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A close-up shot of a single serving of baked pesto chicken breast, showing the juicy texture of the chicken and the melted mozzarella cheese.

Pesto Chicken (Easy & Juicy Recipe!)

This easy Pesto Chicken recipe features juicy chicken breasts baked with basil pesto, cherry tomatoes, and melted mozzarella. A flavorful, low-carb, and quick weeknight dinner that the whole family will love, ready in under 40 minutes!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 boneless, skinless chicken breasts (about 6 oz each) Pounded to an even thickness
  • 1/2 cup basil pesto Store-bought or homemade
  • 1 pint cherry tomatoes Halved
  • 8 oz shredded mozzarella cheese Freshly shredded for best results
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder

Equipment

  • 1 Oven-safe skillet
  • 1 Meat Thermometer

Method
 

  1. Preheat your oven to 400°F (200°C). Pat the chicken breasts dry with a paper towel.
  2. In a small bowl, mix the salt, pepper, and garlic powder. Season both sides of the chicken breasts.
  3. Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and sear for 3-4 minutes per side, until golden brown.
  4. Remove the skillet from the heat. Spread pesto evenly over each chicken breast. Top with halved cherry tomatoes and then sprinkle with shredded mozzarella.
  5. Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the chicken is cooked through (reaches an internal temperature of 165°F) and the cheese is melted and bubbly.
  6. Remove from the oven and let the chicken rest for 5 minutes before serving.

Notes

Tip 1: For extra flavor, use homemade pesto.
Tip 2: Don't overcook the chicken! A meat thermometer is your best friend for juicy results.
Tip 3: Store leftovers in an airtight container in the refrigerator for up to 4 days.