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Pesto chicken in a baking dish with melted cheese and cherry tomatoes.

Pesto Chicken

This pesto chicken recipe is seared chicken breasts topped with pesto sauce and mozzarella cheese, then baked to golden brown perfection and served with fresh tomatoes. A quick and easy dinner option that's full of flavor.
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4
Calories 271kcal
Author Sara Welch


  • 1 1/4 pounds boneless skinless chicken breasts approximately 4 medium sized breasts
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 1 tablespoon butter melted
  • 1 teaspoon minced garlic
  • 1/4 cup chicken broth
  • 1/2 cup basil pesto
  • 1 teaspoon lemon juice
  • 1/2 cup mozzarella cheese shredded
  • 1 tablespoon chopped fresh parsley can also use fresh basil
  • 1 cup cherry tomatoes halved
  • cooking spray
  • fresh basil or parsley sprigs for garnish optional


  • Preheat the oven to 400 degrees F. Season the chicken breasts generously on both sides with salt and pepper.
  • Heat the olive oil in a large pan over medium high heat. Add the chicken breasts and cook for 3-5 minutes on each side or until browned.
  • Transfer the chicken to a baking dish coated with cooking spray. 
  • In a small bowl, mix together the butter, garlic, chicken broth, pesto and lemon juice. Pour the mixture over the chicken.
  • Bake for 25 minutes or until chicken is cooked through. Bake time may vary depending on the thickness of your chicken breasts. The chicken is done when it reads at least 165 degrees F on a meat thermometer.
  • Sprinkle the cheese over the chicken. Set the oven to broil and cook for 3-4 minutes or until cheese is melted and browned.
  • Sprinkle with parsley and arrange the tomatoes in the dish. Serve, garnished with basil or parsley if desired.



Calories: 271kcal | Protein: 30g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 113mg | Sodium: 293mg | Potassium: 536mg | Vitamin A: 305IU | Vitamin C: 5.6mg | Calcium: 18mg | Iron: 0.7mg