Name: Cheesy Pesto Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts (about 1.5 lbs); ½ teaspoon salt; ¼ teaspoon black pepper; 1 tablespoon olive oil; ½ cup basil pesto (homemade or store-bought); 1 cup shredded mozzarella cheese; ¼ cup freshly grated parmesan cheese; 1 cup cherry tomatoes, halved; ¼ teaspoon crushed red pepper flakes (optional); Fresh basil leaves, for garnish

Get ready for the ultimate chicken dinner! This Cheesy Pesto Chicken is everything you crave: juicy, tender chicken breasts smothered in vibrant basil pesto and bubbling, golden cheese.

With every bite, you'll taste fragrant basil, savory chicken, and gooey mozzarella - all baked to perfection in one dish. It's rich, comforting, and absolutely irresistible.

The best part? It's a weeknight winner! You only need a handful of ingredients and about 45 minutes from start to finish. Ideal for busy nights or impressing guests without the fuss.

This dish has saved countless hectic evenings at my house. Inspired by a classic Italian flavor combo and my family's love of easy, cheesy dinners, it's bound to be a new favorite at your table too.

Cheesy Pesto Chicken, bubbling with golden cheese and vibrant pesto

Why You'll Love This Recipe

So easy and fast: Minimal prep and simple ingredients make this a go-to for busy nights.
Packed with bold flavor: Fresh pesto and rich, melty cheese take ordinary chicken to the next level.
One-pan convenience: Fewer dishes and easy cleanup mean less time in the kitchen.
Family-friendly crowdpleaser: Even picky eaters devour these cheesy, herby chicken breasts!

Key Ingredients for Cheesy Pesto Chicken

See recipe card below for full list of measurements, ingredients, and instructions.

Chicken Breasts

Chicken breasts are the star of this dish, providing a lean and hearty base that soaks up all the flavorful pesto. For the juiciest results, use boneless, skinless breasts of similar thickness so they cook evenly. If your chicken pieces are particularly thick, pound them to an even thickness or slice in half for faster, more reliable cooking. You can also use boneless chicken thighs if you prefer a richer, slightly fattier option.

Basil Pesto

Fresh basil pesto delivers a punch of herby, garlicky flavor that's impossible to resist. Homemade pesto is amazing, but high-quality store-bought versions work perfectly (look for one refrigerated or fresh for best flavor). You can also substitute with sun-dried tomato pesto for a different twist, or use vegan pesto to make the dish dairy-free.

Mozzarella Cheese

Melty mozzarella is key to that irresistibly gooey and golden topping. Shred your own for maximum melt, or use pre-shredded cheese for convenience. Want a cheesier flavor? Swap in Italian cheese blends, provolone, or even a little parmesan for extra savory punch.

Cherry Tomatoes

Bursting cherry tomatoes add pops of sweetness and juiciness that balance out the richness. Halve them for even cooking and scatter over the chicken before baking. No cherry tomatoes on hand? Sliced Roma tomatoes or even roasted bell peppers make a great swap.

Parmesan Cheese

Finishing with a sprinkle of grated parmesan adds a salty, nutty depth and encourages that beautiful golden crust on top. Use freshly grated for the best texture and flavor, but pre-grated can work in a pinch. Pecorino Romano or Asiago are great alternatives for a slightly bolder kick.

Instructions for Cheesy Pesto Chicken

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the Chicken

Pat the chicken breasts dry with paper towels and season both sides with salt and pepper. If needed, pound them gently to even thickness for consistent cooking.

Sear for Extra Flavor

Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and sear for 2-3 minutes per side, until lightly golden (they don't need to cook through yet). Remove from heat.

Add Pesto and Toppings

Spread a generous spoonful of pesto over each chicken breast. Top evenly with shredded mozzarella, parmesan, and scatter cherry tomatoes all around. Sprinkle with red pepper flakes if you like a little heat.

Bake to Perfection

Transfer the skillet to a preheated 400°F (200°C) oven. Bake for 18-22 minutes, until the chicken is cooked through (internal temp 165°F/74°C) and the cheese is bubbly and slightly golden.

Finish and Serve

Let the chicken rest for a few minutes out of the oven. Garnish with fresh basil leaves just before serving.

Recipe Variations

Make It Creamy

Add ¼ cup of heavy cream or a few dollops of cream cheese to the pan before baking for an ultra-creamy, saucy bottom. It's incredible served over pasta or rice!

Veggie-Loaded Version

Toss in baby spinach, zucchini slices, or bell pepper strips with the tomatoes for extra veggie goodness and color. They roast beautifully alongside the chicken.

Cheese Swaps

Switch up the cheese by using provolone, gouda, or an Italian cheese blend. For stronger flavor, add a handful of crumbled feta or a dusting of smoked mozzarella.

Gluten-Free Friendly

This dish is naturally gluten-free! Just double-check that the pesto you use doesn't contain any wheat-based fillers.

Dairy-Free

For a dairy-free option, use vegan pesto and your favorite dairy-free cheese shreds. The dish is still vibrant, melty, and delicious.

Serving Suggestions

Serve Cheesy Pesto Chicken over fluffy rice, creamy mashed potatoes, or your favorite pasta to soak up the flavorful juices. Round it out with a crisp green salad or garlic-roasted broccoli. Don't forget a sprinkle of extra parmesan and a few more fresh basil leaves for an irresistible finish.

Storage and Reheating

Store any leftover Cheesy Pesto Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 350°F (175°C) oven until warmed through, or microwave in short intervals. The chicken freezes well for up to 2 months - thaw overnight in the fridge and reheat as above for a quick meal.

Frequently Asked Questions About Cheesy Pesto Chicken (FAQ)

Q: Can I use chicken thighs instead of breasts?

A: Absolutely! Chicken thighs work wonderfully here and stay extra juicy. Just adjust the baking time as needed.

Q: Can I make Cheesy Pesto Chicken ahead of time?

A: Yes. You can assemble the dish up to the point of baking, cover, and refrigerate for up to 12 hours. Bake just before serving.

Q: What kind of pesto works best?

A: Both homemade and high-quality store-bought basil pesto are delicious. You can experiment with sun-dried tomato or arugula pesto for a fun twist.

Ready to try the easiest, cheesiest chicken ever? I promise you'll love how simple and tasty this meal is! Don't forget to let me know how it turns out - leave a comment and rating below!