Serves: 4
Cook Time: 30 minutes
Let’s Talk About This Chicken Bake 🍅🧀🌿
This is one of those “wow, that smells amazing” kind of meals that comes together with barely any effort. It’s just a handful of fresh, delicious ingredients layered in a dish and baked until bubbly and golden. Juicy chicken, melty mozzarella, sweet roasted tomatoes, and herby pesto… it’s like summer in a pan.
Why I Love This Recipe
I started making this years ago when I needed something quick but a little fancy-feeling for weeknights. It’s become a favorite because:
- It’s fast and only uses one pan
- Uses simple, fresh ingredients that are easy to find
- It looks and tastes like something from a nice Italian restaurant
- The flavor combo of pesto, tomato, and mozzarella is just perfect
- Leftovers are even better the next day
What You’ll Need
- 4 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup basil pesto
- 2 cups cherry tomatoes, halved
- 8 oz fresh mozzarella, sliced
- 2 tablespoons olive oil
- Fresh basil (for topping)
Pro Tips
- Pound the chicken lightly for even cooking.
- Use fresh mozzarella — it melts beautifully and gives that creamy bite.
- Let the chicken rest for 5 minutes after baking so juices don’t run out.
- Drain any excess water from fresh mozzarella if it’s packed in liquid.
- Don’t skip the olive oil — it helps everything roast up golden and flavorful.
Tools You’ll Need
- 9×13 baking dish
- Cutting board and knife
- Small bowl
- Spoon or silicone brush
- Oven mitts
Substitutions and Variations
- Cheese: Swap mozzarella for provolone or even shredded Italian blend.
- Pesto: Try sun-dried tomato pesto or arugula pesto for a twist.
- Protein: Works great with boneless chicken thighs too!
- Add Veggies: Add zucchini or spinach before baking for extra goodness.
Make Ahead Tips
- Assemble everything in the baking dish and cover it with foil — store in the fridge for up to 24 hours.
- Let it sit at room temp for 15 minutes before baking.
Instructions
Step 1: Preheat Oven
Preheat your oven to 400°F (200°C).
Step 2: Season the Chicken
Pat chicken breasts dry, then season both sides with salt and pepper.
Step 3: Add to Baking Dish
Place the chicken breasts in the baking dish.
Step 4: Spread the Pesto
Spoon the basil pesto evenly over each chicken breast.
Step 5: Add Tomatoes
Scatter halved cherry tomatoes around the chicken.
Step 6: Top with Mozzarella
Layer sliced mozzarella on top of the pesto chicken.
Step 7: Drizzle Olive Oil
Drizzle olive oil over everything to help roast and blend flavors.
Step 8: Bake
Bake uncovered for 25–30 minutes, until the chicken is cooked through and cheese is bubbly.
Step 9: Rest & Top with Basil
Let rest 5 minutes. Top with fresh basil just before serving.
Leftovers & Storage
- Store leftovers in an airtight container for up to 3 days in the fridge.
- Reheat in the oven at 350°F for 10–15 minutes or microwave in 30-second bursts.
- Chop leftovers and add them to pasta or sandwiches the next day!
Why This Recipe Works (Quick Science)
Pesto has oil and acidity from garlic and lemon, which help tenderize the chicken and keep it juicy. Mozzarella melts perfectly thanks to its moisture content, while tomatoes release their juices and add sweetness to balance the herby sauce. Everything comes together as it bakes, blending flavors beautifully.
Meal Plan Ideas
- Monday: Serve with garlic bread and a green salad
- Tuesday: Dice leftovers and add to pasta
- Wednesday: Make a chicken pesto wrap for lunch
- Thursday: Use leftovers over zucchini noodles or rice
Common Mistakes
- Using wet mozzarella: It can make the dish watery — drain or pat dry.
- Overcooking chicken: Always rest it after baking to keep it juicy.
- Too much pesto: A little goes a long way — don’t drown the chicken.
What to Serve With It
- Garlic bread
- Steamed green beans
- Simple arugula salad with lemon vinaigrette
- Roasted potatoes or rice pilaf
FAQ
Can I use store-bought pesto?
Yes! Just pick one with fresh basil and real parmesan for the best flavor.
Can I make this dairy-free?
Sure — just skip the mozzarella or use a dairy-free cheese that melts well.
Is this good for meal prep?
Yes — it reheats beautifully and makes a great packed lunch.
Let’s Wrap It Up
This pesto chicken bake is one of those recipes you’ll want to make on repeat — it’s cozy, flavorful, and crazy easy. Give it a try and let me know in the comments how it turned out or if you have any questions. I’d love to hear what you served it with! 🍽️💬