Baked Pesto Parmesan Chicken

baked chicken with cheese and tomatoes on a white plate

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.

Course Main Course

Cuisine American

Diet Gluten Free

Keyword baked chicken, parmesan, pesto

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 273kcal

Author Robin Miller

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.

Nutrition