I absolutely love this Pesto Chicken Bake recipe because it combines the fresh, vibrant flavor of pesto with tender chicken and melty mozzarella—it’s like an Italian dinner that practically cooks itself. When I first tried this dish, I was amazed at how quickly it comes together and how the simple ingredients create such an impressive plate that my family literally goes crazy for.
You’ll find that this recipe is perfect for busy weeknights when you want something flavorful but don’t want to spend all evening in the kitchen. Plus, it’s super versatile, so whether you’re cooking for the family or just treating yourself, this Pesto Chicken Bake recipe delivers that perfect balance of richness and freshness every time.
Why You’ll Love This Recipe
- Quick & Easy: Ready in under 30 minutes with minimal prep, perfect for busy nights.
- Flavorful Layers: The blend of garlic, pesto, fresh tomatoes, and mozzarella creates a tasty, irresistible bake.
- Family Favorite: Everyone I’ve served this to asks for seconds — it’s comfort food with a fresh twist.
- Simple Ingredients: Uses pantry staples and fresh items you can find anywhere, no fancy stuff required.
Ingredients You’ll Need
The magic of this Pesto Chicken Bake recipe lies in its simplicity: just a handful of ingredients that work perfectly together to create a delicious meal you can feel good about. When shopping, I like to pick fresh pesto or make my own for the best flavor.
- Chicken breast cutlets: Using cutlets helps the chicken cook evenly and faster, and you can butterfly whole breasts if needed.
- Minced garlic: Fresh garlic adds a punch of flavor that complements the pesto beautifully.
- Pesto: Whether store-bought or homemade, this is the star of the dish, so choose one with bright basil notes.
- Tomatoes: Fresh, ripe tomatoes add juiciness and acidity to balance the richness.
- Mozzarella cheese: Shredded mozzarella melts perfectly to give indulgent gooeyness on top.
Variations
I love tweaking this Pesto Chicken Bake recipe depending on what I have in the fridge or the season, and you should totally feel free to make it your own. Mixing it up keeps it exciting without adding any hassle.
- Using sun-dried tomatoes: I swapped fresh tomatoes for sun-dried once, and it gave a nice, concentrated sweetness that everyone enjoyed.
- Dairy-free version: Try dairy-free mozzarella or skip the cheese altogether for a lighter bake that still packs flavor.
- Adding veggies: Throw in some sliced zucchini or bell peppers under the chicken to boost the veggie count and add texture.
- Spicy twist: A pinch of red pepper flakes in the pesto adds a little kick without overpowering the dish.
How to Make Pesto Chicken Bake Recipe
Step 1: Prep Your Chicken and Oven
Start by preheating your oven to 400ºF. While that warms up, if your chicken breasts aren’t already portioned, cut each one in half horizontally to make 4 even-sized cutlets — this keeps the bake cooking evenly. I learned the hard way that thicker pieces take longer and can dry out, so this step makes a big difference.
Step 2: Layer on Flavor
Arrange the chicken cutlets in a single even layer in a baking dish and lightly season them with salt. Spread about half a teaspoon of minced garlic on each piece—fresh garlic infuses the bake with such wonderful aroma. Next, spread a tablespoon of pesto evenly over the top of each cutlet. Then add 2 to 3 slices of fresh tomato before finishing with a generous 1/4 cup of shredded mozzarella on each piece.
Step 3: Bake and Rest
Pop the dish in the oven and bake for 22 to 25 minutes. The chicken is done when the internal temperature hits 165ºF and the juices run clear—no guesswork here! Once it’s out, I always cover the bake loosely and let it rest for about 5 minutes to let the flavors settle and juices redistribute. Trust me, it makes a difference.
Pro Tips for Making Pesto Chicken Bake Recipe
- Butterfly Your Chicken: Cutting chicken breasts into cutlets helps everything cook consistently and reduces dry edges.
- Fresh Pesto Packs More Punch: If you can, make your own pesto or buy fresh—it elevates the dish beyond canned varieties.
- Let It Rest: Cover and rest the bake for a few minutes after cooking to keep chicken juicy and the cheese perfectly melty.
- Don’t Overload the Tomatoes: Too many slices can make the dish watery; stick to 2-3 per piece to keep a great texture.
How to Serve Pesto Chicken Bake Recipe
Garnishes
I love sprinkling some freshly chopped basil or a few torn arugula leaves on top before serving; it adds a fresh pop of color and brightness that pairs perfectly with the richness. A light drizzle of good olive oil over the top right before eating also never hurts.
