Baked Pesto Caprese Chicken (Printable)
Tender chicken baked with pesto, fresh tomatoes, and bubbly mozzarella cheese for a simple yet satisfying Italian-inspired meal.
# What You’ll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts
→ Dairy
02 - 7 oz fresh mozzarella cheese, sliced
03 - 2 tbsp grated Parmesan cheese
→ Vegetables
04 - 2 medium ripe tomatoes, sliced
05 - Fresh basil leaves for garnish
→ Sauces & Condiments
06 - 4 tbsp pesto
→ Seasonings
07 - 1 tbsp olive oil
08 - Salt and freshly ground black pepper to taste
# How To Make It:
01 - Preheat oven to 400°F. Lightly grease a baking dish with olive oil.
02 - Place chicken breasts in prepared dish. Season both sides generously with salt and pepper.
03 - Spread 1 tablespoon of pesto evenly over the top of each chicken breast.
04 - Arrange tomato slices over the pesto-coated chicken, distributing evenly.
05 - Place mozzarella slices over tomatoes. Sprinkle with grated Parmesan if using.
06 - Drizzle remaining olive oil over the dish. Bake for 25-30 minutes until chicken reaches internal temperature of 165°F and cheese is golden and bubbly.
07 - Remove from oven. Garnish with fresh basil leaves and serve immediately.
# Expert Advice:
01 -
- Its practically foolproof even on busy weeknights when you need something impressive but effortless
- The combination of juicy chicken, bright pesto, and melted cheese creates that restaurant quality feeling at home
02 -
- I once skipped greasing the pan and spent twenty minutes scrubbing baked on cheese, so do not skip that step
- Letting the chicken rest for five minutes after baking helps the juices redistribute so every bite stays tender
03 -
- Pound the chicken to even thickness before cooking so everything finishes at the same time
- Pat the tomato slices dry with paper towels to prevent the dish from becoming too watery