Baked Pesto Mozzarella Chicken

This Baked Pesto Mozzarella Chicken recipe is a fantastic go-to for a quick, comforting, and utterly delicious weeknight dinner. Tender chicken breasts, generously coated in vibrant pesto and topped with melty mozzarella, are baked to golden perfection. It's a simple yet satisfying meal that's naturally low-carb and gluten-free, making it a hit with the whole family.

Gathering Your Ingredients

• Chicken Breasts: Boneless, skinless chicken breasts are the star of the show. Choose high-quality chicken for the best flavor.
• Olive Oil: Used for drizzling over the chicken, adding moisture and flavor.
• Salt, Pepper, Paprika, and Garlic Powder: These spices enhance the natural flavors of the chicken.
• Basil Pesto: Use your favorite store-bought pesto or make your own with fresh basil, olive oil, pine nuts, and parmesan cheese.
• Fresh Mozzarella: Sliced fresh mozzarella melts beautifully, creating a creamy and cheesy topping.
• Cherry Tomatoes: Add a burst of sweetness and color to the dish.

Pin it

Cooking Instructions

Preheating and Preparing the Baking Dish:

Preheat your oven to 425°F (220°C). Spray a large baking dish (11x8 inches) with nonstick cooking spray to prevent sticking.

Seasoning the Chicken:

Place the chicken breasts in the prepared baking dish. Drizzle with olive oil and season generously with salt, pepper, paprika, and garlic powder. Ensure the chicken is evenly coated with the spices.

Adding the Pesto:

Spread the basil pesto evenly over the chicken breasts, ensuring they are well coated. The pesto adds a vibrant, herby flavor to the chicken.

Topping with Cheese and Tomatoes:

Arrange the sliced fresh mozzarella over the pesto-covered chicken. Scatter the cherry tomatoes around the chicken. The cheese will melt beautifully and the tomatoes will burst with flavor.

Baking the Chicken:

Cover the baking dish tightly with aluminum foil and bake for 20 minutes. This allows the chicken to cook through and the flavors to meld. Uncover the baking dish and bake for an additional 5-15 minutes, or until the chicken reaches an internal temperature of 160°F (71°C) and the cheese is melted and bubbly.

This baked pesto chicken has become a regular in my meal rotation. It's so easy to prepare, and the flavors are always a hit with my family. I love how versatile it is, and I often experiment with different pesto varieties and side dishes.

Serving Suggestions

Serve this baked pesto chicken with steamed broccoli, pasta, quinoa, cauliflower rice, or your favorite side dish. A simple green salad also pairs beautifully with this dish.

Creative Variations

Use sundried tomato pesto for a different flavor profile. Swap chicken breasts for chickpeas for a vegetarian version. Use shredded mozzarella or feta cheese instead of fresh mozzarella. Add other vegetables like bell peppers or zucchini to the baking dish.

Pin it

Storage and Reheating

Store leftover baked pesto chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) or in the microwave until warmed through.

This baked pesto mozzarella chicken is a fantastic and flavorful meal that's perfect for any occasion. I hope you enjoy it as much as I do!

Frequently Asked Questions

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work great in this recipe. They may need slightly less cooking time since they're typically smaller than breasts, so start checking temperature around 15 minutes.

→ How do I know when the chicken is fully cooked?

The most reliable way is to use a meat thermometer - chicken is safe to eat when it reaches an internal temperature of 165°F. The recipe has you remove it at 160°F as it will continue cooking while resting.

→ Can I make this dish ahead of time?

You can prepare everything up to the point of baking and refrigerate for up to 24 hours. When ready to cook, add about 5 extra minutes to the cooking time since you're starting with cold chicken.

→ What sides go well with this pesto chicken?

For a low-carb meal, serve with roasted vegetables, a green salad, or cauliflower rice. For a heartier option, it pairs beautifully with pasta, crusty bread, or roasted potatoes.

→ Can I use sun-dried tomato pesto instead of basil pesto?

Absolutely! Sun-dried tomato pesto makes a delicious variation. You can also try other varieties like arugula pesto or kale pesto for different flavor profiles.