Pesto Mozzarella Chicken recipe will be your new go-to weeknight meal! Serve juicy baked chicken breasts topped with basil pesto, fresh tomatoes, and topping of gooey cheese in only 30 minutes!
Easy pesto mozzarella chicken recipe you’ll love!
Who doesn’t need an effortless, easy chicken recipe the whole family will love? Only four ingredients and five minutes of prep stands in your way of an easy pesto chicken recipe smothered in mozzarella cheese and bright juicy tomatoes!
- Simple 5 minute prep using 4 ingredients
- Low carb, keto-friendly, gluten free
- Choose between oven baked or grilled
- Family-friendly meal everyone will devour!
Ingredients and modifications
- Chicken breasts – Since chicken breasts come in a variety of sizes and thickness, it’s best to pound it slightly so they are uniformly about 1 inch thick. This will allow them to cook evenly and decrease the baking time.
- Basil pesto – To keep the recipe very simple, I use store-bought pesto, but you may also make homemade as well.
- Tomatoes – Grape or cherry tomatoes work best to cook alongside the chicken. However, sliced tomatoes may also be placed on with the cheese, or leave them out entirely.
- Mozzarella – Use grated cheese or fresh sliced mozzarella
How to make pesto mozzarella chicken
(Note: For more specific instructions, along with ingredient amounts, see the recipe card at the bottom of the post.)
- First pound the chicken breasts evenly to about one inch thickness. This will allow them to cook evenly and decrease the baking time.
- Place the chicken in a 9X13 baking dish and liberally season with salt and pepper.
- Add a dollop of pesto to each chicken breast and smooth on. Scatter the tomatoes around the chicken.
- Bake at 375ºF for 25 minutes, or until the internal temperature measures 165ºF. This is when my absolute favorite instant read thermometer comes in handy!
- Once the chicken is cooked through, remove from the oven, reposition the oven rack to the top position, and turn on the broiler. Top with the mozzarella and broil for 1-2 minutes, or until the cheese is melted and starts to brown.
FREQUENTLY ASKED QUESTIONS
Yes. To make pesto mozzarella stuffed chicken slice the chicken breasts along one side, lengthwise, to create a pocket. Open the chicken, spread the pesto on the inside, and then stuff with the mozzarella. Close the chicken, season the tops with salt and pepper and spread on a little more pesto, if desired. The baking time will increase 5-10 minutes, but be sure to use an instant read thermometer to ensure it’s cooked through before serving.
No. Omit the tomatoes or, alternatively, add sliced tomatoes to the top of the chicken when the cheese is added.
Yes. For grilled pesto mozzarella chicken, spread the pesto on each side of the chicken breast after seasoning with salt and pepper. Preheat the grill to medium-high. Place the tomatoes on a large piece of heavy duty foil, folded up along the edges to prevent them from rolling off.
Cook the chicken on side side of the grill, about 5 minutes per side, while the tomatoes cook on the other side. Once the chicken has cooked through, move the chicken to foil with the tomatoes and sprinkle the cheese on top. Close the cover, grill for 1-2 minutes, or until the cheese melts.
To keep the dinner low carb, serve with zucchini fries, roasted cabbage steaks, or grilled zucchini. Alternatively, serve over pasta, which the kids love!
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More low carb chicken recipes
If you are following a low carb, gluten free, or keto-friendly diet, here are some more easy, weeknight chicken recipes to try!
- Baked Chicken Cacciatore
- Instant Pot Chicken Fajitas
- Gluten Free Breaded Chicken
- Spinach Artichoke Stuffed Chicken
- Buffalo Chicken Salad
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Pesto Mozzarella Chicken
Ingredients
- 4 chicken breasts, pounded evenly to 1 inch thick
- salt and pepper
- ¼ cup pesto
- 1 cup grape tomatoes
- 1 cup freshly grated mozzarella
- (optional) fresh basil, for serving
Instructions
- Preheat the oven to 375ºF. (See recipe notes for grilling instructions.) Grease a 9X13 baking dish and set aside.
- Pound the chicken breasts evenly to about one inch thickness. This will allow them to cook evenly and decrease the baking time. Place the chicken in the prepared baking dish and liberally season with salt and pepper.
- Divide the pesto on top of each breast and spread evenly. Scatter the tomatoes around the chicken.
- Bake 25 -30 minutes, or until the internal temperature measures 165ºF.
- Once the chicken is cooked through, remove from the oven, reposition the oven rack to the top position. Turn on the broiler. Top the chicken with the mozzarella and broil for 1-2 minutes, or until the cheese is melted and starts to brown. Garnish with fresh basil, if desired.
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Recipe Notes
Grilled Pesto Chicken: Spread the pesto on each side of the chicken breast after seasoning with salt and pepper. Preheat the grill to medium-high. Place the tomatoes on a large piece of heavy duty foil, folded up along the edges to prevent them from rolling off.
Cook the chicken on side side of the grill, about 5 minutes per side, while the tomatoes cook on the other side. Once the chicken has cooked through, move the chicken to foil with the tomatoes and sprinkle the cheese on top. Close the cover, grill for 1-2 minutes, or until the cheese melts. Stuffed Pesto Mozzarella Chicken: Slice the chicken breasts along one side, lengthwise, to create a pocket. Open the chicken, spread the pesto on the inside, and then stuff with the mozzarella. Close the chicken, season the tops with salt and pepper and spread on a little more pesto, if desired. The baking time will increase 5-10 minutes, but be sure to use an instant read thermometer to ensure it’s cooked through before serving.
Nutrition
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