Baked Pesto Caprese Chicken (Print Version)

Juicy chicken topped with pesto, tomatoes, and mozzarella, baked to golden perfection.

# 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

# Directions:

01 - Preheat your oven to 400°F. Lightly grease a baking dish with a small amount of olive oil.
02 - Arrange chicken breasts in the prepared baking dish. Season both sides generously with salt and freshly ground black pepper.
03 - Spread approximately 1 tablespoon of pesto evenly over the top of each chicken breast, covering the surface completely.
04 - Arrange tomato slices in a single layer over the pesto-covered chicken, distributing them evenly among the breasts.
05 - Place fresh mozzarella slices over the tomato layer on each chicken breast. Sprinkle grated Parmesan cheese on top if using.
06 - Drizzle the remaining olive oil evenly over the chicken and toppings.
07 - Bake for 25 to 30 minutes until chicken is cooked through (internal temperature reaches 165°F) and cheese is melted and golden brown.
08 - Remove from oven and let rest for 2 to 3 minutes. Garnish with fresh basil leaves before serving immediately.

# Expert Tips:

01 -
  • The pesto creates an instant sauce that tastes like you simmered it for hours
  • Everything cooks in one dish so cleanup is practically nonexistent
  • It looks impressive enough for company but comes together on busy weeknights
02 -
  • Thinner chicken breasts will dry out faster so check them at 20 minutes
  • The tomatoes release water as they cook which can make the dish soupy so slice them thick
  • Letting the chicken rest for 5 minutes after baking keeps all those juices inside where they belong
03 -
  • Let the dish rest under foil for 5 minutes after baking so the cheese sets slightly instead of sliding right off
  • Use room temperature chicken breasts for more even cooking throughout

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