Pesto Mozzarella Chicken
Pesto Mozzarella Chicken is a simple, flavorful dish that brings together tender chicken breasts, fresh basil pesto, and gooey melted mozzarella cheese. The bright green pesto adds a burst of…
Tip: save now, cook later.Pesto Mozzarella Chicken is a simple, flavorful dish that brings together tender chicken breasts, fresh basil pesto, and gooey melted mozzarella cheese. The bright green pesto adds a burst of herby goodness, while the melted cheese on top gives the chicken a creamy, delicious finish. It’s a dish that feels fresh and comforting all at once.
I love making this when I want something quick but still special. The best part is how easy it is to put together—the pesto practically does all the work in adding flavor, and the mozzarella gives everything that perfect cheesy touch. Sometimes I add a sprinkle of cherry tomatoes on the side for a little pop of sweetness.
Serving this dish over a bed of pasta or alongside a simple salad makes for a perfect weeknight meal that feels like a little treat. I always look forward to how the cheese stretches when I cut into the chicken—it’s such a satisfying, cozy moment. It’s one of those meals that never fails to get a thumbs up at the dinner table.
Key Ingredients & Substitutions
Chicken breasts: They cook quickly and stay tender. I like to pound them lightly for even thickness, which helps them cook evenly. If you want a leaner option, turkey breasts work well, too.
Mozzarella cheese: Fresh mozzarella melts beautifully and adds creaminess. If fresh isn’t available, low-moisture mozzarella works fine but melts a bit differently. For a sharper taste, try provolone or fontina.
Basil pesto: This is the flavor star of the dish. You can use store-bought pesto or make your own with fresh basil, garlic, pine nuts, Parmesan, and olive oil. If you’re allergic to pine nuts, walnuts or almonds make good substitutes.
Cherry tomatoes: They add a juicy, slightly sweet contrast. If you don’t have tomatoes, thinly sliced roasted red peppers work nicely too.
How Do You Get Juicy, Well-Cooked Chicken with Melty Cheese?
Cooking chicken evenly without drying it out is key. Here’s how I do it:
- Season well: Salt and pepper bring out the chicken’s natural flavor.
- Sear first: Brown the chicken in oil on medium-high heat to lock in moisture and add color—about 3-4 minutes per side.
- Add cheese and pesto last: After searing, top with mozzarella and pesto before baking. This lets the cheese melt gently without burning.
- Bake at 400°F: Baking finishes cooking the chicken through while melting the cheese. Use a meat thermometer to check for 165°F for safe doneness.
These steps help balance juicy, tender chicken with melted cheese and fragrant pesto that isn’t overcooked. It’s a great technique to remember for any chicken and cheese bake!
Equipment You’ll Need
- Oven-safe skillet – perfect for searing chicken on the stovetop and then baking it in the oven without extra dishes.
- Tongs – make flipping chicken easy and safe without poking holes that release juices.
- Meat thermometer – helps you check the chicken’s internal temperature for perfect doneness.
- Sharp knife – for slicing mozzarella and tomatoes cleanly and evenly.
Flavor Variations & Add-Ins
- Swap chicken breasts for boneless thighs if you prefer more flavor and juiciness.
- Use sun-dried tomato pesto for a tangy twist and deeper color.
- Add sliced mushrooms or spinach around the chicken before baking for extra veggies.
- Top with a sprinkle of crushed red pepper for a mild heat boost.
How to Make Pesto Mozzarella Chicken?
Ingredients You’ll Need:
For The Chicken:
- 3 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil, divided
For The Topping:
- 6 oz fresh mozzarella cheese, sliced
- 6 tablespoons basil pesto (store-bought or homemade)
- 1 cup cherry or grape tomatoes, sliced
- Fresh basil leaves, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 20-25 minutes for cooking and baking. So in about 30-35 minutes, you’ll have a delicious, cheesy, and flavorful chicken dish ready to enjoy!
Step-by-Step Instructions:
1. Preparing the Chicken:
Start by preheating your oven to 400°F (200°C). Season both sides of the chicken breasts with salt and pepper to your liking. Then, heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Place the chicken breasts in the skillet and cook until they turn golden brown on both sides, which usually takes about 3-4 minutes per side. Once browned, remove the skillet from the heat.
2. Adding Cheese, Pesto, and Tomatoes:
Place slices of fresh mozzarella cheese on top of each browned chicken breast. Carefully spoon about 2 tablespoons of basil pesto evenly over the mozzarella cheese. Next, scatter the sliced cherry or grape tomatoes around the chicken in the skillet. Drizzle the remaining 1 tablespoon of olive oil over the tomatoes and pesto to add extra flavor and moisture.
3. Baking and Serving:
Transfer the skillet to your preheated oven and bake for 15-20 minutes. This allows the chicken to cook through completely (reaching an internal temperature of 165°F or 74°C), and the mozzarella to melt into a delicious, bubbly topping. When it’s done, take the skillet out of the oven and sprinkle chopped fresh basil leaves over the chicken for a fresh touch. Serve the chicken hot, spooning some of the flavorful pesto and oil from the pan over the top. This dish goes wonderfully with pasta, rice, or a simple green salad.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before cooking. This ensures even cooking and helps avoid any excess moisture in the pan.
Can I Substitute Other Cheeses for Mozzarella?
Absolutely! Fresh mozzarella melts best, but you can use provolone, fontina, or even a mild cheddar if you prefer a different flavor or don’t have mozzarella on hand.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the cheese creamy rather than rubbery.
Can I Make This Recipe Gluten-Free?
Yes! This recipe is naturally gluten-free as long as your store-bought pesto doesn’t contain any gluten ingredients. Always check labels if you’re unsure.