Basil Pesto Tomato Mozzarella Chicken Bake Recipe

I adore this recipe for its perfect blend of hearty chicken, zesty basil pesto, and fresh tomato and mozzarella layers. The flavors combine effortlessly, making each bite a delightful experience. It effortlessly elevates a simple dinner, delivering comfort and culinary excitement in every mouthwatering bite. This recipe brings pure joy.

I love making this Basil Pesto Tomato Mozzarella Chicken Bake recipe because it combines simple ingredients into a hearty dish. I use 4 boneless, skinless chicken breasts seasoned with salt and pepper and lightly drizzled with 1-2 tbsp olive oil.

The dish offers a good balance of protein and healthy fats, plus it’s super tasty when you add 1 cup basil pesto, which gives it that fresh, aromatic flavor. I slice 2 medium tomatoes thin and layer them along with 8 oz fresh mozzarella cheese on top of the chicken.

Sometimes I even mix in 1/3 cup grated Parmesan cheese if I want an extra depth of flavor. It’s one of my favorite healthy chicken recipes for a dinner that feels indulgent but is also packed with good nutrition.

I like adding fresh basil leaves at the end to complete the dish.

Why I Like this Recipe

I like this recipe because:

1. I love how the basil pesto mixes with the tomatoes and mozzarella to create a really bold and tasty flavor. It’s like every bite gives me a burst of deliciousness.
2. It’s super easy to make, even if you’re not a master chef. Searing the chicken, slathering on pesto, and then layering the toppings just makes cooking feel chill.
3. The dish feels kinda gourmet, yet it’s totally realistic to whip up for dinner. I always feel impressed when I serve it, even though the process is pretty simple.
4. I dig how flexible it is – I can add Parmesan or load on extra basil leaves, and it still comes out awesome every time.

Basil Pesto Tomato Mozzarella Chicken Bake is one of my go-to meals. I mean, you take fresh, juicy chicken breasts, season ’em with salt and pepper (simple, right?), then sear ‘em in olive oil until they get that nice brown color. After that, you load each piece with a generous amount of basil pesto, cover ‘em with thin tomato slices, and add fresh mozzarella on top. Sometimes I even sprinkle on a bit of Parmesan if I’m feeling extra fancy. Once baked until the chicken is cooked through, i sometimes broil it for a couple minutes to get the cheese all bubbly and golden. It’s a dish that makes me feel like I’m treating myself, even when i’m just making dinner on a weeknight. #chicken #chickenrecipes #chickenbake #bakedchicken #mozzarella #pesto #pestochicken #mozzarellachicken

Ingredients

• Chicken breasts: Lean protein that fills you up and tastes savory with a light saltiness.
• Basil pesto: Rich herb flavor with olive oil that makes dish fresh and bit pungent.
• Tomatoes: Juicy and tangy fruit providing vitamins, fiber and slight sour punch.
• Mozzarella cheese: Creamy and mild offering protein plus subtle sweet milky flavor.
• Olive oil: Healthy fat that helps cook food and adds a smooth flavor.
• Salt and pepper: Basic seasonings that enhance every ingredient without overpowering.
• Parmesan cheese: Optional extra that adds sharp, nutty taste and savory depth.
• Fresh basil leaves: A pretty garnish boosting aroma and flavor with minimal effort.

Ingredient Quantities

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1-2 tbsp olive oil
• 1 cup basil pesto (store bought or homemade)
• 2 medium tomatoes, sliced thin
• 8 oz fresh mozzarella cheese, sliced
• Optional: 1/3 cup grated Parmesan cheese
• Optional: Fresh basil leaves for garnish

How to Make this

1. Preheat your oven to 375°F and season the chicken breasts with salt and pepper on both sides.

2. Heat 1-2 tbsp of olive oil in a pan over medium-high heat and sear the chicken for about 2-3 minutes on each side until they are lightly browned.

3. Transfer the chicken breasts to a baking dish.

4. Slather each chicken piece evenly with about 1 cup of basil pesto.

5. Lay the thinly sliced tomatoes over the pesto, covering the chicken well.

6. Place the sliced fresh mozzarella evenly on top of the tomatoes.

7. If you’re using Parmesan cheese, sprinkle about 1/3 cup over everything for extra flavor.

8. Bake in the preheated oven for about 25-30 minutes until the chicken is fully cooked and reaches an internal temperature of 165°F.

9. If you want the cheese to get a little bubbly and golden, switch the oven to broil for 2-3 minutes at the end of the baking time.

10. Remove from the oven, garnish with some fresh basil leaves, and serve while hot. Enjoy!

Equipment Needed

1. Oven – Needed for baking the chicken and switching to broil at the end
2. Frying pan or skillet – For searing the chicken on medium-high heat
3. Tongs or spatula – To flip the chicken while searing without burning yourself
4. Baking dish – For transferring the seared chicken to the oven
5. Meat thermometer – To ensure the chicken reaches 165°F before serving
6. Knife – Useful for slicing tomatoes and fresh mozzarella if they arent pre-sliced
7. Cutting board – For safely cutting tomatoes and cheese
8. Spoon or pastry brush – For evenly spreading the basil pesto over the chicken

FAQ

• How can I tell when the chicken is fully cooked? The chicken should hit an internal temperature of 165°F, so use a meat thermometer to be sure its done.
• Can I use homemade pesto instead of store bought? Yeah, using homemade basil pesto is awesome and can add a fresher taste to the dish.
• What type of tomatoes work best in this recipe? Any ripe tomatoes that are a bit firm work well. If they’re too soft, it might make the dish too watery.
• Can I swap out mozzarella for another cheese? You can use provolone or even a mix of cheeses, but fresh mozzarella gives the best gooey texture and flavor.
• How do I keep the chicken moist in the oven? Drizzle a bit of olive oil over the chicken, cover loosely with foil for the first part of baking, and dont overcook it so it stays juicy.

Basil Pesto Tomato Mozzarella Chicken Bake Recipe Substitutions and Variations

• Try using chicken thighs or turkey cutlets instead of the chicken breasts for a slightly different texture.
• If you’re out of olive oil, you can use avocado oil or even a splash of coconut oil in a pinch.
• Instead of basil pesto, you might wanna try sun-dried tomato pesto or arugula pesto for a change of flavor.
• You can swap thinly sliced tomatoes with roasted red peppers if you want a sweeter, smokier taste.
• If you don’t have fresh mozzarella on hand, provolone or fontina cheese works just as well and adds its own twist.

Pro Tips

1. Try letting the chicken rest for a couple minutes after searing so the juices settle in and it stays moist throughout the cooking process.
2. Make sure to slice the tomatoes as even as possible so every bite has a good balance of tomato and cheese flavor and the mozzarella melts nicely.
3. Use a meat thermometer to check that your chicken has reached 165°F inside; this little step helps you avoid undercooked meat even if it seems done on the outside.
4. If you want a bit of extra crisp on the cheese, switch your oven to broil for a short time in the final minutes but keep a close eye on it so it doesnt burn.