Easy Baked Pesto Mozzarella Chicken

Get dinner on your table in just half an hour with this tasty and simple baked pesto mozzarella chicken. This dish is low-carb, gluten-free, and made from easy-to-find ingredients that you probably already have on hand.

This baked pesto chicken is actually one of my go-to chicken dishes. My whole crew is crazy for basil pesto—yes, even my little guy—so this meal shows up on our weeknight dinner rotation a lot.

One evening I got a bit fancy (translation: I was really in the mood for cheese) and added thick slices of fresh mozzarella on top, along with some sweet cherry tomatoes for a pop of color and flavor.

It’s still low-carb and gluten-free, but now with an extra cheesy goodness that everyone loves!

You can whip up this recipe using your favorite store-bought pesto (there are so many delicious options these days) or try making your own fresh basil pesto with olive oil, pine nuts, and Parmesan cheese for a homemade touch.

My favorite way to serve this is alongside steamed broccoli, but cooked pasta, quinoa, or cauliflower rice work beautifully too.

If you’re after a quick, family-friendly meal that feels a bit special without any stress, this baked pesto mozzarella chicken is just the ticket. The juicy chicken breasts get coated with fragrant pesto, topped with melty fresh mozzarella, and garnished with burst cherry tomatoes—all ready in around 30 minutes.

In this post, I’ll share my super simple recipe, designed for busy nights using easy pantry staples or store-bought pesto (or your own homemade version). Plus, I’ll include my best tips for even cooking, make-ahead prep, and smart swaps. Here’s what to expect:

• Only about 5 minutes of hands-on prep, then roughly 25 minutes baking (total time about 30 minutes)
• Feeds 4 hungry people
• Naturally low-carb and gluten-free, and easy to tweak with different pestos, cheeses, or chicken cuts

Dinner comes together fast with this delicious baked pesto mozzarella chicken. Low-carb, gluten-free, and packed with simple ingredients, this recipe is a winner on busy nights. Try making basil pesto yourself for an even fresher flavor.

Prep: 5 minutes mins

Cook: 25 minutes mins

Total: 30 minutes mins

Servings: 4 servings

Why It’s a Weeknight Winner

This is a fast, flavorful weeknight dinner that comes together in about 30 minutes—similar to our Easy Baked Pesto Chicken. It’s low-carb, gluten-free, and uses straightforward ingredients that don’t require special trips to the store. You can swap out pesto varieties, cheeses, or chicken pieces to suit your family’s tastes. The fresh mozzarella melts into creamy layers, while the cherry tomatoes add a juicy burst (for a caprese-style twist, try Baked Pesto Caprese Chicken), making this dish feel special but still super family-friendly and fuss-free.

Simple Pantry-Friendly Ingredients

• non-stick cooking spray
• 4 large chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ cup basil pesto, homemade or store-bought
• 8 oz fresh mozzarella, sliced
• 10 oz cherry tomatoes

Bake and Assemble the Chicken

1. Preheat the oven to 425°F.
2. Pound thicker chicken breasts or slice them horizontally to an even thickness.
3. Spray an 11 x 8-inch baking dish with non-stick cooking spray.

4. Arrange the chicken breasts in a single layer in the baking dish.

   

5. Drizzle about 1 tablespoon olive oil evenly over the chicken.
6. Season chicken with salt, black pepper, paprika, and garlic powder and turn to coat.
7. Spoon pesto over each chicken breast and spread it evenly (flip once or twice with tongs if needed).

8. Top each chicken breast with sliced fresh mozzarella.

   

9. Scatter cherry tomatoes around and on top of the chicken.
10. Cover the baking dish loosely with foil.
11. Bake covered for 20 minutes.

12. Remove the foil and bake uncovered an additional 5–15 minutes, until the chicken reaches an internal temperature of 160°F.

