Simple Pesto Chicken Bake Your Family Will Love
This easy baked pesto chicken is a family-favorite weeknight dinner featuring juicy chicken breasts layered with homemade pesto, fresh tomatoes, mozzarella, and Parmesan cheese. Ready in under 30 minutes, it's gluten-free, low-carb, and bursting with Italian flavors!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts preferably 2 large breasts, about 16 oz total
- 0.5 tsp kosher salt
- 0.5 tsp freshly ground black pepper
- 4 tsp Skinny Basil Pesto or your favorite store-bought variety
- 1 medium tomato sliced thinly into rounds
- 6 tbsp shredded mozzarella cheese 1.5 oz total
- 2 tsp grated Parmesan cheese
Instructions
Preparation Steps
- Wash and pat dry chicken breasts. Slice each breast horizontally into 2 thinner cutlets to create 4 even portions. Season both sides lightly with salt and pepper.
- Preheat oven to 400°F (200°C). Lightly grease a baking dish or line with parchment paper for easy cleanup.
- Place chicken cutlets in the baking dish. Spread exactly 1 teaspoon of pesto evenly on top of each cutlet.
- Bake for 15 minutes, or until chicken is no longer pink in the center and reaches an internal temperature of 165°F.
- Remove pan from oven. Top each cutlet with sliced tomato, 1.5 tablespoons mozzarella, and 0.5 teaspoon Parmesan cheese. Return to oven and bake for an additional 3 to 5 minutes until cheese is fully melted.
- To grill: Over medium-high heat, grill chicken 3-4 minutes per side until cooked through. Reduce heat, spread pesto, add tomato and cheese, cover grill 1-2 minutes until cheese melts.
Notes
For extra flavor, use homemade pesto or a high-quality jarred version. Leftovers store well in the fridge for up to 3 days and reheat beautifully in the oven or microwave. Great served with cauliflower rice, roasted vegetables, or a side salad.