Baked Pesto Chicken

Chicken breasts covered in basil pesto, and baked with mozzarella cheese and tomato slices. This Baked Pesto Chicken takes just minutes to prep, is simple, tasty and the perfect meal to add to your dinner rotation.

When I’m short on time and ingredients, dinner recipes like this pesto chicken save the day. For the same reasons, I also frequently make ranch chicken, and lemon pepper chicken—only a small handful of ingredients and ready in about 30 minutes!

Pesto Chicken topped with mozzarella cheese and two tomato slices

few ingredients, lots of flavor

Are you looking for a way to change up that boring ol’ chicken dish? Today we have the BEST Baked Pesto Chicken recipe that is amazingly simple to whip up and is super yummy! What we love most about this recipe is the simplicity.

It is one of the easiest chicken recipes you’ll try, but one that is also so flavorful that you’ll want to make it again and again. All you need for this recipe is Chicken breasts, pesto, cheese and tomatoes.

Depending on your love for Pesto, you can add or take away as needed. Because we love pesto, there was no skimping on our end. And, of course, we always tend to add more cheese, which I don’t feel bad for. 🙂 No matter how much pesto or cheese you add, you really can’t mess up this recipe. There are only a few ingredients but the result is amazing!

chicken breasts covered with basil pesto in a baking dish

a 2-step recipe

This recipe is about as easy as it gets. The chicken does have to bake for about 40 minutes over all, but the actual preparation takes only a couple minutes!

PESTO. In a medium bowl, toss chicken with pesto to coat (if you want to make your own basil pesto, try this recipe!). Place chicken on baking sheet and bake at 400° for 35 minutes or until cooked through.

CHEESE & TOMATO. Remove from oven and top with tomatoes and cheese. Bake for an additional 5-7 minutes or until cheese has melted.

SERVE. You can serve this chicken on its own, or over cooked rice, pasta such as spaghetti or angel hair, or healthy zucchini noodles.

Making ahead and storing

Making Ahead.  Make chicken according to directions except for adding the tomato. Save those to add right before baking. Store one of the following ways:

  • Fridge: Cover the baking dish with plastic wrap and store in the refrigerator. Store for 1-2 days.
  • Freezer: Place chicken in a freezer safe airtight container label and freeze for 1-3 months. Thaw overnight in the fridge. Bake according to recipe directions.

Storing. Place leftover chicken in an airtight container and keep in the fridge for up to 4 days. Reheat in the oven, or, if you’re in a hurry, in the microwave.

Baked pesto chicken on a plate with pasta

I’m all about simple dinner recipes, so I’m glad we found this one. It would be perfect served with your favorite salad and side (we’d go for our Lemon Poppyseed Salad and Fried Zucchini). We hope you like this as much as we did!

For more baked chicken recipes, check out:

Baked Pesto Chicken Recipe

4.85 from 13 votes
Chicken breast halves covered in basil pesto, baked with mozzarella cheese and tomatoes. So easy, but SO delicious!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 40 minutes
Servings 4
Calories 341 kcal
Author Lil' Luna


  • 4 boneless skinless chicken breast halves
  • 1/2 cup refrigerated basil pesto
  • 1 cup mozzarella cheese shredded
  • 3 plum tomatoes sliced (optional)


  • Preheat oven to 400.
  • Line baking sheet with foil with cooking spray. In a medium bowl, toss chicken with pesto to coat. Place chicken on baking sheet and bake for 35 minutes or until cooked through
  • Remove from oven and top with tomatoes and cheese. Bake for an additional 5-7 minutes or until cheese has melted. Serve warm and ENJOY!


Like this Recipe?

Pin it now!

Pin It NowPin It Now

Adapted from Food.

Shop Online

Lil' Luna Products

See All Products

Want more inspiration?

More Recipes You'll Love

Chicken Penne PASTA

15 minutes

5 from 3 votes

Turkey Burger

13 minutes

5 from 5 votes

Turkey Brine

14 hours 5 minutes

5 from 4 votes

Roast Turkey

3 hours 20 minutes

5 from 5 votes

About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 4 stars
    It looks so yummy~ Maybe a clumsy person like me can do it with your recipe. Thanks for sharing ????..

  2. I am on a very very low salt diet. It would be very helpful if you included the nutriton label as well. I would like to know the sodium amount per serving.

      1. 5 stars
        Lil Luna, just keep the recipes coming regardless of nutrition information. I think a cook can eye it and get the idea of “nutrition.” What a great site! Just discovered and will be preparing for New Years Evening! Thanks!

  3. 4 stars
    This was very tasty. I will definitely be making this for my family again. The cheese and tomato are so yummy together.

  4. wow had for dinner tonight so much flavor can’t wait to have it again thanks for sharing

  5. 5 stars
    I love pesto but I’m the only one in my family that does. I love that I can freeze the recipe in individual portions.

  6. 5 stars
    Great recipe! Chicken definitely needs the 30-35 minutes. I was worried it would be dry, but it was still juicy! I marinaded the chicken in the pesto for about an hour before cooking (Along with salt + Pepper and a little garlic). I turned on the broiler at the end once I added the cheese and tomatoes. Also cracked a little bit of fresh pepper over the tomatoes. Thanks for the great recipe!

    1. You are so welcome! Thank you for sharing what you did. That sounds great! Happy you liked it!