Pesto Baked Chicken with Tomatoes and Mozzarella Recipe

If you’re searching for a vibrant, no-fuss dinner that tastes like a breezy Italian evening, my Pesto Baked Chicken with Tomatoes and Mozzarella is the answer! Imagine juicy, marinated chicken nestled in a bubbling bed of garlicky pesto, sweet tomatoes, and golden-melted mozzarella—this is weeknight magic with a touch of rustic comfort you’ll crave again and again.

Ingredients You’ll Need

This colorful dish proves you don’t need a mile-long ingredient list to make something memorable! Each ingredient here brings something essential—robust flavor, luscious texture, and bold Italian color that all come together with the power of pesto.

• Boneless Skinless Chicken Breasts: Perfectly juicy when marinated, these are the base for that hearty, satisfying bite.
• Olive Oil: Adds richness and helps tenderize the chicken while delivering silky texture to the marinade.
• White Wine Vinegar: Brightens the flavors and gives the chicken a subtle, savory tang (plus it helps the marinade penetrate faster!).
• Garlic: Both in the marinade and sauce, garlic infuses the whole dish with its aromatic bite.
• Red Pepper Flakes (optional): For just a flirtatious whisper of heat—totally up to your spice preference.
• Italian Seasoning: Brings all those classic herby notes you love in Italian dishes.
• Cherry Tomatoes: Roast down to sweet, juicy gems that burst with each forkful, adding gorgeous color.
• Melted Butter: Lends a touch of indulgence and helps round out the pesto pan sauce.
• Basil Pesto: The flavor powerhouse! Choose a good-quality store-bought jar or try your own homemade batch for extra flair.
• Chopped Basil: Fresh basil sprinkled in for even brighter, garden-fresh flavor.
• Onion Powder: Offers gentle savory depth to balance out the sauce.
• Shredded Mozzarella Cheese: Melts into a glorious, golden crust—don’t be skimpy!
• Sea Salt and Black Pepper: Essentials for waking up all the other flavors in this star-studded bake.

Variations

Part of the charm of Pesto Baked Chicken with Tomatoes and Mozzarella is how easily you can make it your own. Whether you’re swapping for dietary reasons or simply running with what’s in your fridge, this recipe plays nicely with a variety of customizations!

• Make It Dairy-Free: Use your favorite vegan mozzarella and plant-based butter to keep things creamy without the dairy.
• Add a Mediterranean Twist: Toss in kalamata olives or artichoke hearts alongside the tomatoes for a briny pop.
• Swap the Protein: Try boneless skinless thighs or even thinly sliced tofu for a different texture and flavor profile.
• Switch Up the Greens: Stir a handful of baby spinach into the pan sauce before baking for extra color and nutrition.

How to Make Pesto Baked Chicken with Tomatoes and Mozzarella

Step 1: Marinate the Chicken

Start by mixing your olive oil, white wine vinegar, minced garlic, red pepper flakes, Italian seasoning, salt, and pepper in a zip-top bag. Add the chicken breasts, seal, and massage everything together so each piece is completely coated. Let the chicken absorb all those irresistible flavors for 10–15 minutes while you prep the rest—that quick soak is a total game-changer for tenderness.

Step 2: Prepare the Pesto Pan Sauce

In an oven-safe baking dish, combine the halved cherry tomatoes, melted butter, more minced garlic, white wine vinegar, pesto, chopped basil, onion powder, and a good pinch of salt and pepper. Stir until everything is glossy and herby. Push the juicy tomatoes to the edges and make room in the center for your marinated chicken breasts—nestle them right in so they soak up all that gorgeous sauce.

Step 3: Bake and Broil

Bake, uncovered, at 425ºF for 18–25 minutes—just until the chicken is nearly cooked through (timing depends on breast thickness). Then, sprinkle the shredded mozzarella generously over each piece of chicken and slide everything under the broiler briefly, just until the cheese is bubbly and gorgeously golden. Scatter extra basil or parsley on top if you like—you can never have too many fresh, green flecks!

