Pesto Chicken

Chicken breasts with pesto, mozzarella and tomatoes on white plate.

5 from 10 votes

Chicken cutlets are coated in pesto, smothered in cheese, and topped with fresh tomatoes to create simple and delicious Baked Pesto Chicken.

Prep Time10

Cook Time18

Total Time28

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 256kcal

Author: Kristen Chidsey

Ingredients

For the Pesto Chicken

olive oil for greasing pan
2 large chicken breasts or 4 thin chicken cutlets
¼ cup homemade or store-bought pesto
½ cup shredded mozzarella cheese
2 tablespoons freshly grated parmesan cheese

Tomato Topping

1 pint cherry or grape tomatoes
halved
½ tablespoon olive oil
¼ teaspoon kosher salt
freshly ground black pepper
4-5 fresh basil leaves cut into ribbons

Instructions

Preheat the oven to 400° F. Lightly grease a 9x13 baking dish with nonstick spray or olive oil.
Slice chicken breast horizontally to create 4 thinner cutlets. Pat the chicken dry with a paper towel.
Place the chicken into the prepared pan. Top each chicken breast with ½ tablespoon of the pesto, rubbing or brushing the pesto evenly on the chicken cutlets. Flip the chicken, and repeat the process so that both sides are coated in pesto.
Bake for 15-18 minutes or until the chicken has reached an internal temperature of 158-160 degrees F.
Remove the chicken from the oven and top with the mozzarella and parmesan cheese.
Return to the oven and bake for an additional 3 to 5 minutes or until cheese is melted.
Remove the chicken from the oven and let rest, for the juices to redistribute.
While the chicken is resting, toss together the tomatoes with olive oil, salt, pepper, and basil.
Serve the chicken warm with the fresh tomato topping.

Video

Notes

Chicken: If using chicken cutlets, you will need to use a total of 4 cutlets, and be sure to pound them out to ½-inch thickness if needed.

Tomatoes: Feel free to use any ripe tomatoes you have on hand, just be sure if using vine-ripened or Roma tomatoes to remove the seeds before dicing to keep the topping from being watered down.

Leftovers: Baked Pesto Chicken and be stored in the refrigerator in an airtight container for up to 3 days. It is best to store the tomato topping in a separate container and top the chicken once warmed with the fresh tomatoes.

Nutrition