Easy Baked Pesto Chicken with Tomato & Mozzarella: A 30-Minute Weeknight Wonder

Discover the ultimate weeknight hero: **easy baked pesto chicken** with juicy tomatoes and melted mozzarella cheese. This mouthwatering, low-carb recipe is a game-changer for busy evenings, coming together in just 30 minutes with minimal effort and maximum flavor. It’s a healthy, keto-friendly dinner that proves you don’t need a lot of ingredients or time to create something truly special for your family.

This isn’t just *a* recipe; it’s *that* recipe. The kind so unbelievably simple that detailing the steps almost feels unnecessary. Yet, here we are, because this 4-ingredient wonder, which genuinely doesn’t even require a measuring spoon, is a testament to quick, wholesome cooking. My hope is that your family will fall in love with its vibrant flavors and ease of preparation just as much as mine has.

At its heart, this dish is a celebration of the power of a really good pesto sauce. Pesto has an almost magical ability to transform simple ingredients into a gourmet experience with very little fuss. It shines in this chicken dish and is equally brilliant in recipes like phyllo wrapped salmon with pesto. So, if you’re on the hunt for a healthy, keto-friendly dinner that’s bursting with Mediterranean-inspired taste, your search ends here with this incredible baked chicken pesto tomato recipe!

Ingredients for Pesto Chicken: Simple & Flavorful Essentials

You’ll need these straightforward ingredients to create this fantastic chicken pesto recipe. The beauty lies in their quality and how well they complement each other.

• Chicken Breasts: Opt for boneless, skinless chicken breasts that are not overly thick. Chicken cutlets are ideal for quick cooking, or you can use chicken thighs for a richer flavor. If your chicken breasts are thick, gently pound them to an even half-inch thickness. This ensures they cook quickly and evenly, preventing one part from drying out while another is still cooking.
• Pesto Sauce: This recipe is incredibly versatile and works wonderfully with any type of pesto you enjoy. Whether you prefer making homemade pesto sauce from fresh basil, pine nuts, garlic, and Parmesan, or grabbing a jar of your favorite brand from the grocery store, the pesto is the star that infuses the chicken with its signature herbaceous, garlicky goodness. Experiment with different varieties like sun-dried tomato pesto or even a kale pesto for a unique twist.
• Tomatoes: We’ve used sliced Roma tomatoes here, layering several rounds on each piece of chicken for a burst of fresh flavor and color. Roma tomatoes are firm and less watery, making them perfect for baking. However, feel free to substitute with slices of beefsteak tomatoes, halved cherry tomatoes, or even diced canned tomatoes (drained) in a pinch. The goal is to add a sweet, tangy counterpoint to the rich pesto and chicken.
• Mozzarella Cheese: Shredded mozzarella cheese creates that irresistible gooey, melted topping. Its mild flavor perfectly balances the bold pesto and sweet tomatoes. If you have fresh mozzarella, feel free to tear it into pieces and use it; it will melt beautifully and add a luxurious texture. Other semi-hard cheeses like provolone or Monterey Jack could also work.
• Parmesan Cheese (Optional, but highly recommended!): While optional, a sprinkle of grated Parmesan cheese adds an extra layer of salty, nutty depth that truly elevates this dish. At my house, it’s practically a mandatory addition! Use freshly grated Parmesan for the best flavor.

For those who love the classic Caprese combination of tomatoes and mozzarella but want to skip the oven, check out our skillet bruschetta chicken for another fantastic, quick meal idea.

How to Make Baked Pesto Chicken: Step-by-Step Perfection

Preparing this oven-baked pesto chicken and tomato recipe is incredibly straightforward. Feel free to adjust the amount of any ingredient based on your personal preferences or what you have on hand.

Before You Begin: Prep & Preheat

1. Preheat your oven: Set your oven to 375°F (190°C). This ensures your chicken starts cooking immediately upon entering the oven, leading to a perfectly tender result.
2. Prepare the chicken: If your chicken breasts are thick (over ¾ inch), place them between two pieces of plastic wrap and gently pound them to about ½ inch thickness using a meat mallet or a rolling pin. This helps the chicken cook faster and more evenly. Season the chicken lightly with salt and freshly ground black pepper on both sides.

Step 1: Pesto Power. Arrange the prepared chicken breasts in a glass baking dish or on a sheet pan lined with aluminum foil (for easy cleanup). Spoon a generous amount of pesto sauce evenly over the top of each chicken breast. Don’t be shy – the pesto is where much of the flavor comes from!

