Pesto chicken pasta
Slice the chicken and toss with 1 lb cooked pasta, the pan juices, extra pesto and a splash of pasta water. Top with blistered tomatoes and fresh basil — a complete meal in 15 extra minutes.
Dinner · Italian
Baked Pesto Chicken (One-Pan, 30 Minutes)
Juicy chicken breasts blanketed in vibrant basil pesto with melty mozzarella and blistered cherry tomatoes — one pan, 30 minutes, summer on a plate.
Prep
10 min
Cook
20 min
Difficulty
Easy
Serves
4
How to Make Baked Pesto Chicken (One-Pan, 30 Minutes)
Total time: 30 min · Yields 4 servings
- 1
Preheat and season
Preheat oven to 400°F (200°C). Pat the chicken dry and pound any thicker ends to even ½-inch thickness for uniform cooking. Season both sides with salt, pepper and Italian seasoning.
- 2
Sear for color
Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken 3 minutes per side until deeply golden — it won't be fully cooked yet, and that's perfect. Transfer to a plate.
- 3
Blister the tomatoes
Reduce heat to medium. Add 1 tbsp olive oil and the minced garlic; cook 30 seconds until fragrant. Add the cherry tomatoes and cook 2–3 minutes, stirring, until they begin to soften and burst.
- 4
Top and bake
Return the chicken to the pan, nestling it among the tomatoes. Spoon a generous tablespoon of pesto over each breast and spread to cover the top. Lay slices of fresh mozzarella over the pesto and sprinkle with parmesan.
- 5
Bake until bubbly
Transfer the skillet to the oven and bake 10–12 minutes, until the chicken reaches 165°F (74°C) internal and the cheese is melted and lightly golden. For extra browning, broil the last 1–2 minutes.
- 6
Garnish and serve
Let rest 3 minutes, then drizzle with balsamic glaze (if using) and scatter with fresh basil leaves. Serve straight from the pan over pasta, rice or with crusty bread.
Chef's Tips
- Pounding the chicken to even thickness is the single best step for juicy, evenly cooked breasts.
- Use a good-quality refrigerated pesto (look for the chilled section) — shelf-stable jars often taste dull.
- Fresh mozzarella melts dreamily but releases water; pat the slices dry first.
- Homemade pesto: blend 2 cups basil, ⅓ cup pine nuts, 2 garlic cloves, ½ cup parmesan, ½ cup olive oil, salt — done.
- A drizzle of balsamic glaze at the end is the chef's trick that takes it from 'nice' to 'restaurant'.
What to Serve with Baked Pesto Chicken (One-Pan, 30 Minutes)
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Buttered angel hair, penne, fettuccine or gnocchi — the classic pairing
- Creamy polenta or parmesan risotto
- Warm garlic bread or focaccia for soaking up the pan juices
- Arugula salad with shaved parmesan and balsamic vinaigrette
- Roasted baby potatoes, asparagus or zucchini
- Caprese salad with extra fresh mozzarella, tomato and basil
- Cauliflower rice or zucchini noodles for low-carb
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Creamy pesto chicken
Stir ½ cup heavy cream into the skillet after blistering the tomatoes, simmer 2 minutes, then add the pesto-topped chicken back. Skip the mozzarella for a silkier, lighter-looking dish.
Pesto chicken stuffed
Slice a pocket into each chicken breast and stuff with 1 tbsp pesto and a slice of mozzarella before searing and baking. Drama, melted cheese on the inside.
Sun-dried tomato pesto chicken
Use red pesto (sun-dried tomato pesto) instead of basil pesto for a deeper, smokier flavor. Pairs beautifully with the fresh tomatoes and mozzarella.
Grilled pesto chicken
Marinate the chicken in ¼ cup pesto for 30 minutes, then grill over medium-high heat 5 minutes per side. Top with mozzarella in the last minute under a closed grill lid.
Storage & Reheating
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes (covered with foil) to keep the chicken tender and the cheese melty — microwaving can make the mozzarella rubbery. Freezing is not recommended; pesto can darken and mozzarella can become grainy when thawed.
Further reading
Frequently asked questions
How do you make pesto chicken?
Season and sear chicken breasts in an oven-safe skillet until golden but not fully cooked. Blister cherry tomatoes with garlic in the same pan, then return the chicken, top each piece with pesto, fresh mozzarella and parmesan. Bake at 400°F (200°C) for 10–12 minutes until the cheese is melted and bubbly. The whole dish takes about 30 minutes.
What pesto is best for pesto chicken?
Refrigerated fresh pesto from the chilled section of the grocery store has the brightest flavor — brands like Buitoni or Kirkland are reliable. Shelf-stable jarred pesto can taste muted. Homemade is best of all and takes 5 minutes in a food processor.
What should I serve with pesto chicken?
Buttered angel hair pasta, penne, gnocchi or orzo are classic — the pesto and pan juices make an instant sauce. Other great options include creamy polenta, garlic bread, a Caesar salad, roasted potatoes, grilled vegetables, or a simple arugula salad with shaved parmesan and balsamic.
Can I use chicken thighs for pesto chicken?
Yes — boneless skinless thighs are even more forgiving and stay juicier. Sear 4 minutes per side, then bake 12–15 minutes until they reach 175°F (80°C) internal, which is the ideal temperature for thighs.
How do you make pesto chicken pasta?
Slice the cooked pesto chicken and toss with 1 lb cooked pasta (penne, fettuccine or rigatoni), the pan juices, an extra ⅓ cup pesto and a splash of pasta water to loosen. Top with the blistered tomatoes, fresh basil and extra parmesan. Dinner in 15 extra minutes.
Is pesto chicken healthy?
Yes — at about 445 calories per serving with 42 g of protein, it's high-protein, low-carb and naturally gluten-free. Pesto's olive oil and pine nuts contribute heart-healthy fats. To lighten further, reduce the mozzarella by half or use part-skim.
Can I make pesto chicken in the air fryer?
Yes. Season and lightly oil the chicken, then air-fry at 375°F (190°C) for 12 minutes, flipping once. Top with pesto and mozzarella in the last 3 minutes. Add the blistered tomatoes separately in a small pan on the stove.
Is pesto chicken gluten-free?
Yes — this recipe contains no flour or wheat. Just double-check your store-bought pesto, as some brands use bread crumbs or wheat-based thickeners. Homemade pesto is naturally gluten-free.
Can I make pesto chicken ahead?
You can sear the chicken and prep the topping up to 1 day ahead — refrigerate separately. When ready to serve, assemble and bake. Leftovers reheat well in a 350°F (175°C) oven for 8–10 minutes to keep the cheese melty.
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