Pesto Baked Mozzarella Tomato Chicken
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Pesto Baked Mozzarella Tomato Chicken is a meal I would personally be happy to eat every week — an ultra-flavorful mix that largely bakes itself! Juicy, pan-seared chicken breasts are smothered with pesto, topped with gooey mozzarella, and roasted alongside sweet cherry tomatoes.
This is one of those skillets that feels so simple to throw together but punches way above its weight in terms of flavor and satisfying use of fresh ingredients. Chicken breasts are lightly seasoned, pan-seared for a nice golden exterior texture, and then baked alongside a fresh mixture of cherry tomatoes, thinly-sliced shallot, and vibrant basil pesto.
You know I love a simple stovetop chicken skillet, but this two-step process does have its benefits. First and foremost, it tends to keep chicken breasts more tender, especially those that are not thin-sliced. Secondly, it works well with this mix of tomatoes and mozzarella, which get, respectively, tender and gooey with a short time surrounded by the high heat of the oven.
Ingredient Notes
Pesto Variations
If going the homemade route, you will need plenty of fresh basil, fresh garlic, Parmesan, pine nuts and/or walnuts, extra-virgin olive oil, a touch of lemon zest, kosher salt and black pepper.
For a little twist, make your pesto with fresh baby spinach or shredded zucchini. Both blend in effortlessly and add a nutritional boost.
How To Make Pesto-Baked Mozzarella Chicken
This is an overview with step-by-step photos. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Marinate the chicken. Whisk together a small amount of olive oil and balsamic vinegar, then season with minced garlic and spices. Add chicken breasts, turn to coat, and set aside to marinate. Allow at least 15 minutes for this at room temperature, or prep your chicken earlier in the day and stash in the refrigerator for up to 12 hours.
Sear. When ready to cook, sear the chicken breasts for just 1-2 minutes per side. They should not be cooked fully at this point. I like to do this in a drizzle of olive oil mixed with a pat of butter, but you can use all one or the other if you prefer.
Add pesto mixture and bake. Spoon a mixture of halved cherry tomatoes, thinly-sliced shallot, and basil pesto into the skillet all around the chicken. Transfer to the oven and bake at 375°F until the chicken is very nearly cooked through.
Pro Tip
I detest having to slice into a chicken breast and guess at whether it’s done all the way through. Save yourself the trouble by investing in an affordable instant-read thermometer so you can test and know when it hits the desired 165°F inside.
Add cheese and broil. Sprinkle mozzarella on top of each chicken breast and broil for a final 1-2 minutes to melt the cheese. Watch carefully at this point — broiling goes quickly!
Serve! Let the skillet rest for a minute or two, which helps the chicken stay nice and juicy. Garnish with fresh leaves of basil, finish prepping any sides, and get ready to dig in.
Serving Suggestions
- This chicken is delicious served with rotini, orzo, or other pasta tossed lightly with the extra pesto from the pan. No need for a separate sauce.
- We also love it with roasted baby potatoes, or go all out with garlic bread or knots.
- A simple salad on the side — mixed baby greens with shredded carrots and homemade balsamic vinaigrette are shown here — is a great way to balance out the big flavors.
Ready to make it?
Grab an oven-safe skillet and your fresh ingredients. Dinner is on the way!
Pesto Baked Mozzarella Tomato Chicken
Ingredients
- 2 Tablespoons extra-virgin olive oil divided
- 2 Tablespoons balsamic vinegar divided
- 4 cloves minced garlic divided
- ½ teaspoon dried oregano
- kosher salt and black pepper
- 4 boneless, skinless chicken breasts
- 1 and ¼ cups cherry or grape tomatoes
- 1 small shallot thinly-sliced
- ⅓ cup basil pesto
- ½ cup shredded mozzarella cheese
- fresh basil optional garnish
Instructions
- In a bowl or zip-top bag, combine 1 Tablespoon olive oil, 1 Tablespoon balsamic vinegar, 2 cloves of minced garlic, ½ teaspoon dried oregano, ½ teaspoon kosher salt, and ¼ teaspoon black pepper.
- Stir, then add chicken breasts and turn so both sides are exposed to the marinade.
- Cover tightly and marinate for 15-20 minutes at room temperature, or up to 12 hours in the fridge.
- When ready to bake, warm the oven to 375°F and get out a large oven-safe skillet.
- Chop the tomatoes in half and combine in a bowl with the sliced shallot, pesto, 1 Tablespoon balsamic vinegar, and 2 cloves of minced garlic. Set aside.
- Melt butter and warm 1 Tablespoon olive oil in the skillet. When hot, add chicken breasts and brown for just 1-2 minutes per side. It should not be cooked through.
- Remove pan from the heat and scatter the tomato mixture around the pieces of chicken.
- Transfer to the oven and bake until the chicken is cooked through very nearly to 165°F. Sprinkle cheese on top of each piece chicken and broil for a final 1-2 minutes. (The cooking time will vary depending on how thick your chicken is, but plan on 10-20 minutes.)
- Top with fresh basil leaves, if desired, and serve.
Notes
- No Guesswork: Use an instant-read thermometer to take the chicken’s temperature so you are certain when to add the cheese and pull it out of the oven. Always measure in the middle of the thickest part.
- Storage & Reheating: Tuck any leftovers in an airtight container and store in the fridge for 3-4 days. Reheat gently, either over low heat in a pan or on 50% power in the microwave, to avoid the chicken drying out.
Nutrition Estimate
Variations
- Use chicken thighs if you prefer dark meat. Just plan on a longer cooking time.
- Add a sprinkle of red pepper flakes to the tomato mixture for a touch of heat, or sprinkle them on individual servings to suit.
- Mix chopped summer squash, zucchini, bell pepper, or mushrooms in with the tomato mixture for a veggie medley effect.
Related Recipes
If you like this dish, you’ll also adore this simple roasted tomato spaghetti. Next, try my pesto artichoke chicken, mozzarella-stuffed chicken meatballs, pesto chicken meatballs, or salmon pesto pasta. All dinner favorites here!
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This is an especially excellent dinner in late summer, but we honestly love it year-round. I hope you love it as much as we do!