Easy Baked Pesto Chicken

This easy baked pesto chicken features tender strips of chicken layered with vibrant basil pesto and topped with gooey, melty mozzarella cheese for a fuss-free dinner that tastes incredible! And guess what? Just 3 simple ingredients!

Sometimes, I whip this up because I’ve got a fresh batch of homemade basil pesto ready to go—or a few frozen cubes tucked away in the freezer.

Other times, I pick up a big jar at Costco to keep on hand for those busy nights.

No matter what, having pesto around just brightens up everything, don’t you agree?

Today, it’s starring in this super simple and ridiculously tasty easy baked pesto chicken recipe.

The magic combo here? Tender chicken strips slathered with vibrant pesto, then topped with a blanket of stretchy mozzarella cheese.

Baked until everything is bubbly, hot, and juicy, this dish leaves you with flavorful pan juices you’ll definitely want to drizzle all over your plate.

(Trust me, don’t skip that step — it’s the best part!)

And can you believe it? Just 3 ingredients—plus salt and pepper!

That means you can make this any night of the week because these ingredients are probably already in your kitchen.

Preparation is quick, and once it’s in the oven, it’s totally hands-off.

It’s naturally gluten-free and low-carb, too—perfect for a wholesome family meal.

Dinner, you’re officially handled!

Let’s dive in and get this on the table.

Before we jump into the recipe, I’ll share some quick notes and my favorite tips for making this baked pesto chicken just right.

If you want to skip ahead, no worries—the full recipe card waits for you near the bottom, right above the comments.

Nutrition

Serving: 1 serving | Calories: 247 kcal | Carbohydrates: 5 g | Protein: 18 g | Fat: 17 g | Saturated Fat: 5 g | Polyunsaturated Fat: 11 g | Cholesterol: 39 mg | Sodium: 516 mg | Fiber: 1 g | Sugar: 2 g

If you keep a jar of pesto hanging out in your fridge or freezer (or whip some up fresh), this dish quickly becomes a weeknight favorite you’ll turn to over and over. Tender chicken strips get brushed with bright basil pesto, baked juicy and flavorful, then covered with a golden blanket of melty mozzarella. The finishing touch? Those savory, delicious pan juices you’ll want to spoon generously over rice or whatever you’re serving it with.

This recipe is truly just 3 main ingredients—chicken, pesto, and mozzarella—with a little salt and pepper for seasoning. It’s quick to prep, mostly hands-off, and ready in about 40 minutes. Serving four, it’s naturally gluten-free and low-carb, though you can pair it with grains or veggies for a satisfying dinner.

Keep scrolling for the full recipe card near the bottom, plus my best tips, swaps, storage ideas, and all the answers to your common questions so you can make this dish your own.

What Makes It So Good

This recipe is a total lifesaver when you need a simple, hands-off meal ready in around 40 minutes. Tender chicken strips brushed with fresh basil pesto then topped with gooey mozzarella cheese makes it flavorful but fuss-free. Love that combo? Try our Baked Pesto Caprese Chicken for a tomato-and-mozzarella twist. With just three main ingredients—plus salt and pepper—it’s budget-friendly, pantry-friendly, and easy to pull together any evening. It’s naturally gluten-free and low-carb, reheats beautifully for leftovers or lunch, and pairs well with any side dish you like. If you’re following keto, our Keto Creamy Pesto Chicken is another great option.

What You’ll Need

• 4 (6-7 oz) boneless, skinless chicken breasts
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ cup basil pesto, divided
• 1 cup shredded mozzarella cheese

Baking and Assembly Steps

1. Preheat oven to 375°F.
2. Slice each chicken breast lengthwise into about 3 strips.
3. Season chicken strips with kosher salt and black pepper.

4. Spray a 9×12-inch baking dish with cooking spray.

   

5. Spread 1/4 cup pesto evenly over the bottom of the dish.
6. Lay the chicken strips in a single layer on top of the pesto.
7. Spread the remaining 1/4 cup pesto over the chicken strips.

8. Cover the dish tightly with aluminum foil.

   

9. Bake at 375°F for 25 minutes.
10. Remove the foil and sprinkle 1 cup shredded mozzarella evenly over the chicken.
11. Bake uncovered at 375°F for 5 minutes, until the cheese melts and the chicken is cooked through.

