Craving a restaurant-quality meal that’s ridiculously easy to make on a busy weeknight? Look no further! This Baked Pesto Mozzarella Chicken is the answer. We’re talking about tender, juicy chicken breasts slathered in vibrant, nutty pesto and topped with a glorious blanket of melted, bubbly mozzarella cheese. It’s a classic Italian-inspired combination that never fails to impress. Paired with a simple, elegant caprese salad featuring ripe heirloom tomatoes, this dish is a celebration of fresh flavors that feels both comforting and sophisticated. Get ready for this to become your new go-to dinner!
Ingredients
• For the Pesto Chicken
• 1 large boneless, skinless chicken breast, about 14 ounces / 400 g
• ¼ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper
• 4 tablespoons / 60 ml pesto
• 8 ounces / 225 g fresh mozzarella cheese, sliced
• For the Caprese Salad
• 3 large heirloom tomatoes
• 8 ounces / 225 g fresh mozzarella cheese
• 2 tablespoons / 30 ml extra-virgin olive oil
• 2 tablespoons / 30 ml pesto
• Fine sea salt and freshly ground black pepper, to taste
• For Garnish
• 1 handful fresh arugula
• 3 tablespoons / 25 g pine nuts, toasted
Instructions
1. Prep your station. Preheat the oven to 400°F / 205°C and line a large baking sheet with parchment paper for easy cleanup.
2. Prepare the chicken. Carefully slice the chicken breast in half horizontally to create 4 thinner cutlets. Arrange them on the prepared baking sheet and season both sides with salt and pepper. Spread 1 tablespoon of pesto evenly over each piece, then top with slices of fresh mozzarella.
3. Bake to perfection. Place the baking sheet in the preheated oven and bake for 20-25 minutes. The chicken is done when it’s cooked through (internal temperature of 165°F / 74°C) and the cheese is melted, golden, and bubbling.
4. Assemble the caprese salad. While the chicken bakes, slice the heirloom tomatoes and the remaining mozzarella. On four separate plates, arrange the tomato and mozzarella slices, alternating them in a beautiful pattern. Drizzle with extra-virgin olive oil and the remaining pesto, then season with a pinch of salt and pepper.
5. Serve and garnish. Once the chicken is cooked, serve it immediately alongside the fresh caprese salad. Garnish everything with a handful of fresh arugula and a sprinkle of toasted pine nuts for a delightful crunch. Leftovers can be stored in the refrigerator for up to 3 days.
Nutritional Information
• Servings: 4
• Calories: 550 kcal
• Protein: 45 g
• Fat: 38 g
• Carbohydrates: 8 g
• Fiber: 2 g
Pro Tips
• For extra tender chicken, pound the cutlets to an even thickness before seasoning. This ensures they cook quickly and evenly without drying out.
• Use the best tomatoes you can find. Juicy, ripe heirloom or vine-ripened tomatoes are the star of the caprese salad and will make a world of difference in flavor.
• Don’t skip toasting the pine nuts! It only takes a few minutes in a dry skillet over medium heat and it unlocks their rich, nutty aroma and adds a fantastic texture.
• Choose your pesto wisely. When using store-bought, check the label for high-quality like extra-virgin olive oil and no added sugars. Or, for the freshest flavor, make your own!
FAQ
Q: How do I know when the baked pesto chicken is done
A: The Baked Pesto Mozzarella Chicken is perfectly cooked when the internal temperature reaches 165°F (74°C) on a meat thermometer. Visually, the chicken should be cooked through with no pink inside, and the mozzarella cheese on top will be melted, bubbly, and slightly golden.
Q: Can I make this recipe with chicken thighs
A: Yes, you can substitute boneless, skinless chicken thighs for the breasts. They are naturally juicier and may require a slightly longer baking time. Ensure they also reach an internal temperature of 165°F (74°C) before serving.
Q: What can I serve with pesto mozzarella chicken
A: This dish is designed to be served with a fresh caprese salad. However, it also pairs wonderfully with roasted vegetables like asparagus or broccoli, zucchini noodles, creamy polenta, or a side of pasta tossed in olive oil.
Q: How do I store and reheat leftovers
A: Store any leftover chicken and salad in separate airtight containers in the refrigerator for up to 3 days. To reheat the chicken, place it in an oven-safe dish and warm at 350°F (175°C) until heated through to prevent it from becoming rubbery in the microwave.
