Pesto Mozzarella Chicken

Chicken coated in basil pesto, mozzarella, surrounded by tomato sauce.

Pesto Mozzarella Chicken is a quick and easy six ingredient dinner. Chicken breasts are coated in pesto, smothered in mozzarella cheese, and roasted in the oven in just twenty minutes.

Course Main Course

Cuisine American, Italian

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings servings

Calories 268kcal

Author Heather

Equipment

Ingredients

16 ounces boneless, skinless chicken breasts
1 cup marinara sauce *
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon pepper
8 teaspoons basil pesto
1 cup shredded mozzarella cheese

Instructions

Preheat oven to 350 degrees. 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 18-20 minutes, or until chicken is cooked through and juices run clear.
Optional (but highly recommended) - Uncover, turn on broiler, and broil for 2-3 minutes, or until cheese is lightly browned on top. Watch carefully, as food will brown quickly under the broiler.

Notes

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. Bake as directed above.
*If serving chicken with pasta, add more marinara sauce to pan as needed.

Nutrition