Baked Pesto Mozzarella Chicken

Introduction

Let’s talk about a dish that brings the perfect mix of comfort and elegance to your dinner table: Baked Pesto Mozzarella Chicken. This recipe combines juicy, oven-roasted chicken breasts with the rich, herby goodness of basil pesto and the melty magic of fresh mozzarella. It’s a high-protein, low-carb, gluten-free meal that tastes like something you’d get at a cozy Italian trattoria — but it’s made right in your own kitchen.

I actually whipped this up last week when my friend Sarah came over for a low-key dinner, and let me tell you, we both went back for seconds. The smell of pesto and garlic filling the kitchen? Total mood-lifter. And when that mozzarella starts bubbling in the oven? Pure bliss.

Why You’ll Love This Recipe

Key Benefits

• Quick prep: Just 10 minutes of hands-on time and the oven does the rest
• High-protein and low-carb: A great option for anyone watching macros or on a gluten-free diet
• Weeknight-friendly: Perfect for busy evenings when you still want something hearty and satisfying
• Crowd-pleasing: This dish is simple enough for picky eaters, but fancy enough to serve to guests

Taste & Texture

Get ready for juicy, tender chicken that’s been seasoned with Italian herbs and garlic, then slathered in vibrant, earthy pesto. The fresh mozzarella melts into creamy puddles over the top, while sweet cherry tomatoes burst with flavor as they roast alongside the chicken. Every bite is herby, savory, and just a little bit indulgent.

Dietary Attributes

This baked pesto mozzarella chicken is:

• Gluten-free
• Low-carb
• High in protein (hello, 57 grams per serving!)
• Naturally low in sugar

Ingredients & Substitutions

Ingredient List

• 4 large boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 2 tsp paprika
• 1 tbsp garlic powder
• 1 tbsp Italian seasoning
• ½ cup basil pesto
• 8 oz fresh mozzarella, sliced
• 1 cup cherry tomatoes, halved

Notes on Quality

For the pesto, use a good-quality refrigerated basil pesto or make your own if you’ve got fresh basil on hand. It really makes a difference in flavor. Fresh mozzarella gives you that amazing creamy melt, but pre-sliced versions work too if you’re in a pinch. As for the cherry tomatoes—go for ripe, sweet ones. If it’s summer and you can get them from a local farmer’s market, even better.

Possible Substitutions

• Swap chicken breasts with boneless chicken thighs for a juicier bite
• Use shredded mozzarella or an Italian blend if fresh mozzarella isn’t available
• Try sun-dried tomatoes instead of cherry tomatoes for a tangier, more intense flavor
• For dairy-free, opt for a vegan mozzarella-style cheese

Step-by-Step Instructions

1. Preheat your oven to 425°F and lightly grease a large casserole dish with cooking spray or oil.
2. Place the chicken breasts in a single layer in the dish and drizzle with olive oil.
3. Season both sides of the chicken with salt, pepper, paprika, garlic powder, and Italian seasoning.
4. Spread basil pesto generously over both sides of the chicken using the back of a spoon.
5. Lay fresh mozzarella slices over each chicken breast, then sprinkle the halved cherry tomatoes around the dish.
6. Cover the dish with foil and bake for 25 minutes.
7. Remove the foil and continue baking for another 10–15 minutes, or until the chicken is fully cooked and the mozzarella is golden and bubbly.
8. Let the dish rest for 5 minutes before serving so the juices redistribute and everything stays moist.

Expert Tips & Tricks

Best Practices

• Use a meat thermometer to make sure your chicken reaches 165°F internally
• Don’t skip the resting time—it helps keep the chicken juicy
• Spread the pesto evenly so every bite is packed with flavor

Common Mistakes

• Using too much pesto can make the dish oily
• Overbaking the chicken will make it dry—set a timer and keep an eye on it
• Don’t layer the chicken on top of each other—it needs to bake evenly in a single layer

Time-Saving Tips

• Use store-bought pesto to save time
• Pre-slice your mozzarella and tomatoes the night before
• Line your casserole dish with foil for faster cleanup

Serving Suggestions

Pairings

This chicken pairs beautifully with:

• Roasted vegetables like zucchini, asparagus, or bell peppers
• A simple side salad with lemon vinaigrette
• Cauliflower rice or mashed potatoes for something heartier

Presentation Ideas

Serve each chicken breast with a few spoonfuls of the roasted tomatoes and some fresh basil on top. If you’re entertaining, a drizzle of balsamic glaze really makes it look restaurant-quality.

Beverage Pairings

• A crisp white wine like Sauvignon Blanc or Pinot Grigio
• A sparkling lemonade for a refreshing non-alcoholic option
• Light Italian lager if you’re leaning into the comfort-food vibes

Storage & Reheating

Leftover Storage

Store any leftovers in an airtight container in the fridge for up to 4 days. The pesto keeps the chicken moist even after a couple of days.

Reheating Methods

• Oven: Reheat at 350°F for 10–12 minutes, covered with foil
• Microwave: Heat on medium power in 1-minute intervals until warmed through
• Skillet: Add a splash of water and heat over low, covered, until warm

Frequently Asked Questions

Substitutions & Adjustments

Can I use store-bought pesto?
Yes! Just look for one in the refrigerated section with minimal ingredients for best flavor.

Can I cut the recipe in half?
Absolutely—just halve all the ingredients and use a smaller baking dish.

Troubleshooting

Why is my chicken dry?
You may have overcooked it. Make sure to check it at the 35-minute mark and let it rest before serving.

My mozzarella didn’t melt—what happened?
Fresh mozzarella melts beautifully, but some low-moisture versions may not. Try slicing it thinner next time or baking a little longer uncovered.

Variations & Customizations

Dietary Adaptations

• Make it dairy-free with a vegan pesto and non-dairy mozzarella
• For keto, this dish is already low-carb, but skip the tomatoes if you’re strict
• Gluten-free by default—no changes needed

Flavor Twists

• Add a sprinkle of crushed red pepper for heat
• Mix in some olives or artichokes for a Mediterranean spin
• Use sun-dried tomato pesto instead of basil pesto for a deeper flavor

Seasonal/Holiday Versions

In the summer, swap in heirloom tomatoes and a drizzle of balsamic for a Caprese-style take. During the holidays, serve this with roasted Brussels sprouts and garlic mashed potatoes for a festive but healthy main dish.

Conclusion

If you’re craving something cheesy, flavorful, and incredibly satisfying without spending hours in the kitchen, this Baked Pesto Mozzarella Chicken is going to become your new favorite. It’s a weeknight win, a dinner party showstopper, and the kind of recipe you’ll find yourself making on repeat.

Tried it? I’d love to see your version! Snap a pic and tag me on Pinterest at Cooking with Callie on Pinterest. Or leave a comment below and let me know how it turned out.

Looking for more easy and delicious dinners?
You’ll love these recipes too:

• Creamy Chicken Marsala
• Sheet Pan Gnocchi
• Another cozy classic: Creamy Chicken Marsala

Happy cooking, friend!

Print