Baked Pesto Chicken with Mozzarella
This Baked Pesto Chicken with Mozzarella is a delicious and easy-to-make dish that combines the rich flavors of basil pesto and creamy mozzarella in a simple oven-baked meal.
Equipment
- 1 Baking dish 9x13 inches
- 1 oven preheated to 375°F
- 1 Knife for slicing mozzarella
Ingredients
Main Ingredients
- 4 boneless skinless chicken breasts
- 1 cup basil pesto
- 8 oz fresh mozzarella sliced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 375°F (190°C) to ensure it's hot enough to cook the chicken evenly.
- Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper to taste.
Assemble the Dish
- Drizzle olive oil in a 9x13 inch baking dish. Place the chicken breasts in the dish, ensuring they are evenly spaced.
- Spread a generous layer of basil pesto over each chicken breast. Top with slices of fresh mozzarella.
Bake the Chicken
- Place the baking dish in the preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through and the mozzarella is melted and slightly golden.
- Ensure the chicken reaches an internal temperature of 165°F (74°C). You can use a meat thermometer for accuracy.
Serving
- Once baked, remove the dish from the oven. Let the chicken rest for a few minutes before serving with your choice of sides.
Storage
- Transfer any leftovers to an airtight container and store in the refrigerator for up to 3 days.
Notes
Pro Tips: Use fresh ingredients for the best flavor. Ingredient Substitutions: Try chicken thighs or eggplant for a variation. How to Serve: Pair with a salad or pasta. Storage & Freshness: Store in an airtight container in the fridge. Make-Ahead Tips: Prepare the chicken with pesto up to a day in advance.