Baked Pesto Caprese Chicken (Printable Version)

Tender chicken topped with pesto, tomatoes, and melted mozzarella for a quick Italian-style dinner.

# What You'll Need:

01 - 4 boneless, skinless chicken breasts

02 - 7 oz fresh mozzarella cheese, sliced

03 - 2 tbsp grated Parmesan cheese (optional)

04 - 2 medium ripe tomatoes, sliced

05 - Fresh basil leaves, for garnish

06 - 4 tbsp pesto (store-bought or homemade)

07 - 1 tbsp olive oil

08 - Salt and freshly ground black pepper, to taste

01 - Preheat your oven to 400°F. Lightly grease a baking dish with olive oil to prevent sticking.

02 - Arrange 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 over the pesto-covered chicken, distributing them evenly across each piece.

05 - Place 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.

07 - Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F and cheese becomes golden and bubbly.

08 - Remove from oven. Garnish with fresh basil leaves and serve immediately while hot.

01 -

It comes together in under ten minutes of prep but looks impressive enough for company
The pesto keeps the chicken incredibly moist while adding bright herb flavor to every bite

02 -

Let the chicken rest for 5 minutes after baking so the juices redistribute and you do not lose all that moisture when cutting
If your cheese is browning too fast, tent the dish loosely with foil for the last few minutes of baking

03 -

Use freshly grated Parmesan instead of pre grated for the best melting and flavor
Let the dish rest under foil for 5 minutes before serving, this makes slicing cleaner and keeps everything juicier