Baked Pesto Mozzarella Chicken
Ingredients
- 4 boneless, skinless chicken breasts
- ½–1 cup pesto (store-bought or homemade)
- 1–1½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt & black pepper (to taste)
- ½ tsp garlic powder (optional)
- ½ tsp Italian seasoning (optional)
Optional garnish:
- Fresh basil
- Cherry tomatoes
- Balsamic glaze
Instructions
- Preheat oven
Set your oven to 200°C (400°F). - Prepare the chicken
- Pat chicken dry
- Pound to even thickness (so it cooks evenly)
- Season
- Drizzle with olive oil
- Add salt, pepper, garlic powder, and Italian seasoning
- Add pesto
- Spread 2–3 tablespoons of pesto over each chicken breast
- Add cheese
- Top with mozzarella
- Sprinkle Parmesan on top
- Bake
- Bake for 20–25 minutes
- Chicken is done when internal temp reaches 74°C (165°F) and cheese is melted and golden
- Rest & serve
- Let rest 5 minutes
- Garnish with basil or tomatoes
Serving Ideas
- Pasta or spaghetti
- Rice
- Roasted vegetables
- Fresh salad
Tips
- Sear chicken for 2–3 minutes before baking for extra flavor
- Use fresh mozzarella for a creamier texture
- Add marinara sauce if you want a richer, saucy version