Baked Pesto Chicken Made Easy — Juicy & Irresistible
Enjoy juicy, flavorful Baked Pesto Chicken, topped with melty cheese and fresh basil. A simple, comforting dinner that’s rich, tender, and ready in minutes.
Ingredients
Main
- 4 boneless skinless chicken breasts
- ¾ cup basil pesto
- 1 cup shredded mozzarella or sliced fresh mozzarella
- 2 tbsp grated parmesan cheese
- 1 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
Optional Add-Ons
- 1 cup cherry tomatoes halved
- Fresh basil leaves
- Italian seasoning or dried oregano
- A handful of fresh spinach
For Serving
- Pasta rice, or roasted vegetables
- Fresh salad
- Warm garlic bread
Instructions
- Preheat oven to 400°F (200°C). Lightly oil a baking dish.
- Pat chicken breasts dry and season both sides with salt, pepper, and garlic powder.
- Place chicken in the baking dish and coat each piece generously with basil pesto.
- Add mozzarella on top of each breast and sprinkle with parmesan.
- Bake 20–25 minutes, or until internal temperature reaches 165°F (74°C).
- Rest for 5 minutes, then serve whole, sliced, or over pasta.
Notes
- Use evenly sized chicken breasts for consistent cooking.
- For ultra-juicy chicken, cover with foil for the first 15 minutes.
- Add cherry tomatoes for a pop of sweetness.
- Store leftovers with pan juices to prevent dryness.
- Freezes well for up to 2 months.