This Pesto Mozzarella Chicken is a one-pan wonder that delivers juicy, golden chicken topped with vibrant pesto and melted mozzarella. It’s elegant enough for company but simple enough for a busy weeknight, ready in under 30 minutes. The aroma of basil, garlic, and bubbling cheese makes this pesto mozzarella chicken pure comfort food with a fresh, herby twist.
Looking for Pesto Mozzarella Chicken inspiration? You'll love what we have! Explore more Chicken Breast Recipes recipes or discover our Drinks favorites.
Why You’ll Love This Pesto Mozzarella Chicken
- Fast & fuss-free: From fridge to table in about 30 minutes.
- Crowd-pleasing flavor: Juicy chicken, herby pesto, and gooey mozzarella create a perfect trio.
- Impressive presentation: Looks like a dinner party dish with minimal effort.
- Versatile serving: Pairs well with pasta, salad, roasted veggies, or bread.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (about 1.5 lbs or 680 g)
- 1 tbsp olive oil
- 1/2 tsp each salt and black pepper
- 1/2 cup (about 120 g) good-quality basil pesto
- 1 cup (about 115 g) shredded low-moisture mozzarella cheese
- 1/4 cup (about 25 g) freshly grated Parmesan cheese
- 1 tsp Italian seasoning (optional, for extra herbiness)
- Fresh basil or parsley for garnish (optional, but lovely)
Tools: A large oven-safe skillet (like cast iron or stainless steel), meat mallet or rolling pin, small bowl for mixing cheeses.
Notes: Don’t skip pounding the chicken for even cooking. Shred your own mozzarella for smoother melting.
Nutrition (per serving)
| Calories: | 415 kcal |
| Protein: | 42 g |
| Fat: | 24 g |
| Carbs: | 4 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Pound your chicken to an even thickness. This is the single most important step for preventing dry, overcooked edges and a raw center. Aim for about ½-inch thickness across the entire breast for perfectly even cooking.
- Use a high-quality, flavorful pesto. Since pesto is a star flavor here, its quality really shines through. You can use a vibrant store-bought brand or your favorite homemade version—just make sure you love its taste on its own.
- Why an oven-safe skillet is non-negotiable. Starting the chicken on the stovetop gives it a beautiful golden sear, and then you can transfer the whole pan directly into the oven to melt the cheese. It creates incredible flavor and saves you from washing another dish.
- Shred your own mozzarella for superior melt. Pre-shredded bags contain starches to prevent clumping, which can inhibit that dreamy, stretchy melt we all crave. Taking one minute to shred a block of low-moisture mozzarella makes a world of difference.
How to Make Pesto Mozzarella Chicken
Step 1: Preheat your oven to 400°F (200°C). While it’s heating up, prepare your chicken. Place each chicken breast between two sheets of plastic wrap or in a large zip-top bag. Using the flat side of a meat mallet or a heavy rolling pin, gently pound the thicker parts of the breast until the entire piece is a uniform ½-inch thick. This might feel like a small step, but honestly, it’s the key to juicy, evenly cooked chicken. Pat the chicken dry with a paper towel, then season both sides generously with the salt and pepper.
Step 2: Heat the olive oil in your large oven-safe skillet over medium-high heat. Once the oil is shimmering hot, carefully add the chicken breasts. You should hear a satisfying sizzle. Sear them for about 4-5 minutes on the first side, without moving them, until you get a lovely golden-brown crust. The edges will start to look opaque. Using tongs, flip each breast. You’ll notice the cooked side is beautifully bronzed. Cook for just 2 more minutes on this second side—it won’t be fully cooked through, and that’s exactly what you want.
Step 3: Remove the skillet from the heat. Spoon the pesto over the top of each chicken breast, using the back of the spoon to spread it into an even layer, covering the surface. You want every bite to have that herby, garlicky goodness. In a small bowl, toss together the shredded mozzarella and grated Parmesan. This little mix gives you the perfect combo of stretch and salty, nutty flavor.
