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.
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.
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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.