Basil Pesto Tomato Mozzarella Chicken Bake Recipe

This Basil Pesto Tomato Mozzarella Chicken Bake is an absolute weeknight hero. It’s packed with bold, fresh flavors—think juicy chicken breasts layered with zesty basil pesto, sweet roasted tomatoes, and melty mozzarella. It comes together quickly with minimal prep and bakes in under 30 minutes. This dish is a beautiful blend of Italian-inspired goodness and no-fuss comfort food, perfect when you’re short on time but craving something cozy and flavorful.

Why You’ll Love This Recipe

• Fast and Fuss-Free: From fridge to table in about 30 minutes. No stovetop juggling—just layer, bake, and enjoy.
• Flavor-Packed: The sweet tomatoes, herby pesto, and gooey cheese melt into the chicken, creating an irresistible combo.
• Minimal Ingredients, Maximum Impact: A few quality ingredients go a long way here. It’s proof that simple food can be spectacular.
• Crowd-Pleaser: Whether it’s a family dinner or a casual dinner party, this one wins over everyone.

Ingredients You’ll Need

• Chicken Breasts: Boneless, skinless chicken breasts work best. Pound them slightly if they’re very thick for even cooking.
• Basil Pesto: Use your favorite store-bought or homemade pesto. The key is that it’s fresh and vibrant.
• Mozzarella Cheese: Go for fresh mozzarella if you can—it melts beautifully and adds creaminess.
• Cherry or Grape Tomatoes: These roast into little bursts of sweetness that balance the savory flavors perfectly.
• Garlic: A few cloves minced and tucked around the dish boost the flavor in a big way.
• Olive Oil: A light drizzle helps everything roast up golden and juicy.
• Salt and Pepper: Just enough to season the chicken and enhance the other ingredients.
• Fresh Basil (Optional): For garnish and that final fresh touch.

Variations

• Add Veggies: Toss in sliced zucchini, red bell peppers, or mushrooms for extra color and nutrition.
• Spicy Twist: Add a pinch of red pepper flakes or a thinly sliced chili for gentle heat.
• Cheese Swap: Try provolone or fontina instead of mozzarella for a different cheesy vibe.
• Low-Carb Version: Skip the tomatoes and serve with a side of roasted cauliflower or a light salad.
• Pesto Variety: Don’t limit yourself to basil! Sun-dried tomato or arugula pesto also works beautifully.

How to Make Basil Pesto Tomato Mozzarella Chicken Bake

Step 1: Preheat the Oven

Set your oven to 400°F (200°C). Lightly grease a baking dish with a bit of olive oil or non-stick spray.

Step 2: Layer the Chicken

Place the chicken breasts in the dish. Season both sides with salt and pepper, then spread a generous spoonful of basil pesto over each piece.

Step 3: Add Tomatoes and Cheese

Scatter the cherry tomatoes around and on top of the chicken. Place thick slices of fresh mozzarella over each chicken breast.

Step 4: Bake to Perfection

Bake for 25–30 minutes, or until the chicken is cooked through (internal temp should hit 165°F) and the cheese is golden and bubbling.

Step 5: Finish and Serve

Top with fresh basil leaves and a final drizzle of olive oil if you like. Let it rest for 5 minutes before serving.

Pro Tips for Making the Recipe

• Pound Chicken Evenly: This ensures the chicken cooks at the same rate and stays juicy.
• Use a Meat Thermometer: It takes the guesswork out of knowing when the chicken is done.
• Let It Rest: Resting helps the juices redistribute and keeps the chicken moist.
• Don’t Overbake: Keep a close eye in the last few minutes—overcooking can dry out the chicken and make the cheese rubbery.

How to Serve

This dish is incredibly versatile and can be served in so many tasty ways:

With Pasta:

Spoon the cheesy pesto tomato sauce over cooked spaghetti, linguine, or penne.

With Crusty Bread:

Mop up the flavorful juices with a slice of warm, crusty bread—don’t let any of that pesto-tomato goodness go to waste.

With a Salad:

A simple arugula salad with lemon vinaigrette pairs perfectly and adds a refreshing balance.

Over Rice or Quinoa:

Great for soaking up all the saucy deliciousness and making it a heartier meal.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight!

Freezing

Wrap tightly or store in a freezer-safe dish. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating

Reheat in the oven at 350°F until warmed through, or microwave in 30-second bursts. Add a splash of broth or water to keep it from drying out.

FAQs

Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs are just as delicious and even juicier. They might take a few extra minutes in the oven, so check the internal temperature.

Do I need to cook the chicken before baking?
Not at all. Everything cooks together in the oven, making this a true one-dish meal with very little prep.

What kind of pesto works best?
Traditional basil pesto is classic here, but feel free to get creative with sun-dried tomato, spinach, or even kale pesto. Just make sure it’s not too oily or watery.

Can I make this dairy-free?
Absolutely. Skip the cheese or use a plant-based mozzarella alternative. You’ll still get loads of flavor from the pesto and tomatoes.

Final Thoughts

This Basil Pesto Tomato Mozzarella Chicken Bake is one of those recipes that checks every box—it’s quick, flavorful, and made with wholesome ingredients that come together effortlessly. Whether you’re cooking for your family or just yourself, this dish delivers on comfort and taste. Give it a try this week, and don’t be surprised if it lands a permanent spot on your dinner rotation!

Print