Baked Pesto Caprese Chicken (Printable)
Juicy chicken topped with pesto, tomatoes, and melted mozzarella for an Italian-inspired main dish ready in 40 minutes.
# What You'll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts (approximately 6-8 oz each)
→ Dairy
02 - 7 oz fresh mozzarella cheese, sliced
03 - 2 tbsp grated Parmesan cheese (optional)
→ Vegetables
04 - 2 medium ripe tomatoes, sliced into 1/4 inch rounds
05 - Fresh basil leaves for garnish
→ Sauces & Condiments
06 - 4 tbsp pesto sauce (store-bought or homemade)
→ Seasonings
07 - 1 tbsp olive oil
08 - Salt to taste
09 - Freshly ground black pepper to taste
# How-To Steps:
01 - Preheat oven to 400°F. Lightly grease a 9x13 inch baking dish with olive oil.
02 - Place chicken breasts in prepared dish. Season both sides generously with salt and black pepper.
03 - Spread 1 tablespoon of pesto evenly over the top of each chicken breast.
04 - Arrange tomato slices in a single layer over the pesto-coated chicken.
05 - Top each chicken breast with mozzarella slices. Sprinkle with grated Parmesan if using.
06 - Drizzle remaining olive oil over the entire dish.
07 - Bake for 25-30 minutes until chicken reaches internal temperature of 165°F and cheese is melted and lightly golden.
08 - Remove from oven. Garnish with fresh basil leaves and serve immediately.
# Expert Advice:
01 -
- Everything comes together in under 10 minutes of prep time
- The combination of hot melty cheese and bright fresh basil hits every craving
- It looks fancy enough for guests but is forgiving enough for a Tuesday
02 -
- Let the chicken rest for 5 minutes before serving so the juices redistribute
- If your chicken breasts are very thick, slice them horizontally or pound them for even cooking
- The tomatoes release water as they cook so your dish will have delicious juices underneath
03 -
- Room temperature chicken breasts cook more evenly than cold ones straight from the fridge
- If the cheese browns too quickly, tent loosely with foil for the last 10 minutes