
- #### **Step 1: Preheat & Prep**
- Preheat oven to **375°F (190°C)** and grease a **9x13-inch baking dish**.
- Season **chicken breasts** with **salt, pepper, garlic powder, and Italian seasoning** on both sides.
- #### **Step 2: Assemble the Dish**
- Spread **½ of the pesto** at the bottom of the baking dish. Place **chicken breasts** on top and spread the remaining pesto over them. Scatter **cherry tomatoes** around the chicken.
- #### **Step 3: Bake the Chicken**
- Bake uncovered for **20 minutes**.
- #### **Step 4: Add Cheese & Finish Baking**
- Remove from oven and sprinkle **mozzarella cheese, red pepper flakes (if using), and Parmesan** over the chicken. Bake for another **10 minutes**, or until the cheese is melted and bubbly and the chicken reaches an **internal temperature of 165°F (74°C)**.
- #### **Step 5: Garnish & Serve**
- Let the dish rest for **5 minutes**, then top with **fresh basil leaves**. Serve hot with **pasta, garlic bread, or roasted vegetables**.
Leave a Reply