Baked Chicken Recipe With Pesto, Tomatoes, and Mozzarella

Baked chicken with pesto and mozzarella cheese

The Spruce / Diana Rattray

Prep: 10 mins
Cook: 18 mins
Total: 28 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
737 Calories
43g Fat
15g Carbs
73g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 737
% Daily Value*
Total Fat 43g 55%
Saturated Fat 12g 61%
Cholesterol 218mg 73%
Sodium 360mg 16%
Total Carbohydrate 15g 5%
Dietary Fiber 5g 19%
Protein 73g
Calcium 413mg 32%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These chicken breasts are so simple to put together and bake but taste as if you spent hours in the kitchen. This recipe includes a homemade pesto but you can use store-bought if you are in a pinch. Considering the pesto is made quickly in the food processor, it really doesn't add much time at all—and the fresh taste of homemade is absolutely worth it.

Just top the chicken cutlets with a little pesto and then bake. Once cooked through, top with sliced tomatoes and mozzarella cheese and broil until melted and bubbling. A flavorful dish the whole family will love!


  • For the Pesto:
  • 1 cup basil leaves
  • 1 clove garlic
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and pepper (to taste)
  • For the Chicken Bake:
  • 3 chicken breast halves (each sliced horizontally to make 6 cutlets total)
  • 3 to 4 tomatoes, or several small tomatoes or grape tomatoes (sliced)
  • 1/2 to 3/4 cup shredded mozzarella cheese

Steps to Make It

  1. In a food processor, combine the basil, garlic, Parmesan cheese, and olive oil. Pulse until you have a fine pesto paste. Add salt and pepper to taste.

  2. Heat the oven to 400 F.

  3. Line a rimmed baking sheet with foil and lightly grease or spray with nonstick cooking spray. Arrange the chicken cutlets on the baking sheet.

  4. With a spoon or your fingers, spread 2 to 3 teaspoons of pesto on each chicken breast. 

  5. Bake the chicken cutlets for 12 to 18 minutes, until cooked through. If the cutlets are thick, add a few minutes. If you're not sure, cut into the thickest cutlet to check. Remove from the oven.

  6. Turn the oven to broil.

  7. Top each cutlet with 2 to 3 slices of tomato and a few tablespoons of shredded mozzarella.

  8. Put under the broiler and broil for a few minutes, just until the cheese is melted.