Chicken and pesto bake comes together in just 5 minutes with juicy chicken, rich pesto, melty mozzarella, and fresh tomato slices, all baked to perfection. An easy dinner for busy weeknights.
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I couldn’t believe how simple this chicken and pesto bake was to make—just a few ingredients, and my family loved every bite. It’s rare for a recipe to be this easy and so good!
- Susan S.
Bailey's Thoughts ...
With over 1,000,000 views and a 4.8 star rating, this chicken and pesto bake has officially reached internet-famous status. It’s not just a weeknight dinner—it’s the weeknight dinner. Thin chicken breasts (slice or pound them; you don’t want thick ones here) layered with bright, herby pesto, gooey mozzarella, and juicy tomato slices.
Part of the magic here is just how easy it is—seriously, 5 minutes of prep and only 4 ingredients. No dredging, no marinating, no extra dishes to wash. It’s as simple as layering everything in a baking dish, popping it in the oven, and letting it do its thing.
And if you’re looking for the next level of delicious, drizzle some balsamic glaze on top when it’s done. It’s not required, but it brings this dish from good to so good. The tomatoes caramelize, the cheese bubbles, and the pesto soaks into the chicken just the way you want.
This recipe pairs perfectly with a big green salad or fresh green beans and garlic bread—light, fresh, and just the right complement to the rich pesto chicken. If you're in the mood for something a little heartier, it's also delicious served over buttered noodles or cooked pasta with marinara sauce for a comforting twist.
-Bailey
PS - Looking for low-effort recipes - Check out our collection of Quick Recipes (30 Minutes or Less).
Ingredients
Boneless Skinless Chicken Breasts: Use thin chicken breasts for the best results. If your chicken is thick, slice it in half horizontally or pound it to an even thickness for even cooking. Thin pieces ensure juicy chicken breasts that bake evenly.
Pesto: Homemade basil pesto or store-bought pesto works perfectly. Choose a high-quality pesto for the best flavor, as it’s the star of the dish. See below for an easy homemade pesto recipe.
Fresh Mozzarella Pearls: Found in most grocery stores, typically near the cheese section. If you can’t find pearls, simply dice fresh mozzarella into small pieces for a similar result.
Large Tomato Slices: Use large slices that cover most of the chicken breast for a juicy, fresh topping that balances the rich pesto and cheese.
OPTIONAL: Balsamic Glaze: A thick, syrupy reduction of balsamic vinegar and sugar, balsamic glaze adds a sweet and tangy finish to dishes. It's commonly found in the vinegar or dressing section of most grocery stores.
Instructions: Chicken and Pesto Bake
- Pound the boneless skinless chicken breasts to an even thickness. Season with salt and black pepper. Scoop the pesto into a fine mesh strainer and press gently with the back of a spoon to remove excess oil.
- Place the chicken in a baking dish, then spread each piece with a generous layer of the drained pesto.
- Spread the pesto-coated chicken with a layer of mozzarella pearls (or diced fresh mozzarella), then add a single large tomato slice on top of each piece.
- Bake until the cheese is melty. For an extra golden finish, broil for 1-2 minutes just before the chicken is done. Remove the chicken from the juices and arrange on a platter. If using, drizzle with balsamic glaze before serving.
How To Make Fresh Basil Pesto:
Store-bought pesto is a great option—keeping things simple and true to the spirit of this easy meal. But if you have a few extra minutes, homemade pesto is always delicious and adds a fresh, vibrant touch.
Ingredients:
- 2 cups fresh basil leaves
- ½ cup pine nuts
- 2 cloves garlic, peeled
- ½ cup grated Parmesan cheese
- ½ cup olive oil
- Salt and pepper to taste
Directions:
- In a food processor, combine the basil, pine nuts, garlic, and Parmesan cheese. Pulse until the ingredients are finely chopped.
- With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
- Season with salt and pepper to taste.
- Serve immediately with pasta, or store in an airtight container in the refrigerator for up to 1 week.
See recipe card for quantities.
Top Tip
Draining the oil from pesto is quick and easy. Scoop the desired amount of pesto into a fine mesh strainer and let the oil drip out while pressing gently with the back of a spoon.
This simple step helps keep your dish from becoming too oily, allowing the bright, herby flavor of the pesto to shine.
