Baked Pesto Mozzarella Chicken (Printable Version)
Tender chicken baked with basil pesto, fresh mozzarella, and tomatoes in an easy, savory and protein-packed dish.
# Ingredients:
→ Main Ingredients
01 -
4 large chicken breasts
02 -
1 tablespoon olive oil
→ Seasonings
03 -
1 teaspoon salt
04 -
1/2 teaspoon ground black pepper
05 -
2 teaspoons paprika
06 -
1 tablespoon garlic powder
07 -
1 tablespoon Italian seasoning
→ Topping
08 -
1/2 cup basil pesto
09 -
225 grams fresh mozzarella, sliced
10 -
1 cup cherry tomatoes, halved
# Steps:
01 -
Preheat the oven to 220°C. Lightly grease a large casserole dish with nonstick spray or a thin layer of oil.
02 -
Place the chicken breasts in a single layer in the casserole dish and drizzle evenly with olive oil.
03 -
Sprinkle both sides of the chicken breasts with salt, black pepper, paprika, garlic powder, and Italian seasoning. Flip as needed to ensure thorough coverage.
04 -
Using a tablespoon, spread basil pesto evenly over both sides of the seasoned chicken breasts. Use tongs to flip and coat thoroughly.
05 -
Layer fresh mozzarella slices and halved cherry tomatoes on top of the chicken.
06 -
Cover the casserole dish tightly with foil and bake for 25 minutes.
07 -
Remove the foil and bake for an additional 10–15 minutes, or until the mozzarella is melted and the chicken is cooked throughout.
08 -
Allow the chicken to rest for 5 minutes before serving to preserve juiciness.
# Notes:
01 -
For best results, use freshly made or high-quality basil pesto and slice the mozzarella just before assembling.