Introduction
There are those rare recipes—simple, low-effort, yet undeniably satisfying—that find their way into your meal routine without fanfare. You make it once, then again, then realize it’s now your go-to when life is hectic, when energy is low, or when you just want something everyone at the table will actually eat.
This recipe—Baked Pesto Chicken with Mozzarella—is one of those meals.
It only uses four ingredients. It takes about 5 minutes of prep. And when it comes out of the oven, it smells like you’ve been slow-cooking something fancy all afternoon. It’s rich with basil and garlic aroma, packed with juicy flavor, melty cheese, and takes barely any cleanup.
Whether you're cooking for picky kids, meal-prepping for yourself, or planning a cozy weeknight dinner, this dish belongs in your regular rotation.
Let’s get into the why, the how, and the ways you can make this already-perfect dish your own.
The 4 Ingredients
Here’s what you’ll need:
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4 boneless, skinless chicken breasts (or thighs if preferred)
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½ cup basil pesto (store-bought or homemade)
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1 cup shredded mozzarella cheese (or sliced fresh mozzarella)
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1 cup cherry tomatoes, halved (optional, but adds freshness and brightness)
That’s it. No measuring spice blends. No long lists of pantry items. Just simple ingredients that work beautifully together.
Ingredient Notes:
1. Chicken
You can use chicken breasts for a leaner dish, or thighs for juicier, richer flavor. If the breasts are thick, slice them in half horizontally so they bake evenly and quickly. For faster cooking and crispier edges, go for cutlets or even chicken tenders.
2. Basil Pesto
A good jar of store-bought pesto (like those from Costco, Trader Joe’s, or DeLallo) works perfectly. Look for one with real basil, olive oil, Parmesan, and pine nuts. If you have time, homemade pesto really shines—but store-bought is the weeknight MVP.
3. Mozzarella Cheese
Both shredded mozzarella and fresh mozzarella slices melt beautifully. Shredded gives a golden topping; fresh melts into creamy pockets. You can also use a mozzarella-provolone mix for deeper flavor or sub fontina for a gourmet twist.
4. Cherry Tomatoes (Optional)
Cherry tomatoes add color, juiciness, and a slight acidity that cuts through the richness of the pesto and cheese. If you don’t have them, you can skip them—or sub in sliced Roma tomatoes or even sun-dried tomatoes.
Instructions
Step-by-Step Prep
Step 1: Preheat and Prepare
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Preheat your oven to 400°F (200°C).
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Lightly grease a baking dish with olive oil or nonstick spray.
Step 2: Arrange the Chicken
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Place your chicken breasts in a single layer in the dish.
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If they’re uneven in thickness, pound them lightly to about ¾" thick. This helps them cook evenly.
Step 3: Spread the Pesto
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Spoon about 2 tablespoons of pesto over each piece of chicken.
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Use the back of the spoon to spread it evenly across the surface.
Step 4: Add Tomatoes
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Scatter your cherry tomato halves around and between the chicken pieces.
Step 5: Bake
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Bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
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If using thicker breasts, it may take up to 30 minutes.
Step 6: Add Mozzarella
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Remove the dish from the oven.
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Sprinkle 1 cup of mozzarella cheese evenly across the chicken.
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Return to the oven for another 5–7 minutes, until the cheese is melted and bubbly.
Step 7: Broil (Optional)
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For golden-brown cheese, turn your oven to broil and cook for an additional 1–2 minutes. Watch carefully!
Done! Let rest for 5 minutes before serving. The cheese settles, the pesto thickens slightly, and everything becomes even more delicious.
Serving Suggestions
This chicken pairs beautifully with:
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Garlic butter noodles or buttered orzo
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Steamed rice or quinoa for a gluten-free option
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Mashed cauliflower or zucchini noodles for a low-carb version
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Green beans, roasted broccoli, or a Caesar salad on the side
Want something bread-y? Serve with crusty ciabatta, garlic bread, or warm naan to scoop up all that cheesy pesto sauce.
Make It Your Own: Variations
This recipe is endlessly flexible. Here’s how to tweak it for variety:
1. Add Pasta
Boil your favorite pasta (penne, rotini, or fettuccine). Serve chicken over pasta and spoon the pan juices over the top.
