Baked Pesto Mozzarella Chicken, 425F
Sheet pan chicken breasts coated in basil pesto, topped with fresh mozzarella and cherry tomatoes. Baked covered then uncovered until the cheese melts and chicken reaches 160F. Quick weeknight dinner requiring minimal prep and cleanup.
Ingredients
- non-stick cooking spray
- 4 chicken breast
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ cup basil pesto, homemade or store-bought
- 8 oz fresh mozzarella, sliced
- 10 oz cherry tomatoes
Instructions
- 1
Preheat oven to 425 degrees F and spray a large 11 x 8-inch baking dish with non-stick cooking spray.
- 2
Arrange chicken breasts in a single layer in the baking dish and drizzle with olive oil.
- 3
Sprinkle chicken with salt, pepper, paprika, and garlic powder, then turn to coat evenly.
- 4
Spread pesto sauce over the top of each chicken breast using a silicone spatula, flipping 1-2 times to cover the entire surface.
- 5
Top each chicken breast with sliced mozzarella and scatter cherry tomatoes around the dish.
- 6
Tent the baking dish with foil and transfer to the oven.
- 7
Bake covered for 20 minutes.
- 8
Uncover and continue baking for 5-15 minutes until internal temperature registers 160 degrees F.
Tips
Use a meat thermometer to ensure chicken reaches 160F for food safety; do not rely on visual cues alone.
If mozzarella begins browning too quickly, tent with foil during the final baking stage.
Homemade pesto provides fresher flavor than store-bought varieties.
Good to Know
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a 350F oven to avoid overcooking the chicken.
Prepare pesto and slice mozzarella up to 1 day ahead. Assemble the dish (without baking) up to 4 hours ahead and refrigerate; add 2-3 minutes to covered baking time.
Serve directly from the baking dish. Pairs well with a simple green salad or roasted vegetables.
Common Mistakes
Do not skip the foil tent during the first 20 minutes to avoid dry chicken.
Do not exceed 160F internal temperature to avoid tough, stringy chicken.
Do not omit flipping chicken in pesto to ensure even coating on all sides.