Baked pesto chicken is one of those meals that feels fancy but comes together quickly. The juicy chicken topped with mozzarella, Parmesan, and sun-dried tomatoes turns out super tasty, making it a great option for busy weeknights or unexpected guests.
This recipe tackles dryness, flavor dullness, and uneven cooking by maintaining chicken tenderness, layering tastes with simple ingredients, and using a quick, efficient baking method.
I’ve found that many pesto chicken recipes dry out or miss flavor layers, but this easy pesto chicken recipe solves that by keeping the chicken moist and adding extra flavor without fuss. After a few trial runs, I finally nailed a version that tastes better than what I usually get at restaurants.
This recipe works because it keeps things simple yet tasty, with covered baking that locks in juices and a final step that melts cheese just right. It only takes about half an hour, and the chicken stays tender and juicy every time—even when I slice it up for faster cooking on hectic evenings. If you want an easy dinner idea that’s fuss-free but still impressive, this hits the spot.
If you enjoy baked chicken dishes, you might also like my Crispy Baked Chicken Thighs, which goes well with a warm salad or steamed veggies.
Table of contents
Dietary Considerations
- This recipe is gluten-free as it does not contain any wheat, barley, rye, or gluten-containing ingredients.
- The recipe is not dairy-free due to mozzarella and Parmesan cheese in the baked pesto chicken.
- The recipe contains cheese, so it is unsuitable for vegan and vegetarian diets.
- This baked pesto chicken fits low-carb and keto diets because it includes protein and healthy fats without added sugars.
- The recipe is nut-free since none of the ingredients include nuts or nut derivatives.
Why You Will Love This Recipe
- Juicy, tender chicken every time
This baked pesto chicken keeps moisture locked in by covering the dish during baking and drizzling olive oil on top, so the chicken comes out tender and never dries out. - Layered flavors with simple ingredients
Sun-dried tomatoes add a slightly tangy chewiness to the mix alongside Parmesan and mozzarella, giving the pesto chicken recipe interesting depth beyond just the pesto. - Quick prep that fits a busy weeknight
Slicing chicken breasts into thick strips helps them cook evenly and faster while soaking up pesto flavor; it’s a fast, straightforward method I rely on regularly. - Good leftovers that keep well
Stored covered in the fridge, this baked chicken stays juicy even after reheating, making it easy to plan meals ahead without losing quality or flavor.
How To Make Italian Baked Pesto Chicken
- Prep Time: 15 minutes
- Cool Time: 0 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: main course
- Method: baking
- Cuisine: Italian
- Diet: gluten-free
Description
Baked pesto chicken is a quick and flavorful dish that combines juicy chicken with pesto, cheese, and sun-dried tomatoes.
Ingredients
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- 3/4 cup basil pesto sauce
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped sun-dried tomatoes (oil-packed, drained)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon garlic powder
Instructions
- Set your oven to 375°F and allow it to fully heat before placing your chicken inside. This ensures the cooking temperature is consistent, which helps the chicken cook evenly without drying out.
- Pat your chicken breasts dry with paper towels, removing as much moisture as possible. This step is important because excess moisture can cause the chicken to steam rather than bake, resulting in less flavorful meat. Season all sides with 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon garlic powder for balanced flavor throughout.
- Cut each breast into 2-3 thick strips. Doing this shortens baking time and exposes more surface area to absorb the pesto, while helping the chicken cook evenly and faster for busy weeknights.
- In a 9×13-inch baking dish, spread half of the pesto sauce evenly over the bottom. This layer helps prevent the chicken from sticking and infuses the meat with basil flavor from underneath.
- Arrange the chicken strips in a single layer on the pesto. Using a brush or spoon, spread the remaining pesto evenly over the top of the chicken strips. This adds a fresh herb layer that keeps the chicken moist through baking.
- Evenly scatter the drained, chopped sun-dried tomatoes over the chicken. Then drizzle 1 tablespoon of extra virgin olive oil on top to lock in moisture and encourage gentle browning during baking.
