Name: Baked Pesto Mozzarella Chicken: Easy 30-Min Dinner
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 4 boneless, skinless chicken breasts; 1 cup pesto (store-bought or homemade); 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 tablespoon olive oil; Salt and pepper to taste; Fresh basil leaves for garnish (optional)

Jump to Recipe·Leave a Review

Baked pesto mozzarella chicken has become my absolute go-to for a quick, impressive weeknight dinner. I remember the first time I made it; the aroma of fresh basil and garlic filling my kitchen was incredible, and seeing that bubbly, golden cheese crust form made my mouth water. It’s truly an easy pesto mozzarella baked chicken that looks like you spent hours on it, but it’s ready in under an hour. This dish is so comforting and delicious, everyone always asks for seconds. Let’s get cooking!

Why You’ll Love This Baked Pesto Mozzarella Chicken

Incredible taste: A perfect harmony of savory pesto and creamy, melted mozzarella.
Super quick prep: You can have this ready in about 10 minutes of active time.
Healthy dinner option: Packed with protein from the chicken and good fats from pesto.
Budget-friendly: Uses common ingredients that won’t break the bank.
Family favorite: Even picky eaters adore this flavorful chicken dish.
The ultimate pesto mozzarella chicken breast recipe for busy weeknights.
Impress your guests with this elegant yet simple baked chicken with pesto and mozzarella.
This pesto mozzarella chicken breast recipe is a guaranteed crowd-pleaser.

Ingredients for Baked Pesto Mozzarella Chicken

Gathering these simple ingredients is the first step to creating a fantastic mozzarella pesto chicken bake. I love that this recipe relies on pantry staples and fresh flavors that really shine. You’ll need:

4 boneless, skinless chicken breasts – about 6-8 oz each, patted dry
1 cup pesto – store-bought is fine, but homemade really elevates this dish!
2 cups shredded mozzarella cheese – low-moisture, part-skim is perfect for melting
1/2 cup grated Parmesan cheese – adds a salty, nutty depth
1 tablespoon olive oil – for searing the chicken
Salt and pepper to taste – essential for bringing out all the flavors
Fresh basil leaves for garnish (optional) – a lovely finishing touch

How to Make Baked Pesto Mozzarella Chicken

Get ready for an incredibly simple yet delicious meal! This oven baked pesto mozzarella chicken comes together so easily, you’ll wonder why you haven’t made it sooner. The aroma alone is enough to make your stomach rumble.

Step 1: First things first, let’s get that oven preheated! Set your oven to 375°F (190°C). This ensures the chicken cooks evenly and the cheese gets perfectly bubbly.
Step 2: While the oven heats up, grab your chicken breasts. Pat them dry with a paper towel – this helps them sear nicely. Season both sides generously with salt and pepper. Don’t be shy; this is where the flavor foundation is laid.
Step 3: Now, find a large oven-safe skillet. I love using cast iron for this! Add about 1 tablespoon of olive oil to the skillet and place it over medium heat.
Step 4: Carefully place the seasoned chicken breasts into the hot skillet. Let them sear for about 2-3 minutes on each side. You’re looking for a nice golden-brown color, not fully cooked, just beautiful.
Step 5: Once the chicken is seared, remove the skillet from the heat. Now comes the best part! Spread about 1/4 cup of pesto evenly over the top of each chicken breast. The scent of the pesto hitting the warm chicken is divine.
Step 6: Generously sprinkle the 2 cups of shredded mozzarella cheese over the pesto. Follow that with the 1/2 cup of grated Parmesan cheese. You want a beautiful, cheesy blanket covering the pesto.
Step 7: Carefully transfer the skillet into your preheated oven. Bake for about 20-25 minutes. The key here is to let the magic happen until the chicken is cooked through and the cheese is melted, gooey, and has lovely golden-brown spots.
Step 8: To be sure it’s ready, check that the chicken reaches an internal temperature of 165°F (75°C) with a meat thermometer. This guarantees a perfectly cooked, juicy result every time. This step is crucial for this oven baked pesto mozzarella chicken.
Step 9: Once it’s out of the oven, let the chicken rest in the skillet for a few minutes. This allows the juices to redistribute, keeping your chicken extra moist. If you have fresh basil, sprinkle some over the top for a pop of color and freshness.
Step 10: Slice and serve your gorgeous oven baked pesto mozzarella chicken immediately. It’s fantastic with pasta, a fresh salad, or roasted vegetables!

Pro Tips for the Best Mozzarella Pesto Chicken Bake

I’ve learned a few tricks over the years to make this baked pesto mozzarella chicken absolutely perfect every time:

Don’t skip searing the chicken! This step builds a fantastic flavor base and gives the chicken a beautiful golden crust, which is essential for a great mozzarella pesto chicken bake.
For extra gooeyness, consider layering a bit of extra mozzarella under the pesto and then topping with more cheese. It’s a small step that makes a big difference in the final look and taste.
Ensure your pesto is fresh and vibrant. If you’re using store-bought, give it a taste first and maybe add a little extra fresh basil or a squeeze of lemon to brighten it up.
Use chicken breasts that are roughly the same thickness. This helps them cook evenly, preventing some pieces from being overcooked while others are still raw.

