Easy Baked Pesto Mozzarella Chicken: A Flavorful Weeknight Delight

Introduction & Inspiration

I’m so excited to share this Baked Pesto Mozzarella Chicken recipe – it’s become a weeknight lifesaver in my house! It’s incredibly flavorful, looks beautiful, and is surprisingly simple to throw together. Imagine tender, juicy chicken breasts seasoned perfectly, slathered with vibrant basil pesto, blanketed in melty fresh mozzarella, and studded with sweet, bursting cherry tomatoes.

My inspiration for this dish comes from classic Italian Caprese flavors (tomato, mozzarella, basil) combined with the ease and comfort of a simple baked chicken dinner. I wanted a recipe that felt a little bit special but didn’t require complicated steps or a long ingredient list.

This dish is perfect for busy evenings when you want something delicious and satisfying without spending hours in the kitchen. It’s family-friendly, relatively healthy, and the combination of flavors is just fantastic. It is a perfect dish for dinner.

Nostalgic Appeal / Comfort Factor

Baked chicken dishes topped with cheese are quintessential comfort food. There’s something incredibly satisfying about tender chicken and gooey, melted mozzarella. The addition of pesto and tomatoes brings in familiar, beloved Italian-American flavors often associated with comforting pasta dishes or pizzas.

This recipe combines the comfort of baked chicken and melted cheese with the bright, fresh flavors of pesto and tomatoes. It feels both nourishing and indulgent, a simple yet satisfying meal that appeals to almost everyone.

It’s the kind of easy, flavorful dish that quickly becomes part of the regular dinner rotation. A perfect comfort food dish.

Homemade Focus (Simple Assembly)

While this recipe is designed for ease, potentially using store-bought pesto, the focus is on assembling fresh components into a delicious homemade meal. You’re seasoning and preparing the chicken yourself, using fresh mozzarella (which has a superior melt and flavor compared to low-moisture shredded), and adding bursts of freshness with cherry tomatoes.

The simple act of layering these quality ingredients and baking them together creates a cohesive, flavorful dish that tastes distinctly homemade. You control the seasoning level and the quality of the pesto and cheese used.

It’s about creating a flavorful, satisfying meal with minimal fuss but maximum fresh taste. It proves that easy weeknight dinners can still feel special and homemade. The homemade taste is incredible.

Flavor Goal

The primary flavor goal is a harmonious blend of savory seasoned chicken, bright and herbaceous basil pesto, creamy and milky fresh mozzarella, and sweet, slightly acidic cherry tomatoes.

The chicken should be juicy and tender, infused with the flavors of the paprika, garlic, and Italian seasoning. The pesto provides a punch of basil, garlic, pine nut, and Parmesan flavor (depending on the pesto used). The fresh mozzarella should melt beautifully, providing a creamy, mild counterpoint. The cherry tomatoes burst slightly during baking, adding moisture and sweetness.

The overall experience should be savory, fresh, herbaceous, cheesy, and satisfying, with all the components complementing each other beautifully. A perfect balance of flavour and texture.

Ingredient Insights

• Large Chicken Breasts: Boneless, skinless breasts are easy to work with. Using large ones provides a good base for the toppings. Pounding them slightly to an even thickness can help ensure even cooking.
• Olive Oil: Helps seasonings adhere and keeps chicken moist.
• Seasonings (Salt, Black Pepper, Paprika, Garlic Powder, Italian Seasoning): A simple but flavorful blend to season the chicken itself before the pesto goes on. Paprika adds color.
• Basil Pesto: The key flavor component! Use your favorite store-bought pesto for convenience, or make your own homemade pesto if you have fresh basil.
• Fresh Mozzarella (Sliced): Crucial for that creamy, milky melt. Look for fresh mozzarella packed in water (usually sold as balls or logs), not the low-moisture shredded kind. Slicing it allows for even coverage.
• Cherry Tomatoes (Halved): Add pops of sweetness, acidity, and color. Grape tomatoes also work well. Halving them helps them cook down slightly and release their juices.

Essential Equipment

• Large Casserole Dish (9×13 inch recommended): Needs to be large enough to hold the chicken breasts in a single layer without overcrowding.
• Cooking Spray or Oil: For greasing the dish.
• Tongs: Useful for flipping the chicken while seasoning and applying pesto.
• Tablespoon or Spatula: For spreading the pesto.
• Aluminum Foil: For covering the dish during the initial baking phase.

Ingredients

• ▢ 4 large chicken breasts, boneless and skinless
• ▢ 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 (store-bought or homemade)
• ▢ 8 oz fresh mozzarella, sliced
• ▢ 1 cup cherry tomatoes, halved

Step-by-Step Instructions

1. Prepare Oven and Baking Dish:

• Preheat the oven to 425°F (220°C).
• Spray a large casserole dish (like a 9×13 inch) with cooking spray or lightly coat it with olive oil.