- Cover the baking dish tightly with aluminum foil. Bake the chicken for 20 to 25 minutes, or until the internal temperature reaches 160°F. Covering the chicken traps steam and prevents drying out, ensuring the meat remains juicy and tender.
- Carefully remove the foil. Sprinkle 1/2 cup shredded mozzarella and 1/4 cup grated Parmesan evenly over the chicken. Return the dish to the oven, uncovered, and bake for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden. This step develops a rich, cheesy crust that complements the moist chicken beneath.
- Remove the dish from the oven and let the chicken rest for 5 minutes. Resting allows the juices to redistribute, making each slice moist and flavorful rather than dry.
Notes
- Using oil-packed sun-dried tomatoes adds a bright, slightly chewy texture that contrasts nicely with tender chicken and rich pesto. Be sure to drain them well to avoid excess oil making the dish greasy.
- Drizzling olive oil before baking helps keep the chicken moist and promotes even browning on the surface, which can be a challenge with baked chicken dishes.
- Freshly grated Parmesan adds a nutty, savory depth that blends well with the pesto and sun-dried tomatoes. While pre-grated cheese works in a pinch, it may not have the same robust flavor.
- This recipe can be made with chicken thighs; increase covered baking time to 30 minutes, then add cheese and bake uncovered as described.
- For a crispier cheese topping, place the dish under the broiler for 1 to 2 minutes after the cheese is fully melted, watching closely to avoid burning.
- Leftovers can be refrigerated in a covered container for up to 3 days. Warm gently covered with foil to keep the chicken moist.
- Pair this baked pesto chicken with steamed vegetables, rice, or a light salad for a balanced meal.
- The method keeps the recipe naturally gluten-free, making it suitable for family members with gluten sensitivities.
- Because the recipe is rich in protein and healthy fats, it fits well into low-carb and keto meal plans.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg
Ingredient Notes
- Boneless, skinless chicken breasts: Look for firm, plump breasts with a pale pink color and no gray spots. Dry them well before cooking to get better browning and juiciness. You can swap in thighs but allow extra cooking time.
- Pesto sauce: Choose a fresh, bright green basil pesto, preferably one that’s not too oily. It’s key to that herb flavor in baked pesto chicken and keeps the dish from tasting dull. Store-bought works fine if it has good texture and seasoning.
- Shredded mozzarella cheese: Use fresh shredded mozzarella rather than pre-shredded with anti-caking agents to get smooth melting and slightly stringy texture on top. This adds creaminess and helps the cheese layer brown nicely.
- Grated Parmesan cheese: Freshly grated Parmesan is best for its nutty, savory notes that go beyond simple cheesiness. It balances the pesto and sun-dried tomatoes. Pre-grated works in a pinch but may have less flavor.
- Sun-dried tomatoes (packed in oil): Pick oil-packed sun-dried tomatoes for a tender, flavorful bite that contrasts the tender chicken perfectly. Drain well to avoid excess oil making the dish greasy. Avoid dry-packed versions here.
- Olive oil: A good quality extra virgin olive oil brings moisture and helps the chicken brown while baking. Drizzling it on before baking helps keep the chicken from drying out and improves texture.
- Garlic powder: Use garlic powder for even seasoning without the risk of burning fresh garlic. It adds a subtle but necessary savory kick that goes well with pesto and cheese layers.
- Black pepper: Freshly ground black pepper spreads flavor throughout the chicken. Using it instead of pre-ground boosts the aroma and mild heat, enhancing the baked pesto chicken overall.
- Salt: Use fine salt for even seasoning. It’s important to season the chicken well before adding pesto to bring out the full flavors without making it taste bland or overly salty.
- Crushed red pepper flakes (optional): These add a touch of heat if you like, sprinkled over the finished dish. Use sparingly so the spice doesn’t overpower the fresh herb and cheese flavors.
Recipe Baking Tips
- If chicken turns dry, drizzle 1 tablespoon olive oil over strips before baking and cover tightly with foil 20 minutes into baking to trap moisture.
