Name: Basil Pesto Tomato Mozzarella Chicken Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-Inspired
Ingredients: 4 boneless, skinless chicken breasts; 1/2 cup basil pesto (homemade or store-bought); 2–3 fresh tomatoes, sliced (or 1 cup halved cherry tomatoes); 8 oz fresh mozzarella cheese, sliced or shredded; 1 tbsp olive oil; Salt and black pepper, to taste; Optional: fresh basil leaves or balsamic glaze for garnish

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Basil Pesto Tomato Mozzarella Chicken Bake is a fresh, flavorful dish that brings together juicy chicken breasts, vibrant pesto, ripe tomatoes, and melty mozzarella cheese in one simple bake. It’s the kind of recipe that tastes like it came from an Italian restaurant, but I make it easily at home in under an hour. With only a few ingredients, this dish is bursting with flavor and perfect for busy weeknights or relaxed weekend dinners.

Why You’ll Love This Recipe

I love this chicken bake because it’s packed with fresh, bold flavors and doesn’t require a lot of prep. The basil pesto gives the chicken a herby richness, while the tomatoes add juiciness, and the mozzarella melts into a golden, gooey topping. It’s all baked in one dish, which makes cleanup simple. I often serve it with pasta, rice, or a side salad, and it’s one of those meals that feels light yet incredibly satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts
Basil pesto (homemade or store-bought)
Fresh tomatoes, sliced (Roma or cherry tomatoes work well)
Fresh mozzarella cheese, sliced or shredded
Olive oil
Salt and black pepper
Optional: Fresh basil or balsamic glaze for garnish

Directions

I preheat the oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
I season the chicken breasts with salt and pepper on both sides and lay them in the prepared dish.
I spread a generous spoonful of basil pesto over each piece of chicken.
I top each chicken breast with a few slices of fresh tomato, then cover with slices or a handful of shredded mozzarella.
I drizzle a little olive oil over the top and bake for 25–30 minutes, or until the chicken is fully cooked (internal temp 165°F or 74°C).
If I want a more golden cheese top, I broil it for an additional 2–3 minutes at the end.
I garnish with fresh basil or a drizzle of balsamic glaze before serving, if desired.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Bake time: 25–30 minutes
Total time: 35–40 minutes

Variations

I sometimes use boneless chicken thighs instead of breasts for extra tenderness.
For added flavor, I layer in a few sun-dried tomatoes along with the fresh ones.
I’ve swapped the mozzarella for provolone or parmesan when I want a different cheese profile.
To make it creamy, I add a layer of cream cheese or ricotta under the pesto.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place the chicken in the oven at 350°F (175°C) until warmed through—about 10–15 minutes.
If I’m in a hurry, I microwave it in 30-second intervals, though the cheese texture is best when reheated in the oven.
This dish also freezes well—I cool it completely, wrap tightly, and freeze for up to 2 months. I thaw it overnight before reheating.

FAQs

Can I use jarred pesto?

Yes, I use store-bought pesto all the time. I just choose one with good olive oil and real basil for the best flavor.

Do I have to use fresh mozzarella?

Fresh mozzarella melts beautifully, but I’ve also used shredded mozzarella when that’s what I have—it still tastes great.

How do I keep the chicken from drying out?

I make sure not to overbake it and cover the chicken fully with pesto and tomatoes, which helps keep it moist.

What side dishes go best with this?

I usually serve it with pasta, rice, or roasted vegetables. A simple side salad or garlic bread also pairs well.

Can I prepare this dish ahead of time?

Yes, I prep and assemble the chicken in the baking dish, then cover and refrigerate for up to 24 hours before baking.

Conclusion

Basil Pesto Tomato Mozzarella Chicken Bake is one of my favorite simple meals that always delivers bold flavor with little effort. The pesto, tomato, and mozzarella combination is a classic for a reason—and when it’s baked over juicy chicken, it becomes a dish I return to again and again. Whether I’m feeding guests or just cooking for myself, it’s always a fresh, satisfying choice.