Easy Baked Pesto Chicken
This simple one pan dinner features juicy chicken breasts topped with fragrant pesto, bubbly mozzarella, and sweet cherry tomatoes.
dailyrecipesbook.comBaked Pesto Chicken is the perfect solution for busy weeknights when you want a delicious meal without spending hours in the kitchen. By layering all the ingredients in one baking dish, you let the oven do the heavy lifting while the flavors meld together perfectly.
People love this dish because it is naturally low carb and brings the bright, fresh taste of a Caprese salad to a warm dinner. If you want to keep cleanup quick, just line your baking dish with parchment paper before starting.
Ingredients
- 4 boneless skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2/3 cup refrigerated basil pesto
- 6 ounces sliced fresh mozzarella
- 1 cup cherry tomatoes
Instructions
- 1
Preheat your oven to 375 degrees Fahrenheit.
- 2
Season the chicken breasts evenly with the salt and pepper.
- 3
Spread 1/4 cup of the pesto onto the bottom of a greased 9x13 inch baking dish.
- 4
Place the chicken breasts into the dish on top of the pesto layer.
- 5
Spread the remaining pesto over the top of each chicken breast.
- 6
Arrange the mozzarella slices on top of the chicken and scatter the cherry tomatoes around the sides of the dish.
- 7
Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- 8
Remove from the oven and serve immediately while the cheese is melted and bubbly.
๐ก Tips
Store any leftovers in an airtight container in the fridge for up to 5 days, or freeze the chicken without the cheese for later use. For a great meal prep option, you can assemble the dish up to 2 days in advance and keep it covered in the refrigerator until you are ready to bake.
Made this recipe? Let us know how it went.
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