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Cheesy Pesto Baked Chicken

by Jennah
written by Jennah
Cheesy Pesto Baked Chicken

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This Cheesy Pesto Baked Chicken is a simple yet indulgent meal that’s perfect for busy weeknights or a cozy dinner at home. Tender chicken strips are layered with aromatic pesto and topped with melted mozzarella cheese, creating a dish that’s bursting with flavor and visually stunning. It’s easy to make but feels like a gourmet meal!

The first time I made this dish, my family couldn’t believe how juicy and flavorful the chicken was. The combination of fresh pesto and melted cheese quickly became a favorite at our dinner table. Even picky eaters couldn’t resist the cheesy, herb-filled topping. Now, it’s one of those recipes that always gets requests for “make it again this week!”

Why This Cheesy Pesto Baked Chicken:

  • Juicy, Tender Chicken: Baking with foil locks in moisture for perfectly cooked chicken.

  • Rich Flavor: Fresh pesto adds a burst of herby, garlicky flavor to each bite.

  • Cheesy Perfection: Melted mozzarella creates a gooey, irresistible topping.

  • Quick and Easy: Minimal prep, one baking dish, and ready in under 40 minutes.

  • Family-Friendly: Loved by kids and adults alike, perfect for a weeknight dinner or casual entertaining.

Ingredients:

  • 4 chicken breast pieces (approx. 1.5 lb / 680 g)

  • Salt and pepper, to taste

  • 3/4 cup (75 g / 0.17 lb) shredded mozzarella cheese

  • 1/2 cup (120 g / 0.26 lb) pesto sauce

  • Optional: chili pepper flakes for garnish

Directions:

  1. Preheat Oven and Prepare Chicken: Preheat oven to 375°F (190°C). Slice the chicken breasts into thick strips (2–3 per breast depending on size). Season generously with salt and pepper.

  2. Layer Pesto and Chicken: Spread half of the pesto evenly in the bottom of a baking dish. Arrange chicken strips over the pesto. Spread the remaining pesto over the top of the chicken using a brush or spatula.

  3. Bake the Chicken: Cover the dish with aluminum foil and bake 20–25 minutes, until the chicken reaches an internal temperature of 165°F (74°C).

  4. Add Cheese: Remove foil and sprinkle shredded mozzarella over the chicken. Return to the oven and bake uncovered for a few minutes until the cheese is melted and bubbly.

  5. Garnish and Serve: Let the chicken rest for a minute or two. Sprinkle with chili flakes if desired and serve hot.

Notes:

  • Cheese Options: You can substitute provolone or fontina for mozzarella for a different flavor.

  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven.

  • Serving Tip: Pairs perfectly with pasta, roasted vegetables, or a fresh side salad.

  • Make it Spicy: Add a pinch of red pepper flakes under the cheese for a subtle kick.

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