Baked Pesto Caprese Chicken (Printable Version)

Juicy chicken baked with pesto, tomatoes, and bubbly mozzarella cheese for a comforting Italian-style meal.

# What You'll Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts

→ Dairy

02 - 7 oz fresh mozzarella cheese, sliced
03 - 2 tbsp grated Parmesan cheese

→ Vegetables

04 - 2 medium ripe tomatoes, sliced
05 - Fresh basil leaves for garnish

→ Sauces & Condiments

06 - 4 tbsp pesto

→ Seasonings

07 - 1 tbsp olive oil
08 - Salt and freshly ground black pepper to taste

# How to Make It:

01 - Preheat oven to 400°F. Lightly grease a baking dish with olive oil.
02 - Place chicken breasts in the prepared dish. Season both sides generously with salt and pepper.
03 - Spread 1 tablespoon of pesto evenly over the top of each chicken breast.
04 - Arrange tomato slices in a single layer over the pesto-coated chicken.
05 - Place mozzarella slices over the tomatoes. Sprinkle grated Parmesan on top if using.
06 - Lightly drizzle olive oil over the assembled chicken breasts.
07 - Bake for 25-30 minutes until chicken is fully cooked and cheese is melted and golden brown.
08 - Remove from oven. Garnish with fresh basil leaves and serve immediately.

# Expert Tips:

01 -
  • The combination of melty mozzarella and bright pesto somehow makes ordinary chicken feel like restaurant food
  • Its one of those rare dinners that looks impressive but basically cooks itself
  • Leftovers (if they exist) reheat beautifully for lunch the next day
02 -
  • Dont use super thick chicken breasts or the outside will dry out before the center cooks through
  • Let the dish rest for about 5 minutes after baking, or the cheese will slide right off when you cut it
03 -
  • Let the chicken sit at room temperature for 20 minutes before cooking for more even results
  • Use a meat thermometer to hit 74°C internally instead of guessing doneness

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