Cheesy Pesto Tomato Chicken Bake

Baked Chicken With Pesto and Mozzarella Cheese
Diana Rattray
  • 28 mins
  • Prep: 10 mins,
  • Cook: 18 mins
  • Yield: 4-6 Servings
Ratings (9)

These chicken breasts are so simple to fix and bake. Just split a few chicken breasts in half to make cutlets, then top with a little homemade pesto—or, to save time, you can use the store-bought kind. Bake the chicken, then top with sliced tomatoes and Mozzarella and put it all under the broiler for a couple of minutes.

What You'll Need

  • For Pesto:
  • 1 cup basil leaves
  • 1 clove garlic
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • For Chicken Bake:
  • 3 chicken breast halves, each sliced horizontally to make 6 cutlets total
  • 3 to 4 tomatoes, or several small tomatoes or grape tomatoes
  • 1/2 to 3/4 cup shredded mozzarella cheese

How to Make It

  1. (If using store-bought pesto, skip this step). In a food processor, combine the basil, garlic, Parmesan cheese, and olive oil. Pulse until you have a fine pesto paste. Add salt and pepper, to taste.
  2. Heat the oven to 400 F.
  3. Line a rimmed baking sheet with foil and lightly grease or spray with nonstick cooking spray. Or, use nonstick foil. Arrange the 6 chicken cutlets on the baking sheet.
  4. With a spoon or fingers, spread a 2 to 3 teaspoons of pesto mixture on each chicken breast cutlet. 
  1. Bake the chicken cutlets for about 12 to 18 minutes, until cooked through. If the cutlets are thick, add a few minutes. If you're not sure, cut into the thickest cutlet to check. Remove from the oven.
  2. Turn the oven to broil.
  3. Top each cutlet with 2 to 3 slices of tomato and a few tablespoons of mozzarella.
  4. Put under the broiler and broil for a few minutes, just until the cheese is melted. 

Two More Cheesy Chicken Recipes

Want more cheesy chicken with basil? Try these other great recipes:

Chicken Rolls With Pesto

Chicken Stuffed With Basil and Mozzarella Cheese