Baked Pesto Parmesan Chicken
This juicy chicken is laced with pesto and parmesan and baked under a canopy of sliced tomatoes and mozzarella cheese! There’s an incredible amount of flavor (and color) and you need a handful of ingredients.
I love dishes where the oven does all the work! In this scenario, the chicken is coated with pesto and cheese and then baked until almost cooked through. A quick topping of tomatoes and more cheese and the oven does the rest! Easy cleanup too.
I used chicken breasts, but chicken thighs work equally well. Just note that chicken thighs may take slightly longer to cook. All chicken should be cooked to 165 degrees F.
Any store-bought pesto works. I’ve used both the refrigerated and shelf-stable pestos for this dish and it comes out great every time.
Baked Pesto Parmesan Chicken
Ingredients
- 4 boneless skinless chicken breasts, patted dry
- Salt and freshly ground black pepper
- 3 to 4 tablespoons prepared basil pesto
- 1/2 cup grated parmesan cheese
- 2 Roma/plum tomatoes, sliced into 1/8-inch thick rounds
- 1/2 cup mozzarella cheese
- Fresh basil for serving, optional
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or use a non-stick pan.
- Season both sides of the chicken with salt and pepper. Spread the pesto all over both sides of the chicken.
- Place the parmesan cheese in a shallow dish, add the chicken and turn to coat both sides, pressing the cheese into the chicken so it sticks.
- Transfer the chicken to the prepared pan. Bake for 15 minutes.
- Arrange the sliced tomato over each piece of chicken and return the pan for the oven. Bake for 5 minutes.
- Top the chicken with the mozzarella and return the pan to the oven. Bake for 5 to 7 more minutes, until the cheese melts and the chicken is cooked through (timing will depend on the thickness of your chicken). If desired, place the pan under the broiler to add color to the cheese.
- Garnish with basil and serve.