I absolutely love this Pesto Chicken Bake with Tomatoes and Mozzarella Recipe because it’s one of those dishes that feels fancy but comes together so quickly. It’s perfect for busy weeknights when you want something comforting yet fresh, and the combination of pesto, juicy tomatoes, and melty mozzarella is just irresistible. When I first tried it, I was amazed at how the flavors melded beautifully without a ton of fuss.
You’ll find that this recipe works wonderfully as a standalone meal or paired with your favorite sides. It’s also super adaptable, so whether you’re cooking for a family dinner or meal prepping for the week, this Pesto Chicken Bake with Tomatoes and Mozzarella Recipe has got your back. Plus, it’s a crowd-pleaser every single time!
Why You’ll Love This Recipe
- Simple Ingredients: Uses a handful of easily found ingredients that work really well together.
- Quick and Easy: From prep to table in under 30 minutes, perfect for busy days.
- Flavor-Packed: The basil pesto, fresh tomatoes, and creamy mozzarella create a perfect harmony.
- Family Favorite: My family goes crazy for this dish — it’s always requested for dinner parties.
Ingredients You’ll Need
These ingredients come together to create that incredible layered flavor — bright pesto, tender chicken, juicy tomatoes, and gooey mozzarella. When shopping, try to find fresh pesto or make your own for the best result!
- Chicken breast cutlets: I recommend butterfly-cutting or buying pre-cut cutlets to ensure even cooking.
- Minced garlic: Using fresh garlic gives the best flavor, but jarred works in a pinch.
- Pesto: Store-bought pesto saves time, but homemade pesto gives a fresh, vibrant flavor.
- Large tomatoes: Choose ripe but firm tomatoes for the best texture after baking.
- Mozzarella cheese: Freshly shredded mozzarella melts better than pre-shredded versions due to less starch.
Variations
I like to switch up this Pesto Chicken Bake with Tomatoes and Mozzarella Recipe sometimes depending on what I have on hand or the season. Feel free to experiment with your favorite add-ins or switch out the cheese if you want to try a different twist.
- Grilled veggies variation: Adding sliced zucchini or bell peppers on top before baking brings extra color and nutrition.
- Dairy-free option: Substitute mozzarella with a plant-based cheese that melts well to keep this recipe friendly for all diets.
- Spicy twist: Sprinkle crushed red pepper flakes over the chicken for a bit of heat that wakes up the flavors.
- Herb swap: If you don’t have pesto, fresh basil or a mix of Italian herbs with a drizzle of olive oil can work in a pinch.
How to Make Pesto Chicken Bake with Tomatoes and Mozzarella Recipe
Step 1: Prepare the Chicken and Season
Start by preheating your oven to 400ºF. Lay out your chicken breast cutlets in a single layer in a baking dish — I find that giving them enough space helps them cook evenly. Lightly season each cutlet with salt to enhance the flavors without overpowering. Then, add a small amount of minced garlic — about half a teaspoon per cutlet is perfect — and spread it to coat slightly.
Step 2: Layer the Pesto, Tomatoes, and Mozzarella
Next, dollop about one tablespoon of pesto onto each chicken piece and spread it evenly — this is where so much flavor happens. Top each cutlet with 2-3 slices of tomato; I recommend slicing them thinly so they cook through and don’t release too much water. Finally, sprinkle roughly a quarter cup of shredded mozzarella over each to create that classic melty topping.
Step 3: Bake and Rest
Place the dish in the oven and bake for 22-25 minutes. The key is to make sure the chicken reaches an internal temperature of 165ºF — I always rely on my instant-read thermometer here. Once done, cover the baking dish and let the chicken rest for about 5 minutes before serving. This helps keep it juicy and lets the flavors settle beautifully.
Pro Tips for Making Pesto Chicken Bake with Tomatoes and Mozzarella Recipe
- Use Cutlets for Even Cooking: Butterflying your chicken breasts ensures they cook evenly and stay juicy — I learned this the hard way when thicker pieces ended up dry.
- Fresh Pesto Matters: If you can, make your own pesto or buy fresh — the flavor difference is noticeable and worth the extra step.
- Don’t Skip the Resting Time: Letting the chicken rest after baking keeps all those juices locked in — this little pause makes a big difference.
- Monitor the Tomatoes: If your tomatoes are very juicy, pat them dry before layering to avoid a soggy bake.
How to Serve Pesto Chicken Bake with Tomatoes and Mozzarella Recipe
Garnishes
I love adding a sprinkle of fresh basil or chopped parsley right before serving — it brightens the dish and gives it that fresh-from-the-garden vibe I can’t get enough of. A drizzle of balsamic glaze can also add a touch of sweetness and tang that pairs beautifully with the savory pesto.