Step 4: Sprinkle the cheese mixture evenly over the pesto-covered chicken. If you’re using the optional Italian seasoning, now’s the time to dust a little over the cheese for an extra aromatic touch. Carefully transfer the entire skillet to your preheated oven. The trick is to let the oven do the rest of the work, gently finishing the cooking of the chicken while simultaneously melting and browning the cheese.
Step 5: Bake for 8-10 minutes, or until the chicken is cooked through (an instant-read thermometer should read 165°F or 74°C in the thickest part) and the cheese is melted, bubbly, and has a few golden spots. Keep a close eye on it towards the end—all ovens vary. Once out of the oven, let the chicken rest in the pan for 3-5 minutes. This allows the juices to redistribute, ensuring maximum succulence. Garnish with fresh basil or parsley if you like, then serve immediately and enjoy that glorious cheese pull!
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended; cheese texture may become grainy upon thawing.
- Reviving: Reheat in oven at 350°F for 10–15 minutes to maintain texture.
Serving Suggestions
Complementary Dishes
- Lemon Garlic Orzo — The bright, citrusy notes cut through the richness of the cheese beautifully, and the orzo’s small shape is perfect for soaking up any extra pesto in the pan.
- A Simple Arugula Salad — The peppery bite of fresh arugula with a light lemon vinaigrette provides a crisp, refreshing contrast to the warm, savory chicken.
- Roasted Cherry Tomatoes — Their sweet, burst-in-your-mouth quality and slight acidity are a fantastic sidekick, adding both color and a bright flavor pop to the plate.
Drinks
- A Crisp Pinot Grigio — Its light body and citrus-forward profile won’t overpower the dish, instead cleansing the palate between bites of the rich pesto and cheese.
- Sparkling Water with Lemon — For a non-alcoholic option, the effervescence and citrus are incredibly refreshing and help balance the meal’s savory depth.
- A Light Italian Red — A Chianti or Barbera with bright acidity and low tannins can stand up to the robust flavors without clashing with the basil and garlic.
Something Sweet
- Lemon Sorbet — This is the ultimate palate cleanser. Its intense, clean citrus flavor is the perfect, light finish after a savory and cheesy main course.
- Affogato — A simple scoop of vanilla gelato or ice cream drowned in a shot of hot espresso feels decadent but is effortlessly easy to assemble.
- Amaretti Cookies — These classic Italian almond cookies are delightfully crunchy and not too sweet, offering a lovely, simple end to the meal with a cup of coffee.
Top Mistakes to Avoid
- Mistake: Skipping the pounding step. I’ve messed this up before too, thinking I could just cook the chicken as-is. The result is always the same: the thin end is dry and tough long before the thick center is done. An even thickness is non-negotiable for perfection.
- Mistake: Overcooking the chicken in the skillet. Remember, you’re only searing it on the stovetop, not cooking it through. If you cook it completely before it goes in the oven, the final bake will turn it dry and rubbery. A little underdone before baking is perfect.
- Mistake: Using fresh mozzarella (the ball in water). While delicious on a caprese salad, fresh mozzarella has too much moisture. It will release a lot of water onto your chicken, making the pesto runny and preventing a nice, melted cheese layer. Stick with low-moisture, block-style mozzarella.
- Mistake: Not letting the chicken rest. I know it’s tempting to dig right in, but if you slice into it immediately, all those precious juices will run out onto the cutting board instead of staying in the meat. A brief 5-minute wait makes for a much juicier bite.
Expert Tips
- Tip: Get creative with your pesto. While basil pesto is classic, don’t be afraid to try sun-dried tomato pesto or a kale and walnut version for a fun twist. Each will give the dish a completely different, but equally delicious, personality.
- Tip: Add a layer of sliced tomatoes. For a Chicken Margherita vibe, place a thin slice of tomato on top of the chicken before you add the pesto. It adds a lovely freshness and a bit of extra moisture.
- Tip: Make it a complete sheet pan meal. If you don’t have an oven-safe skillet, you can sear the chicken in a regular pan, then transfer it to a parchment-lined baking sheet. Arrange some asparagus or broccoli florets around the chicken before adding the pesto and cheese for a full meal on one pan.
