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Basil Pesto Tomato Mozzarella Chicken Bake

Juicy chicken breasts topped with basil pesto, fresh tomatoes, and melted mozzarella cheese, baked to perfection in one pan.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 boneless skinless chicken breasts
  • 0.5 cup basil pesto homemade or store-bought
  • 2 large tomatoes sliced into rounds
  • 8 oz fresh mozzarella cheese sliced
  • 2 tbsp olive oil
Seasonings
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp fresh basil leaves chopped
  • 1 tbsp balsamic glaze optional

Equipment

  • 9x13 inch baking dish
  • Large oven-safe skillet
  • Meat thermometer
  • Paper towels

Method
 

  1. Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with olive oil.
  2. Pat chicken breasts dry and season both sides with salt, pepper, garlic powder, and Italian seasoning.
  3. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 3-4 minutes each side until golden.
  4. Spread basil pesto evenly over the top of each chicken breast.
  5. Arrange tomato slices over the pesto, slightly overlapping for better coverage.
  6. Top each chicken breast with mozzarella cheese slices, covering tomatoes completely.
  7. Transfer skillet to oven and bake 20-25 minutes until chicken reaches 165°F (74°C) internal temperature.
  8. Remove from oven and rest 5 minutes. Garnish with fresh basil and balsamic glaze if desired before serving.

Notes

For best results, use fresh mozzarella and high-quality pesto. Chicken can be pounded to even thickness for uniform cooking. Store leftovers in refrigerator up to 4 days.