Substitutions
Boneless Skinless Chicken Breasts: Substitute with chicken thighs for a richer flavor, or use chicken cutlets for convenience. If needed, butterfly thicker chicken breasts and slice them into thin cutlets.
Pesto: Replace with sun dried tomato pesto for a slightly tangy twist. Homemade Pesto can also be used.
Mozzarella Pearls: Substitute with shredded mozzarella, or try fresh mozzarella diced into small pieces for a similar texture. For a sharper flavor, use provolone or fontina cheese, which also melt well.
Large Tomato Slices: Use Roma tomatoes, beefsteak tomatoes, or heirloom tomatoes—just ensure the slices are large enough to cover the chicken. For a roasted flavor, you can also use jarred roasted red peppers.
Variations
Gluten-Free: Already is!
Dairy-Free: Replace fresh mozzarella with a dairy-free cheese alternative that melts well.
Nut-Free: Use a nut-free pesto made with sunflower seeds.
Vegetarian: Swap the chicken breasts for thick slices of eggplant or large portobello mushrooms to create a flavorful vegetarian version.
Kid-Friendly: For picky eaters, use a mild pesto and top with their favorite cheese, such as mild cheddar or Monterey Jack. You can also skip the tomato if it’s not a hit with your kids.
Spicy Kick: Mix a pinch of red pepper flakes into the pesto or sprinkle them on top of the cheese for a touch of heat.
Storage
Make Ahead: Assemble the chicken and pesto bake up to 4 hours before baking. Cover tightly with plastic wrap and refrigerate until ready to bake.
Leftover Storage: Once baked, store leftovers in an airtight container in the refrigerator for up to 3 days. The chicken will stay juicy, and the flavors will continue to meld together.
Reheating: Reheat leftover chicken in a preheated oven at 350°F for 10–12 minutes or until warmed through. If using the microwave, cover the dish loosely with a damp paper towel to retain moisture, though the texture may not be as perfect as oven reheating
Freezing: This recipe is best enjoyed fresh, and freezing is not recommended.
FAQ: Easy Pesto Chicken
While fresh chicken works best for even cooking, you can use frozen chicken breasts if needed. Just make sure to thaw them completely in the refrigerator before slicing and preparing the recipe.
Yes, slicing the chicken horizontally ensures even cooking and a quicker bake time. If your chicken is too thick, slicing it into thinner pieces is essential for the best results.
Slicing boneless skinless chicken breasts horizontally might seem like a small detail, but it makes a big difference. Thinner pieces cook faster and more evenly, soaking up flavors while staying tender and juicy.
Here’s how to do it right:
Place the chicken breast flat on a cutting board and press down lightly with your palm.
Using a sharp knife, slice through the middle, keeping the blade parallel to the cutting board, to create two thin, even chicken breast cutlets.
If your chicken is still a bit thick af
Recipe
4 Ingredient Pesto Chicken Bake
- Total Time: 35 minutes
- Yield: 3 servings
Description
Chicken and pesto bake comes together in just 5 minutes with juicy chicken, rich pesto, melty mozzarella, and fresh tomato slices, all baked to perfection. An easy dinner for busy weeknights.
Ingredients
- 3 Boneless Skinless Chicken Breasts
- 6 oz. Jar Basil Pesto -(drained)
- 1 Large Tomato- (sliced)
- 6-8 ounces Fresh Mozzarella Pearls (or fresh mozzarella diced into small pieces)
- Salt and pepper to taste
- OPTIONAL: Balsamic Glaze for serving
Instructions
Preheat the Oven: Heat your oven to 375°F.
Prep the Chicken: Pound the chicken breasts to an even thickness of about 0.8 inches. Season liberally with salt and black pepper.
Drain the Pesto: Scoop the 6 oz. jar of basil pesto into a fine mesh strainer. Press gently with the back of a spoon to remove excess oil, ensuring a thicker, more flavorful pesto.
Assemble the Dish: Place seasoned chicken breasts in a baking dish. Spread each piece with a generous layer of the drained pesto.
Add Toppings: Top each pesto-coated chicken breast with a layer of mozzarella pearls (or diced mozzarella) and a slice of tomato.
Bake: Transfer the dish to the oven and bake for about 25-30 minutes, or until the chicken is cooked through (internal temperature 165°F), the cheese is melted, and the tomatoes are slightly caramelized. For a golden finish, broil for 1-2 minutes just before the chicken is done.
