Pesto Chicken Breast

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Baked
  • Cuisine: Italian


Pesto Chicken Breast topped with homemade or pre-packaged pesto, mozzarella, and tomatoes is a weeknight show stopping dish.


Units Scale
  • 4 boneless, skinless chicken breasts
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 4 Tbsp. homemade pesto or your favorite pre-packaged pesto
  • 4 oz. shredded mozzarella cheese
  • 2 medium tomatoes, sliced
  • Fresh basil for garnish


  1. Preheat oven to 400˚F.
  2. If the thickness of the chicken breasts is very uneven, pound them a bit to even things out (see this post for how to do that), keeping the chicken 3/4- to 1-inch thick.
  3. Line a baking sheet with parchment or foil.
  4. Season chicken breasts with salt and pepper.
  5. Arrange chicken on the prepared baking sheet. Spread each breast with 1 tablespoon of pesto.
  6. Top each breast with 1 ounce of mozzarella and 2 slices of tomatoes.
  7. Bake for 20 minutes, or until an instant read thermometer registers 165˚F.
  8. Garnish with basil leaves and serve.