Oh, I absolutely love this Pesto Chicken Bake Recipe — it’s one of those dishes that feels fancy enough for guests but is so simple you can whip it up on a weeknight. The combination of tender chicken, fragrant pesto, juicy tomatoes, and melty mozzarella is just irresistible. Every time I make it, my family goes crazy for those bursts of flavor and the easy cleanup means it’s a win-win.
You’ll find that this Pesto Chicken Bake Recipe works wonderfully when you want a comforting meal without hours in the kitchen. I discovered this trick when I was pressed for time but still craved something fresh and satisfying, and now it’s a go-to in my rotation. Plus, it’s super flexible depending on what you’re craving or what’s in your fridge!
Why You’ll Love This Recipe
- Simple Ingredients: Uses pantry staples and fresh staples you can easily find.
- Quick Prep: From chopping to baking, it’s done in under 30 minutes.
- Flavorful & Satisfying: The pesto brings brightness while cheese adds comforting richness.
- Versatile: Easily swap in ingredients or add sides to suit your taste or dietary needs.
Ingredients You’ll Need
The ingredients for this Pesto Chicken Bake Recipe come together beautifully to create big flavor without any fuss. I always recommend fresh pesto when possible, but jarred basil pesto works wonderfully too — it’s all about convenience and taste working hand-in-hand!
- Chicken breast cutlets: Look for even-thickness cutlets or butterfly your breasts to ensure they cook evenly and stay moist.
- Minced garlic: Fresh garlic adds that savory punch, but you can use jarred minced garlic in a pinch.
- Pesto: Homemade or store-bought basil pesto lends that iconic fresh herbal flavor that defines this dish.
- Tomatoes: I prefer ripe, firm tomatoes for slicing so they don’t get mushy in the bake.
- Mozzarella cheese: Freshly shredded mozzarella melts best and gives you that gooey cheesy layer we all love.
Variations
I’m a big fan of tweaking this Pesto Chicken Bake Recipe depending on the season or what my family’s craving. Don’t be afraid to make it your own—sometimes a little change can take it from great to unforgettable!
- Adding veggies: I often toss in zucchini or spinach layers for extra nutrients and flavor—plus it stretches the dish if you’re feeding more people.
- Using different cheeses: Try swapping mozzarella for provolone or adding a sprinkle of Parmesan on top for a sharper bite.
- Make it spicy: Adding a pinch of red pepper flakes on top before baking gives it a nice little kick that my family actually loves.
- Low-carb or keto-friendly: Served alongside cauliflower rice or roasted broccoli, this bake fits well with low-carb diets.
How to Make Pesto Chicken Bake Recipe
Step 1: Prep Your Chicken Cutlets
Start by preheating your oven to 400ºF. If your chicken breasts are thick, butterfly them to create 4 evenly sized cutlets so they cook quickly and uniformly. Arrange the cutlets in a baking dish in a single layer, making sure they don’t overlap — this helps them bake evenly without steaming.
Step 2: Layer With Garlic, Pesto, and Tomatoes
Lightly season your chicken with salt to enhance flavor. Spread about 1/2 teaspoon of minced garlic evenly over each cutlet, then dollop a tablespoon of pesto on top and spread it out. Layer 2 to 3 fresh tomato slices on each piece—this adds moisture and a bright, fresh contrast to the rich pesto.
Step 3: Top With Mozzarella and Bake
Finish by sprinkling about 1/4 cup of shredded mozzarella cheese over each chicken cutlet. Pop the dish into your oven and bake for 22-25 minutes. The chicken is done when the internal temperature hits 165ºF and the juices run clear. Don’t skip resting it for five minutes covered—this step locks in moisture and makes the chicken super juicy.
Pro Tips for Making Pesto Chicken Bake Recipe
- Uniform Chicken Thickness: I learned that butterfly-cutting the chicken really saves cooking time and ensures each piece cooks evenly without drying out.
- Don’t Skip Resting: Letting the chicken rest covered after baking keeps the juices locked inside and makes every bite tender and moist.
- Choose the Right Cheese: Freshly shredded mozzarella melts best and creates that perfect golden layer that’s so satisfying to bite into.
- Season with Purpose: A light sprinkle of salt before layering your garlic and pesto elevates flavors without overpowering the dish.
How to Serve Pesto Chicken Bake Recipe
Garnishes
I like to finish this bake with a drizzle of extra pesto or a sprinkle of fresh basil leaves for a pop of color and fresh aroma. Sometimes I add a few torn basil leaves right before serving—the flavor boost is noticeable, and it makes the plate look inviting!
Side Dishes
My favorite sides are simple and fresh: a crisp mixed green salad with lemon vinaigrette, roasted asparagus, or even some garlic parmesan roasted potatoes. Each complements the pesto chicken perfectly without competing with those bright basil notes.