Serve: Remove cooked chicken from baking dish and arrange on a platter or individual plates. If using, drizzle each chicken breast with balsamic glaze and serve immediately.
Notes
Cooking times may vary depending on the size of your chicken breasts.
Drain the oil from the pesto before spreading it on the chicken. This prevents the chicken from soaking in oil and juices while cooking.
Vegetarian: Swap the chicken breasts for thick slices of eggplant or portobello mushroom
Dairy-Free: Replace the fresh mozzarella with a diary free cheese alternative that melts well. Make sure the pesto you are using is also-dairy free.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Fast and Easy
- Method: Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken cutlet
- Calories: 205
- Sugar: 0.9 g
- Sodium: 456.5 mg
- Fat: 8 g
- Carbohydrates: 2.4 g
- Protein: 29.7 g
- Cholesterol: 62 mg
Related
Looking for easy recipes like Pesto and Chicken Bake? Try these.
Carl Francis
Like your approach and your recipes. Please add me to your email list. Thanks!
Pennsylvania Cooking Dad
Bailey Sissom
Added:) So glad you enjoyed the post!
Nestor Ayala
I would like to make this for my girlfriend tonight, I am super excited! What would you propose a good side would be? Please let me know!
Bailey Sissom
Hey Nestor. So sorry I'm just seeing this! I hope that everything went will with your dinner. I always serve this up with a simple side salad and some in season fruit:)
Tresa
I've made this wonderful tasty recipe and served it with fettuccine alfredo. It was a BIG HIT ❤
Jaydubya
OMG!
This was SOOOOOO easy and GOOD!!
Needed something quick on a Sunday evening and this was just the ticket!
Served with tomato and basil pierogies and a salad. YUM!
Thanks for sharing!
Bailey Sissom
I am so glad you liked it! It is definitely on regular rotation around here. I'm all about easy:)
Brianr
Love it. Please add me to your email list
Bailey Sissom
Thanks Brian! Added:)
Lynn
Love this! Please sign me up.
Bailey Sissom
Thanks Lynn! I have added you to my email list:)
Mariah
Please add me to your email list! This was a great help would love to see more!! [email protected] ( yes it’s two e’s) 🙂
Thank you!!
Linda
Looks like my kind of food!
Kelly Frankovich
This is Dinner for a busy Monday night!
Bailey Sissom
Yep.. it's perfect for just that!!!
michelle kapke
this was great my family loved this Thank you
Simply Sissom
I'm so glad you liked it!!!!
Jamie
What side dish did everyone make??
Bailey Sissom
Hi Jamie! I usually keep it simple and just make a big salad (made from whatever is in the fridge) and pop some whole-wheat rolls into the oven. Nothing fancy, but everyone seems to enjoy it.
Kyle W
Wasn’t sure if my girlfriend would be feeling pasta or something different tonight so I put cooked pasta in one half of the baking pan and a simple quinoa recipe in the other before adding this recipe on top and baking. She loved the pasta, but both turned out great!
Elsa Lecke
Recipes look delicious and easy, please add me to your email list for recipes. Thanks
Bailey Sissom
Hi Elsa! I'm so glad that you liked the site. Unfortunately I am not able to manually add you to my email list, you have to opt in. I am sending you a link to my homepage. If you look to the right (side bar) there is a box that you can enter you name and email address. This will get you all set up!
Kp
Yeah- chicken does NOT cook in 30 min. At least not in my oven lol. More like an hour 🙁 this is taking forever
Bailey Sissom
Hi Keeley, sorry your chicken took so long to cook. Hope it was worth the wait! I tend to look for and use small chicken breasts when cooking. Obviously the cooking time would vary depending on the chicken's size. I am going to add a note about this to the post. Thanks for bringing it to my attention. Happy Wednesday!
Nonie
the trick is to pound them flatter; trying to slice a chicken breast horizontally is a nightmare. Just lay some plastic wrap over it and pound it .
Maria
Super easy and simply delicious! Thank you!!
Bailey Sissom
So glad you enjoyed it Maria!!!!
Darlene A
Absolutely delicious. Will definitely add to our dinner rotation.
Bailey Sissom
Yay I'm so glad that you liked it!!!
