Pesto mozzarella chicken is a quick and easy five ingredient dinner. Chicken breasts are coated in pesto, smothered in mozzarella cheese, and roasted in the oven in just twenty minutes.
If you're always on the hunt for quick and easy weeknight meals, you'll love my recipe for pesto mozzarella chicken. All you need are five ingredients and less than 30 minutes before dinner is on the table.
By using a few premade ingredients like pesto and marinara sauce, this dish comes together with about 5 minutes of prep. It's a great way to use up some leftover homemade pesto or marinara sauce you may already have in the fridge!
Serve pesto mozzarella chicken over pasta, with some cheesy garlic bread, or alongside your favorite roasted veggies, like parmesan roasted broccoli.
Ingredients and substitutions
- Chicken - You'll need about 1 pound of boneless chicken for this recipe. Four small chicken breasts or two large breasts sliced in half lengthwise will work. Chicken breasts could be substituted with chicken thighs if desired. Keep in mind that your baking time may vary.
- Pesto - Homemade pesto or your favorite store bought brand work well in this recipe. Pesto adds a significant amount of flavor, so I don't recommend omitting this ingredient.
- Mozzarella cheese - Can be substituted with an Italian five blend cheese or parmesan cheese.
- Marinara sauce - Homemade or store bought marinara sauce will work in this recipe. Try my easy recipe for homemade marinara sauce if you'd like to make your own.
- Seasoning - Garlic powder, salt, and pepper add flavor to the chicken breasts.
Tips and tricks
Pound chicken thin or slice in half - Large, thick chicken breasts take significantly longer to cook, so I highly recommend pounding your chicken thin for this recipe. If your chicken breasts are very large, they can be sliced in half lengthwise to create two thinner pieces.
Use a meat thermometer - For perfectly cooked, never dry chicken, use a meat thermometer. Remove chicken from the oven just as it reaches 165 degrees Fahrenheit in the center and it will turn out juicy and tender.
Freezing
This meal can be assembled in a freezer safe container and frozen raw for up to 3 months.
Thaw your frozen meal overnight in the refrigerator, then bake as directed below until cooked through.
Storage
Leftovers will keep for 3 to 4 days in a tightly sealed container in the refrigerator and reheat well in the microwave.
Pesto mozzarella chicken can also be frozen after baking if desired. Allow to cool completely, then store in a freezer safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently asked questions
I like to serve pesto chicken over my favorite pasta, like spaghetti or penne. Cheesy garlic bread or parmesan roasted brussels sprouts make a great side dish. For a lighter meal, pair with a garden salad.
Chicken turns out dry from overcooking. I recommend using a meat thermometer for perfectly cooked chicken every time. It's one of my favorite kitchen tools. Chicken is cooked through when it reaches 165 degrees Fahrenheit in the center. Once it reaches this point, it should be removed from the oven immediately.
Yes, I recommend using homemade pesto or marinara sauce if you have it on hand. However, your favorite store bought brand will work just as well.
Recommended
📖 Recipe
Pesto Mozzarella Chicken
Ingredients
- 16 ounces boneless, skinless chicken breasts
- 1 cup marinara sauce, *
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- 8 teaspoons basil pesto
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 350 degrees Fahrenheit. Lightly grease a 3 quart baking dish (or 9x13 baking pan) and set aside.
- Pound chicken breasts to 1 inch thickness. If chicken breasts are very large, you can slice in half and use a single chicken breast for two servings. Set aside.
- Pour marinara sauce into bottom of pan. Lay chicken breasts on top. Season tops of chicken breasts with salt, garlic powder, and pepper.
- Top each chicken breast with 2 teaspoons of pesto, spreading to coat. Top with mozzarella cheese.
- Cover and bake for about 18-20 minutes, or until chicken is cooked through and juices run clear. Chicken is cooked through when it reaches 165 degrees Fahrenheit in the center.
- Optional (but highly recommended) - Uncover, turn on broiler, and broil for 1-2 minutes, or until cheese is lightly browned on top. Watch carefully and don't walk away - food browns quickly under the broiler.
Equipment Recommendations
Notes
- *If serving chicken with pasta, add more marinara sauce to pan as needed.
- Freezing - This dish makes an excellent freezer meal. Prepare in a freezer safe dish, cover tightly with foil, and freeze raw for up to 3 months. Thaw in the refrigerator the night before, then bake as directed above.
- Leftovers will keep for 3 to 4 days in a tightly sealed container in the refrigerator.
Really yummy and so easy!! Will make again!
Excellent. My whole family loved it!
This was so simple and quick to throw together. We made pasta to go with it. My family loved it! Plates were clean! Making it again tonight 😋
Thanks for this page. Enthusiastic about reading more of your content. I hope to give something back and guide others just like you helped me.