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Pesto Chicken Bake

Ridiculously easy, but no one needs to know.

BAILEY SISSOM

February 9, 2025

With over 1,000,000 views and a 4.8 star rating, this chicken and pesto bake has officially reached internet-famous status. It’s not just a weeknight dinner—it’s the weeknight dinner. Thin chicken breasts (slice or pound them; you don’t want thick ones here) layered with bright, herby pesto, gooey mozzarella, and juicy tomato slices.

Part of the magic here is just how easy it is—seriously, 5 minutes of prep and only 4 ingredients. No dredging, no marinating, no extra dishes to wash. It’s as simple as layering everything in a baking dish, popping it in the oven, and letting it do its thing.

And if you’re looking for the next level of delicious, drizzle some balsamic glaze on top when it’s done. It’s not required, but it brings this dish from good to so good. The tomatoes caramelize, the cheese bubbles, and the pesto soaks into the chicken just the way you want.

This recipe pairs perfectly with a big green salad or fresh green beans and garlic bread—light, fresh, and just the right complement to the rich pesto chicken. If you're in the mood for something a little heartier, it's also delicious served over buttered noodles or cooked pasta with marinara sauce for a comforting twist.

-Bailey

This is one of the easiest recipes you will ever make! Coat chicken breasts with pesto, then top with diced mozzarella followed by thick slices of tomato. Bake in the oven until the chicken is cooked through and the cheese is melted and bubbly. For a quicker, next-level result, air fry at 375°F for about 8-10 minutes for perfectly juicy chicken and a golden, crispy cheese topping. Either way, you’ll have a simple, flavorful dish that feels anything but basic.

Sweet and Crispy Panko Chicken

Servings: 3

Time: 30 minutes

Ingredients

• 3 Boneless Skinless Chicken Breasts
• 6 oz. Jar Basil Pesto -(drained)
• 1 Large Tomato- (sliced)
• 6-8 ounces Fresh Mozzarella Pearls (or fresh mozzarella diced into small pieces)
• Salt and pepper to taste
• OPTIONAL: Balsamic Glaze for serving

Instructions

Preheat the Oven: Heat your oven to 375°F.

Prep the Chicken: Pound the chicken breasts to an even thickness of about 0.8 inches. Season liberally with salt and black pepper.

Drain the Pesto: Scoop the 6 oz. jar of basil pesto into a fine mesh strainer. Press gently with the back of a spoon to remove excess oil, ensuring a thicker, more flavorful pesto.

Assemble the Dish: Place seasoned chicken breasts in a baking dish. Spread each piece with a generous layer of the drained pesto.

Add Toppings: Top each pesto-coated chicken breast with a layer of mozzarella pearls (or diced mozzarella) and a slice of tomato.

Bake: Transfer the dish to the oven and bake for about 25-30 minutes, or until the chicken is cooked through (internal temperature 165°F), the cheese is melted, and the tomatoes are slightly caramelized. For a golden finish, broil for 1-2 minutes just before the chicken is done.

Serve: Remove cooked chicken from baking dish and arrange on a platter or individual plates. If using, drizzle each chicken breast with balsamic glaze and serve immediately.

Nut-Free: Use a nut-free pesto made with sunflower seeds.

Vegetarian: Swap the chicken breasts for thick slices of eggplant or large portobello mushrooms to create a flavorful vegetarian version.

Kid-Friendly: For picky eaters, use a mild pesto and top with their favorite cheese, such as mild cheddar or Monterey Jack. You can also skip the tomato if it’s not a hit with your kids.

Spicy Kick: Mix a pinch of red pepper flakes into the pesto or sprinkle them on top of the cheese for a touch of heat.

Gluten-Free: Already is!

Dairy-Free: Replace fresh mozzarella with a dairy-free cheese alternative that melts well.