Why You’ll Love This Recipe

Simple Ingredients: Utilizes common pantry staples for a quick and easy meal.
One-Pan Meal: Minimal cleanup with everything baked in a single dish.
Healthy and Nutritious: High in protein and low in carbs, fitting well into various dietary plans.
Versatile: Easily adaptable with different proteins or vegetables to suit your preferences.
Delicious Flavor: The combination of pesto, mozzarella, and roasted tomatoes creates a rich and satisfying taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 large boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp salt
½ tsp black pepper
2 tsp paprika
1 tbsp garlic powder
1 tbsp Italian seasoning
½ cup basil pesto
8 oz fresh mozzarella, sliced
1 cup cherry tomatoes, halved

Directions

Preheat your oven to 425°F (220°C). Grease a large casserole dish with cooking spray or olive oil.
Place the chicken breasts in the casserole dish in a single layer. Drizzle with olive oil.
Season both sides of the chicken with salt, black pepper, paprika, garlic powder, and Italian seasoning.
Spread basil pesto over both sides of the chicken breasts.
Top each chicken breast with slices of mozzarella cheese and scatter halved cherry tomatoes around the chicken.
Cover the dish with foil and bake for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the chicken is fully cooked and the cheese is melted and bubbly.
Let the dish rest for 5 minutes before serving.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Variations

Protein Alternatives: Substitute chicken with turkey breasts or thighs for a different flavor.
Vegetarian Option: Replace chicken with thick slices of eggplant or portobello mushrooms.
Cheese Variations: Use provolone, gouda, or burrata instead of mozzarella.
Pesto Flavors: Try sun-dried tomato pesto or arugula pesto for a unique twist.
Add Veggies: Include zucchini, asparagus, or bell peppers for added nutrition.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze in freezer-safe containers for up to 2 months. Thaw in the refrigerator before reheating.
Reheating: Reheat in the oven at 350°F (175°C) for about 15 minutes or until warmed through.

FAQs

Can I use store-bought pesto?

Yes, store-bought pesto works well, but homemade pesto can enhance the flavor.

What sides pair well with this dish?

Serve with garlic bread, a fresh green salad, or roasted vegetables.

Can I prepare this dish ahead of time?

Yes, assemble the dish ahead and refrigerate. Bake when ready to serve.

Is this recipe keto-friendly?

Yes, it’s low in carbs and suitable for a ketogenic diet.

Can I use shredded mozzarella instead of slices?

Yes, shredded mozzarella melts well and can be used as a substitute.

How do I know when the chicken is fully cooked?

The internal temperature should reach 165°F (74°C).

Can I add pasta to this dish?

Yes, serve over cooked pasta for a heartier meal.

What can I use instead of cherry tomatoes?

Grape tomatoes or diced Roma tomatoes are good alternatives.

How can I make this dish spicier?

Add red pepper flakes or a dash of cayenne pepper to the seasoning.

Is this dish suitable for meal prep?

Yes, it stores and reheats well, making it great for meal prep.

Conclusion

Baked Pesto Mozzarella Chicken is a flavorful and easy-to-make dish that’s perfect for any occasion. With its rich combination of pesto, mozzarella, and juicy chicken, it’s sure to become a family favorite. Enjoy this high-protein, low-carb meal that’s as nutritious as it is delicious.

Baked Pesto Mozzarella Chicken

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Author: Julia
Total Time: 55 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

This Baked Pesto Mozzarella Chicken is a flavorful, high-protein, low-carb dish made with juicy chicken breasts, fresh basil pesto, creamy mozzarella, and roasted cherry tomatoes. Perfect for busy weeknights, it’s gluten-free, easy to prep, and irresistibly cheesy.

Instructions

Preheat oven to 425°F (220°C) and grease a 9×13-inch casserole dish.
Place chicken breasts in the dish and drizzle with olive oil.
Season both sides of the chicken with salt, pepper, paprika, garlic powder, and Italian seasoning.
Spread pesto evenly over both sides of the chicken.
Top each piece with mozzarella slices and scatter cherry tomatoes around the chicken.
Cover with foil and bake for 25 minutes.
Remove foil and bake uncovered for an additional 10–15 minutes until chicken is cooked through and cheese is bubbly.
Rest 5 minutes before serving.

Notes

Use shredded mozzarella if slices aren’t available.

Substitute chicken with eggplant or portobello for a vegetarian version.

Try other pestos like sun-dried tomato or arugula for variety.

Add veggies like zucchini or bell peppers for a more filling dish.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: Italian