Ingredients
4 boneless, skinless chicken breasts
Salt and pepper to taste
1 cup basil pesto (homemade or store-bought)
8 slices fresh mozzarella cheese
1 cup cherry tomatoes (optional)
1 tablespoon olive oil
Fresh basil leaves, for garnish
Optional: lemon zest, balsamic glaze for finishing
Instructions
Preheat oven to 400°F (200°C). Lightly grease a baking dish.
Season chicken with salt and pepper on both sides.
Spread pesto evenly over the top of each chicken breast.
Top with mozzarella slices.
Add cherry tomatoes around the chicken in the baking dish. Drizzle olive oil on top.
Bake for 25–30 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
Let rest for 5 minutes before serving. Garnish with fresh basil.
Optional: Sprinkle lemon zest or drizzle with balsamic glaze before serving for extra flavor.
Notes
For a spicier version, add red pepper flakes to the pesto.
Substitute with sun-dried tomato pesto for a tangy twist.
Use a meat thermometer for perfect doneness.
Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 1 chicken breast
- Calories: 410
- Sugar: 2g
- Sodium: 640mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 110mg