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This 4 ingredient pesto chicken is my go-to recipe when I need a delicious dinner but have no energy left to cook. With fresh mozzarella and juicy tomatoes layered over chicken, it delivers all the flavors of an Italian favorite without a single pot to wash at the end.
I first whipped this up after a long day at work with whatever I had in the fridge. Now it has become a family regular when we want something satisfying but quick.
Ingredients
- Chicken breast: thin cut for fast and even cooking. Look for organic or free-range if possible for better flavor
- Pesto: brings herby richness. Homemade or high quality jarred pesto makes a big difference here
- Fresh mozzarella cheese: melts lusciously and keeps everything moist. Use the kind packed in water for best texture
- Beef steak tomato: adds juiciness and balances the creamy cheese with acidity. Choose ripe but firm tomatoes to hold their shape
- Salt and pepper: bring out the flavors of the other ingredients. Use flaky or freshly ground for best taste
- Garlic powder: enhances everything with a savory punch. Check that it smells strong and fresh
- Fresh basil: optional but brightens the whole dish if you have it
Instructions
- Preheat Oven:
- Set your oven to 375 degrees so it’s ready when you finish assembly
- Season the Chicken:
- Pat chicken breast pieces dry with paper towels then season both sides generously with salt pepper and garlic powder for an even flavor in every bite
- Coat with Pesto:
- Spoon pesto onto each piece of chicken and rub it in with your fingers so both sides get lightly coated. This helps create a flavor barrier that keeps the chicken moist
- Arrange Chicken:
- Lay the chicken in a single layer in your baking dish snugly but not overlapping so they all bake evenly
- Add Mozzarella:
- Place slices of fresh mozzarella over each piece of chicken as thick or thin as you like for mega cheese pulls
- Top with Tomato:
- Arrange tomato slices over the mozzarella so each bite gets a nice pop of fresh flavor. Sprinkle a bit more salt and pepper on the tomatoes to bring out their sweetness
- Bake:
- Sprinkle fresh basil over the top if using. Slide the dish into the oven and bake uncovered for 30 to 40 minutes until the chicken is fully cooked and the cheese is bubbling
- Serve:
- Let it sit a minute or two so the cheese settles then use a spatula to serve each portion intact. This is best served warm right out of the oven
The mozzarella is my favorite part here because it soaks up the basil and pesto and turns stretchy and golden. One time my niece insisted on helping and hand tore all the basil herself because she thought it looked prettier that way. Now it feels like our good luck tradition.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. The cheese may harden in the fridge but a quick zap in the microwave or a few minutes in a hot oven will make it melty again. If you want to freeze it place slices between parchment paper and store in a zip top bag for a month.
Ingredient Substitutions
Swap in boneless skinless chicken thighs if you prefer dark meat. Vegan mozzarella and plant based pesto work well if you are dairy free. Try heirloom tomatoes in place of beef steak for a different flavor.
Serving Suggestions
Pair this dish with crusty bread a simple green salad or roasted vegetables. Sometimes we serve it over warm farro or pasta to make it a heartier meal.
Cultural and Historical Context
Pesto originated in the Liguria region of Italy and is traditionally made by hand with a mortar and pestle. Combining tomatoes and cheese with chicken gives this dish a cozy Italian-American twist suited perfectly for weeknight dinners.
Seasonal Adaptations
Switch mozzarella for burrata in summer for an even creamier bite. Use roasted cherry tomatoes in the winter when fresh tomatoes are less flavorful. Top with arugula or microgreens for a spring version.
Success Stories
My neighbor tried this recipe with homemade walnut pesto and texted me a full photo parade of her bubbly cheese results. Friends who claim not to like chicken have been converted after one bite.
Freezer Meal Conversion
Assemble everything in a disposable foil baking pan. Tightly wrap and freeze before baking. When ready to eat bake directly from frozen at 350 degrees until heated through about 50 minutes.
This dish is packed with flavor and easy enough for any night of the week. Make it once and it will quickly become a staple in your kitchen too.
Common Recipe Questions
- → Can I use store-bought pesto for this dish?
Yes, both store-bought and homemade pesto work well. Use your favorite for best flavor.
- → What cheese works best besides mozzarella?
Fontina or provolone can be substituted for mozzarella, providing a melty and mild finish.
- → How do I know the chicken is cooked?
Bake until the internal temperature reaches 165°F and juices run clear when sliced.
- → Can I prepare this ahead of time?
You can assemble the components in the baking dish ahead and bake later as needed.
- → What sides pair well with this dish?
Try serving with a simple green salad, garlic bread, or roasted vegetables for a complete meal.