How to Serve Pesto Baked Chicken with Tomatoes and Mozzarella

Garnishes

Scatter a handful of freshly chopped basil or parsley over the finished chicken for a flourish of color and an extra burst of herbal aroma. A light drizzle of good olive oil or a sprinkle of flaky sea salt on top makes every bite truly pop.

Side Dishes

This dish loves to be paired with crusty bread (for scooping up those juicy tomatoes), a pile of buttery pasta, fluffy rice, or steamed veggies for a wholesome, balanced plate. It also plays beautifully with a crisp green salad tossed in a lemony vinaigrette.

Creative Ways to Present

Try slicing the Pesto Baked Chicken with Tomatoes and Mozzarella and serving it family-style on a big platter, nestling the golden, cheesy pieces among the saucy tomatoes. For a party, dish up bite-sized samples on crostini as a warm appetizer. Or, pile everything over greens and turn it into a showstopping dinner salad.

Make Ahead and Storage

Storing Leftovers

Cool any leftovers to room temperature, then tuck them into an airtight container. They’ll keep happily in the fridge for up to 3–4 days, and the flavors only get better as they mingle.

Freezing

If you want to freeze Pesto Baked Chicken with Tomatoes and Mozzarella, simply portion it (liquid and all) into freezer-safe containers once completely cooled. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.

Reheating

For the juiciest results, reheat gently in a covered baking dish at 350ºF until warmed through. A splash of broth or even a drizzle of olive oil in the pan helps keep things tender—just don’t overcook, or the chicken can dry out.

FAQs

Final Thoughts

I absolutely hope you’ll give this Pesto Baked Chicken with Tomatoes and Mozzarella a whirl in your own kitchen. It’s a true crowd-pleaser, packed with color and ease, and every bite just feels like a celebration—perfect for family dinners or impressing friends (no sweat required!). Enjoy!

Pesto Baked Chicken with Tomatoes and Mozzarella Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 434 reviews

• Author: Villerius
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Gluten Free

Print Recipe

Pin Recipe

---

Description

A delightful dish of Pesto Baked Chicken with juicy cherry tomatoes, gooey mozzarella cheese, and flavorful basil pesto. This easy-to-make recipe is perfect for a quick and satisfying dinner.

---

Ingredients

Units USM Scale 1x2x3x

Chicken Marinade:

• 1 tablespoon olive oil
• 1 tablespoon white wine vinegar
• 3 cloves garlic, minced
• 1/4 – 1/2 teaspoon red pepper flakes (optional)
• 1/2 teaspoon Italian seasoning
• 1 1/4 pounds boneless skinless chicken breasts

Pesto Pan Sauce:

• 3 cups cherry tomatoes, halved
• 2 tablespoons white wine vinegar
• 2 tablespoons melted butter
• 1/3 cup prepared basil pesto
• 4 cloves garlic, minced
• 3 tablespoons chopped basil
• 1/2 teaspoon onion powder
• 1 1/2 cups shredded mozzarella cheese

Cook Mode Prevent your screen from going dark

---

Instructions

1. MARINATE: Combine all marinade ingredients in a zip-top bag with salt and pepper. Add chicken, massage to coat, and set aside for 10-15 minutes.
2. PESTO PAN SAUCE: In an oven-safe dish, mix all sauce ingredients except cheese. Place tomatoes around edges and chicken in the center.
3. BAKE: Bake at 425ºF for 18-25 minutes until chicken is nearly cooked. Add cheese on top and broil until melted. Serve hot with desired sides.

---

Notes

• You can melt the butter in the baking dish while preheating the oven, but watch it closely to prevent browning or burning.

---

Nutrition

• Serving Size: 1 serving
• Calories: 380
• Sugar: 4g
• Sodium: 480mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 2g
• Protein: 40g
• Cholesterol: 120mg