This pesto chicken features seared chicken breasts topped with basil pesto and melted mozzarella, baked until golden and finished with fresh cherry tomatoes. It’s a quick, flavorful weeknight dinner everyone will enjoy.
Pesto, tomato and cheese is a timeless combination. This recipe brings those classic flavors together into a satisfying main course that’s easy enough for busy nights yet special enough for guests.
How to make pesto chicken
Begin by seasoning chicken breasts with salt and pepper. Sear them in a hot skillet until golden on both sides, then transfer to a baking dish. Whisk together melted butter, minced garlic, chicken broth, pesto and a splash of lemon juice, and pour the mixture over the chicken. Bake until the chicken is cooked through, then top with shredded mozzarella and broil briefly until the cheese bubbles and browns. Finish with halved cherry tomatoes and a sprinkle of fresh parsley or basil.
Tips for perfect results
- Brown the chicken first for added flavor and color. If you’re short on time you can skip searing, but the extra step improves texture and taste.
- Choose chicken breasts that are similar in size so they cook evenly. This recipe assumes 4 medium breasts (about 1 1/4 pounds total).
- Use an instant-read thermometer to check doneness — the internal temperature should reach 165°F (74°C).
- You can use store-bought pesto from the refrigerated section or make your own (see recipe below). Both work well.
- Use fresh or part-skim shredded mozzarella depending on your preference.
- Cherry tomatoes add sweetness and color; grape or diced roma tomatoes also work.
How to make pesto
To prepare a simple basil pesto: toast 1/4 cup pine nuts, then combine them in a food processor with 1 teaspoon minced garlic and 1/2 cup grated Parmesan. Pulse until finely chopped. Add 3 cups fresh basil leaves, season with salt and pepper, and with the processor running slowly stream in 1/2 cup olive oil until you reach a smooth, saucy consistency.
Recipe variations
This recipe is versatile—try one of these easy variations to change the flavor profile:
- Veggies: Add raw vegetables to the baking dish so they roast with the chicken—green beans, asparagus, mushrooms or zucchini are all great choices.
- Cheese swap: Substitute fontina or provolone for the mozzarella for a different melt and flavor.
- Extra flavor: Stir in sun-dried tomatoes, sliced olives, or a sprinkle of buttered breadcrumbs before baking for added texture and depth.
Sides that pair well
Pesto chicken goes well with buttered or olive oil–tossed pasta, rice, or creamy mashed potatoes. Serve with a green vegetable such as asparagus, green beans or broccoli to round out the plate.
Ingredients
- 1 1/4 pounds boneless skinless chicken breasts (about 4 medium breasts)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 tablespoon butter, melted
- 1 teaspoon minced garlic
- 1/4 cup chicken broth
- 1/2 cup basil pesto
- 1 teaspoon lemon juice
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon chopped fresh parsley (or fresh basil)
- 1 cup cherry tomatoes, halved
- Cooking spray
- Fresh basil or parsley sprigs for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Season the chicken breasts generously with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Sear the chicken 3–5 minutes per side until browned.
- Coat a baking dish with cooking spray and transfer the seared chicken to the dish.
- In a small bowl, whisk together the melted butter, minced garlic, chicken broth, pesto and lemon juice. Pour the sauce over the chicken.
- Bake for about 25 minutes or until the chicken is cooked through (internal temperature 165°F). Baking time will vary with the thickness of the breasts.
- Sprinkle shredded mozzarella over the chicken. Switch the oven to broil and broil 3–4 minutes until the cheese is melted and golden—watch closely to avoid burning.
- Remove from the oven, sprinkle with chopped parsley, and arrange the halved cherry tomatoes around the chicken. Garnish with basil or parsley if desired and serve.
Nutrition (per serving)
Calories: 271 kcal | Protein: 30 g | Fat: 15 g | Saturated Fat: 6 g | Cholesterol: 113 mg | Sodium: 293 mg | Potassium: 536 mg | Vitamin A: 305 IU | Vitamin C: 5.6 mg | Calcium: 18 mg | Iron: 0.7 mg
Pesto chicken is easy to make and full of bold, fresh flavors. It’s a simple way to elevate ordinary chicken into a dish that tastes like it came from a restaurant.