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Close-up 45-degree angle of juicy chicken breasts topped with red marinara, golden mozzarella, and green basil pesto.

Baked Pesto Mozzarella Chicken

This easy Baked Pesto Mozzarella Chicken features juicy poultry coated in vibrant red marinara sauce, topped with bubbly golden mozzarella cheese, and finished with bright green basil pesto. A perfect weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 medium boneless skinless chicken breasts About 6 oz (170g) each.
  • 1 tbsp olive oil (15ml)
  • 1 tsp salt (5g)
  • 1 tsp black pepper (5g)
  • 1 tsp garlic powder (5g)
  • 1 cup marinara sauce (240ml) High-quality red sauce.
  • 1 cup mozzarella cheese (115g) Freshly shredded, or 4 thick slices.
  • 1/4 cup basil pesto (60ml) Added after baking.
  • 2 tbsp fresh parsley (10g) Chopped, for garnish.

Equipment

  • 1 White Ceramic Baking Dish 9x13-inch size is recommended.
  • 1 Meat Mallet Used for pounding chicken to an even thickness.
  • 1 Instant-Read Thermometer To ensure chicken reaches exactly 165°F (74°C).

Method
 

Step-by-Step Cooking Instructions
  1. Preheat your oven to 400°F (200°C). Lightly grease your white ceramic baking dish. Pound the chicken breasts to an even 3/4-inch thickness and line them up evenly in the dish. Drizzle with olive oil and season evenly with salt, black pepper, and garlic powder.
  2. Pour the vibrant red marinara sauce directly over the seasoned chicken, fully covering the tops. Bake on the middle rack for 20-25 minutes until the internal temperature reaches 160°F (71°C).
  3. Remove the dish from the oven and switch your oven to Broil (High). Evenly distribute the shredded mozzarella cheese over the chicken. Broil for 2-3 minutes until the cheese is beautifully melted, bubbly, and slightly browned.
  4. Remove from the oven and allow the chicken to rest, letting it safely reach 165°F (74°C). Drizzle the bright green basil pesto generously over the melted cheese. Sprinkle with chopped fresh parsley and serve hot.

Notes

Don't Bake the Pesto: Always drizzle it on after baking to preserve its vibrant green color.
Pound the Poultry: Uneven breasts cook unevenly; pounding them ensures juicy meat.
Watch the Broiler: Do not walk away while broiling the cheese.