13. Let the chicken rest for 5 minutes before serving.

Pro Tips for Juicier Chicken

• For even cooking, pound thicker chicken breasts with a meat mallet or rolling pin, or slice them in half horizontally to make cutlets. This helps everything cook evenly without drying out.
• A digital meat thermometer is your best friend here to check doneness. The recipe suggests 160°F as the target since the chicken will continue to rest, but if you prefer USDA guidelines, cook to 165°F.
• Cover the baking dish with foil for the first 20 minutes to lock in moisture, then remove it at the end to let the cheese develop a golden crust without burning — the same approach we use in our pesto chicken bake.
• No fresh mozzarella? No worries! Shredded mozzarella works, though the melt will be a little different — still delicious but less creamy.
• Make sure not to cram the chicken breasts too close together in the pan. Give them room so heat circulates well, and the cherry tomatoes roast instead of steaming, which boosts their flavor. If you love those jammy bites, check out our pesto chicken with juicy cherry tomatoes.
• Let the chicken rest for 5 minutes before serving. This step juices things up and helps the melted cheese set a bit.

Quick Swaps and Add-Ins

• Switch up basil pesto for sun-dried tomato pesto to add a tangy twist, or try a richer spin with Creamy Pesto Chicken.
• Don’t like chicken breasts? Try skinless, boneless chicken thighs for juicier meat or chicken tenders for faster cooking. You can even turn this into a vegetarian dish by swapping the chicken for chickpeas—super tasty and budget-friendly!
• If fresh mozzarella isn’t in the fridge, shredded mozzarella perfectly fills in.
• For a tangy, salty kick, feta cheese makes a great topping with the pesto.

Have you tried your hand at this easy baked pesto mozzarella chicken yet? If you’d rather do it all on the stovetop, check out One-Pan Pesto Mozzarella Chicken for a single-skillet variation.

I’d love to hear your thoughts and any twists you made on it—drop a comment below!

Easy Baked Pesto Mozzarella Chicken Recipe

Nutrition

Calories: 466kcal | Carbohydrates: 7g | Protein: 39g | Fat: 31g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 1366mg | Potassium: 635mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1636IU | Vitamin C: 18mg | Calcium: 353mg | Iron: 2mg

Nutrition info is automatically calculated, so use it as a general guideline.

Made this recipe? I’d love if you share how it went in the comments below!

Storing and Reheating Tips

Got leftovers? Store them in an airtight container in the fridge for up to 3 to 4 days. They’re also great sliced and tossed into a creamy pesto chicken pasta for an easy next-day meal. When you’re ready for another serving, gently warm them in a 350°F oven for 10 to 15 minutes. This method keeps the cheese melty and the chicken tender. If you’re in a hurry, warming in the microwave for 1 to 2 minutes works, but the chicken can get a bit firmer.

If you want to get ahead, assemble the chicken with pesto and tomatoes but don’t bake yet. Cover tightly and refrigerate for up to 24 hours before baking. To freeze, bake the chicken first, let it cool completely, then freeze in airtight containers for 2 to 3 months. Defrost overnight in the fridge before reheating.

Common Questions Answered

• Can I use shredded mozzarella instead of fresh? Absolutely! Shredded mozzarella melts well and is a fine substitute. Keep in mind, fresh mozzarella gives a creamier, softer melt that’s just heavenly.
• Can I use chicken thighs or tenders? Yes, boneless, skinless thighs are juicier and forgiving but may require slightly longer bake times. Tenders cook faster—so keep an eye on the internal temp to avoid drying out. For an even quicker weeknight bake, try Easy Baked Pesto Chicken.
• Do I have to use store-bought pesto? Not at all! Homemade pesto tastes amazing and is easy to make, but good quality store-bought pesto is an excellent shortcut that still packs flavor.
• How do I stop the cheese from burning before the chicken is cooked? The recipe has you cover the dish with foil during the first part of baking to protect the cheese. If your cheese is browning too fast, keep it tented a little longer and check the chicken’s temperature with a thermometer to be sure it’s done.
• Is this recipe low-carb and gluten-free? Yes! As long as your pesto and other ingredients don’t contain hidden gluten, this meal naturally fits into a low-carb and gluten-free diet. For a stricter keto-focused variation, see Keto Creamy Pesto Chicken.