Baked Pesto Caprese Chicken (Printable)

Tender chicken breasts layered with pesto, tomatoes, and mozzarella, baked until golden and bubbly.

# What You’ll Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts

→ Dairy

02 - 7 oz fresh mozzarella cheese, sliced
03 - 2 tbsp grated Parmesan cheese

→ Vegetables

04 - 2 medium ripe tomatoes, sliced
05 - Fresh basil leaves for garnish

→ Sauces & Condiments

06 - 4 tbsp pesto

→ Seasonings

07 - 1 tbsp olive oil
08 - Salt and freshly ground black pepper to taste

# How To Make:

01 - Preheat your oven to 400°F. Lightly grease a baking dish with olive oil to prevent sticking.
02 - Place chicken breasts in the prepared baking dish. Season both sides generously with salt and freshly ground black pepper.
03 - Spread 1 tablespoon of pesto evenly over the top of each chicken breast, ensuring full coverage.
04 - Arrange tomato slices in a single layer over the pesto-coated chicken, distributing evenly among all pieces.
05 - Place fresh mozzarella slices over the tomatoes. Sprinkle grated Parmesan cheese on top if using.
06 - Drizzle the remaining olive oil over the entire dish to promote even browning and prevent drying.
07 - Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F and cheese is melted and lightly golden.
08 - Remove from the oven. Let rest for 2-3 minutes, then garnish with fresh basil leaves before serving hot.

# Expert Advice:

01 -
  • Everything bakes on one sheet so cleanup is practically nonexistent
  • The pesto keeps the chicken incredibly moist without any extra effort
02 -
  • Thicker chicken breasts might need an extra 5 minutes so check that the juices run clear
  • Let the dish rest for 5 minutes before serving so the cheese sets slightly
03 -
  • Pound thicker chicken breasts to even thickness before starting for perfectly uniform cooking
  • Room temperature chicken cooks more evenly so take it out of the fridge 20 minutes early

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