Description
A vibrant and flavorful one-pan dish featuring tender chicken bathed in pesto, topped with fresh tomatoes and melty cheeses. Perfectly baked golden and bursting with Italian-inspired flavors.
Ingredients
4 chicken breasts
1 cup pesto sauce
2 tablespoons extra olive oil (optional, for water-heavy pesto)
1 cup cherry tomatoes
1 cup mozzarella cheese
1/2 cup parmesan cheese
2 tablespoons olive oil
Instructions
Preheat oven to 375°F (190°C). Line a baking dish with parchment paper if desired.
Pat the chicken breasts dry with paper towels to ensure proper browning.
Season both sides of the chicken with salt and pepper using the palm of your hand technique.
Place the chicken breasts in a single layer in the baking dish.
Spread pesto sauce evenly on each chicken breast using a spoon.
Arrange halved cherry tomatoes around the chicken, covering the baking dish.
Top the chicken with mozzarella cheese, shredded into 1/4-inch pieces.
Sprinkle the parmesan cheese over the mozzarella in alternating cross-patterns.
Drizzle olive oil in stripes across the dish for even moistness.
Bake for about 30 minutes, or until the chicken reaches an internal temperature of 165°F.
Notes
Use skinless, boneless chicken thighs for a juicier texture.
To make it keto-friendly, skip breading and focus on the rich pesto flavor.
Use halal mozzarella cheese if needed.
Homemade pesto allows you to control salt levels and ensure freshness.
- Prep Time: 15
- Cook Time: 30
- Category: Easy Chicken Recipes
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece per serving
- Calories: 420
- Sugar: 2g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 11g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 125mg