Baked Pesto Chicken with Mozzarella and Cherry Tomatoes

Okay, little kitchen confession: I’m about to tell you a chef’s secret that doesn’t require a chef’s degree. When I discovered that a smear of bright, herby pesto and a crown of melting fresh mozzarella could turn plain chicken into dinner-party-worthy comfort, I did a tiny happy dance in my tiny kitchen. This baked pesto chicken recipe came from that exact moment — the one where the whole house smells like basil and garlic, and everyone comes out of the woodwork asking, “What’s that?” You’ll learn the quick sear trick for golden edges, a no-fuss bake for tender meat, and a few pantry-friendly swaps so this becomes your new weeknight hero.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 25–30 minutes
• Total Time: 40–45 minutes

Why This Recipe is Awesome

This dish tastes like summer in a bite: herbaceous, tangy pesto, gooey mozzarella, and bursty cherry tomatoes. It gives you crispy, browned edges and a juicy center — the texture contrast keeps every bite interesting. Plus, it’s so simple even your oven can’t mess it up. Who doesn’t love food that looks fancy but cooks itself?

Ingredients

For the Main Dish:

• 1 1/2 lb boneless, skinless chicken breasts (about 4 breasts)
• 1/2 cup pesto (store-bought or homemade)
• 8 oz fresh mozzarella, sliced or torn into pieces
• 1 pint cherry tomatoes, halved
• 2 tbsp olive oil (divided)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder (optional)
• Fresh basil leaves for garnish
• Balsamic glaze for drizzling (optional)

For the Sauce / Garnish (if applicable):

• Extra 2 tbsp pesto for serving (optional)
• Fresh lemon wedges for squeezing at the table (optional)

How I Make It

Step 1:

I preheat my oven to 400°F. While it warms, I pat the chicken dry with paper towels — moisture kills browning — then season both sides with kosher salt, black pepper, and a little garlic powder if I’m feeling cheeky. I spread about a tablespoon of olive oil on each breast and rub it all over; this helps the pesto stick later.

Step 2:

Next comes the quick sear. I heat a large ovenproof skillet over medium-high heat with the remaining 1 tbsp olive oil until it shimmers. I add the chicken and let it sizzle for 2 minutes per side — just enough to get golden edges and that satisfying crackle sound. If you don’t have an ovenproof pan, sear in a skillet and transfer to a baking dish.

Step 3:

Now the fun part: I spoon about 1/2 cup of pesto across the top of the breasts (roughly 2 tbsp per breast). I nestle generous pieces of mozzarella over the pesto and scatter the halved cherry tomatoes around the chicken. The kitchen smells instantly like basil and garlic — heaven.

Step 4:

I slide the skillet into the oven and bake at 400°F for 20–25 minutes. Keep an eye on the cheese: you want it melty and slightly golden, and the tomatoes should blister and soften. The chicken should register 165°F in the thickest part when done, or you can cut into one piece to check for no pink center and juicy, opaque meat.

Step 5:

After baking, I let the chicken rest for 5 minutes — this keeps it juicy. I finish with a drizzle of balsamic glaze if I have it, scatter torn fresh basil, and squeeze a little lemon over everything for brightness. Serve straight from the skillet or plate each breast with tomatoes and extra pesto on the side.

Pro Tips

• Use an instant-read thermometer to hit 165°F exactly — no guesswork. I check toward the end of the bake to avoid overcooking.
• If your chicken breasts are thick, butterfly them or pound to an even thickness (about 3/4 inch) so they cook evenly.
• Store-bought pesto works great here; stir in a teaspoon of olive oil or a squeeze of lemon to thin it if it seems stiff.
• Want extra color? Toss the cherry tomatoes with a pinch of salt and a drizzle of olive oil before adding — they’ll blister beautifully.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Replace chicken with firm tofu (press it first) for a vegetarian option; bake time stays similar, but watch texture — tofu won’t brown like chicken.
• Swap pesto for sun-dried tomato spread for a sweeter, tangier profile.
• For dairy-free, use a vegan mozzarella or skip the cheese and add a sprinkle of toasted pine nuts for richness.
• Gluten-free? This recipe already fits — just double-check your pesto if store-bought.

Variations & Tips

• Spicy: Mix 1 tsp crushed red pepper into the pesto before spreading.
• Kid-friendly: Use shredded mozzarella instead of fresh slices for familiar melty cheese.
• One-pan dinner: Add halved baby potatoes around the chicken at the sear step; they’ll roast while the chicken cooks.
• Herb boost: Mix chopped parsley and lemon zest into the pesto for a bright finish.
• Caprese twist: After baking, top with a spoonful of diced tomatoes and a splash of olive oil for a fresh salad-on-chicken vibe.
• Make it smoky: Use smoked mozzarella or finish with a quick broil (30–60 seconds) for browned cheese edges.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Prep the chicken up to the point of baking: season, sear, and add pesto, then refrigerate in the pan for up to 24 hours. Bake from cold, adding a few extra minutes to the cook time. Store leftovers in an airtight container for 3–4 days and reheat gently in a 350°F oven until warm.

Can I double the recipe?

Sure thing. Use two baking dishes or a larger sheet pan and give pieces space — don’t crowd. You may need an extra 5–8 minutes of bake time if your pan gets packed.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if swapping; olive oil adds nice flavor here.

How do I know it’s done?

Look for melted, slightly golden cheese, burst tomatoes, and chicken that registers 165°F at the thickest spot. The juices should run clear and the meat feel firm but still springy.

What if I don’t have ingredient X?

No pesto? Mix 2 tbsp olive oil, 1 tsp dried basil, 1 small minced garlic clove, and a pinch of salt for a quick herby rub.

How I Like to Serve It

I love this with a crisp green salad and a pile of garlic-roasted potatoes for weeknight comfort. It also plays nicely at a summer dinner with grilled corn and a chilled Sauvignon Blanc. For a lighter option, serve on a bed of sautéed spinach or zucchini noodles — the pesto and tomatoes still shine.

Notes

• Store leftovers in the fridge for up to 4 days; reheat in a 350°F oven to keep the cheese from getting rubbery.
• Safe internal temperature for cooked chicken: 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with this easy, bright, and totally delicious baked pesto chicken. You’ll love how little effort yields big flavor.