Chicken Pesto Bake
This simple Baked Pesto Chicken is a quick and delicious meal featuring skinless chicken breasts, vibrant pesto, juicy tomatoes, and a blend of mozzarella and Parmesan cheeses. Prepare it in the oven for a cozy night in, or fire up the grill for a delightful outdoor experience!
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Ingredients
- 2 16 oz total boneless, skinless chicken breasts
- 6 tbsp 1.5 oz shredded mozzarella cheese
- 2 teaspoons grated parmesan cheese
- 1 medium tomatoes
- kosher salt and fresh pepper to taste
- 4 teaspoons Skinny Basil Pesto
Instructions
- 1
Rinse the chicken thoroughly and pat it dry using a paper towel. Cut the chicken breast horizontally to yield four thinner cutlets. Lightly season both sides with salt and freshly cracked pepper.
- 2
Set your oven temperature to 400° F. If you prefer an easier cleanup, line a baking sheet with aluminum foil or parchment paper.
- 3
Arrange the chicken cutlets on the prepared baking sheet. Spoon approximately 1 teaspoon of pesto onto each piece, spreading it evenly.
- 4
Bake in the preheated oven for 15 minutes, or until the chicken is cooked through and no longer pink in the center. Once done, take it out of the oven and layer with tomatoes, mozzarella, and parmesan cheese. Return to the oven for an additional 3 to 5 minutes, or until the cheese has melted beautifully.
- 5
For grilling: Cook the chicken over medium heat, flipping occasionally until fully cooked in the center. Once cooked, lower the flame, add pesto, tomatoes, and cheese on top of the chicken, then close the grill lid until the cheese is melted.