Side Dishes
My go-to sides with this Pesto Chicken Bake are garlic roasted potatoes or a crisp green salad tossed in lemon vinaigrette. Steamed asparagus or simple buttered pasta also balance the flavors nicely and keep the meal well-rounded.
Creative Ways to Present
For special occasions, I like serving the chicken on individual plates with a drizzle of balsamic glaze and a sprinkle of toasted pine nuts for extra texture and flair. It makes the dish feel more upscale and festive without adding complexity.
Make Ahead and Storage
Storing Leftovers
Leftover Pesto Chicken Bake stores beautifully in an airtight container in the fridge for up to 3 days. I usually separate the chicken pieces so they don’t stick together and preserve that lovely texture when reheated.
Freezing
I’ve frozen this bake successfully by wrapping individual cutlets tightly in plastic wrap and then placing them in a freezer bag. Just thaw overnight in the fridge before reheating, and you’ll barely notice the difference.
Reheating
To keep the chicken juicy and avoid rubbery cheese, reheat leftovers in a 350ºF oven for about 10-12 minutes, covered loosely with foil. Microwave works in a pinch but be sure to cover to trap moisture.
FAQs
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Can I use frozen pesto for this Pesto Chicken Bake recipe?
Yes! Frozen pesto works well and is a convenient option if you make pesto in bulk. Just thaw it in the fridge or microwave briefly before spreading it on the chicken to avoid clumping.
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What can I use instead of mozzarella cheese?
Mozzarella is ideal for its meltiness, but you can substitute with provolone, fontina, or even a mild cheddar. For dairy-free options, try vegan shreds.
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Can I make this recipe gluten-free?
Absolutely! The recipe is naturally gluten-free, just ensure your pesto and any added ingredients don’t contain gluten.
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How do I know when the chicken is fully cooked?
The best way is to use a meat thermometer; the internal temperature should reach 165ºF. The juices running clear and no pink inside are other good clues.
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Can I use other types of chicken cuts?
Boneless skinless chicken thighs can be used but may require a few extra minutes to cook through. Keep an eye on them to avoid drying out.
Final Thoughts
This Pesto Chicken Bake recipe is one of those dishes I keep coming back to because it’s reliably delicious, easy, and feels a little fancy without trying too hard. I love sharing it with friends because it makes dinner feel like a treat and leftovers keep me happy for days. Give it a try—I promise it’ll become a staple in your kitchen like it is in mine!
Print
Pesto Chicken Bake Recipe
- Prep Time: 5 minutes
- Cook Time: 22 minutes
- Total Time: 27 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Fat
Description
A flavorful and easy Pesto Chicken Bake featuring tender chicken cutlets topped with garlic, fresh pesto, juicy tomato slices, and melted mozzarella cheese, baked to perfection for a wholesome meal.
Ingredients
Chicken and Seasoning
- 2 pounds chicken breast cut into 4 cutlets
- 2 teaspoons minced garlic
- Salt, to taste
Toppings
- 4 tablespoons pesto
- 2 large tomatoes, sliced
- 1 cup mozzarella cheese, shredded
Instructions
- Preheat oven: Preheat your oven to 400ºF to prepare for baking the chicken evenly.
- Prepare chicken: Place chicken cutlets in a single even layer in a baking dish. Lightly season each cutlet with salt.
- Add garlic and pesto: Spread 1/2 teaspoon of minced garlic evenly over each chicken cutlet. Then, add 1 tablespoon of pesto on each cutlet and spread it evenly across the surface.
- Layer tomatoes and cheese: Place 2-3 slices of fresh tomato on top of each chicken cutlet. Sprinkle 1/4 cup of shredded mozzarella cheese over each piece.
- Bake chicken: Transfer the baking dish to the preheated oven and cook for 22-25 minutes, or until the internal temperature of the chicken reaches 165ºF and the juices run clear.
- Rest before serving: Remove the dish from the oven, cover it, and let the chicken rest for about 5 minutes to lock in juices before serving.
Notes
- A typical chicken breast weighs about 16 ounces, so butterfly-cutting them in half creates proper-sized cutlets and reduces cooking time.
- You can buy chicken breasts already portioned into cutlets if preferred for convenience.
- Resting the chicken after baking allows juices to redistribute for a moister texture.
Nutrition
- Serving Size: 1 chicken cutlet with toppings
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 110mg