- If pesto flavor is weak, slice chicken into 2-3 thick strips for quicker cooking and spread pesto both under and on top before baking.
- If cheese topping doesn’t melt evenly, remove foil after 20-25 minutes and bake uncovered for 5-7 minutes until mozzarella and Parmesan bubble.
- If chicken temperature is uncertain, check internal temp with a probe reaching 160°F after covered baking, then 165°F after cheese melts to avoid overcooking.
- If you want a browned cheese crust, broil uncovered for 1-2 minutes after baking, watching closely to avoid burning the mozzarella and Parmesan.
Serving Suggestions
Serve baked pesto chicken alongside steamed green beans or roasted asparagus. You can also plate it with cauliflower rice or garlic mashed potatoes.
Add a fresh tomato and cucumber salad or sautéed zucchini for simple variety and balanced flavors. These sides help maintain a nutritious profile.
Use baked pesto chicken strips in pasta pasta dishes or grain bowls. They enhance vegetable stir-fries or warm sandwich wraps with spinach and bell peppers.
Try topping green salads with sliced chicken, sun-dried tomatoes, and Parmesan for a meal with added protein and flavor layers.
Top baked pesto chicken with a drizzle of balsamic glaze or a squeeze of fresh lemon juice. Add a spoonful of roasted red pepper sauce for deeper taste.
A light side of basil-infused yogurt or a small dollop of ricotta cheese also complements its herbal and cheesy notes without increasing carbohydrates.
Recipe variations
- You can use chicken thighs instead of breasts in this baked pesto chicken; adjust the covered baking time to 30 minutes, then broil cheese for 5 to 7 minutes for doneness.
- Add crushed red pepper flakes, about 1/2 teaspoon, over the final cheese topping for slight heat, or omit for a milder version of the easy pesto chicken recipe everyone enjoys.
- Either fresh basil pesto or store-bought pesto sauce works well for this recipe; just spread 3/4 cup evenly on the chicken and under the dish before baking.
- If scaling the baked pesto chicken recipe, double the ingredients and bake in two 9×13 dishes carefully covered to maintain juiciness and even cooking throughout the batch.
Save This Recipe!
How to Store?
To keep your baked pesto chicken fresh and delicious, follow these storage tips:
Room Temperature: Store baked pesto chicken in an airtight container at room temperature up to 2 days to maintain moisture and flavor.
Refrigeration: Place cooled baked pesto chicken in an airtight container. Refrigerate up to 3 days. Reheat gently to keep chicken moist.
Freezing: Wrap baked pesto chicken tightly in plastic wrap and place in a freezer bag or container. Freeze up to 3 months. Thaw overnight in refrigerator.
Other Recipes You’ll Love
Yes. Preheat oven to 400°F, spread about 2 tablespoons of pesto per chicken breast, wrap in prosciutto, and bake in a greased dish.
Yes. Mix pesto, Parmesan, lemon juice, pepper, and salt in a bag with chicken. Marinate in the refrigerator 8 hours to overnight.
Yes. Use al dente pasta mixed with pesto, cheeses, and spices, then bake. Similar dishes include baked goat cheese pasta and baked feta pasta.
Yes. Pesto contains heart-healthy unsaturated fats from olive oil, antioxidants from basil, and nutrients like magnesium and iron from pine nuts.
Add pesto before baking by spreading half on the dish bottom, place chicken, then spread remaining pesto on top. Cover and bake 20-25 minutes.
Pesto needs to marinate chicken at least 4 hours, preferably overnight, mixed with olive oil and lemon juice in a sealed bag.
Avoid heavy salt and overly acidic marinades like too much citrus or vinegar to prevent dry chicken.
Season chicken with kosher salt, black pepper, and optional crushed red pepper flakes to complement the pesto flavor.
Boil pasta al dente, sauté seasoned chicken, add pesto and cream, mix pasta and water until thickened, then bake.
Spread pesto generously before baking and add extra pesto on pizza after baking for best flavor and appearance.
No. Pesto is made without cooking and contains just a few raw ingredients.
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