12. Optional: broil 2–3 minutes until the top is lightly browned, watching carefully.

    

Simple Tricks for Success

• Switch it up: Try chicken tenders or boneless, skinless thighs instead of breasts. Just remember thighs might need a bit longer in the oven.
• Pesto: Use homemade, store-bought, it’s your call. If it feels super thick, stir in a teaspoon of olive oil to help it spread smoothly.
• Mozzarella choices: Shredded melts best, but sliced fresh mozzarella works too—just expect it to be a bit wetter. For a melty, one-pan take that really showcases mozzarella, try One-Pan Pesto Mozzarella Chicken.
• Even cooking: Cut the chicken strips so they’re roughly the same size, this helps everything cook evenly at the same time.
• Cook through: Chicken is done when it reaches an internal temp of 165°F. Covering it while baking keeps it lovely and moist.
• Serving: Spoon those tasty pan juices over grains like rice, couscous, or orzo. Pair with steamed broccoli, crunchy green beans, asparagus, or a fresh salad for a well-rounded plate.
• Leftovers & storage: Let cooled leftovers chill in a covered container in the fridge up to 5 days. For longer storage, freeze in an airtight container or bag for 4–5 months. Always thaw in the fridge before reheating. Leftover chicken also makes an easy base for Pesto Chicken Pasta (creamy & easy in 30 minutes).

Swaps and Serving Ideas

• Chicken: I mostly use boneless, skinless breasts cut into 3 strips each. But chicken tenders or boneless thighs work too; if using thighs, just watch the cook time carefully.
• Pesto: Homemade is lovely, but jarred pesto works just as well and saves time.
• Mozzarella: Shredded mozzarella is my go-to. You can swap with sliced fresh mozzarella if you like a softer, creamier melt. If you prefer a saucier stovetop variation, try creamy pesto chicken.
• Serving: Serve over rice, couscous, or orzo—these grains soak up all the delicious juices. Add your favorite vegetable on the side to round it out.

Round out your plate with some veggies. Broccoli, green beans, asparagus, or even a simple green salad all pair wonderfully with this dish. Roasted cherry tomatoes are great too—see our pesto chicken with juicy cherry tomatoes for an easy add-on.

Honestly, I rarely have leftovers, but if you do, here’s how to keep them tasting fresh.

Storage, Freezing, and Reheating

Leftovers cool to room temperature, then store in a covered container in your fridge for up to 5 days.

Reheat gently in the microwave until warm. Be sure to spoon some extra pan juices over the chicken when reheating to keep it juicy and flavorful.

You can also freeze any leftovers. Place the pesto chicken in a freezer-safe ziplock bag or container, label with date, and freeze for 4 to 5 months. Thaw overnight in the fridge before reheating.

Leftovers make a fantastic rice or grain bowl for lunch, or warm the chicken and toss it into pasta—like this indulgent creamy pesto chicken pasta—for a cozy dinner, or into a wrap for a quick meal on the go!

This recipe is just so tasty, comforting, and easy—I hope you give it a try soon for one of those busy nights where you want delicious but simple.

Enjoy every bite!

Common Questions Answered

• Q: Can I use chicken thighs instead of breasts?

  A: Absolutely! Boneless, skinless thighs work perfectly. Just keep an eye on them as they might need a little extra baking time to reach 165°F internal temperature.

• Q: Do I have to use fresh basil pesto?

  A: Not at all. Store-bought pesto is a great time-saver and tastes fantastic in this recipe. Either fresh or jarred pesto works well.

• Q: Can I make this ahead of time?

  A: Yes! You can assemble the dish, cover it, and refrigerate it for a few hours before baking. For longer storage, bake it fully and freeze any leftovers for later.

• Q: How do I keep the chicken from drying out?

  A: Covering the dish while it bakes helps keep the moisture in. When reheating leftovers, add a splash of water or some of those pan juices to keep it juicy. For more oven timing and foil-cover tips, see our pesto chicken bake.

• Q: What if I don’t have shredded mozzarella?

  A: You can use sliced fresh mozzarella, which will be softer and moister. Or try other cheeses like provolone or fontina if you want a different twist. If you’d prefer a cheesy filling instead of a topping, try this healthy pesto stuffed chicken breast.

  Easy Baked Pesto Chicken