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Chicken breasts with pesto, mozzarella and tomatoes on white plate.
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5 from 11 votes

Baked Pesto Chicken

Coated with pesto, smothered in cheese, and topped with fresh tomatoes this baked chicken is low in carbs, yet big on flavor!
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free
Servings: 4
Author: Kristen Chidsey

Ingredients

For the Pesto Chicken

  • olive oil for greasing pan
  • 2 large boneless, skinless chicken breasts or 4 thin chicken cutlets
  • ¼ cup basil pesto
  • ½ cup mozzarella cheese shredded
  • 2 tablespoons grated parmesan cheese

Tomato Topping (Optional)

  • 1 pint cherry or grape tomatoes

    halved

  • ½ tablespoon extra virgin olive oil
  • ¼ teaspoon kosher salt
  • freshly ground black pepper
  • 4-5 fresh basil leaves cut into ribbons
US Customary - Metric

Instructions

  • Preheat the oven to 400°F (200℃). Lightly grease a 9x13 baking dish with nonstick spray or olive oil.
  • Slice chicken breasts in half horizontally to create 4 cutlets. Pat the chicken dry with a paper towel.
    Side by side photo showing cutting chicken breast into thin cutlets.
  • 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.
    Chicken cutlets in white baking dish coated with pesto.
  • Bake for 15-18 minutes or until the chicken has reached an internal temperature of 158-160℉ (70-71℃). Remove the chicken from the oven and top with the ½ cup mozzarella cheeseshredded mozzarella cheese and parmesan cheese.
    Baked pesto chicken topped with parmesan and mozzarella.
  • 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 ½ tablespoon extra virgin olive oil, ¼ teaspoon kosher salt, and freshly ground black pepper to taste in a medium mixing bowl. Add basil ribbons and gently toss to incorporate.
    Grape tomatoes tossed with basil, salt and pepper.
  • Serve the chicken warm with the fresh tomato topping.
    Baked pesto chicken in white baking dish topped with fresh cherry tomato and basil topping.

Video

Notes

Tomatoes: Feel free to use any ripe tomatoes you have on hand, just be sure if using vine-ripened or Roma tomatoes to remove the seeds before dicing to keep the topping from being watered down. 
Chicken: Feel free to use boneless, skinless chicken thighs. Place the thighs between two pieces of plastic wrap or parchment paper and pound with a heavy skillet or meat mallet until ¼-inch thick.
Leftovers: Baked Pesto Chicken and be stored in the refrigerator in an airtight container for up to 3 days. It is best to store the tomato topping in a separate container and top the chicken once warmed with the fresh tomatoes. 

Nutrition

Calories: 256kcal | Carbohydrates: 2g | Protein: 29g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 549mg | Potassium: 432mg | Fiber: 1g | Sugar: 1g | Vitamin A: 482IU | Vitamin C: 1mg | Calcium: 132mg | Iron: 1mg
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