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Pesto Mozzarella Chicken - Simple, Juicy, and Full of Flavor

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

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

Method
 

  1. Preheat the oven: Set your oven to 400°F (200°C). Lightly oil a baking dish or line a sheet pan with parchment.
  2. Prep the chicken: Pat the chicken dry with paper towels. Season both sides with salt, pepper, and Italian seasoning.
  3. Optional sear for extra flavor: Heat olive oil in a skillet over medium-high heat. Sear chicken 2–3 minutes per side until lightly golden. Transfer to the baking dish. If you skip searing, drizzle the oil over the chicken in the baking dish.
  4. Add pesto: Spread about 2 tablespoons of pesto over each piece of chicken, coating the top evenly. If using garlic, sprinkle it around the chicken in the pan.
  5. Tomatoes and cheese: Scatter the cherry tomatoes around the chicken. Bake for 12–15 minutes, then remove the pan and top each chicken breast with mozzarella slices. Return to the oven.
  6. Bake until done: Continue baking 5–10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
  7. Finish and serve: Sprinkle with Parmesan and fresh basil if you like. Squeeze a little lemon over the top for brightness. Serve hot with your favorite sides.