Baked Pesto Caprese Chicken (Printable)

Juicy chicken baked with pesto, tomatoes, and mozzarella for an easy Italian main dish.

# What You Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts

→ Dairy

02 - 7 oz fresh mozzarella cheese, sliced
03 - 2 tbsp grated Parmesan cheese

→ Vegetables

04 - 2 medium ripe tomatoes, sliced
05 - Fresh basil leaves for garnish

→ Sauces & Condiments

06 - 4 tbsp pesto

→ Seasonings

07 - 1 tbsp olive oil
08 - Salt and freshly ground black pepper to taste

# How to Make It:

01 - Preheat oven to 400°F. Lightly grease a baking dish with olive oil.
02 - Place chicken breasts in the prepared dish. Season both sides generously with salt and pepper.
03 - Spread 1 tablespoon of pesto evenly over the top of each chicken breast.
04 - Arrange sliced tomatoes over the pesto-coated chicken, distributing evenly.
05 - Top each breast with mozzarella slices. Sprinkle grated Parmesan over the top if using.
06 - Drizzle remaining olive oil over the entire dish.
07 - Bake for 25-30 minutes until chicken reaches internal temperature of 165°F and cheese is golden and bubbly.
08 - Remove from oven. Garnish with fresh basil leaves and serve immediately while hot.

# Expert Suggestions:

01 -
  • Everything comes together in under 10 minutes of prep time
  • The juices from the chicken mingle with pesto creating its own sauce
  • It looks impressive but requires zero actual cooking skill
02 -
  • Thinner chicken breasts will finish faster so check at 20 minutes
  • The tomatoes release water as they cook so don't worry if the pan looks juicy
  • Let it rest for 5 minutes before serving or the cheese will slide right off
03 -
  • Room temperature chicken cooks more evenly than cold from the fridge
  • Use the pesto straight from the fridge so it stays put on the chicken

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