- Tip: Use the broiler for a final finish. If your cheese is melted but not as golden as you’d like, switch the oven to broil for the last 1-2 minutes. Watch it like a hawk—it can go from perfectly browned to burnt in seconds!
FAQs
Can I make this with chicken thighs instead?
Absolutely! Boneless, skinless chicken thighs work wonderfully here. They are naturally more forgiving and juicy. Just note that they may require a slightly longer cooking time in the oven since they are often thicker. Always use an instant-read thermometer to check for 165°F (74°C) at the thickest part. The richer flavor of the thighs pairs beautifully with the pesto and cheese.
How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, the microwave can make the chicken a bit rubbery, so I highly recommend using an oven or toaster oven. Place the chicken on a baking sheet and warm at 350°F (175°C) for about 10-15 minutes, until heated through. This helps keep the texture of the chicken much better.
Can I prepare this dish ahead of time?
You can do some of the prep ahead to save time! You can pound the chicken, season it, and store it covered in the fridge for up to a day. You can also mix the cheeses. I don’t recommend assembling the whole dish with pesto and cheese until you’re ready to cook, as the pesto can make the chicken surface wet.
My pesto is browning in the oven. Is that normal?
A little darkening on the edges is totally normal and actually adds great flavor! Pesto contains basil, which can oxidize and darken when heated. If it’s browning too much for your liking before the chicken is done, you can tent the pan loosely with foil for the last few minutes of baking to protect it.
Is there a dairy-free alternative for the cheese?
Yes, you can create a delicious dairy-free version. Use a vegan pesto (often made without Parmesan) and top with your favorite dairy-free mozzarella shreds. The melting properties won’t be identical to real cheese, but many brands now do a pretty good job. For a simpler option, just skip the cheese topping and enjoy the flavorful pesto chicken on its own!
Pesto Mozzarella Chicken
Make this easy Pesto Mozzarella Chicken in one pan in under 30 minutes! Juicy chicken topped with pesto and melted cheese. Get the simple recipe here!
Ingredients
For the chicken and seasoning:
-
4 boneless, skinless chicken breasts (about 1.5 lbs or 680 g)
-
1 tbsp olive oil
-
1/2 tsp salt
-
1/2 tsp black pepper
For the pesto and cheese topping:
-
1/2 cup good-quality basil pesto (about 120 g)
-
1 cup shredded low-moisture mozzarella cheese (about 115 g)
-
1/4 cup freshly grated Parmesan cheese (about 25 g)
-
1 tsp Italian seasoning (optional, for extra herbiness)
-
Fresh basil or parsley for garnish (optional, but lovely)
Instructions
-
Preheat your oven to 400°F (200°C). While it’s heating up, prepare your chicken. Place each chicken breast between two sheets of plastic wrap or in a large zip-top bag. Using the flat side of a meat mallet or a heavy rolling pin, gently pound the thicker parts of the breast until the entire piece is a uniform ½-inch thick. Pat the chicken dry with a paper towel, then season both sides generously with the salt and pepper.01
-
Heat the olive oil in your large oven-safe skillet over medium-high heat. Once the oil is shimmering hot, carefully add the chicken breasts. Sear them for about 4-5 minutes on the first side, without moving them, until you get a lovely golden-brown crust. Using tongs, flip each breast. Cook for just 2 more minutes on this second side—it won’t be fully cooked through, and that’s exactly what you want.02
-
Remove the skillet from the heat. Spoon the pesto over the top of each chicken breast, using the back of the spoon to spread it into an even layer, covering the surface. In a small bowl, toss together the shredded mozzarella and grated Parmesan.03
-
Sprinkle the cheese mixture evenly over the pesto-covered chicken. If you’re using the optional Italian seasoning, now’s the time to dust a little over the cheese for an extra aromatic touch. Carefully transfer the entire skillet to your preheated oven.04
-
Bake for 8-10 minutes, or until the chicken is cooked through (an instant-read thermometer should read 165°F or 74°C in the thickest part) and the cheese is melted, bubbly, and has a few golden spots. Once out of the oven, let the chicken rest in the pan for 3-5 minutes. Garnish with fresh basil or parsley if you like, then serve immediately.05
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