Juicy Oven Pesto Chicken Breast
A delightful and easy-to-make oven pesto chicken breast recipe that combines the flavors of pesto and mozzarella for a juicy, delicious meal.
Equipment
- 1 baking dish
- 1 oven preheated to 375°F
Ingredients
Main Ingredients
- 4 boneless skinless chicken breasts
- 1 cup pesto sauce
- 8 ounces mozzarella cheese sliced
- Salt and pepper to taste
Optional Add-ons
- 1 cup cherry tomatoes halved
- 1/4 cup pine nuts toasted
Instructions
Preparation
- Preheat your oven to 375°F. Pat the chicken breasts dry with paper towels and season them with salt and pepper on both sides.
- Coat each chicken breast with pesto sauce, making sure they are well-covered. Let them marinate for at least 30 minutes.
Cooking
- Place the marinated chicken breasts in a baking dish. Top each with mozzarella slices. Bake in the preheated oven for 25-30 minutes, until the chicken reaches an internal temperature of 165°F and cheese is melted.
- For a crispy top, switch to broil for the last 2-3 minutes of cooking. Watch closely to prevent burning.
Serving
- Allow the chicken to rest for 5 minutes before serving. Garnish with cherry tomatoes and pine nuts if using, and enjoy with your favorite sides.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.
Notes
Pro Tips: Use fresh pesto for the best flavor. Ensure chicken is evenly coated.
Ingredient Substitutions: Substitute mozzarella with provolone for a different flavor.
How to Serve: Serve with a side of roasted vegetables or a fresh salad.
Storage & Freshness: Store leftovers in the fridge for up to 3 days.
Make-Ahead Tips: Marinate the chicken in pesto up to a day in advance.
Ingredient Substitutions: Substitute mozzarella with provolone for a different flavor.
How to Serve: Serve with a side of roasted vegetables or a fresh salad.
Storage & Freshness: Store leftovers in the fridge for up to 3 days.
Make-Ahead Tips: Marinate the chicken in pesto up to a day in advance.