Baked Pesto Caprese Chicken (Printable)

Juicy chicken baked with pesto, tomatoes, and melted mozzarella for a quick Italian-inspired main dish ready in 40 minutes.

# What You'll Need:

01 - 4 boneless, skinless chicken breasts

02 - 7 oz fresh mozzarella cheese, sliced

03 - 2 tbsp grated Parmesan cheese (optional)

04 - 2 medium ripe tomatoes, sliced

05 - Fresh basil leaves, for garnish

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

07 - 1 tbsp olive oil

08 - Salt and freshly ground black pepper, to taste

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 in a single layer over the pesto-covered chicken.

05 - Top each chicken breast with mozzarella slices. Sprinkle with grated Parmesan if using.

06 - Drizzle olive oil over the entire dish.

07 - Bake for 25-30 minutes until chicken reaches internal temperature of 165°F and cheese is golden and bubbly.

08 - Remove from oven, garnish with fresh basil leaves, and serve immediately.

01 -

The combination of melted mozzarella and bright pesto creates the most incredible flavor explosion
Everything cooks in one dish, meaning minimal cleanup and maximum relaxation time

02 -

Don't overcrowd your baking dish or the chicken will steam instead of roast, leaving you with soggy skin
Let the chicken rest for about 5 minutes after baking, this locks in all those delicious juices

03 -

If your chicken breasts are particularly thick, slice them horizontally to create two thinner cutlets for faster cooking
Room temperature chicken cooks more evenly, so take it out of the fridge about 20 minutes before you start