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Cheesy savory and packed with garlicky basil flavor this Baked Pesto Mozzarella Chicken comes together with minimal effort and delivers juicy chicken with a gorgeous golden melted top. When my family’s weeknights get busy I love how this recipe saves dinner with just a few steps and even fewer dishes. You get a fuss-free restaurant-worthy meal all in under an hour.
The first time I made this everyone went back for seconds and now I never skip the pesto for that hit of fresh flavor.
Ingredients
- Chicken breasts: for high quality protein and a juicy base look for plump evenly sized breasts
- Olive oil: adds moisture and helps the seasoning cling to the chicken choose a good extra virgin type for best flavor
- Salt: brings out the flavors in chicken and pesto
- Black pepper: provides gentle warmth
- Paprika: gives color and enhances savory depth
- Garlic powder: infuses that familiar earthy aroma and flavor
- Italian seasoning: brings in a herby backbone dried varieties blend best here
- Basil pesto: the star that delivers robust herby freshness use freshly made or a refrigerated version for brightest taste
- Fresh mozzarella: for that gooey cheesy layer slice it thick for full coverage and use mozzarella packed in water for meltability
- Cherry tomatoes: they burst with tangy sweetness and lighten every bite use ripe and firm tomatoes for best results
Step-by-Step Instructions
- Prepare the Oven and Dish:
- Preheat your oven to four hundred twenty five degrees Fahrenheit. Lightly grease a large casserole dish with olive oil to prevent sticking and set out your chicken so it comes closer to room temperature for even cooking.
- Season and Arrange the Chicken:
- Lay the chicken breasts flat in a single layer inside your prepared dish. Drizzle olive oil over them. Generously season one side with salt black pepper paprika garlic powder and Italian seasoning. Flip each breast using tongs and repeat on the other side making sure every inch is coated.
- Coat with Pesto:
- Spoon basil pesto onto each chicken breast using your tablespoon to spread it all over. Use tongs to flip and repeat so both sides are well covered in pesto’s herby green goodness.
- Add Cheese and Tomatoes:
- Layer freshly sliced mozzarella over each breast, slightly overlapping the slices for even melting. Scatter halved cherry tomatoes over the cheese letting them nestle around the chicken.
- Bake Covered:
- Seal your casserole dish with foil ensuring a tight fit to lock in steam. Place in the oven and bake covered for twenty five minutes which helps the chicken cook gently and stay moist.
- Finish Uncovered:
- Carefully remove the foil and continue baking for another ten to fifteen minutes. Watch for the mozzarella to turn golden brown and bubbly and make sure the chicken is cooked through with clear juices running when pierced.
- Rest and Serve:
- Remove the dish from the oven and let the chicken sit for about five minutes. This allows juices to redistribute so every bite stays juicy and flavorful.
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I always look forward to that moment when the mozzarella turns bubbly under the broiler. The contrast of juicy chicken and caramelized cheese is worth every minute of baking. Sharing this with family around a crowded table is one of my favorite memories.
Storage Tips
Store extra chicken in an airtight container in the refrigerator for up to three days. To reheat gently warm in a low oven or covered in the microwave so the cheese stays gooey and the chicken does not dry out. Leftovers taste great as a next day lunch.
Ingredient Substitutions
You can swap mozzarella for provolone or fontina if you prefer a different cheese pull. If you do not have cherry tomatoes any ripe tomato cut in chunks will work. Jarred pesto can be used if you are out of time but a homemade batch makes the flavor shine.
Serving Suggestions
Pair this dish with a crisp green salad or roasted vegetables to round out your meal. Garlic bread or grilled polenta also pairs perfectly with the herby flavors in the chicken. For a lighter touch try serving it over zucchini noodles.
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Cultural Context
Pesto originated in Genoa Italy and blends fresh basil olive oil and aged cheese for a signature bright herbaceous flavor. Baked chicken with cheese is a staple comfort food in many homes and combining these traditions brings the best of both worlds to your table.
Recipe FAQs
- → How do I keep the chicken moist while baking?
Covering the dish with foil while baking helps retain moisture, ensuring the chicken remains tender and juicy. Avoid overbaking, and let it rest briefly before serving for optimal results.
- → Can I use store-bought pesto?
Yes, both homemade and store-bought basil pesto work well. Choose a high-quality pesto for best flavor and freshness in the final dish.
- → What types of mozzarella are best?
Fresh mozzarella slices melt beautifully and deliver a creamy texture. Part-skim or whole milk mozzarella can be used, but fresh varieties provide the best flavor and melting qualities.
- → How do I know when the chicken is fully cooked?
Check for an internal temperature of 165°F. The chicken should be opaque and juices should run clear when pierced with a fork.
- → Can I add other vegetables?
Absolutely! You can add zucchini, bell peppers, or spinach alongside the tomatoes for additional flavor and nutrition.
- → Is this dish suitable for meal prep?
Yes, it stores well in the refrigerator for up to three days and reheats easily, making it convenient for lunches and quick dinners.