Basil Pesto Tomato Mozzarella Chicken Bake Recipe

This Basil Pesto Tomato Mozzarella Chicken Bake is the kind of dish that feels like a cozy Italian hug on a plate. It’s bursting with bold, fresh flavors—juicy tomatoes, creamy mozzarella, and aromatic basil pesto—while still being ridiculously easy to put together. It’s a one-pan wonder that looks impressive enough for guests but is easy enough for a lazy Tuesday night dinner.

Why You’ll Love This Recipe

• Ridiculously Simple: It’s just layer, bake, and serve. No fancy techniques, no complicated steps.
• Incredible Flavor: Between the herby pesto, the melted mozzarella, and the juicy chicken, this dish is packed with vibrant, comforting flavors.
• Minimal Cleanup: Everything comes together in one baking dish—no need to dirty up half your kitchen.
• Perfect for Weeknights: You can prep it in 10 minutes, then let the oven do the rest of the work.

Ingredients You’ll Need

• Chicken Breasts: Boneless and skinless is the way to go here—they cook evenly and soak up all the flavors.
• Basil Pesto: The star of the show. Use a good-quality store-bought one or homemade if you’ve got fresh basil on hand. This adds herbaceous richness to the dish.
• Fresh Mozzarella: Sliced thick for that ultra-gooey, stretchy cheese pull. Don’t skip this—it makes the dish irresistible.
• Cherry Tomatoes: They roast down beautifully and add a juicy, sweet tang that balances the richness of the cheese and pesto.
• Garlic: Adds a layer of depth and brings everything together. Fresh is best here.
• Salt and Pepper: Essential for seasoning the chicken just right before layering on the good stuff.
• Olive Oil: Just a drizzle to help everything roast up golden and flavorful.
• Fresh Basil (optional): For garnishing—adds a burst of color and freshness at the end.

Variations

• Add Veggies: Toss in zucchini slices, red onion, or bell peppers around the chicken for a built-in side dish.
• Use Thighs Instead: Chicken thighs stay extra juicy and flavorful, especially if you’re reheating leftovers later.
• Spicy Twist: Add crushed red pepper flakes to the pesto or sprinkle on top before baking.
• Cheese Swap: Try provolone or a little shredded parmesan for a sharper flavor profile.

How to Make Basil Pesto Tomato Mozzarella Chicken Bake

Step 1: Prep the Chicken

Preheat your oven to 400°F. Season your chicken breasts generously with salt and pepper on both sides. Place them in a baking dish in a single layer.

Step 2: Add the Flavor

Spoon a generous amount of basil pesto over each chicken breast. Spread it evenly so it covers the top nicely. Don’t skimp—this is where the flavor is!

Step 3: Layer the Good Stuff

Place thick slices of mozzarella over the pesto-covered chicken. Tuck cherry tomatoes all around the chicken in the dish. Add minced garlic over the top and finish with a drizzle of olive oil.

Step 4: Bake

Pop the dish into the oven and bake for about 25–30 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. If you want that golden top, switch on the broiler for the last 2–3 minutes.

Step 5: Garnish and Serve

Once out of the oven, sprinkle fresh basil over the top and let the dish rest for 5 minutes before serving. It smells like an Italian kitchen, and tastes even better.

Pro Tips for Making the Recipe

• Pound the Chicken Evenly: This helps everything cook at the same rate and keeps the chicken juicy.
• Don’t Overbake: Use a meat thermometer if needed—165°F is your target. Overbaking will dry out the chicken.
• Drain Watery Pesto: If using homemade or very oily pesto, let some of the oil drain off to avoid excess liquid in the dish.
• Let It Rest: Always let the bake sit for a few minutes before cutting—this keeps everything juicy and flavorful.

How to Serve

This dish pairs beautifully with both hearty and light sides:

Carb Companions:

Serve it over buttered pasta, creamy mashed potatoes, or a bed of couscous to soak up all those flavorful juices.

Light and Fresh:

Pair with a crisp green salad or steamed green beans for a lighter touch.

Rustic Bread:

A hunk of crusty bread is perfect for mopping up the pesto-tomato sauce. You won’t want to leave a drop behind.

Make Ahead and Storage

Storing Leftovers

Cool completely, then store in an airtight container in the fridge for up to 3 days. The flavors only get better with time!

Freezing

You can freeze the baked chicken for up to 2 months. Let it cool completely, then wrap tightly in foil and place in a freezer-safe container.

Reheating

Reheat in a 350°F oven until warmed through, or microwave in short bursts. Add a splash of broth or water to keep it moist if needed.

FAQs

Can I use store-bought pesto?
Absolutely, and it works wonderfully! Just choose a good-quality pesto from the refrigerated section for the best flavor.

What if I don’t have fresh mozzarella?
No problem—use shredded mozzarella instead, or even provolone or a cheese blend. The texture will be different, but still delicious.

Can I make this ahead of time?
Yes! You can assemble everything in the dish a few hours ahead and refrigerate. Just bake it when you’re ready to eat—add 5 extra minutes to the baking time if it’s cold from the fridge.

Is this dish gluten-free?
Yes, the recipe as written is gluten-free. Just make sure your pesto doesn’t contain any hidden gluten (some jarred versions might), and pair it with gluten-free sides.

Final Thoughts

This Basil Pesto Tomato Mozzarella Chicken Bake is everything a weeknight dinner should be—quick, foolproof, and packed with crave-worthy flavor. Whether you’re cooking for one or feeding a family, it’s a reliable go-to that you’ll come back to again and again. Grab some chicken, spoon on that pesto, and let your oven do the magic!

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