Dinner

Baked Pesto Mozzarella Chicken Recipe

ByMaya bella November 26, 2025November 26, 2025

Introduction

Baked Pesto Mozzarella Chicken is a flavorful and easy-to-make dish perfect for busy weeknights. With tender chicken breasts topped with fresh pesto, melted mozzarella, and juicy cherry tomatoes, this recipe combines simple ingredients into a comforting meal.

The dish shows two grilled chicken breasts in a white baking dish, soaked in a light yellow sauce with herbs. Each chicken breast is topped with a thick layer of melted white cheese, and several bright red tomato slices are placed on top of the cheese. A few fresh green herb leaves decorate the dish, adding a touch of vibrant color. The texture of the chicken looks tender with some seasoning visible, and the melted cheese appears soft and creamy. The white baking dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large chicken breasts
1 tbsp olive oil
1 tsp salt
½ tsp black pepper
2 tsp paprika
1 tbsp garlic powder
1 tbsp Italian seasoning
½ cup basil pesto
8 oz fresh mozzarella, sliced
1 cup cherry tomatoes, halved

Instructions

Step 1: Preheat your oven to 425°F. Grease a large casserole dish with cooking spray or olive oil. Arrange the chicken breasts in a single layer in the dish and drizzle olive oil over them.
Step 2: Season both sides of the chicken breasts with salt, black pepper, paprika, garlic powder, and Italian seasoning. You may mix the spices in a small bowl before applying or season directly.
Step 3: Spread basil pesto evenly over both sides of each chicken breast. Using tongs helps to flip the chicken without losing pesto.
Step 4: Place mozzarella slices on top of the chicken breasts, then scatter the halved cherry tomatoes over everything.
Step 5: Cover the casserole dish with foil and bake for 25 minutes, until the chicken is cooked through and the cheese has melted.

Tips & Variations

For richer flavor, substitute chicken thighs; for a lighter option, use turkey breasts.
Try swapping olive oil with avocado oil or melted butter for a different taste.
If you don’t have paprika, cayenne pepper or chipotle powder adds a nice smoky kick.
Experiment with other pestos like sun-dried tomato or arugula for unique flavors.
Use shredded mozzarella, provolone, gouda, or burrata instead of fresh mozzarella.
Replace cherry tomatoes with grape tomatoes or diced Roma tomatoes if needed.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the cheese melted and the chicken juicy. For longer storage, freeze the cooked chicken for up to 2 months and thaw overnight before reheating.

How to Serve

The image shows a white rectangular dish with two cooked chicken breasts as the base layer, each topped with melted white cheese and several slices of bright red cherry tomatoes. There are herbs and seasoning visible on the chicken, and a light brown sauce surrounds the pieces in the dish. Fresh green mint leaves are placed near the chicken breasts, adding a pop of color. The whole scene is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to thaw chicken breasts completely before cooking to ensure even baking and proper seasoning absorption.

How can I tell when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear. The cheese should be melted and slightly bubbly.