Baked Pesto Chicken With Mozzarella – Simple, Juicy, and Flavor-Packed

If you’re craving a no-fuss dinner with big flavor, this baked pesto chicken with mozzarella has your back. It’s juicy, cheesy, and full of fresh basil goodness—without a lot of steps or cleanup. You get melty mozzarella, herb-packed pesto, and a touch of tang from tomatoes, all baked in one dish.

It’s the kind of meal that feels special but fits easily into a weeknight. Serve it with pasta, crusty bread, or a simple salad and call it a win.

What Makes This Recipe So Good

• Minimal prep: You only need a handful of ingredients and about 10 minutes to get it in the oven.
• Big flavor payoff: Pesto brings garlic, basil, and Parmesan to the party, so you don’t need much else.
• Juicy and melty: Chicken bakes to tenderness under a blanket of mozzarella, keeping everything moist.
• Versatile: Works with chicken breasts or thighs, jarred or homemade pesto, and a variety of add-ins.
• Great for meal prep: Reheats well and tastes even better the next day as the pesto soaks in.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5–2 pounds) or boneless thighs
• 3/4 cup basil pesto (store-bought or homemade)
• 8 ounces fresh mozzarella, sliced (or 1 1/2 cups shredded)
• 1 cup cherry tomatoes, halved (optional but recommended)
• 2 tablespoons olive oil
• 1–2 cloves garlic, minced (optional, for extra aroma)
• 1/2 teaspoon kosher salt, or to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried Italian seasoning or oregano (optional)
• 2 tablespoons grated Parmesan, for topping
• Fresh basil leaves, for garnish
• Lemon wedges, for serving (optional)

Instructions

1. Preheat and prep: Heat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with olive oil.
2. Season the chicken: Pat the chicken dry with paper towels.

   Rub with olive oil, then sprinkle with salt, pepper, and Italian seasoning. If using garlic, rub it over the chicken as well.

3. Add pesto: Spread about 1 tablespoon of pesto on the bottom of the baking dish. Place the chicken in the dish, then spoon the remaining pesto evenly over each piece.

   Make sure each piece is coated for maximum flavor.

4. Add tomatoes: Scatter the cherry tomatoes around the chicken. They’ll roast down and add a bright, juicy contrast.
5. Bake uncovered: Bake for 18–22 minutes, depending on thickness. You’re looking for an internal temperature of 160°F before adding cheese.
6. Add mozzarella: Top each piece with slices of mozzarella.

   Sprinkle Parmesan over everything for a golden finish.

7. Finish baking: Return to the oven for 5–7 minutes, until the cheese is melted and bubbling and the chicken reaches 165°F in the thickest part.
8. Optional broil: For browned, blistered cheese, broil for 1–2 minutes. Watch closely to avoid burning.
9. Rest and garnish: Let the chicken rest for 5 minutes. Garnish with fresh basil and a squeeze of lemon.

   Spoon the pesto-pan juices over the top when serving.

10. Serve: Pair with buttered pasta, garlic bread, rice, steamed green beans, or a simple arugula salad.

How to Store

• Refrigerator: Store leftovers in an airtight container for up to 4 days. Keep any pan juices—they’re liquid gold for reheating.
• Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge for best texture.
• Reheat: Warm, covered, at 325°F until hot (about 15–20 minutes), or microwave in short bursts.

  Add a splash of water or broth to keep it juicy.

Why This is Good for You

• High-quality protein: Chicken provides essential amino acids to support muscle and satiety.
• Healthy fats: Pesto’s olive oil and nuts deliver heart-friendly fats that help you feel satisfied.
• Calcium and vitamins: Mozzarella and Parmesan offer calcium, while basil brings antioxidants and vitamin K.
• Lower carb: Naturally low in carbohydrates, making it a smart pick for balanced eating plans.

Common Mistakes to Avoid

• Overcooking the chicken: Dry chicken is the main risk. Start checking at 18 minutes and use a thermometer.
• Using too little seasoning: Pesto is flavorful, but you still need salt and pepper on the chicken itself.
• Skipping the rest time: Resting helps juices redistribute. Don’t slice immediately after baking.
• Soggy cheese topping: Add the mozzarella near the end and finish with a brief broil for the best texture.
• Watery dish: If your chicken is very thick, consider butterflying it, or quickly sear the outside before baking to lock in juices.

Alternatives

• Protein swap: Try boneless thighs for extra juiciness, turkey cutlets for a leaner option, or firm tofu or cauliflower steaks for a vegetarian twist.
• Cheese options: Provolone, fontina, or burrata work beautifully.

  For a lighter option, use part-skim mozzarella.

• Pesto varieties: Sun-dried tomato pesto, arugula-walnut pesto, or spinach-almond pesto change the flavor profile while keeping the method the same.
• Add-ins: Layer sliced tomatoes under the cheese, add olives or artichokes to the pan, or sprinkle with red pepper flakes for heat.
• Grain base: Serve over orzo, creamy polenta, quinoa, or garlic mashed potatoes to catch the saucy pesto juices.

FAQ

Can I use frozen chicken?

Yes, but thaw it completely first for even cooking. Pat it dry before seasoning so the pesto sticks and the chicken browns properly.

Is homemade pesto worth it?

If you have fresh basil, absolutely. Homemade pesto is brighter and often less salty.

That said, a good store-bought pesto works great on busy nights.

How do I keep the chicken from drying out?

Use an instant-read thermometer and pull the chicken right at 165°F. Also, avoid overbaking after adding cheese—melt it, then rest the chicken briefly.

Can I make this ahead?

You can assemble the dish up to 12 hours ahead and refrigerate it. Add the mozzarella just before baking so it melts properly.

What side dishes go best with this?

Buttered pasta, lemony arugula salad, roasted asparagus, garlic bread, or a simple rice pilaf all pair nicely with the pesto and melted cheese.

Can I make it in an air fryer?

Yes.

Air fry at 360°F for 12–15 minutes, add mozzarella, then cook 2–3 more minutes until melted and the chicken reaches 165°F.

How do I scale the recipe?

Double everything and use two baking dishes, leaving space between pieces for even cooking. Rotate the pans halfway through if your oven has hot spots.

Final Thoughts

Baked pesto chicken with mozzarella is the kind of recipe that always delivers. It’s simple, comforting, and reliably delicious, whether you’re cooking for a quiet night in or a casual gathering.

With a few quality ingredients and a hot oven, you get juicy chicken, gooey cheese, and a bright basil kick. Keep this one in your weeknight rotation—you’ll make it again and again.