Dee
Looking forward to this in about to stick on oven I didn't see for long to bake out on what temp but I'm going to still cook this, can't wait thank you
Bailey Sissom
Hope that it turned out well! The cook time is about 30-35 minutes at 350:)
Mariam
I've noticed the cheese you are using for this recipe is like a rectangler and I know you said not to use shredded cheese can I use the round fresh mozzarella?
Bailey Sissom
Yep! Fresh mozzarella is perfect!
Kasey
This recipe was super simple and so delicious! I used thin sliced chicken breasts and served with mixed greens salad. Will definitely be making again 🙂
Bailey Sissom
I'm so glad you liked it! We make it All. The. Time.
Janet
OMG... I had the thought of a "quick" chicken breast with cheese and fresh tomato slices but couldn't figure exactly how to do it. So glad I found this in all my searches. This recipe hit it. Love it and hubby was amazed. Will be making this many times. Thanks for the recipe.
Bailey Sissom
You're welcome! I'm so glad that you love it. It's a favorite around our house:)
Karly
This looks amaaaaze! Such a great weeknight recipe. Gotta try it soon!
Bailey Sissom
Thanks:) It's one of our favorites. I LOVE it because I can be super lazy and Joe and the boys love it because it tastes great! WIN for all.
Suzanne Graham
I'm making this now. Please can you add me to your email list?
Bailey Sissom
I just added you:) Hope you loved the chicken!
Nina
Just curious as to why you don’t brown the chicken in a pan and sear it first. You bake the raw chicken in a pan? My family is a family of cooks, with my brother actually having gone to the Culinary Institute in Hyde Park, NY.
Bailey Sissom
Hi Nina! I'm sure that would be great, but this recipe is kind of a "aaagghhh kids are hungry, I have no time to cook.. need something fast and easy" type situation:)
Denise
Just made this for my family and it was a hit! So good and so easy!!!
Bailey Sissom
I'm so glad you liked it!
Emily
Can you make this with pork chops?
Bailey Sissom
Hi Emily. I have never tried. I would guess you could, but the cooking times and temperature would be different.
Chase
I'm not saying organic meats or crops are bad in anyway, but please understand that chickens are not pumped full of growth hormones. The majority of the poultry industry, if not the entire industry, has gone to no antibiotics ever production. If a bird requires antibiotics for its well being it is no longer allowed to be sold for human consumption. And as far as I know, they never used growth hormones. The fact that birds are so much bigger than they used to be is because of genetics, not hormones.
On another note, this tasted great!
Bailey Sissom
I'm glad you liked it!
Kristine
I'm making this tonight! Using smoked provolone cheese as a substitute for the mozzarella and happen to have some leftover toasted pine nuts to sprinkle on top-YUM! Can't wait! Please add me to your list..
Thanks, Kristine
Bailey Sissom
Hi Kristine I hope you love it! You will have to message me your email address at simplysissom.com for me to manually add you to my email list:)
Doll
This is a great recipe! Tomatoes are just coming into season here, great way to take advantage.
On another note, in the U.S., hormone use in poultry has been banned for many, many years. Our poultry here is safe.
Bailey Sissom
Thanks Doll!
Melissa
This is so good! I make some whole wheat angel hair and spoon some of the pan sauce on top of the noodles. Amazing!
Bailey Sissom
So glad you like dit! Angel hair + pan sauce sounds delicious!!!
Colleen
Love this recipe! So easy and delicious. I used sliced fresh mozzarella.
Erin
Hi! Going to try this tonight. One question, since fresh mozorella is such a soft cheese, doesnt it completely melt off the chicken if you're baking it for 350 degrees/30 minutes? I am wondering if I should maybe add the cheese and tomato at the 20 minute mark to prevent it from being too runny.
Bailey Sissom
I stick it all on there at once (mostly because I'm super lazy). That said... your method would work perfectly (possibly even better, lol).
Kees
What happened to me.... The cheese and pesto started melting and now my oven is a mess! OOPS!
Astrid
Super easy and delicious!
Lucy
Just made this tonight for my husband and me. We loved it!! So easy too. Will definitely make this for my friends. The thing I like about this dish that I like is that I have all the ingredients without having to go to the store. I got homemade pesto from my friend and couldn’t wait to use it. Thanks so much for the recipe.
Bailey Sissom
I'm so glad that you loved it!!! I wish I had a friend that gave me homemade pesto... sounds like a keeper!!!
Francis
I've just made this and had to say it was delicious. Thanks
Bailey Sissom
I'm SO glad that you enjoyed:) Love getting comments like this!
