Baked Pesto Chicken Breasts in Parchment
Boneless skinless chicken breast split and baked en papillote with pesto, fresh mozzarella, Parmesan, and tomato. The parchment steams the chicken while trapping moisture, yielding tender meat infused with basil and cheese flavors. Ready in 15-20 minutes at 400°F.
Ingredients
- 1 16 ounce boneless skinless chicken breast, split
- kosher salt, to taste
- fresh pepper, to taste
- 2 Tablespoon pesto, homemade or jarred
- ½ medium tomato, sliced thin
- 3 Tablespoon mozzarella cheese, shredded, fresh preferred
- 1 teaspoon Parmesan cheese, grated, freshly grated preferred
- 1 teaspoon lemon zest, from about 1 lemon
Instructions
- 1
Preheat oven to 400°F.
- 2
Pat chicken dry with paper towel.
- 3
Fold a 12 by 12-inch sheet of parchment paper in half and cut into a half-heart shape, then unfold.
- 4
Place chicken breast in center of one side of parchment.
- 5
Sprinkle chicken with salt and pepper, then spoon pesto over the top.
- 6
Layer half of the sliced tomatoes, mozzarella, and Parmesan cheese on the chicken.
- 7
Bring parchment edges together and fold to crimp closed, leaving room for heat expansion.
- 8
Repeat with remaining ingredients to make a second bundle.
- 9
Bake until chicken registers 165°F on an instant-read meat thermometer, 15 to 20 minutes.
- 10
Remove from oven and carefully slit open parchment, watching for steam.
- 11
Transfer to plate, peel back parchment, and sprinkle lemon zest over top.
Tips
Pat chicken completely dry before assembly to ensure proper cooking.
Leave room inside the parchment bundle for steam expansion during baking.
Use an instant-read meat thermometer to verify doneness at 165°F.
Open parchment carefully away from your face to avoid steam burns.
Fresh mozzarella provides better flavor than low-moisture varieties.
Good to Know
Refrigerate cooked chicken in an airtight container up to 3 days. Do not freeze in parchment.
Assemble bundles and refrigerate up to 4 hours before baking. Add 2-3 minutes to bake time if chilled.
Serve directly from opened parchment on a plate with roasted vegetables, rice, or pasta. Slice cooled chicken for salads or sandwiches.
Common Mistakes
Do not skip patting chicken dry to avoid uneven cooking and excess moisture.
Do not crimp parchment too tightly to avoid steam buildup and burst bundles.
Do not open parchment over your face to avoid severe steam burns.
Substitutions
Dairy-Free Swaps
General Alternatives
slightly different heat distribution