Easy baked pesto chicken with tomato and mozzarella is a flavorful, low-carb dinner that comes together in about 30 minutes.
This is one of those no-fuss recipes that’s perfect for busy weeknights. With just four main ingredients and no measuring spoon required, it’s quick, satisfying, and family-friendly.
A good pesto transforms simple chicken into something special with minimal effort. Use homemade or store-bought pesto—both deliver great results.
If you want a healthy, keto-friendly meal that’s full of bright, familiar flavors, this baked pesto chicken with tomato and mozzarella is an excellent choice.
Ingredient Notes
Simple ingredients make this recipe easy to prepare:
- Chicken breasts — Boneless, skinless breasts or cutlets work best. Pound thicker pieces to about 1/2-inch for even, quick cooking.
- Pesto — Any basil pesto you like will work. Homemade or jarred both taste great.
- Tomato — Sliced Roma tomatoes are used here, but beefsteak, cherry tomatoes, or diced tomatoes are fine alternatives.
- Mozzarella — Shredded mozzarella melts nicely; sliced fresh mozzarella can also be used.
- Parmesan — Optional, but a sprinkle adds extra savory flavor.
The recipe card below includes ingredient amounts, step-by-step instructions, and nutrition information.
Directions with Pictures
Follow these simple steps. Adjust quantities to taste.
Step 1. Arrange chicken in a glass baking dish or on a foil-lined sheet pan. Spoon pesto over each piece.
Step 2. Top with tomato slices.
Step 3. Sprinkle shredded mozzarella (and Parmesan, if using) over each breast.
Step 4. Bake until the chicken is cooked through. Cooking time depends on thickness—use a meat thermometer to ensure an internal temperature of 165°F.
Top Tip
For consistently tender, juicy chicken, cook to 165°F internal temperature and then let it rest a few minutes before serving.
What to Serve With Pesto Chicken
This dish pairs well with roasted or sautéed vegetables, zucchini noodles, cauliflower rice, crispy green beans, or roasted potatoes—choose sides that fit your diet and schedule.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently in the microwave or oven until warmed through.
More Baked Chicken Recipes
If you like this easy approach, try other simple baked chicken dishes for variety and weeknight convenience.
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Mediterranean Chicken Bake
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Baked Lemon Pepper Chicken
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Baked Blackened Chicken Breasts
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Easy Baked Pesto Chicken
Ingredients
- 20 ounces chicken breast pounded to ½ inch thickness
- 4 Tablespoons pesto sauce
- 1 large Roma tomato sliced
- ½ cup mozzarella cheese shredded
- Parmesan cheese, optional
Instructions
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Preheat oven to 375°F.
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Place chicken breasts in a glass baking dish or on a foil-lined baking sheet.
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Top each breast with about 1 tablespoon pesto, 1–2 tomato slices, and 2 tablespoons shredded mozzarella. Sprinkle Parmesan if desired.
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Bake, uncovered, for about 20 minutes or until the chicken reaches an internal temperature of 165°F.
Notes
See step-by-step pictures, serving ideas, and tips above.
Storage:
Store leftover pesto chicken in an airtight container in the refrigerator for 3–4 days. Reheat in the microwave or oven until warmed through.
Nutrition
| Carbohydrates: 2 g
| Protein: 34 g
| Fat: 12 g
This recipe was originally published on April 22, 2019 and has been updated to improve the reader experience.