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Close up of cheesy pesto baked chicken strips in a casserole dish.
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Easy Baked Pesto Chicken

Easy baked pesto chicken is tender strips of chicken that are flavored with pesto and covered in melty mozzarella cheese for a simple, scrumptious and hands-off dinner!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Yield: 4 servings

Ingredients

  • 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

Instructions

  • Preheat oven to 375 degrees F.
  • Cut each chicken breast lengthwise into 3 pieces. Season the chicken strips with salt and pepper.
  • Spray a 9x12 baking dish with cooking spray. Spread ¼ cup of the pesto over the bottom of the dish.
  • Add the chicken strips then top with the remaining ¼ cup basil pesto.
  • Cover the baking dish with aluminum foil and bake at 375 for 25 minutes.
  • Uncover the dish, sprinkle with the mozzarella cheese and return to the oven (uncovered). Bake for 5 more minutes, or until the cheese is melted and the chicken is cooked through. If desired, broil the dish for 2-3 minutes, or until lightly browned.
  • Serve the pesto chicken hot with extra juices from the bottom of the dish.

Notes

Chicken: I use boneless, skinless chicken breasts and cut them into about 3 strips each. You could also substitute chicken tenders or try using boneless, skinless chicken thighs if you like. Just keep an eye on the cook time and adjust as needed.
Pesto: Feel free to use homemade or store-bought, either works just fine.
Mozzarella: Shredded mozzarella (from a bag or shredded from a block) is what I’ve always used. You could try sliced fresh mozzarella as well if you’d like.
Serving: I recommend serving this over rice or couscous or even orzo to help soak up some of those yummy juices in the baking dish.
Leftovers: Leftover pesto chicken baked, once cooled down, can be stored in a covered container in the refrigerator for up to 5 days. Reheat in the microwave until hot. And definitely reheat and serve with some of the extra juices from the baking dish. It helps keep the chicken moist and flavorful. You can also freeze leftovers. Place in a freezer-safe ziplock bag or container, label and date it, then freeze for up to 4-5 months. Defrost overnight in the refrigerator and then reheat.

Nutrition

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