Baked Pesto Chicken is one of the easiest chicken dinners you will ever make! Coated with pesto, smothered in cheese, and topped with fresh tomatoes this baked chicken is low in carbs, yet big on flavor!
Love basil pesto? Don't miss my recipes for Pesto Pasta, Chicken Pesto Pizza, and Antipasto Skewers.
![Pesto Chicken Plate with baked pesto chicken topped with fresh tomatoes and basil.](https://amindfullmom.com/wp-content/uploads/2022/04/Pesto-Chicken-Recipe.jpg)
Pesto Chicken Delivers Flavor with Ease
When it comes to dinner, my motto is to keep it simple, yet wholesome and flavorful. And this recipe for Baked Pesto Chicken, right along with Stir-Fried Chicken and Bok Choy and Baked Chicken Cordon Bleu, ranks up there as one of my favorite simple, flavorful chicken breast recipes.
From the bright herby flavors of the pesto to the gooey cheese to the burst of freshness from tomatoes, this Chicken Pesto is insanely delicious and super simple to make. It is a dinner recipe I turn to when I want flavor fast and have zero energy to cook.
How Make Baked Pesto Chicken
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Use Chicken Cutlets
In order to get dinner on the table fast and infuse the chicken with the most flavor, it is best to use a thin cut of chicken, like chicken cutlets, boneless, skinless chicken thighs, or boneless, skinless chicken breasts that have been cut in half horizontally to form cutlets.
![Pesto Chicken Recipe Side by side photo showing cutting chicken breast into thin cutlets.](https://amindfullmom.com/wp-content/uploads/2022/05/Chicken-with-Pesto-and-Tomatoes.jpg)
Be Generous with the Pesto
Be sure to coat each side of the chicken generously with the pesto so that every bite is nice and flavorful.
![Baked Pesto Chicken Chicken cutlets in white baking dish coated with pesto.](https://amindfullmom.com/wp-content/uploads/2024/03/Pesto-Chicken-Recipe.jpg)
Add Cheese Midway Through Baking
After baking the pesto chicken for 15 minutes, remove the pan from the oven, top the chicken with both mozzarella and parmesan cheese, and return to the oven to melt the cheese and finish baking the chicken.
![Low-Carb Chicken Pesto Baked pesto chicken topped with parmesan and mozzarella.](https://amindfullmom.com/wp-content/uploads/2022/04/Chicken-With-Pesto.jpg)
Top Pesto Chicken with Tomatoes
To give this baked chicken pesto a fresh finish and texture, I love tossing together grape tomatoes with olive oil, salt, pepper, and basil to top the pesto chicken. It is completely optional but takes this recipe from great to spectacular.
![Chicken Pesto Recipe Baked Chicken topped with pesto, cheese, and fresh tomatoes.](https://amindfullmom.com/wp-content/uploads/2022/04/Chicken-with-Pesto-and-Cheese.jpg)
Serving Suggestions
Pesto Chicken makes a delicious low-carb meal when paired with a side salad, like a Caprese Salad or Greek Salad. This recipe for chicken pesto also pairs well with Rice Pilaf, Smashed Potatoes, or Parmesan Roasted Broccoli.
![Mozzarella Chicken Pesto Chicken breasts with pesto, mozzarella and tomatoes on white plate.](https://amindfullmom.com/wp-content/uploads/2022/04/Baked-Chicken-Pesto.jpg)
More Easy Chicken Recipes
- Honey Lemon Chicken Skillet
- Chicken Katsu
- Moo Goo Gai Pan
- Chicken and Green Beans Skillet
- Marry Me Chicken
- Chicken Florentine
- Hunan Chicken
- Chicken Piccata
If you enjoyed this simple recipe for Pesto Chicken, I would appreciate you taking the time to leave a comment and review below.
![Chicken breasts with pesto, mozzarella and tomatoes on white plate.](https://amindfullmom.com/wp-content/uploads/2022/04/Pesto-Chicken-360x360.jpg)
Pesto Chicken
Ingredients
For the Pesto Chicken
- olive oil for greasing pan
- 2 large boneless, skinless chicken breasts or 4 thin chicken cutlets or 4 boneless, skinless chicken thighs
- ¼ cup basil pesto
- ½ cup shredded mozzarella cheese
- 2 tablespoons freshly grated parmesan cheese
Tomato Topping (Optional)
- 1 pint cherry or grape tomatoes halved
- ½ tablespoon olive oil
- ¼ teaspoon kosher salt
- freshly ground black pepper
- 4-5 fresh basil leaves cut into ribbons
Instructions
- Preheat the oven to 400° F. Lightly grease a 9x13 baking dish with nonstick spray or olive oil.
- If using chicken breasts, slice chicken breast horizontally to create 4 thinner cutlets. Pat the chicken dry with a paper towel.
- Place the chicken into the prepared pan. Top each chicken breast with ½ tablespoon of the pesto, rubbing or brushing the pesto evenly on the chicken cutlets. Flip the chicken, and repeat the process so that both sides are coated in pesto.
- Bake for 15-18 minutes or until the chicken has reached an internal temperature of 158-160 degrees F. Remove the chicken from the oven and top with the mozzarella and parmesan cheese.
- Return to the oven and bake for an additional 3 to 5 minutes or until cheese is melted. Remove the chicken from the oven and let rest, for the juices to redistribute.
- While the chicken is resting, toss the tomatoes with olive oil, salt, pepper, and basil together in a medium mixing bowl.
- Serve the chicken warm with the fresh tomato topping.
Amy Anderson
Made this last night-used your pesto recipe as well. Absolutely delicious!
Kristen Chidsey
I love hearing that Amy! I hope you are doing well!
Jennifer
One of my FAV easy dinners!! So tasty!
Kara
Ridiculously easy, but packed with flavor! Can't wait to make it again when we have garden fresh tomatoes!
Kristen Chidsey
Isn't that the best kind of meal?! Thanks for sharing!
Katie
Pesto makes anything that much better. I love how easy and flavorful this is!
Ann
How many tomatoes?
Kristen Chidsey
I use 1-pint cherry/grape tomatoes. You can use 2 cups of diced, seeded roma or vine-ripened tomatoes.
Reginia Sam
Question, my husband hates chicken breast, can I use skinless thighs
Kristen Chidsey
Absolutely!
Beth
This pesto chicken turned out great! My family all went back for seconds. I used your pesto recipe, which is also fabulous.
Kristen Chidsey
Thanks Beth! I love hearing you enjoyed both recipes 🙂