Lee
Just made this Dish. Unbelievable. Can’t believe how good it was. Definitely will make it again
Bailey Sissom
I'm so glad that you enjoyed it!!!!
Susan Sommers
I'm always skeptical when a recipe sounds too easy to be good! Well....this one proved me WRONG! I make pesto and put it in the freezer so I always have homemade pesto on hand (just thaw and serve). I used chicken tenders -- it cooks faster. I loved the broiler trick at the end. This recipe did not disappoint! I absolutely loved it and have filed it for future. I even printed a copy for a friend (who I gave some of my homemade pesto to)! Thank you for this super recipe!
Bailey Sissom
Hi Susan!!! I'm so glad that you enjoyed the recipe!! Super impressed with the homemade pesto hanging out in your fridge:) I hope your friend loves the recipe as well!
Lindsey Beckwith
Made this for my family, and it was delicious! One daughter wouldn't touch it because it had green stuff on it, but the other daughter loved it. My husband I did, too. Served it with noodles covered in butter and parmesan, and tossed in some fresh mozzarella as well. Will definitely make this again.
Bailey Sissom
I'm so glad that you enjoyed it!!!
Carlos M
Amazing! so tasteful! Super easy and quick! Thank you! I would love to be included in your mailing list, easy five stars.
Bailey Sissom
I'm so glad that you enjoyed the recipe!!!
Emily
Took longer than 30 minutes for me, but was still amazing! Chopped sweet potatoes and pan fried them in olive oil, Italian seasoning, and salt and pepper. Delish!
Bailey Sissom
I'm so glad that you liked it!! Depending on chicken size it could def take longer than 30. To save time, try slicing your chicken breasts in half!
Gina
My husband loves Chicken pesto! We only been married for around a year now... so this cooking thing is all new. THIS recipe was easy and we both loved it!!! I love finding new good recipes:)!
Brittany Smith
I love everything about your approach and delivery! From one SAHM to another, I’m all about the easy and healthy!! Please add me to your email list! 🙂 thank you!!!!!
Steffi
I was looking for something quick and easy to make and found your recipe. I’m glad I did! Thank you. This turned out great.
I added teriyaki sauce as a base first however and after adding chicken and pesto, I put some finely chopped onions. Then mozzarella, tomato and some chopped cillis for heat. It sounds like a mess, but it tastes great!
Bailey Sissom
Sounds delicious! So glad that you enjoyed it!!!
Coleen Flathman
You are awesome! My family loved this! It was so easy and delicious. Thank you!
Bailey Sissom
So glad that you enjoyed!!!!
Steve
Easy but tasteless. Definitely looks better, but is actually very bland. My family really didn't care for it at all.
Bailey Sissom
I'm so sorry that you didn't enjoy the recipe. Since you are only using 4 ingredients, the pesto that you choose is really important. They all have different ingredients and different flavor levels. Switching that up could change the recipe drastically.
Jori
I'm planning to make your Pesto Chicken Bake today. It looks delicious and simple. Thank you! I saw your comments about chicken and added growth hormones. FYI, chickens don't get growth hormones. They've been bred for size (like dogs). I think it's been 50-60 years that growth hormones have been illegal in the chicken industry. This site has great info about chicken and behind the scenes tours/blogs: https://www.chickencheck.in/blog/4-reasons-why-chickens-are-not-given-added-hormones/
Bailey Sissom
Hi Jori! You are absolutely correct. This is an old post and I appreciate the reminder to update this information. I plan on working on it today!
Lynda Sarver
So easy and delicious and I'm all about easy!! Please add me to you email list.
Bailey Sissom
I'm so glad you enjoyed! I have added you to the email list!
Lauren
Thank you for being so honest I love it ! I’m not great in the kitchen so I’ve been trying to learn a few easy recipes to make for my partner. He absolutely loved this ! Super easy for me to make and beyond delicious.
Bailey Sissom
I'm so glad that you enjoyed it! Hey.. everyone has got to start somewhere. I'm pretty sure my husband and I ate the store-bought rotisserie chickens and steerable veggies in a bag for the first year we were married:)
Dave Street
Hello Bailey, I'm going to make this recipe for my wife and mother-in-law this evening. It sounds delicious! I'm trying to do more of the cooking, and I love the fact that there are only 4 ingredients. Please add me to your mailing list. Thanks so much.