Step 2: Tomato Topping. Next, layer fresh slices of Roma tomato (or your chosen tomato variety) over the pesto-coated chicken. Aim for even coverage, ensuring each bite will include a burst of sweet tomato flavor.

Step 3: Cheesy Goodness. Generously sprinkle the chicken with shredded mozzarella cheese. If you’re a fan of Parmesan, now’s the time to add a grating of that too for extra savory depth. The cheese will melt into a golden, bubbling crust.

Step 4: Bake to Perfection. Place the baking dish or sheet pan in your preheated oven and bake, uncovered, for approximately 20 minutes. The exact cooking time will vary depending on the thickness of your chicken. The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). The cheese should be bubbly and lightly golden brown.

Expert Tips for Perfect Pesto Chicken Every Time

Top Tip: Use a Meat Thermometer

For consistently tender and juicy chicken, investing in a good quality meat thermometer is a game-changer. Cook your chicken to an internal temperature of 165°F (74°C) measured at the thickest part of the breast. This not only ensures food safety but also prevents overcooking, which is the key to moist, flavorful chicken every single time.

• Even Thickness is Key: As mentioned in the ingredients section, pounding your chicken to an even ½-inch thickness guarantees uniform cooking. No more dry edges and undercooked centers!
• Don’t Overcrowd the Pan: Give your chicken pieces space in the baking dish or on the sheet pan. Overcrowding can steam the chicken instead of baking it, leading to a less desirable texture.
• Broiler for Extra Crispness: If you prefer your cheese extra bubbly and golden, pop the chicken under the broiler for the last 1-2 minutes of cooking. Watch it carefully to prevent burning!
• Rest Your Chicken: Once removed from the oven, let the chicken rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful piece of chicken.

Variations and Add-Ins to Customize Your Dish

This baked pesto chicken recipe is wonderfully adaptable. Feel free to experiment with these variations to suit your taste or what you have on hand:

• Veggies Galore: Add a layer of fresh spinach under the pesto, or sprinkle diced bell peppers, sliced mushrooms, or thin zucchini rounds alongside the chicken before baking. They’ll cook beautifully with the chicken and add extra nutrients and flavor.
• Cheese Swaps: While mozzarella is classic, consider other melty cheeses like provolone, mild cheddar, or even a tangy goat cheese for a different flavor profile.
• Spice It Up: A pinch of red pepper flakes mixed into the pesto or sprinkled over the tomatoes can add a pleasant kick.
• Herbaceous Freshness: Garnish with fresh basil leaves after baking for an aromatic finish that brightens the entire dish. A squeeze of fresh lemon juice just before serving can also enhance the flavors.
• Chicken Thighs: For a juicier, richer flavor, substitute boneless, skinless chicken thighs for the breasts. Cooking time might be slightly longer, so always check the internal temperature.
• Sun-Dried Tomatoes: For an intense burst of umami, replace fresh tomatoes with finely chopped sun-dried tomatoes (oil-packed, drained) scattered over the pesto.

What to Serve With Pesto Chicken: Perfect Pairings

Pesto Chicken naturally carries an Italian flair, making it incredibly versatile for side dishes. My family’s favorite accompaniments strike a balance of healthy, satisfying, and complementary flavors:

• Crispy Roasted Green Beans: These are always a hit! Their slight bitterness and satisfying crunch provide a wonderful contrast to the rich chicken and cheese. Find our recipe for crispy roasted green beans here.
• Zucchini Noodles (Zoodles): A fantastic low-carb alternative to pasta, zoodles lightly sautéed with garlic and olive oil are a perfect pairing, absorbing all the delicious juices from the chicken.
• Roasted Cauliflower Rice: Another excellent low-carb option, roasted cauliflower rice is savory and light, making it an ideal base for the flavorful chicken. Our recipe for roasted cauliflower rice is simple to follow.
• Roasted Potatoes: For those not watching their carbs, simple roasted potatoes seasoned with herbs like rosemary or oregano make a hearty and comforting side.
• Fresh Garden Salad: A simple mixed green salad with a light vinaigrette offers a refreshing counterpoint.
• Crusty Bread or Garlic Bread: Perfect for soaking up any leftover pesto and tomato juices.
• Pasta or Quinoa: For a more substantial meal, serve the pesto chicken alongside a bed of your favorite pasta tossed with a little olive oil, or a light and fluffy quinoa salad.

Storage and Meal Prep: Enjoying Your Leftovers

This baked pesto chicken is just as delicious the next day, making it perfect for meal prepping!

