Hey friends! Let’s have a heart-to-heart about the “dinner rush.” You know that time of day—somewhere between finishing up work, helping with homework, and trying to keep the house from looking like a tornado hit it—where everyone suddenly realizes they are starving? That is exactly when this Baked Pesto Chicken swoops in to save the day. It has become my absolute go-to recipe for those nights when I want something wholesome and delicious but have zero energy to stand over a stove.

There is something magical about the combination of fresh basil pesto and melted mozzarella. It turns plain, boring chicken breasts into a restaurant-quality meal that looks stunning right out of the oven. Plus, the smell? Oh my goodness, your kitchen will smell like an Italian trattoria! My husband is obsessed with this dish because it’s packed with protein, and my kids love it because… well, cheese! It is honestly a “unicorn” meal in our house because there are never any leftovers.

Whether you are following a Keto diet, looking for gluten-free options, or just need a quick win for your meal plan, this recipe checks every single box. It’s vibrant, flavorful, and ridiculously easy. So, grab your apron (or don’t, it’s that messy-free!) and let’s get cooking!

History & Origins

While our easy weeknight bake is a modern American staple, the star ingredient—Pesto Genovese—has deep roots in Italian history. Originating from Genoa, the capital city of Liguria, Italy, traditional pesto was made using a mortar and pestle (hence the name “pesto,” from the Italian verb pestare, meaning to crush). The classic combination of basil, garlic, pine nuts, Parmesan cheese, and olive oil has been celebrated for centuries for its bright, fresh flavor profile.

The concept of baking chicken topped with ingredients like pesto and cheese (often called “smothered chicken” in the US) gained massive popularity with the rise of Pinterest and food blogging in the early 2010s. Home cooks began looking for ways to keep lean chicken breasts moist without frying them. Combining the ancient Italian sauce with the American love for melted mozzarella created a fusion dish that prioritizes convenience without sacrificing flavor. It is a modern classic that bridges the gap between Old World ingredients and New World busy schedules.

Why This Recipe Works

This recipe is a culinary winner for a few scientific reasons, but mostly because it solves the biggest problem with baked chicken breasts: dryness. Chicken breast is a very lean meat, meaning it lacks the internal fat needed to keep it moist during high-heat cooking. By coating the chicken in pesto, which is primarily olive oil-based, you are essentially basting the meat in healthy fats as it cooks.

Furthermore, adding a layer of mozzarella cheese on top creates a barrier. This “cap” traps the steam and moisture inside the chicken, effectively steaming the meat in its own juices while the cheese browns on top. The acid from the cherry tomatoes also helps to tenderize the meat fibers slightly while cutting through the richness of the cheese and oil. The result is chicken that is incredibly juicy and tender every single time, with a flavor profile that hits all the right notes: salty, savory, herbaceous, and bright.

Why You’ll Love This Recipe

• ✓Ready in under 30 minutes
• ✓Only 4 main ingredients required
• ✓Keto-friendly and Low Carb
• ✓One-pan cleanup
• ✓Kid-approved dinner
• ✓High protein and gluten-free

Equipment You’ll Need

• ✓9×13 Baking Dish
• ✓Meat Mallet or Rolling Pin
• ✓Chef’s Knife
• ✓Cutting Board
• ✓Measuring Spoons

Ingredients

• ✓4 boneless, skinless chicken breasts (about 1.5 lbs)
• ✓1/2 cup basil pesto (homemade or high-quality jarred)
• ✓4 slices mozzarella cheese (or 1 cup shredded)
• ✓1 cup cherry tomatoes, halved
• ✓1 tablespoon olive oil
• ✓1/2 teaspoon salt
• ✓1/4 teaspoon black pepper
• ✓Fresh basil leaves for garnish
• ✓Optional: Balsamic glaze for drizzling

Instructions

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Lightly grease a 9×13 baking dish with a little olive oil or non-stick spray.
2. Flatten the Chicken: This is the secret step! Place your chicken breasts on a cutting board. Cover them with plastic wrap and use a meat mallet or rolling pin to pound them to an even thickness (about 3/4 inch thick). This ensures they cook evenly and stay tender.
3. Season: Arrange the chicken breasts in the prepared baking dish. Drizzle with the tablespoon of olive oil and season both sides generously with salt and black pepper.
4. The Pesto Layer: Spoon about 2 tablespoons of basil pesto onto each chicken breast. Use the back of the spoon to spread it out, covering the top of the chicken completely.
5. Cheese Please: Top each pesto-covered chicken breast with a slice of mozzarella cheese (or a generous mound of shredded mozzarella).
6. Add Tomatoes: Scatter the halved cherry tomatoes around the chicken in the baking dish and place a few on top of the cheese if you like.
7. Bake: Place the dish in the preheated oven and bake for 20-25 minutes. The cooking time depends on the thickness of your chicken. You want the internal temperature to reach 165°F (74°C) and the cheese to be bubbly and slightly browned.
8. Broil (Optional): If you like your cheese extra golden, switch the oven to broil for the last 2-3 minutes. Watch it closely so it doesn’t burn!
9. Rest and Serve: Remove from the oven and let the chicken rest for 5 minutes. This locks the juices in. Garnish with fresh basil leaves and a drizzle of balsamic glaze if desired. Serve warm!

