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Basil Pesto Tomato Mozzarella Chicken Bake

Basil Pesto Tomato Mozzarella Chicken Bake

This incredibly easy Basil Pesto Tomato Mozzarella Chicken Bake is a flavor-packed dinner solution that comes together in under an hour. Its simplicity belies a dish that’s both deeply satisfying and bursting with vibrant Italian-inspired tastes. Imagine tender chicken, bathed in fragrant pesto, topped with sweet tomatoes and gooey mozzarella – it’s a comforting classic.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 chicken breasts
Course: Dinner, Main Course
Cuisine: Italian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 6-8 ounces each
  • 1/4 cup basil pesto store-bought or homemade
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (14.5 ounce) can diced tomatoes drained
  • 4 ounces fresh mozzarella cheese sliced
  • 2 tablespoons grated Parmesan cheese
  • 1/4 cup fresh basil leaves chopped (for garnish, optional)

Equipment

  • 9x13 inch baking dish
  • Oven

Method
 

  1. Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish with cooking spray or a little olive oil. Pat the chicken breasts dry with paper towels and place them in a single layer in the prepared baking dish.
    4 boneless, skinless chicken breasts
  2. Drizzle the chicken breasts evenly with olive oil. Season them generously with salt and black pepper. This simple seasoning will enhance the natural flavors of the chicken.
    4 boneless, skinless chicken breasts, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  3. Spoon the basil pesto over each chicken breast, spreading it evenly to create a delicious coating. Ensure the pesto covers the surface of the chicken for maximum flavor infusion.
    4 boneless, skinless chicken breasts, 1/4 cup basil pesto
  4. Evenly distribute the drained diced tomatoes around and on top of the pesto-covered chicken breasts. The tomatoes will soften as they bake, releasing their sweet juices.
    4 boneless, skinless chicken breasts, 1 (14.5 ounce) can diced tomatoes
  5. Arrange the slices of fresh mozzarella cheese on top of each chicken breast. You want enough coverage to create that wonderfully melted, cheesy topping.
    4 boneless, skinless chicken breasts, 4 ounces fresh mozzarella cheese
  6. Sprinkle the grated Parmesan cheese over the mozzarella. This adds an extra layer of salty, nutty flavor and helps the cheese brown beautifully.
    4 ounces fresh mozzarella cheese, 2 tablespoons grated Parmesan cheese
  7. Place the baking dish in the preheated oven. Bake for 30-35 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the mozzarella is melted and bubbly, with some golden-brown spots.
  8. Once baked, carefully remove the dish from the oven. Let the Basil Pesto Tomato Mozzarella Chicken Bake rest for about 5 minutes before serving. This allows the juices to redistribute, making the chicken more tender and moist. Garnish with fresh chopped basil leaves, if desired, for a burst of freshness and color.
    1/4 cup fresh basil leaves

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat individual servings in the microwave or larger portions in the oven.