Baked Pesto Caprese Chicken (Printer-friendly)

Juicy chicken breasts layered with pesto, fresh tomatoes, and melted mozzarella. Ready in 40 minutes.

# 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 (optional)

→ Vegetables

04 - 2 medium ripe tomatoes, sliced
05 - Fresh basil leaves, for garnish

→ Sauces & Condiments

06 - 4 tbsp pesto (store-bought or homemade)

→ Seasonings

07 - 1 tbsp olive oil
08 - Salt and freshly ground black pepper, to taste

# How To Make It:

01 - Preheat your oven to 400°F. Lightly grease a baking dish with olive oil to prevent sticking.
02 - Arrange chicken breasts in the prepared baking dish. Season both sides generously with salt and black pepper.
03 - Spread a generous tablespoon of pesto evenly over the top of each chicken breast.
04 - Layer tomato slices over the pesto-coated chicken, distributing them evenly across each piece.
05 - Place mozzarella slices over the tomatoes. Sprinkle grated Parmesan on top if using.
06 - Drizzle the remaining olive oil over the entire dish for added richness and browning.
07 - Bake for 25–30 minutes until the chicken reaches an internal temperature of 165°F and the cheese is golden and bubbly.
08 - Remove from the oven, garnish with fresh basil leaves, and serve immediately while hot.

# Expert Hints:

01 -
  • Everything happens on one baking sheet so you can actually relax while it cooks
  • The pesto keeps the chicken ridiculously moist even if you accidentally overcook it slightly
02 -
  • Let the chicken rest for at least 5 minutes after baking or all those juices will run out onto your plate
  • If your cheese is browning too fast tent the dish with foil for the last few minutes
03 -
  • Use a meat thermometer to hit 165°F internally so you never serve dry chicken
  • Pat the chicken dry with paper towels before seasoning for better browning

Go Back