Mikayla Martinez
This looks so good but I was looking for a recipe to use up the last of my shredded mozzarella
Bailey Sissom
You could def use shredded mozzarella! This recipe is made for customization!
Kim
This tasted great. What is the container count for 21day fix?
Bailey Sissom
Hi Kim. Unfortunately I have no experience with the 21 day fix, but I'm glad you enjoyed the recipe! All the nutrition facts are listed on the post, maybe you can find the info you are looking for there?
Dusty
Made the "4 Ingredient Pesto Chicken Bake" a couple of days ago...and it was wonderful! Thank you so much for such a lovely recipe. Made the "Dump and Bake Italian Chicken and Rice" tonight. It was fine too. I messed up probably adding too much Marinara and rice (I was trying to use the dregs in the containers), but it still came out tasting good, but perhaps a bit more dry than was intended. Still, it was good, and I will for sure try it again in the near future. Thank you again for your wonderful recipes. Love them, I do. My kind of cooking. Going to go through your entire post to see how many more I'm going to add to my "regular" recipes. 🙂
Take care and be well my lady.
Bryan
Bailey,
I made this recipe for my wife this evening for her birthday. It was fantastic! She and our children loved it. (Along with myself) 😁 The only thing I wrestled with was the length of time for cooking. It took well over the 30 minute cook time suggested. It may have had to do with variance in ovens and the way I may have prepared the chicken. However, thank you for the recipe idea! It was a hit and we will be using it again soon.
Sincerely
Bryan
Ryan
Love the recipe! Amazingly simple, yet delicious.
I’ve actually found the chicken to be much more juicy if I cook it at 450f for about 16 minutes vs. the slower way of 350 for 30. Either way you choose, it’s awesome!
Cheers!
Bailey Sissom
So glad you enjoyed it! Thanks for the tip:)
Anne Cochran
I am not a tomato lover. What would you suggest for replacement?
Bailey Sissom
Just leave them off!
Jack Warner
Made this today with Cauliflower cheese and asparagus. Too delicious for words. It played a pleasant tune on my taste buds.
Jen
You are my new hero! Thank you for these quick and practical recipes!
Caligirl
This is quite possibly one of the best chicken recipes ever!!! I am giving it 4 ⭐️ only bc I have made it a few times cooking it as described but the chicken seems underdone even though I cook it as prescribed and using the thermometer. I found letting it cook for 15 mins more makes a huge difference! Though the chicken was “technically” cooked at 30-35 mins it still had a weird texture that I couldn’t deal with. Cooked it for another 15 and it turns out amazing! Maybe my chicken breasts are large but the extra time let’s the cheese brown a little and the chicken comes out a little more flakey. Much bett r!!!
grace
Really enjoyed this recipe! Thank you so much (:
Bailey Sissom
Thank you for the great review:)
Angie Lilly
I’ve made this chicken twice and love the flavor but I’m having trouble with the juices it accumulates. When it’s done baking the baking dish is full of fluids? Is this normal? How do I keep this from happening? I have turned the broiler on for the last 5 minutes to cook the tomatoes a little more but the amount of juice I feel isn’t correct? Any recommendations? Will definitely continue making this recipe ... it’s delicious!
Bailey Sissom
It's juicy when I make it too. Super challenging to take "pretty" pics of this one. It's just not a beauty, lol. That said.. it still tastes great!
Susan Sommers
A couple of things you can do to make this chicken come out not so juicy.. I used Chicken Tenders for one thing ... but watch them because they cook faster and could dry out a little. The second thing I did was put a rack on top of my cookie sheet and let the juices drain off that way. -- I also used the broiler. We love this dish and I've made it several times!
daniel
I like the food presentation,it looks simple and nice.attractive to the eyes
Bailey Sissom
Thank you!
Lisa
Do you have to cover the chicken with aluminum foil before putting it in the oven?
Bailey Sissom
Nope!
Beth
Love this simple, quick and easy recipe , but had plenty of time for 4 hr Italian dressing marinate then seared chicken. Baked . Added tomato and mozzarella near end of cooking time . Finished with Broil , adding Parmesan cheese onto of tomatoes
Jackie
Made this tonight but used sun dried tomato pesto as my husband isn't a fan of pesto. It was really good, I served it with mashed cauliflower. Thank you!