Creative Ways to Present
For special occasions, I’ve layered this dish in a casserole with thin slices of zucchini and wrapped it up with prosciutto for a delightful twist. Another fun idea is plating each cutlet with a spiral of pesto-drizzled pasta or creamy polenta for a restaurant-worthy look right at home.
Make Ahead and Storage
Storing Leftovers
I store leftovers tightly covered in an airtight container in the fridge and they stay tasty for up to 3 days. When you reheat, I’ve found it best to avoid the microwave to keep the chicken juicy — a gentle oven reheating works wonders.
Freezing
Freezing this pesto chicken bake works surprisingly well. I like to freeze it before baking in a freezer-safe dish, then thaw overnight in the fridge before baking as usual. This way, I can prep meals ahead without sacrificing flavor or texture.
Reheating
When I reheat leftovers, I cover the chicken loosely with foil and warm it in a 350ºF oven for about 15 minutes. This method warms evenly and keeps the cheese melty without drying out the chicken.
FAQs
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Can I use frozen pesto for this Pesto Chicken Bake Recipe?
Absolutely! Frozen pesto works just fine; just thaw it completely before spreading it on the chicken to ensure even flavor distribution. I keep pesto in my freezer for convenience, and it holds up wonderfully here.
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What can I substitute for mozzarella cheese?
If mozzarella isn’t your favorite or you want to change things up, provolone, fontina, or even a mild cheddar can work well in this bake. Just make sure to choose a cheese that melts nicely to keep that lovely cheesy topping.
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How do I know when the chicken is fully cooked?
The safest and most reliable way is to check the internal temperature with a meat thermometer—it should read 165ºF. The chicken juices should also run clear. This keeps your chicken juicy and safe to eat.
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Can I make this recipe dairy-free?
Yes! Simply skip the mozzarella or swap in a non-dairy cheese alternative that melts well. The pesto and tomatoes still make this flavorful and satisfying without the cheese.
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What sides pair best with Pesto Chicken Bake Recipe?
Light sides like a green salad, roasted vegetables, or simple pasta work beautifully. I especially love serving it with garlic roasted asparagus or lemony quinoa to balance the richness of the chicken.
Final Thoughts
Honestly, this Pesto Chicken Bake Recipe has become one of those dishes I reach for again and again because it just works—every time. Whether you need a quick family dinner or an easy dish to impress guests, it delivers bold flavor and comfort with minimal effort. I can’t wait for you to try it and see how it fits into your weeknight dinner lineup!
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 Salt
Description
This Pesto Chicken Bake is an easy, flavorful dish featuring tender chicken cutlets topped with garlic, fresh pesto, juicy tomato slices, and melted mozzarella cheese. Perfect for a weeknight dinner, it combines Mediterranean-inspired flavors and requires minimal prep and baking time for a satisfying, nutritious meal.
Ingredients
Chicken
- 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 shredded mozzarella cheese
Instructions
- Preheat the Oven: Preheat your oven to 400ºF (204ºC) to ensure it’s ready for baking the chicken dish evenly.
- Prepare the Chicken Baseline: Place the chicken cutlets in a single even layer in a suitable baking dish. Lightly season the chicken with salt for balanced flavor.
- Garlic and Pesto Application: Divide and spread 1/2 teaspoon of minced garlic evenly over each chicken cutlet. Next, spoon 1 tablespoon of pesto onto each cutlet and spread it evenly to coat the top surface.
- Add Tomato Slices: Place 2 to 3 slices of fresh tomato evenly over each pesto-covered chicken cutlet, adding freshness and moisture.
- Top with Cheese: Sprinkle 1/4 cup of shredded mozzarella cheese over each chicken cutlet, creating a melty topping when baked.
- Bake the Chicken: Transfer the baking dish to the preheated oven and bake for 22-25 minutes. The chicken is done when it reaches an internal temperature of 165ºF (74ºC) and the juices run clear.
- Rest the Chicken: Remove the baking dish from the oven, cover it, and let the chicken rest for about 5 minutes to allow the juices to redistribute before serving.
Notes
- *Chicken breasts can be large; for proper portioning and cooking, butterfly-cutting the breasts into cutlets is recommended, or purchase pre-cut chicken cutlets.
- Make sure the chicken reaches an internal temperature of 165ºF to ensure it is fully cooked and safe to eat.
- You can adjust the amount of garlic or pesto to taste but keep quantities balanced to not overpower the chicken.
- Letting the chicken rest covered helps to keep it juicy and tender.
Nutrition
- Serving Size: 1 chicken cutlet with toppings (approx. 6 ounces)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 90 mg
