This Cheesy Pesto Baked Chicken is an easy, flavorful dish featuring juicy chicken breasts smothered in fresh basil pesto and melted cheese. Baked until perfectly golden and bubbly, this dish is perfect for weeknight dinners or a cozy family meal. Serve it with pasta, rice, or a simple salad for a complete meal packed with Italian-inspired flavors.
Why You’ll Love This Recipe
- Quick and easy to make—ready in under 30 minutes
- Juicy, tender chicken baked with creamy cheese and pesto
- Uses simple, pantry-friendly ingredients
- Low-carb and gluten-free option
- Perfect for meal prep and reheats beautifully
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts
- Fresh basil pesto (store-bought or homemade)
- Mozzarella cheese, shredded
- Parmesan cheese, grated
- Olive oil
- Garlic powder
- Salt and black pepper to taste
- Cherry tomatoes (optional, for added freshness)
- Fresh basil leaves (for garnish)
Directions
- Preheat oven: Set your oven to 400°F (200°C) and lightly grease a baking dish.
- Season the chicken: Rub the chicken breasts with olive oil, garlic powder, salt, and black pepper.
- Add pesto: Place the chicken in the baking dish and spread a generous layer of pesto over each piece.
- Top with cheese: Sprinkle mozzarella and Parmesan cheese evenly over the chicken.
- Bake: Bake for 20-25 minutes or until the chicken is cooked through and the cheese is golden and bubbly.
- Garnish and serve: Top with fresh basil leaves and serve with roasted vegetables, pasta, or rice.
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
Variations
- Spicy Pesto Chicken: Add red pepper flakes for a bit of heat.
- Vegetable Boost: Add sliced zucchini, mushrooms, or spinach before baking.
- Creamy Pesto Chicken: Stir a little cream cheese or heavy cream into the pesto before spreading it over the chicken.
- Low-Carb Option: Serve over cauliflower rice or zoodles instead of pasta.
Storage/Reheating
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the oven at 350°F (175°C) for 10-15 minutes or microwave for 1-2 minutes until heated through.
- Freeze for up to 2 months. Thaw in the refrigerator before reheating.
FAQs
Can I use store-bought pesto?
Yes, store-bought pesto works great, but homemade pesto offers a fresher flavor.
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs are juicier and work well in this recipe.
What type of cheese works best?
Mozzarella provides a creamy melt, while Parmesan adds a sharp, nutty flavor.
How do I know when the chicken is fully cooked?
The internal temperature should reach 165°F (74°C) when measured with a meat thermometer.
Can I add breadcrumbs for extra crunch?
Yes, sprinkle breadcrumbs mixed with Parmesan on top for a crispy crust.
Is this recipe gluten-free?
Yes, as long as the pesto is gluten-free—always check the label if using store-bought pesto.
Can I make this dish dairy-free?
Use dairy-free cheese alternatives and a vegan pesto for a dairy-free version.
What sides go well with pesto chicken?
Serve with pasta, roasted vegetables, garlic bread, or a fresh green salad.
How do I prevent the chicken from drying out?
Cover the baking dish with foil for the first 15 minutes, then uncover to melt the cheese.
Can I make this ahead of time?
Yes, assemble the dish ahead of time, cover, and refrigerate for up to 24 hours before baking.
Conclusion
This Cheesy Pesto Baked Chicken is a simple, delicious, and satisfying dish that’s perfect for busy weeknights or a family dinner. With juicy chicken, rich pesto, and melty cheese, every bite delivers bold Italian-inspired flavors. Serve it with pasta or vegetables for a complete meal that’s sure to become a household favorite!
PrintCheesy Pesto Baked Chicken Recipe
This Cheesy Pesto Baked Chicken is juicy, flavorful, and incredibly easy to make. Tender chicken breasts are smothered in a rich basil pesto, topped with gooey melted mozzarella and Parmesan cheese, then baked to perfection. It’s the ultimate weeknight dinner that pairs beautifully with pasta, rice, or roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baked
- Cuisine: Italian-inspired
Ingredients
- 4 boneless, skinless chicken breasts
- ½ cup (120 g) basil pesto (store-bought or homemade)
- 1 cup (100 g) shredded mozzarella cheese
- ¼ cup (25 g) grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- Fresh basil leaves (for garnish)
- Cherry tomatoes (optional, for baking alongside the chicken)
Instructions
1. Preheat the oven:
- Preheat your oven to 200°C (400°F). Lightly grease a baking dish with olive oil.
2. Season the chicken:
- Pat the chicken breasts dry and season with salt, pepper, garlic powder, and Italian seasoning on both sides.
3. Assemble the dish:
- Place the chicken breasts in the baking dish.
- Spread 1-2 tablespoons of pesto evenly over each piece of chicken.
- Top each breast with shredded mozzarella and sprinkle Parmesan over the top for extra cheesiness.
- Add cherry tomatoes around the chicken for extra flavor (optional).
4. Bake:
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the chicken reaches an internal temperature of 75°C (165°F) and the cheese is melted and bubbly.
5. Serve:
- Garnish with fresh basil leaves and an extra drizzle of pesto if desired.
- Serve with pasta, rice, or a fresh green salad.
Notes
- Use chicken thighs instead of breasts for a juicier texture.
- Add a layer of sun-dried tomatoes under the cheese for an extra burst of flavor.
- Make it low-carb by serving with zucchini noodles or cauliflower rice.