Bailey Sissom
Ooohhh, I love sun-dried tomato pesto! Your version sounds yummy!!!
KAMILIA
SO in love with this flavor combination, looks like a great weekday dinner!
ringtonesdump.com
Easy four ingredient recipe for a simple weeknight dinner. Pesto coated chicken with mozzarella cheese and tomatoes. Great for postop bariatric surgery patients!
calcula
Kids loved it. very good and easy recipe, i tried it last night
Niraj J H
Really it's beautifully written and enjoyed your recipe. Thanks for your post
Karen S Nielsen
Albeit unlikely, I'm posting a last minute request for advice on the off chance that someone might see, know and respond quickly. The chicken is seared and I just got the mozzarella out of the refrigerator... it is moldy! I have slices of Swiss and Monterey Jack (not moldy...lol) - will either of these suffice?? OH, HEY! We also have string cheese...ugh!!!
My fav aspect of this recipe is that it is officially my daughter's FAVORITE meal...HER words. So sincerest thanks possible.
Mary
I'm sure you mean cover each breast with pesto, cheese, and 2 tomato slices, not 2 sliced tomatoes
Kathrine
After a long day outside I didn't want to cook at all. However, I stumbled upon this recipe, rushed off to the grocery store, made it and boy was it amazing! I followed the recipe exactly and didn't have any problems. My chicken breasts were pretty thick so I baked them for the full 30 and then did the broil for an additional 2 minutes. So approx. 32 minutes total baking time for me and the breasts turned out perfectly cooked and moist and juicy. I found that the tomatoes would slide off the chicken from the melting mozzarella so I took them out and repositioned them to that they were in the right place for the broiling. Highly recommend this dish as it is so easy to make and super delicious! Will add this to the regular rotation!
Teetine
Beautiful, delicious and easy to make. your recicpe is great. I love it. Thanks you for sharing
thegiftsports
I always like simplicity. So I really like this dish. Very simple and beautiful look. I think it will be delicious. I will try it.
Raul Baptiste
So easy and tastes so so good!
Lesslie
This looks Delicious! i'll try it. Thank you for this recipe!
Kristin
I made this recipe for my wife this evening for her birthday.
Kristin
great!!!!
Angelica
Delicious! It came out just perfect and tasted amazing.
Lisa
very nice! I love baking than frying or something. Much protein in it!
thank you!
Dandre
I wasn’t a big fan of chicken breasts but this recipe changed my mind. It is so tender & juicy I couldn’t believe it. Thanks you again for such a wonderful recipe & convincing me to liking chicken breasts now!!!
Felipa
What an easy, delicious recipe. Huge hit with everyone in the family. And so simple. Thanks for this.
Gwyneth
So easy to follow! Great.. I will make it tomorrow!
Jen
It's pretty rare that I'll make a recipe as written because most cooks use way too much sodium, don't know about proper cook times/temps etc. I made this one as-is (with one addition: I added fresh basil between the pesto and the cheese and it was delicious! I will absolutely be adding this to my repertoire!
martha skala
Made this for myself tonight..wish I could post my photo..it was SCRUMPTIOUS!! One breast in my countertop oven.
Had it over angel hair..just delicious! Thank you! Hope to do again with a boneless thigh n try it with red pesto
.
Nina
I made this tonight & OMG, a big hit! So easy, no mess, & super delicious! Thank you for sharing & creating!
Deb
I’ve been making this recipe for a few years now. It is super easy and quick. I used to use the tomatoes but enjoy it with out. I use Wegmans homemade pesto. This recipe is always a hit. Delicious, tender and juicy. Family enjoys seconds or leftovers as well.
Susan
I never, ever bother to rate or comment on recipes - good or bad. Honestly, it’s because most just end up mediocre. I had to come back to this one, though!!
I’m always looking for fast dinner recipes because I have a newborn - made this last night and loved it!! After researching best canned pestos, I used Delallo brand pesto from Kroger, the whole jar. Skipped searing to keep it simple, and made sure to generously salt and pepper the chicken. I always use a meat thermometer so it’s never dry. This will be a new staple in our house, and I don’t even normally like pesto! Served with yeast rolls and salad. Love, love, love this recipe.
Allison
Excited to make this tonight. Please add me to your email list.
Supriya Kutty
The recipe showcases a delightful combination of sweet and savory, with a harmonious blend of flavors that will delight your taste buds.
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