2. Prepare and Season Chicken:

• Place the chicken breasts in the prepared baking dish in a single layer.
• Drizzle the chicken with 1 tablespoon of olive oil.
• In a small bowl (or directly over the chicken), combine the salt, black pepper, paprika, garlic powder, and Italian seasoning. Sprinkle this mixture evenly over both sides of the chicken breasts. Use tongs to flip the chicken to ensure even coating.

3. Apply Pesto:

• Spread the basil pesto evenly over both sides of the seasoned chicken breasts. Use a tablespoon or a small spatula to help spread it around. Use tongs to carefully flip the breasts to coat the second side. Arrange them back in a single layer.

4. Add Toppings:

• Cover the pesto-coated chicken evenly with the slices of fresh mozzarella.
• Scatter the halved cherry tomatoes over the top of the mozzarella.

5. Bake Covered:

• Cover the casserole dish tightly with aluminum foil.
• Bake in the preheated oven for 25 minutes. Covering helps the chicken cook through gently and stay moist.

6. Bake Uncovered:

• Carefully remove the aluminum foil from the casserole dish.
• Return the dish to the oven and bake for another 10-15 minutes, uncovered. This allows the mozzarella to melt completely, bubble, and lightly brown, and ensures the chicken is fully cooked. Chicken is done when internal temperature reaches 165°F (74°C).

7. Serve:

• Let the chicken rest for a few minutes after removing it from the oven.
• Garnish with extra fresh basil or parsley if desired. Serve warm.

Troubleshooting

• Chicken Dry: Overbaking is the most likely cause. Use a meat thermometer to check for doneness (165°F/74°C in the thickest part). Covering initially helps retain moisture. Pounding chicken to an even thickness also promotes even cooking.
• Mozzarella Burnt/Not Melted: Oven temperature might be too high/low, or bake time inaccurate. Ensure mozzarella used is fresh, high-moisture type for best melting. If browning too quickly uncovered, lower oven rack or tent loosely with foil again.
• Dish Watery: Cherry tomatoes release juice during baking. This usually creates a nice sauce, but if it seems excessive, ensure tomatoes were fresh and not overly ripe.
• Pesto Oozing Off: Ensure pesto isn’t too oily. Spreading it evenly helps.

Tips and Variations

• Even Thickness: Pound chicken breasts to an even thickness (about 1/2 to 3/4 inch) before seasoning for more consistent cooking.
• Pesto Choice: The flavor heavily depends on your pesto. Use a brand you love or make homemade! Sun-dried tomato pesto or other variations could also work.
• Cheese Swap: Provolone slices could be used instead of mozzarella for a sharper flavor. A sprinkle of Parmesan over the top adds saltiness.
• Add Veggies: Sautéed spinach, mushrooms, or sliced zucchini could be added under the mozzarella layer.
• Chicken Thighs: Boneless, skinless chicken thighs can be used; they are often more forgiving and stay juicier (adjust baking time slightly if needed).
• Make Ahead: You can assemble the dish (up to adding toppings) a few hours ahead and refrigerate, then bake as directed (might need a few extra minutes).

Serving and Pairing Suggestions

• Serve Warm: Best enjoyed fresh and warm from the oven.
• With Pasta: Serve alongside or over simple pasta tossed with olive oil and garlic.
• With Rice or Quinoa: A side of rice pilaf or quinoa works well.
• With Salad: Pair with a simple green salad with vinaigrette.
• With Crusty Bread: Perfect for soaking up any delicious pan juices.

Nutritional Information

(Note: Estimated, per serving, assuming 4 servings from 4 large breasts. Variable based on chicken size, pesto, cheese.)

• Calories: 450-600
• Fat: 30-45g
• Saturated Fat: 10-15g
• Cholesterol: 120-180mg
• Sodium: 800-1200mg (influenced by pesto, salt, Italian seasoning)
• Total Carbohydrates: 5-10g
• Dietary Fiber: 1-3g
• Sugars: 3-6g
• Protein: 40-55g

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Recipe Summary and Q&A

Summary: This Easy Baked Pesto Mozzarella Chicken features seasoned chicken breasts coated in basil pesto, topped with fresh mozzarella slices and cherry tomatoes, then baked until juicy and bubbly. The process involves seasoning the chicken, applying pesto, layering cheese and tomatoes, baking covered, then uncovering to finish cooking and melt the cheese.

Q&A:

• Q: Can I use shredded mozzarella instead of fresh?
  • A: Fresh mozzarella melts much creamier and has a better flavor for this dish. Low-moisture shredded mozzarella will work, but the texture and melt won’t be quite the same – it might become oilier or stringier.
• Q: Can I make this with homemade pesto?
  • A: Absolutely! Homemade pesto would make this dish even more delicious.
• Q: How do I know when the chicken is fully cooked?
  • A: The most reliable way is to use an instant-read meat thermometer. The internal temperature in the thickest part of the breast should reach 165°F (74°C). Visually, the juices should run clear when pierced.
• Q: What can I do with leftovers?
  • A: Leftovers reheat well in the microwave or oven. You can also slice the leftover chicken and use it in salads, sandwiches, or pasta dishes. Store refrigerated for up to 3 days.