Pesto Baked Chicken with Tomatoes and Mozzarella Recipe

If there’s one weeknight dinner guaranteed to wow absolutely everyone at the table, it’s Pesto Baked Chicken with Tomatoes and Mozzarella. Imagine tender, juicy chicken bathed in aromatic pesto, surrounded by blistered cherry tomatoes, then blanketed in stretchy, melty mozzarella—it’s an irresistible Italian-inspired bake that truly brings the comfort (and the flavor) home.

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Ingredients You’ll Need

What I adore most about making Pesto Baked Chicken with Tomatoes and Mozzarella is that the ingredient list is wonderfully short and every element is essential. Each part adds vibrant color, irresistible aroma, or creamy, melty texture to create a dish that feels far fancier than the effort involved.

• Boneless Skinless Chicken Breasts: Choose even-sized pieces so they cook at the same rate—this keeps everything juicy and tender.
• Olive Oil: Helps lock in moisture and adds a subtle richness to the marinade.
• White Wine Vinegar: Brightens the marinade and the pan sauce, balancing the creamy cheese and pesto.
• Garlic: Fresh garlic in both the marinade and sauce provides punchy flavor and warmth.
• Red Pepper Flakes (optional): For just a touch of heat that dances behind all the savory flavors.
• Italian Seasoning: A fragrant blend that infuses the chicken with classic herbaceous notes.
• Cherry Tomatoes: When roasted, they burst into a sweet, juicy sauce that is heavenly mixed with pesto.
• Melted Butter: Adds a silky finish to the pan sauce and helps the oven work its caramelizing magic.
• Basil Pesto: Homemade or store-bought, pesto brings that unmistakable green, garlicky savoriness that makes this dish shine.
• Chopped Basil: A burst of freshness sprinkled in and on top—save some for garnish.
• Onion Powder: Rounds out the sauce, adding subtle depth.
• Shredded Mozzarella Cheese: Don’t be shy here—this is what gives you that glorious oven-melted cheese pull!
• Sea Salt and Pepper: A crucial duo that pulls all the flavors together beautifully.

Variations

The best part about Pesto Baked Chicken with Tomatoes and Mozzarella is how easy it is to make it your own. Whether you’re working with whatever’s in your fridge or accommodating different diets, this dish loves to be riffed on—don’t be afraid to personalize it!

• Swap the Cheese: Try sliced fresh mozzarella or even provolone for a slightly different cheesy finish.
• Make It Dairy-Free: Use your favorite vegan pesto and shredded dairy-free cheese for a completely plant-based version.
• Try Different Proteins: This recipe works beautifully with boneless chicken thighs or even turkey cutlets.
• Add More Veggies: Toss in sliced zucchini or baby spinach for extra color and nutrition.

How to Make Pesto Baked Chicken with Tomatoes and Mozzarella

Step 1: Marinate the Chicken

Start by mixing olive oil, white wine vinegar, garlic, Italian seasoning, red pepper flakes, salt, and pepper in a zip-top bag or bowl. Add your chicken breasts, seal the bag, and give everything a nice massage so each piece gets coated in those bold flavors. Let it sit for 10-15 minutes—enough time to prep your other ingredients—while the chicken soaks up the magic.

Step 2: Make the Pesto Pan Sauce

In a large oven-safe baking dish, mix together your halved cherry tomatoes, white wine vinegar, melted butter, basil pesto, extra garlic, chopped basil, onion powder, salt, and pepper. Give it all a good stir to combine—all those juices and flavors will create a gorgeous, saucy base for the chicken.

Step 3: Layer and Bake

Use a spoon to move the tomatoes and sauce to the edges of your baking dish, creating a little nest in the center. Add your marinated chicken breasts right in the middle, so they bake up surrounded by flavor. Pop the whole dish into a preheated 425ºF oven and bake uncovered for 18-25 minutes, depending on the thickness of your chicken breasts. The tomatoes soften and roast while the chicken stays irresistibly moist.

Step 4: Top with Mozzarella and Broil

As soon as your chicken is just shy of being cooked through, scatter the shredded mozzarella generously over the top of each breast. Slide the dish under the broiler for a minute or two—just until the cheese is perfectly gooey and golden in spots. Watch closely so it doesn’t burn—that mozzarella magic happens quickly!

Step 5: Garnish and Serve

Finish by sprinkling the whole dish with extra fresh basil or a handful of parsley if you like. Spoon some of those juicy tomatoes and sauce over each serving and get ready for some seriously happy faces at the table.

How to Serve Pesto Baked Chicken with Tomatoes and Mozzarella

Garnishes

This dish is gorgeous with a flurry of fresh basil over the top—the bright green really pops against the bubbly cheese and roasted tomatoes. If you want to go the extra mile, a sprinkle of flaky sea salt or even some toasted pine nuts can make it feel extra special.

Side Dishes

Pesto Baked Chicken with Tomatoes and Mozzarella is a real star alongside fluffy rice, silky mashed potatoes, or a bed of al dente pasta that soaks up the pesto juices. For a lighter option, serve with steamed green beans, roasted broccoli, or a big leafy salad and some warm, crusty bread for sopping up every last drop of sauce.

Creative Ways to Present

For an eye-catching spread, slice the chicken and fan it out over a platter with the tomatoes and cheese draped on top. Or, individual portions plated with a drizzle of extra pesto and a scatter of microgreens will make even a Tuesday night dinner feel like a special occasion.

Make Ahead and Storage

Storing Leftovers

Let leftovers cool to room temperature, then transfer to an airtight container. They’ll keep well in the refrigerator for up to 3 days, making this a fantastic option for meal-prep lunches or next-day dinners.

Freezing

You can freeze Pesto Baked Chicken with Tomatoes and Mozzarella! For best texture, freeze the chicken and tomatoes together (skip the cheese topping, which can get rubbery) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating and adding fresh cheese.

Reheating

Warm leftovers in a 325ºF oven, covered with foil to prevent the chicken from drying out, until hot and the cheese is melty again. For a quick fix, a minute or two in the microwave does the trick—just be sure not to overdo it, so everything stays juicy.

FAQs

Final Thoughts

Pesto Baked Chicken with Tomatoes and Mozzarella is one of those magical recipes that feels like a treat, but is so simple and satisfying you’ll want to make it again and again. Trust me—you’re just one easy bake away from a kitchen filled with the scents of Italy and a table full of happy faces. Can’t wait for you to give it a try!

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