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