2. Add a Crunch
Top with panko breadcrumbs or crushed crackers before adding cheese for a crispy finish.
3. Add Greens
Throw in a handful of baby spinach or kale under or around the chicken. It wilts and soaks up the pesto flavors.
4. Add Heat
Drizzle with Calabrian chili oil, crushed red pepper flakes, or sliced jalapeños for a spicy version.
5. Try a Different Cheese
Use gruyère, cheddar, goat cheese, or Parmesan for a new flavor profile.
6. Pesto Swap
Try sun-dried tomato pesto, arugula pesto, or walnut-kale pesto for a twist on the classic.
Why It Works
This dish is deceptively simple, but the chemistry behind it is what makes it special.
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Pesto + Chicken = Umami
The basil, garlic, nuts, and cheese in pesto coat the chicken, locking in moisture while adding depth. The oil helps the surface brown slightly. -
Mozzarella = Creamy Finish
The melted cheese binds everything together and gives richness that feels indulgent. -
Tomatoes = Bright Contrast
Acidity from the tomatoes balances the richness of the pesto and cheese. -
Oven Baking = Even Cooking
Unlike stovetop methods, the oven gently roasts everything, letting the flavors meld while keeping clean-up minimal.
Storage & Reheating
This dish keeps incredibly well. Here’s how:
Refrigerator
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Store leftovers in an airtight container up to 4 days.
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Reheat in the microwave or oven (covered) until hot.
Freezer
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Freeze cooked chicken (without tomatoes) in airtight containers or foil-wrapped packs.
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Thaw overnight and reheat at 350°F until warmed through.
Meal Prep
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Assemble everything in the dish ahead of time (except cheese). Cover and refrigerate up to 24 hours before baking.
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For a full meal prep version, divide into containers with rice or veggies.
Nutritional Profile (Approximate per serving)
Based on 4 servings using chicken breasts and standard pesto:
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Calories: ~430
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Protein: 38g
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Carbs: 4–6g (depending on tomatoes)
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Fat: 28g
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Fiber: 1g
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Sugar: 1g
Want to reduce fat or calories? Use light mozzarella or less cheese, and opt for a lighter pesto made with less oil or using avocado.
A Brief Pesto Love Letter
Pesto is one of those culinary unicorns—deeply flavorful, endlessly versatile, and stupidly easy to use. Originating in Genoa, Italy, “pesto alla genovese” is traditionally made by crushing basil, pine nuts, garlic, olive oil, and Parmesan into a vivid green paste.
In this recipe, pesto is more than a condiment. It’s the core seasoning, sauce, and moisture base. If pesto is something you normally reserve for pasta, this dish opens the door to new uses: chicken, sandwiches, eggs, pizza, and even roasted vegetables.
Want to make your own pesto? Here's a quick bonus recipe:
Quick Homemade Basil Pesto
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2 cups fresh basil leaves
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2 cloves garlic
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¼ cup pine nuts or walnuts
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½ cup olive oil
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½ cup grated Parmesan
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Salt and pepper to taste
Blend everything in a food processor until smooth. Store in a sealed jar with a layer of olive oil on top to prevent browning. Keeps in fridge for 1 week.
Testimonials from Real-World Kitchens
“This is my Tuesday night lifesaver. I prep it during my lunch break and toss it in the oven while helping my kids with homework.”
— Sophie, mother of two
“It’s the only chicken dish my partner actually asks for on repeat. And it looks fancy enough for guests!”
— Jay, newlywed in Seattle
“I made it with dairy-free cheese and vegan pesto and it was still killer.”
— Rina, plant-based chef-in-training
Conclusion
This 4-ingredient baked pesto chicken is a masterclass in simplicity. It’s what weeknight dinner dreams are made of: fast, forgiving, and deeply flavorful. You don’t need to measure spices or follow dozens of steps. You just need chicken, pesto, cheese, and a hot oven.
What you get back is more than the sum of its parts—melty, garlicky, herby, juicy deliciousness.
Make it once and you’ll understand why it’s in my weekly dinner rotation. Make it again, and it might just become part of yours too.
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