Baked Pesto Caprese Chicken (Print version)
Juicy chicken baked with pesto, tomatoes, and mozzarella for an easy Italian-inspired dinner.
# What you need:
→ Poultry
01 - 4 boneless, skinless chicken breasts
→ Dairy
02 - 7 oz fresh mozzarella cheese, sliced
03 - 2 tbsp grated Parmesan cheese (optional)
→ Vegetables
04 - 2 medium ripe tomatoes, sliced
05 - Fresh basil leaves, for garnish
→ Sauces & Condiments
06 - 4 tbsp pesto (store-bought or homemade)
→ Seasonings
07 - 1 tbsp olive oil
08 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Preheat oven to 400°F. Lightly grease a baking dish with olive oil.
02 - Place chicken breasts in the baking 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 tomato slices over the pesto-coated chicken, distributing evenly.
05 - Place mozzarella slices over tomatoes. Sprinkle with grated Parmesan if using.
06 - Drizzle remaining olive oil over the dish. Bake for 25–30 minutes until chicken reaches internal temperature of 165°F and cheese is golden and bubbly.
07 - Remove from oven. Top with fresh basil leaves and serve immediately.
# Expert advice:
01 -
- Its weeknight fast but tastes like something from an Italian kitchen
- The pesto keeps the chicken incredibly juicy while it bakes
02 -
- Thinner chicken breasts will dry out before thicker ones are done so take a minute to pound them even
- The juices should run clear when you cut into the thickest part thats your real doneness indicator
03 -
- Room temperature chicken cooks more evenly so take it out of the fridge twenty minutes before starting
- A thermometer inserted into the thickest part should read 165°F for perfectly safe chicken