• Refrigerator Storage: Store any leftover pesto chicken in an airtight container in the refrigerator for 3-4 days. Ensure it cools completely before sealing to prevent condensation.
• Reheating: For best results, reheat individual portions in the microwave until warmed through. If you prefer a crispier exterior, you can reheat in a preheated oven (around 300°F/150°C) for about 10-15 minutes, or in an air fryer. Be careful not to overcook, as this can dry out the chicken.
• Freezing: While technically possible, freezing cooked chicken with cheese and tomatoes can sometimes alter the texture of the cheese and make the tomatoes watery upon thawing. If you choose to freeze, store in an airtight, freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• Meal Prep Ideas: Cook a larger batch of this chicken at the beginning of the week. Portion it out with a side of roasted vegetables or zoodles for healthy, ready-to-eat lunches or dinners throughout the week. You can also shred the leftover chicken and use it in salads, wraps, or quesadillas.

Frequently Asked Questions (FAQ)

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work beautifully in this recipe. They tend to be more forgiving and retain moisture well. The cooking time might be slightly longer (around 25-30 minutes), so always check for an internal temperature of 165°F (74°C).

What kind of pesto should I use?

Any pesto you enjoy will work! Traditional basil pesto is fantastic. You can use store-bought for convenience or make your own for a fresher flavor. Don’t be afraid to try other varieties like sun-dried tomato pesto or even a spinach pesto.

Can I prepare this dish ahead of time?

Yes, you can! Assemble the chicken with pesto, tomatoes, and mozzarella in the baking dish, cover it, and refrigerate for up to 24 hours. When ready to bake, remove it from the fridge 15-20 minutes before baking to allow it to come closer to room temperature, and then proceed with the baking instructions.

How do I know if my chicken is cooked without a meat thermometer?

While a meat thermometer is highly recommended for accuracy and food safety, if you don’t have one, you can tell if chicken is cooked by cutting into the thickest part. The juices should run clear, and the meat should be opaque white throughout. However, this method is less reliable and can lead to overcooked or undercooked chicken.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free, provided your pesto sauce does not contain any gluten-containing ingredients (which is rare but always good to check labels if you have severe sensitivities). All the core ingredients – chicken, pesto, tomatoes, and mozzarella – are gluten-free.

More Easy Baked Chicken Recipes

If you love this laid-back, oven-baked cooking style, be sure to explore these other delicious and easy chicken recipes:

• Mediterranean Chicken Bake – Easy One Pan Recipe!
• Baked Lemon Pepper Chicken Recipe
• Baked Blackened Chicken Breasts

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Baked Pesto Chicken Recipe Card

Easy Baked Pesto Chicken

Easy **baked pesto chicken** with tomato and mozzarella cheese is a delicious, low-carb recipe that’s ready in just 30 minutes. Perfect for a quick, healthy weeknight meal!

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4 servings
• Author: Marjory Pilley

Ingredients

• 20 ounces chicken breast, pounded to ½ inch thickness
• 4 Tablespoons pesto sauce
• 1 large Roma tomato, sliced
• ½ cup mozzarella cheese, shredded
• Parmesan cheese, optional

Instructions

1. Preheat oven to 375°F (190°C).
2. Place seasoned chicken breast (lightly seasoned with salt and pepper) in a glass baking dish or on a baking sheet lined with aluminum foil.
3. Top each chicken breast with 1 Tablespoon pesto, 1-2 slices of tomato, and 2 Tablespoons of shredded mozzarella cheese. Sprinkle with grated Parmesan cheese, if desired.
4. Bake, uncovered, for about 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The cheese should be bubbly and lightly golden.

Notes

See step-by-step pictures, serving ideas, and more above for detailed guidance.

Storage: Store leftover pesto chicken in an airtight container in the refrigerator for 3-4 days. Reheat gently in the microwave or oven.

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Nutrition (per serving)

• Calories: 267kcal
• Carbohydrates: 2g
• Protein: 34g
• Fat: 12g
• Saturated Fat: 3g
• Cholesterol: 102mg
• Sodium: 393mg
• Potassium: 607mg
• Sugar: 1g
• Vitamin A: 695IU
• Vitamin C: 5.9mg
• Calcium: 105mg
• Iron: 0.8mg

Nutritional and Food Safety Disclaimer

This recipe was originally published on April 22, 2019, and has been updated to improve the reader experience, provide additional tips, and enhance SEO compatibility.