Pesto Chicken And Mozzarella Bake – Simple, Comforting, And Full Of Flavor

This Pesto Chicken and Mozzarella Bake is the kind of weeknight dinner that feels special without any fuss. It’s juicy chicken, creamy mozzarella, and vibrant basil pesto all baked together until bubbly and golden. The best part is how effortless it is—just a handful of ingredients and a single baking dish.

Serve it with pasta, crusty bread, or a light salad, and you’re set. If you love big flavor with minimal prep, this one’s for you.

Why This Recipe Works

• Big flavor, few ingredients: Pesto packs a punch with basil, garlic, and Parmesan, so you don’t need a long spice list.
• Moist and tender chicken: Baking the chicken under a blanket of pesto and cheese keeps it juicy.
• Melty, stretchy finish: Mozzarella gives that satisfying, golden top that makes this feel restaurant-worthy.
• Flexible and forgiving: Works with chicken breasts or thighs, homemade or store-bought pesto, and different cheeses.
• Quick cleanup: Everything goes in one dish, so the sink stays calm.

What You’ll Need

• Chicken: 4 boneless, skinless chicken breasts (about 2 pounds) or thighs if you prefer.
• Pesto: 1/2 to 2/3 cup basil pesto (homemade or store-bought).
• Mozzarella: 8 ounces fresh mozzarella, sliced, or 1 1/2 cups shredded low-moisture mozzarella.
• Tomatoes (optional but recommended): 1 cup cherry tomatoes, halved, or 1 large tomato, sliced.
• Parmesan: 1/4 cup finely grated, for extra savoriness.
• Olive oil: 1 tablespoon for the baking dish and drizzling.
• Salt and black pepper: To season the chicken.
• Garlic powder or minced garlic: 1 teaspoon or 2 cloves (optional for extra depth).
• Red pepper flakes: A pinch, for a little heat (optional).
• Fresh basil: A handful for garnish (optional but lovely).

How to Make It

1. Preheat the oven: Heat to 400°F (200°C). Lightly oil a 9×13-inch baking dish.
2. Prep the chicken: Pat the chicken dry with paper towels.

   Season both sides with salt, pepper, and garlic powder if using.

3. Layer the pesto: Spread 1 to 2 tablespoons of pesto over each piece of chicken. Use the back of a spoon to coat evenly.
4. Add tomatoes: Scatter cherry tomato halves around the chicken or lay tomato slices on top. They add juiciness and brightness.
5. Top with cheese: Lay mozzarella slices over each piece of chicken.

   Sprinkle Parmesan on top for an extra savory crust.

6. Optional drizzle: Add a light drizzle of olive oil and a pinch of red pepper flakes for gentle heat.
7. Bake: Place the dish on the center rack and bake for 20–25 minutes for smaller breasts, or 25–30 minutes for larger ones. Chicken is done when it reaches 165°F (74°C) at the thickest point.
8. Broil for color: If the top isn’t golden, switch to broil for 1–2 minutes. Watch closely to avoid burning.
9. Rest and garnish: Let the chicken rest for 5 minutes.

   Spoon some pan juices over the top. Finish with fresh basil.

10. Serve: Pair with buttered pasta, lemony arugula salad, garlic bread, or roasted vegetables.

Storage Instructions

• Refrigerate: Cool completely, then store in an airtight container for up to 3–4 days.
• Reheat: Warm in a 300°F (150°C) oven for 10–15 minutes, loosely covered with foil. Or microwave in 30-second bursts until hot.
• Freeze: Freeze cooked portions for up to 2 months.

  Thaw overnight in the fridge, then reheat as above.

• Leftover ideas: Slice and tuck into a toasted ciabatta with arugula, or toss chopped pieces with warm pasta and a splash of cream.

Why This Is Good for You

• High-protein base: Chicken provides lean protein to keep you satisfied and support muscle repair.
• Healthy fats: Pesto brings olive oil and nuts, which add heart-friendly monounsaturated fats.
• Herb power: Basil contributes antioxidants and bright flavor without extra sodium.
• Balanced plate: Pair with veggies or a side salad for fiber and color to round out the meal.

What Not to Do

• Don’t skip drying the chicken: Wet chicken won’t brown properly and can water down the pesto.
• Don’t overbake: Dry chicken ruins the dish. Use a thermometer and pull at 165°F (74°C).
• Don’t drown it in pesto: More isn’t always better. Too much can turn oily and overpower the cheese.
• Don’t use watery mozzarella without draining: If using fresh mozzarella, pat it dry so the bake doesn’t get soupy.
• Don’t forget to rest: A few minutes after baking keeps juices where they belong—inside the chicken.

Variations You Can Try

• Sun-dried tomato twist: Mix chopped sun-dried tomatoes into the pesto or scatter over the top before baking.
• Creamy baked version: Stir 2–3 tablespoons of heavy cream or mascarpone into the pesto for a richer sauce.
• Spinach pesto: Swap half the basil for spinach to mellow the flavor and cut costs.
• Different cheeses: Try provolone, fontina, or a mix of mozzarella and smoked gouda for a deeper flavor.
• Crunchy topping: Combine panko breadcrumbs with Parmesan and olive oil.

  Sprinkle over the mozzarella for a crisp finish.

• Sheet-pan dinner: Add asparagus, zucchini, or sliced bell peppers to the pan and bake alongside the chicken.
• Grilled start: Sear the chicken on a grill for 2–3 minutes per side, then finish in the oven with pesto and cheese.
• Low-carb swap: Serve over cauliflower rice or zucchini noodles.

FAQ

Can I use chicken thighs instead of breasts?

Yes. Boneless, skinless thighs stay very juicy and are harder to overcook. Bake for about the same time, checking for 165°F (74°C).

What kind of pesto works best?

A classic basil pesto is ideal.

Choose one with olive oil, Parmesan, pine nuts (or walnuts), and a bright, fresh aroma. Homemade is great, but a good jar works perfectly.

Do I need to marinate the chicken?

No. The pesto functions like a quick marinade once it bakes.

If you want extra flavor, you can coat the chicken in pesto and refrigerate for 30 minutes before baking.

How do I avoid watery results?

Pat the chicken dry, drain or pat the mozzarella, and avoid overloading the pan with watery vegetables. Cherry tomatoes work well because they roast and concentrate.

Can I make this ahead?

You can assemble it a few hours in advance and refrigerate. Bring to room temperature for 15–20 minutes before baking, and add 5 minutes to the bake time if needed.

What should I serve with it?

Butter-parsley pasta, a peppery arugula salad with lemon, roasted green beans, or garlic bread are all excellent companions.

Is there a dairy-free option?

Use a dairy-free pesto and a plant-based mozzarella.

The texture won’t be exactly the same, but it will still be flavorful and satisfying.

Can I make it in an air fryer?

Yes. Air fry at 360°F (182°C) for 14–18 minutes depending on thickness, adding the cheese halfway through so it melts without burning.

In Conclusion

This Pesto Chicken and Mozzarella Bake delivers comfort and freshness in one easy dish. With just a few ingredients and simple steps, you get tender chicken, rich pesto, and a golden, melty top.

Keep it classic, or make it your own with the variations above. Either way, it’s a reliable weeknight winner you’ll come back to again and again.