Pesto Chicken Bake

Juicy, tender chicken breasts stuffed with the fresh vibrant flavours of tomato & pesto with creamy melted mozzarella cheese - this Pesto Chicken Bake is a simple and easy-to-make low-carb main dish!

Course Chicken, Dinner, Lunch, Main Course, Main Dish, Meal Prep

Cuisine American, Chicken, Christmas, Comfort Food, Dinner, Greek, Healthy, Italian, Lunch, Meal Prep, Mediterranean, One Pan, Weeknight Meal

Keyword chicken pesto, pesto chicken, pesto chicken bake

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 412kcal

Author Chrissie

Equipment

Ingredients

4 chicken breasts
2 tablespoons olive oil
2 teaspoons Salt
2 teaspoons pepper
2 teaspoons garlic powder
6 tablespoons pesto
3 to 4 tomatoes
4.5 oz mozzarella cheese low moisture
6 tablespoons Parmesan cheese grated

US Customary - Metric

Instructions

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Slice the tomatoes and the mozzarella cheese in 1/4 inch think slices.
Pat the chicken breasts dry with paper towels and make 5-6 slits in each breast (about 1/3 inch apart from each other). The slits should be a bit diagonal (from the top side to the bottom of the breast) and go 3/4 deep in the breast.
Mix the salt, pepper, and garlic powder and rub the mix on the chicken breasts (including the slits) on both sides.
In your baking dish, add the olive oil and the chicken breasts slit side up.
Add little dollops of pesto in each slit.
Starting at the bottom add a slice of mozzarella and a slice of tomato in each slit (with the mozzarella laying on top of the tomato).
Spread the rest of your pesto on the breasts (between the slits). Add the shredded Parmesan all over.
Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 25-30 minutes until the mozzarella is golden brown and the chicken is cooked through to an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
Serve immediately.

Notes

Make-Ahead Instructions

To make this recipe ahead of time, simply follow the recipe as directed until just before baking. Cover well and place the pan in the fridge. When you're ready to bake, place the cold pan in a cold oven (to prevent the pan from breaking in the oven), letting the pan heat up with the oven. Once the oven is preheated, set the timer and bake as directed in the recipe.

Storage and Reheating Instructions

Once baked, store this pesto chicken in an airtight container in the fridge. It can be reheated in the microwave or in the oven (covered) until heated through.

Freezer Instructions

To freeze this recipe, we recommend assembling as directed in the recipe and freezing before baking. To bake after freezing, thaw in the refrigerator for 24 hours. Bake by placing the cold pan in a cold oven. Turn the oven on and when it reaches the temperature indicated in the recipe, start the timer as directed. You may need to add an extra 5-10 minutes of baking time, but be sure to test the internal temperature of the chicken (as indicated in the recipe) to be sure it's done and to be sure it doesn't over cook.

Nutrition