What’s the secret to perfect Baked Pesto Mozzarella Chicken?

The real secret to a perfect simple baked pesto chicken mozzarella is the combination of searing the chicken first for flavor and then not overbaking it. Overcooking is the enemy of juicy chicken! For more tips on cooking chicken perfectly, check out this guide on pan-searing chicken.

Can I make Pesto Mozzarella Chicken Casserole ahead of time?

Yes, you can assemble the pesto mozzarella chicken casserole ahead of time. Just cover it tightly and refrigerate for up to 24 hours before baking. You might need to add a few extra minutes to the baking time. This is similar to how you might prepare other chicken dishes for convenience.

How do I avoid common mistakes with Chicken baked with pesto and mozzarella?

A common pitfall is overcooking the chicken, which makes it dry. Always check the internal temperature. Also, ensure your pesto isn’t too oily, as this can make the dish greasy rather than just flavorful. Learning about proper chicken cooking temperatures is key.

Best Ways to Serve Baked Pesto Mozzarella Chicken

This gorgeous pesto chicken with melted mozzarella is so versatile, it truly shines with almost anything! For a classic Italian-American experience, I love serving it alongside a creamy bowl of pasta, like fettuccine or linguine, tossed with a light garlic butter sauce. If you’re looking for a lighter option, a fresh Caprese salad or some simple steamed asparagus makes a perfect complement. Roasted cherry tomatoes also add a burst of sweetness that pairs beautifully with the savory pesto and cheese. It’s a wonderful way to enjoy this flavorful dish! For another delicious chicken dinner, try our baked lemon rosemary chicken.

Nutrition Facts for Oven Baked Pesto Mozzarella Chicken

Let’s talk about what makes this oven baked pesto mozzarella chicken a satisfying meal. Each serving is packed with flavor and good protein. Here’s a breakdown of what you can expect per serving:

Calories: 460 kcal
Fat: 30g
Protein: 39g

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Baked Pesto Mozzarella Chicken

This easy mozzarella pesto chicken bake is fantastic for leftovers, making meal prep a breeze! Once your chicken has cooled completely, which usually takes about an hour, store it in an airtight container. You can keep it in the refrigerator for about 3 to 4 days. For longer storage, wrap individual portions tightly in plastic wrap, then in aluminum foil, and freeze them for up to 3 months. When you’re ready to enjoy your baked pesto mozzarella chicken again, the best way to reheat it is in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. You can also gently reheat it in a skillet over low heat, adding a splash of water or broth if needed to keep it moist. If you enjoy making dishes ahead, you might also like our creamy tuscan scallops recipe.

Frequently Asked Questions About Baked Pesto Mozzarella Chicken

What’s the best way to bake chicken with pesto and mozzarella?

The key is searing the chicken first for flavor and texture, then topping it with pesto and cheese before baking. This method ensures juicy chicken with a perfectly melted, golden-brown cheese topping. My favorite way to bake chicken with pesto and mozzarella involves a hot oven and a well-seasoned skillet!

Can I use chicken thighs instead of breasts for this recipe?

Absolutely! Chicken thighs are often more forgiving and stay moister than breasts. If you use thighs, you might need to adjust the baking time slightly, perhaps adding an extra 5-10 minutes, until they reach an internal temperature of 165°F (75°C). The result will still be a delicious baked pesto mozzarella chicken.

How do I bake chicken with pesto and mozzarella if I don’t have an oven-safe skillet?

No problem at all! If you don’t have an oven-safe skillet, just sear the chicken in a regular skillet until browned on both sides. Then, transfer the seared chicken to a baking dish. Spread the pesto and cheese over the chicken in the baking dish and bake as directed. It’s still a fantastic way to make this baked pesto mozzarella chicken.

What side dishes pair well with this baked chicken recipe?

This baked chicken recipe pesto mozzarella is incredibly versatile! It pairs wonderfully with pasta, like spaghetti or penne, tossed in a light garlic sauce. Roasted vegetables, such as broccoli, zucchini, or bell peppers, are also a fantastic choice. For a lighter meal, a fresh green salad with a balsamic vinaigrette is perfect. You might also enjoy our greek chicken bowls for a different flavor profile.

Variations of Baked Pesto Mozzarella Chicken You Can Try

While this original baked pesto mozzarella chicken is absolutely delicious as is, I love to switch things up! It’s amazing how a few simple tweaks can create entirely new flavor profiles. Here are a few of my favorite ways to experiment for the best baked pesto mozzarella chicken:

Add Sun-Dried Tomatoes: For a little tang and chew, chop up a few oil-packed sun-dried tomatoes and scatter them over the pesto before adding the cheese. This is a fantastic addition to the classic recipe.
Spice it Up: If you like a little heat, sprinkle a pinch of red pepper flakes over the pesto before the cheese. It adds a subtle warmth that complements the basil and garlic beautifully.
Cheese Swap: While mozzarella and Parmesan are classic, try using provolone for a sharper flavor or a blend of Italian cheeses for extra complexity. A dollop of ricotta under the mozzarella adds an incredible creaminess.
Different Pesto: Experiment with different types of pesto, like a sun-dried tomato pesto or a kale pesto, for a unique twist on this delightful dish. Each offers a slightly different flavor profile to the baked pesto mozzarella chicken.