Expert Cooking Tips

• ✓Don’t skip the pounding: Uneven chicken breasts lead to dry, overcooked ends and undercooked centers. Pounding them flat guarantees juicy results.
• ✓Quality matters: Since there are so few ingredients, use the best quality pesto you can find. The refrigerated section usually has fresher pesto than the shelf-stable jars in the pasta aisle.
• ✓Room temperature chicken: Let your chicken sit on the counter for 15 minutes before baking. Cooking cold meat can cause it to seize up and become tough.
• ✓Check the temp: Use an instant-read thermometer. Pull the chicken out when it hits 160°F—the carryover cooking while it rests will bring it to the perfect 165°F.

Substitutions and Variations

This recipe is super versatile! If you aren’t a fan of chicken breasts, you can easily swap them for boneless, skinless chicken thighs—just increase the cooking time by about 5-10 minutes. Not a basil fan? Try using a sun-dried tomato pesto (pesto rosso) for a deeper, tangier flavor. For my dairy-free friends, simply use a high-quality vegan mozzarella and ensure your pesto is made without parmesan (or make your own with nutritional yeast!).

Common Mistakes to Avoid

The biggest mistake people make is overcooking the chicken. Because the cheese covers the meat, you can’t visually see if it’s drying out. Trust your thermometer! Another common issue is using watery tomatoes. If your cherry tomatoes are very large, cut them in half; otherwise, they might release too much water and make the pesto sauce runny. Lastly, don’t use huge, thick chicken breasts without pounding them down—they will take forever to cook and the cheese will burn before the meat is done.

Serving Suggestions

To keep this meal low-carb or Keto, serve the chicken over zucchini noodles (zoodles), cauliflower rice, or a big fresh arugula salad with lemon vinaigrette. If you aren’t watching carbs, this is absolute heaven served over al dente penne pasta or with a side of garlic butter roasted potatoes. And honestly? You definitely want some crusty bread to sop up that delicious pesto-oil-tomato juice at the bottom of the pan!

Storage and Reheating Tips

Fridge: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. It makes for an amazing lunch the next day!

Freezing: You can freeze the cooked chicken, but the texture of the dairy might change slightly upon reheating. It’s better to freeze the raw chicken with the pesto marinade in a freezer bag (without the cheese/tomatoes) for a quick meal prep dump dinner.

Reheating: Reheat in the microwave gently, or better yet, pop it back in the oven at 350°F covered with foil until warmed through to keep the chicken juicy.

Frequently Asked Questions

Can I use store-bought pesto?

Absolutely! While homemade is delicious, I use jarred pesto 90% of the time for convenience. Look for brands like Costco’s Kirkland (it’s amazing!) or Rana in the refrigerated section.

How do I prevent the chicken from becoming rubbery?

Pounding the chicken to an even thickness and using a meat thermometer are the two golden rules. Do not overcook past 165°F.

Can I make this ahead of time?

Yes! You can assemble the entire dish in the morning (chicken, pesto, cheese) and keep it covered in the fridge. Just add the tomatoes right before baking and add 5 minutes to the cook time since the dish is cold.

Is this recipe Keto-friendly?

Yes, it is perfectly Keto! It is high in protein and healthy fats with very low carbs. Just make sure your pesto doesn’t have added sugars or fillers.

What other vegetables can I add?

Asparagus spears, bell pepper strips, or zucchini slices work great. Just arrange them around the chicken so they roast in the juices.

Can I use shredded cheese instead of slices?

For sure! I often use shredded mozzarella or an Italian cheese blend. Just mound it up in the center so it doesn’t slide off too much.

Do I need to cover the dish with foil?

No, leave it uncovered. You want the cheese to brown and the tomatoes to roast. If you cover it, you’ll end up with steamed, soggy chicken.

Can I use frozen chicken?

You must thaw the chicken completely before baking. Baking frozen chicken with toppings will result in uneven cooking and a watery mess.

Conclusion

And there you have it, mamas! The easiest, cheesiest, most flavorful chicken dinner that will make you feel like a total rockstar in the kitchen. I really hope this Pesto Chicken becomes a regular in your meal rotation just like it is in mine. It’s simple enough for a Tuesday but special enough for company.

If you try this recipe, please snap a picture and tag me on Instagram or leave a comment below! I love seeing your creations. Don’t forget to Pin this recipe to your “Easy Dinners” board so you never lose it. Happy cooking!