Side Dishes
Some of my favorite sides to go with this are garlic roasted potatoes, a simple arugula salad with lemon vinaigrette, or even some warm crusty bread to soak up all the delicious juices. These sides keep things light but satisfying, which makes the whole meal feel well-rounded.
Creative Ways to Present
For special occasions, I’ve served this dish in individual ramekins or mini baking dishes — it looks super elegant and makes guests feel like it was made just for them. You can also layer it with roasted vegetables underneath for a colorful casserole-style presentation that’s as pretty as it is delicious.
Make Ahead and Storage
Storing Leftovers
When I have leftovers of this Pesto Chicken Bake with Tomatoes and Mozzarella Recipe, I store them in an airtight container in the fridge. It keeps well for about 3 days, making it easy to pack for lunch or enjoy a quick dinner the next day without much hassle.
Freezing
I’ve frozen portions of this recipe before, and it freezes surprisingly well. Just let the chicken cool completely, then pack it into a freezer-safe container or bag. When you’re ready to eat, thaw overnight in the fridge for the best texture.
Reheating
To reheat, I prefer warming it in the oven at 350ºF for 10-15 minutes to keep the cheese melty and the chicken juicy. Microwaving works in a pinch, but I find the oven method preserves texture way better.
FAQs
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Can I use chicken thighs instead of chicken breast in this recipe?
Absolutely! Chicken thighs offer a bit more fat and stay juicy. Just adjust the cooking time slightly and ensure they reach an internal temperature of 165ºF. Boneless, skinless thighs work best for this bake.
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Is it better to use fresh or store-bought pesto?
Fresh pesto has a brighter, more vibrant flavor and can elevate this recipe, but high-quality store-bought pesto works well too, especially for easy weeknight dinners. If using store-bought, you might want to taste and adjust the amount based on how bold the flavor is.
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How can I prevent the bake from becoming watery?
Pat your tomato slices dry before layering to reduce extra moisture. Also, using slightly firmer tomatoes and avoiding overcrowding in the baking dish helps keep the texture just right.
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Can this recipe be made ahead of time?
Yes! You can prep all the layers and assemble the dish a few hours ahead, then cover and refrigerate until ready to bake. Just add a few extra minutes to the baking time if it’s going into the oven straight from the fridge.
Final Thoughts
This Pesto Chicken Bake with Tomatoes and Mozzarella Recipe has become a go-to for me whenever I want a satisfying, flavorful dinner that doesn’t keep me in the kitchen for hours. It’s reliable, delicious, and I love how it brings a little bit of Italy right into my home with minimal effort. I’m confident that once you try it, you’ll be adding it to your recipe rotation too — it’s just that good.
Print
Pesto Chicken Bake with Tomatoes and Mozzarella Recipe
- Prep Time: 5 minutes
- Cook Time: 22-25 minutes
- Total Time: 27-30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Fat
Description
A delicious and easy Pesto Chicken Bake featuring tender chicken cutlets topped with fragrant pesto, fresh tomato slices, and melted mozzarella cheese, baked to perfection for a flavorful and satisfying meal.
Ingredients
Chicken and Pesto Mixture
- 2 pounds chicken breast cut into 4 cutlets
- 2 teaspoons minced garlic
- 4 tablespoons pesto
Toppings
- 2 large tomatoes, sliced
- 1 cup mozzarella cheese, shredded
Instructions
- Preheat the Oven: Preheat your oven to 400ºF (204ºC) to ensure it’s hot enough for baking the chicken evenly.
- Prepare the Chicken: Arrange the chicken breast cutlets in a single, even layer inside a baking dish. Season the chicken lightly with salt.
- Add Garlic and Pesto: Spread 1/2 teaspoon of minced garlic evenly over each chicken cutlet. Then spoon 1 tablespoon of pesto over each cutlet, spreading it out evenly for maximum flavor.
- Top with Tomatoes and Cheese: Place 2-3 slices of tomato on top of each chicken cutlet, then sprinkle 1/4 cup of shredded mozzarella cheese over the tomatoes on each cutlet.
- Bake the Chicken: Transfer the baking dish to the oven and bake for 22-25 minutes. The chicken is done when its internal temperature reaches 165ºF (74ºC) and the juices run clear.
- Rest Before Serving: Cover the baking dish and let the chicken rest for about 5 minutes to allow the juices to redistribute and ensure a juicy result before serving.
Notes
- A typical chicken breast is roughly 16 ounces, which is quite large. To maintain proper serving sizes and cooking times, butterfly-cut your chicken breasts in half or buy pre-portioned cutlets.
- Look for a 2-pound package containing 2 large chicken breasts to create 4 cutlets for this recipe.
Nutrition
- Serving Size: 1 chicken cutlet with toppings
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 110 mg
