Baked Pesto Mozzarella Chicken

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Golden, bubbly mozzarella melted over tender chicken breasts, all nestled in a bed of rich tomato sauce and zesty pesto — this Baked Pesto Mozzarella Chicken is the definition of weeknight comfort. It’s the kind of dish that looks fancy enough for guests but is effortless enough to whip up in under an hour. The creamy cheese, herbaceous pesto, and juicy chicken come together in one delicious, melty bite after another.

This is a low-carb, high-flavor meal that doesn’t ask much of you but rewards you with restaurant-quality results. Whether you’re cooking for your family, planning a cozy dinner for two, or meal-prepping for the week, this dish offers bold Italian flavors with very little fuss. Just layer, bake, and serve. It’s that easy.

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Why You’ll Love This Baked Pesto Mozzarella Chicken

• It’s incredibly easy to prepare, making it ideal for weeknight dinners.
• Packed with flavor from basil pesto, tomato sauce, and gooey mozzarella.
• No breading or frying involved, keeping it lighter and faster.
• Crowd-pleaser that can easily be paired with pasta, salad, or roasted veggies.
• Perfect for keto or low-carb diets.

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Preparation Phase & Tools to Use

To make this Baked Pesto Mozzarella Chicken, you’ll need the following essential tools:

• Baking Dish (9×13 inch): This is where all the magic happens — your chicken will cook evenly and soak up all the sauce and cheesy goodness.
• Sharp Knife & Cutting Board: For prepping the chicken and any fresh herbs.
• Meat Thermometer (optional but useful): Ensures your chicken reaches a safe internal temperature (165°F) without drying out.
• Spoon or Silicone Spatula: Perfect for spreading pesto and sauce evenly over the chicken.

Each tool plays a key role in streamlining the process and ensuring everything cooks uniformly with minimal cleanup.

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Preparation Tips

Before you begin, pat the chicken breasts dry with paper towels to help them brown better and prevent excess moisture in the dish. If the chicken breasts are thick, consider butterflying or lightly pounding them to an even thickness — this ensures even cooking. Don’t be shy with the pesto; it’s the flavor bomb of the dish, and a generous spread will make all the difference. Use freshly shredded mozzarella if possible; it melts better and adds a lovely stretchy texture. And finally, let the dish rest for 5 minutes after baking — this allows the juices to redistribute and makes serving much easier.

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Ingredients for this Baked Pesto Mozzarella Chicken

• 4 boneless, skinless chicken breasts
• 1 cup basil pesto (store-bought or homemade)
• 2 cups shredded mozzarella cheese (preferably whole milk)
• 1 1/2 cups marinara or tomato pasta sauce
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil (for greasing the dish or optional browning)
• Fresh chopped parsley or basil (for garnish)

Optional additions:

• 1/2 teaspoon red pepper flakes (for a spicy kick)
• 1 clove garlic, minced (for added depth in the sauce)
• Cherry tomatoes, halved (adds a burst of freshness and color)

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Step 1: Preheat the Oven and Prepare the Dish

Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with olive oil to prevent sticking. You can also use cooking spray.

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Step 2: Season and Arrange the Chicken

Pat the chicken breasts dry with paper towels, then season both sides with salt and pepper. Place them evenly in the greased baking dish. Make sure they lie flat and have a little space between each for even cooking.

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Step 3: Layer with Pesto and Sauce

Spread a generous tablespoon (or more) of basil pesto over each chicken breast, covering the top evenly. Then spoon the marinara sauce over and around the chicken, allowing some of it to mix slightly with the pesto for a marbled flavor effect.

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Step 4: Add Mozzarella and Parmesan

Sprinkle a generous amount of shredded mozzarella cheese over each chicken breast, then top with a light dusting of Parmesan. This creates a golden, melty topping that’s full of flavor.

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Step 5: Bake to Perfection

Place the dish in the preheated oven and bake uncovered for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the cheese is bubbly and golden. You can broil the top for an extra 2–3 minutes at the end if you prefer a more browned, crusty cheese layer.

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Step 6: Rest and Garnish

Remove the baking dish from the oven and let the chicken rest for about 5 minutes before serving. Sprinkle freshly chopped parsley or basil on top for a burst of color and herby freshness.

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Step 7: Serve

Serve hot as is or over a bed of pasta, zucchini noodles, or alongside garlic bread or a crisp salad. Make sure to scoop up plenty of that melty, saucy goodness with each portion.

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Notes

This Baked Pesto Mozzarella Chicken is incredibly versatile. You can use store-bought pesto and marinara for convenience or go all-in with homemade versions for a richer flavor. The dish can easily be scaled up for a crowd or cut in half for a smaller serving. It pairs beautifully with a variety of sides, from garlic mashed potatoes and roasted vegetables to pasta or a simple green salad.

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Watch Out for These Mistakes While Cooking

• Using thick chicken breasts without flattening: This can lead to uneven cooking. Make sure the breasts are even in thickness.
• Skimping on pesto: Pesto is the key flavor enhancer here — don’t be stingy!
• Overbaking: Chicken dries out quickly, so use a meat thermometer to pull it out at exactly 165°F.
• Adding cheese too early during prep: Make sure to add it just before baking to avoid sogginess.
• Not resting the chicken: Letting the chicken sit for 5 minutes after baking helps retain juices.

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Storage Instructions

Allow leftovers to cool completely, then store them in an airtight container in the refrigerator for up to 4 days. To reheat, place the chicken in a covered oven-safe dish and warm at 350°F until heated through. You can also reheat in the microwave in 60-second bursts. For longer storage, freeze portions individually for up to 2 months — thaw overnight in the fridge before reheating.

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Estimated Nutrition

(Per serving, based on 4 servings total)

• Calories: 410
• Protein: 44g
• Carbohydrates: 6g
• Fat: 24g
• Saturated Fat: 9g
• Fiber: 1g
• Sugar: 2g
• Sodium: 680mg
• Cholesterol: 115mg

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Frequently Asked Questions

What kind of pesto works best for this dish?

Traditional basil pesto works beautifully, but you can also experiment with sun-dried tomato or arugula pesto for a twist.

Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless thighs will work just as well and may even stay juicier. Adjust cook time as needed.

Is this dish keto-friendly?

Absolutely. It’s naturally low in carbs and fits well within a keto or low-carb lifestyle.

Can I prepare this dish in advance?

Yes, you can assemble the entire dish a day ahead and store it in the fridge. Just bake when ready to serve.

How do I know when the chicken is fully cooked?

Use a meat thermometer — the internal temperature should reach 165°F (75°C).

What side dishes go well with this chicken?

Pasta, roasted vegetables, a crisp Caesar salad, or garlic bread are all great options.

Can I make this dairy-free?

Yes. Use a dairy-free cheese alternative and skip the Parmesan.

How can I make this spicier?

Add red pepper flakes to the pesto or sauce layer before baking for a little extra heat.

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Conclusion

Baked Pesto Mozzarella Chicken is a go-to dish that balances simplicity with gourmet flavor. It’s the perfect solution for busy nights when you want something satisfying but don’t have hours to spend in the kitchen. The combination of basil pesto, savory marinara, and melted mozzarella creates a harmony of textures and tastes that will have everyone coming back for seconds. Serve it once, and it’ll quickly become a favorite in your recipe rotation.

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