Baked Pesto Caprese Chicken (Printable version)

Tender chicken topped with pesto, tomatoes, and melted mozzarella

# Ingredient list:

→ Poultry

01 - 4 boneless, skinless chicken breasts

→ Dairy

02 - 7 oz fresh mozzarella cheese, sliced
03 - 2 tbsp grated Parmesan cheese

→ Vegetables

04 - 2 medium ripe tomatoes, sliced
05 - Fresh basil leaves, for garnish

→ Sauces & Condiments

06 - 4 tbsp pesto

→ Seasonings

07 - 1 tbsp olive oil
08 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Preheat oven to 400°F. Lightly grease a baking dish with olive oil.
02 - Arrange chicken breasts in the prepared dish. Season both sides generously with salt and pepper.
03 - Spread 1 tablespoon of pesto evenly over the top of each chicken breast.
04 - Layer tomato slices over the pesto-coated chicken, distributing evenly among all pieces.
05 - Top each chicken breast with mozzarella slices. Sprinkle grated Parmesan over the top if using.
06 - Drizzle remaining olive oil over the entire dish.
07 - Bake for 25-30 minutes until chicken reaches internal temperature of 165°F and cheese is golden and bubbly.
08 - Remove from oven. Scatter fresh basil leaves over the top and serve immediately while hot.

# Expert Tips:

01 -
  • Everything bakes on one sheet so cleanup is practically nonexistent
  • The pesto keeps the chicken incredibly moist while adding layers of flavor
  • It looks impressive but takes about ten minutes of active work
02 -
  • Thinner chicken breasts will cook faster than thicker ones, so check at 20 minutes if yours are on the slender side
  • The pesto can burn if your oven runs hot, so keep an eye on things after the 20 minute mark
03 -
  • If your tomatoes are very juicy, pat them dry with paper towels before arranging them on the chicken
  • A sprinkle of red pepper flakes over the pesto adds gentle heat that plays nicely with the creamy mozzarella

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