My Easy Pesto Chicken Story
I first made this easy pesto chicken recipe for my grandson. He was always so busy. He needed a quick chicken dinner. I wanted it to be healthy, too.
This baked pesto chicken was the answer. It only took 30 minutes. He loved the cheesy top. I still smile thinking of his clean plate. That’s why this matters. Good food brings people together.
Why This Recipe Works
This is a true weeknight dinner recipe. You just assemble and bake. The oven does the work. Your kitchen will smell amazing.
It’s also a healthy pesto chicken choice. It’s packed with protein. It’s naturally low-carb. That makes it a great keto chicken recipe, too. *Fun fact: the green in pesto comes from fresh basil!*
How to Make It Perfect
Start with thin chicken. Pound it to ½ inch thick. This is the secret for juicy oven baked chicken breast. It cooks fast and even.
Then, just layer. Pesto, tomato, lots of mozzarella. The cheese gets bubbly in the oven. Doesn’t that sound good? What’s your favorite cheese to melt on top?
A Little Tip From My Kitchen
I always line my pan with foil. It makes cleanup so easy. You can just toss it. More time for stories after dinner.
This pesto chicken with tomato and mozzarella is very forgiving. No pesto? Use a little olive oil and herbs. That’s why this matters. Cooking should feel easy, not stressful.
Your Turn to Try
This 30 minute chicken recipe is waiting for you. It’s a low-carb chicken recipe that feels special. But it’s so simple.
Will you try it this week? I’d love to hear. Tell me, what’s your go-to quick dinner when time is short? Share your story with me.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken breast | 20 ounces | pounded to ½ inch thickness |
| Pesto sauce | 4 Tablespoons | |
| Roma tomato | 1 large | sliced |
| Mozzarella cheese | ½ cup | shredded |
| Parmesan cheese | optional | for sprinkling |
Instructions
Step 1: First, warm your oven to 375°F. This gets it ready for our easy pesto chicken recipe. I like to line my pan with foil. It makes cleanup so simple for a quick chicken dinner.
Step 2: Place your chicken breasts in the dish. I pound mine a little first. It helps them cook evenly for a perfect oven baked chicken breast. (A hot tip: Let the chicken sit out for 10 minutes first. It bakes more evenly!)
Step 3: Now, spread pesto over each piece. Doesn’t that smell amazing? Add tomato slices and mozzarella. This pesto chicken with tomato and mozzarella is so pretty. What’s your favorite cheese to melt? Share below!
Step 4: Bake it for about 20 minutes. You’ll know it’s done when the cheese is bubbly. This healthy pesto chicken is a great low-carb chicken recipe. It’s truly a 30 minute chicken recipe from start to finish.
Creative Twists
Swap mozzarella for fresh goat cheese. Add a layer of spinach under the pesto. Use chicken thighs instead of breasts for more flavor. Which one would you try first? Comment below!Serving & Pairing Ideas
This baked pesto chicken is wonderful with zucchini noodles. They keep it a keto chicken recipe. A simple green salad is another great side. For a cozy meal, try roasted cauliflower. It’s one of my favorite weeknight dinner recipes. Which would you choose tonight?
Keeping Your Pesto Chicken Perfect
Let’s talk about storing this easy pesto chicken recipe. It keeps well in the fridge for three days. Just cover it tightly. For the freezer, wrap each piece separately. This makes a fantastic quick chicken dinner for another night.
I remember my first time freezing it. I was so proud to have a healthy pesto chicken ready on a busy day. Reheat it gently in the oven or microwave. Add a splash of water to keep it moist.
Batch cooking this oven baked chicken breast matters. It turns a 30 minute chicken recipe into a 5-minute miracle. It means a good meal is always close by. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Kitchen Hiccups
Even simple recipes can have little issues. First, dry chicken. Pound your chicken breast to an even thickness. This helps it cook evenly and stay juicy.
Second, bland flavor. Do not be shy with the pesto! I once used too little. The dish was not the same. A good layer adds so much flavor.
Third, soggy tomatoes. Pat your tomato slices dry before adding them. This keeps your pesto chicken with tomato and mozzarella perfect. Fixing these small things builds your cooking confidence. It also makes your food taste so much better. Which of these problems have you run into before?
Your Quick Questions, Answered
What is the best way to bake chicken with pesto and mozzarella?
Follow this easy pesto chicken recipe. Pound the chicken thin first. This is key for a quick, even bake. Top with pesto, tomato, then cheese. Bake at 375°F until it reaches 165°F inside. This method makes a juicy, flavorful baked pesto chicken every time. It is a perfect 30 minute chicken recipe for busy nights.
Can I use fresh mozzarella for pesto chicken?
Yes, you can use fresh mozzarella. Tear it into small pieces. Fresh mozzarella has more moisture. Your cheese will melt into lovely pools. It makes the dish extra creamy and delicious. Just know it might make the top a bit wetter than shredded cheese. Both ways create a wonderful pesto chicken with tomato and mozzarella.
How do you keep pesto chicken from drying out?
Pounding the chicken breast evenly is the best trick. Thick parts cook slower than thin ones. An even thickness means everything is done at once. Do not overbake it. Use a thermometer and pull it at 165°F. The pesto and tomato also help lock in moisture. This keeps your oven baked chicken breast juicy and tender.
What sides go well with pesto mozzarella chicken?
This healthy pesto chicken is very versatile. For a low-carb chicken recipe, serve it with zucchini noodles or a green salad. It is also a great keto chicken recipe. For a heartier meal, try roasted potatoes or crusty bread. A simple side lets the main flavor shine. It fits right into your weeknight dinner recipes rotation.
Can I make pesto chicken ahead of time?
You can prepare it ahead for an even quicker chicken dinner. Pound the chicken and place it in the dish. Add the pesto and tomato slices. Cover and refrigerate for up to a day. Add the cheese just before baking. This makes your weeknight dinner recipes so much easier. The flavors even get better as they sit.
What can I use instead of chicken breast for this recipe?
Chicken thighs work beautifully in this baked pesto chicken. They are harder to dry out. Just cook them a few minutes longer. You can also use pork chops or even thick fish fillets. Adjust the cooking time for your chosen protein. This flexibility makes it one of my favorite weeknight dinner recipes. Which tip will you try first?
From My Kitchen to Yours
I hope you love this simple, cozy meal. It has saved my dinner time more than once. *Fun fact: The word “pesto” comes from the Italian word meaning “to crush or pound.”*
That is how the sauce is traditionally made. I love sharing these little stories with you. Cooking should be full of joy, not stress. Have you tried this recipe? I would love to hear how it turned out in your kitchen. Please tell me all about it in the comments below.
Happy cooking!
—Danielle Monroe
Easy Baked Pesto Chicken
Description
A simple and flavorful baked chicken dish topped with pesto, fresh tomato, and melted mozzarella cheese.
Ingredients
Instructions
- Preheat oven to 375°F.
- Place chicken breast in a glass baking dish or on a baking sheet lined with aluminum foil.
- Top each chicken breast with 1 Tablespoon pesto, 1-2 slices of tomato, and 2 Tablespoons of mozzarella cheese. Sprinkle with Parmesan cheese, if using.
- Bake, uncovered, for about 20 minutes or until chicken is cooked through and reaches an internal temperature of 165°F.
Notes
- Nutrition information is an estimate for one serving. For extra flavor, use homemade pesto or add a sprinkle of Italian seasoning before baking.