5-Ingredient Pesto Baked Chicken
What I love about 5-Ingredient Pesto Baked Chicken
This easy, one-dish 5-Ingredient Pesto Baked Chicken is a fan favourite all year round—and it’s easy to see why. To begin with, it’s incredibly simple to prepare. You just assemble the ingredients, pop it in the oven, and let it do all the work.
Despite having only five ingredients, this recipe doesn’t skimp on flavour. In fact, it’s rich, cheesy, and absolutely delicious, while still tasting fresh and light. I first made it years ago for my sister’s wedding rehearsal dinner, and ever since then, it’s been a go-to dish—everyone loved it!
What truly sets this recipe apart is the combination of flavours. On one hand, the pesto adds a burst of herby flavour; on the other hand, the melted mozzarella brings a warm, cheesy finish. Plus, it takes just 10 minutes to prep, followed by 25 minutes in the oven—making it quick enough for busy weeknights, yet fancy enough if you’re hosting guests.
As far as sides go, you can serve it alongside pasta, pair it with roasted vegetables, or plate it up next to a crisp Caesar salad. Personally, we can never say no to a classic Caesar.
So, whether you’re hosting a summer dinner or need something fast and flavourful on a hectic evening, this dish is sure to deliver every time. And if you like recipes with chicken and tomatoes, be sure to check out my most popular recipe for Baked Boursin Chicken with Spinach and Tomatoes which is also delicious!
Recipe Notes
A few things to keep in mind:
- Pesto – I absolutely love the use of basil pesto in this dish! It really is the star of the show and packs a punch of flavour! Try to find a really good quality pesto with little additives. Better yet, make your own! It’s easier than you might think.
- Tomatoes – The best variety of tomato for this recipe is Roma tomatoes. They are typically longer and skinnier in shape. They have less moisture than say beefsteak tomatoes.
- Mozzarella cheese – Furthermore, this dish is absolutely not completely with a little melty, delicious cheese on it! I recommend using mozzarella cheese as it is mild in flavour and works really well in Italian recipes like this one.
FAQ
If there are any leftovers, they will last for 5-7 days in an air-tight container the fridge.
Yes. Pounding the chicken to about ¾-inch thickness helps it cook evenly and prevents dry edges. If you would like an alternate method, you could cut the chicken breasts lengthwise so that one breast makes 2 thin cutlets. However, this will double the amount of chicken breasts and therefore the rest of the ingredients will also need to be doubled.
Yes. You can assemble everything in the baking dish, cover it and store in the fridge overnight or for up to 24 hours.
5-Ingredient Pesto Baked Chicken
Equipment
- 1 8" x 10" Baking Dish
Ingredients
- 4 organic boneless, skinless chicken breasts
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2/3 cup basil pesto
- 2 organic Roma tomatoes washed
- 360 grams mozzarella cheese sliced into 4 slices
Instructions
- Preheat the oven to 400F and grease an 8"x10" baking dish with olive oil.
- Lay the chicken breasts on a cutting board with a sheet of parchment paper over top of them. Then, pound them down so that they are about 3/4" thick.
- Season both sides of the chicken with salt and pepper and lay in the prepared baking dish.
- Spoon the pesto on top of each breast so that it covers almost the entire top of the breasts.
- Thinly slice the tomatoes and place them on top of the pesto.
- Top the chicken breasts each with a slice of mozzarella cheese and bake for 25 minutes or until the chicken reaches an internal temperature of 165F. If you want to brown the cheese more, set the oven to HIGH broil for 2-3 minutes. Watch it carefully so it doesn't burn.
- Remove from the oven and let rest for 3-5 minutes before serving. Then, enjoy!
