Baked Pesto Caprese Chicken (Printable Version)

Juicy chicken topped with pesto, tomatoes, and melted mozzarella, baked to golden perfection.

# What You Need:

01 - 4 boneless, skinless chicken breasts (about 6 oz each)

02 - 7 oz fresh mozzarella cheese, sliced

03 - 2 tbsp grated Parmesan cheese

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 oven to 400°F. Lightly grease a baking dish with olive oil.

02 - Arrange 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 - Layer tomato slices over the pesto-covered chicken, distributing evenly among all pieces.

05 - Place mozzarella slices over the tomatoes. Sprinkle grated Parmesan on top if using.

06 - Lightly drizzle olive oil over the entire dish.

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

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

01 -

The pesto creates an instant flavor base that tastes like you simmered sauce for hours
Cleanup is practically non-existent since everything bakes on one pan
The combination of warm melty cheese and fresh tomatoes hits every comfort button

02 -

Using a meat thermometer is the only way to guarantee juicy chicken every single time
Let the dish rest for 5 minutes before serving so the cheese sets slightly instead of sliding off

03 -

Let your pesto come to room temperature before spreading for easier application
If your chicken breasts are very thick slice them horizontally to create thinner cutlets