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One-Pan Pesto Chicken Bake

This easy One-Pan Pesto Chicken Bake features tender chicken breasts coated in flavorful basil pesto, juicy cherry tomatoes, and melted mozzarella and Parmesan cheese. Everything bakes together in one dish for a simple, flavorful dinner with minimal cleanup. Perfect for busy weeknights, meal prep, and anyone looking for an easy chicken pesto bake or delicious pesto chicken recipe.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Ingredients
  • 4 boneless skinless chicken breasts
  • ½ cup basil pesto
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1½ cups cherry tomatoes
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons fresh basil chopped
  • Lemon wedges for serving

Method
 

  1. Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.
  2. Pat the chicken breasts dry. If they are very thick, gently pound them to an even thickness.
  3. Season both sides of the chicken with Italian seasoning, garlic powder, paprika, salt, and black pepper.
  4. Spread basil pesto evenly over the top of each chicken breast.
  5. Place the pesto-coated chicken in the prepared baking dish.
  6. Arrange the cherry tomatoes around the chicken and drizzle them lightly with olive oil.
  7. Bake for 20–25 minutes, depending on the thickness of the chicken, until the chicken reaches an internal temperature of 165°F (74°C).
  8. Remove the baking dish from the oven and sprinkle mozzarella and Parmesan over the chicken.
  9. Return to the oven and bake for another 5 minutes, until the cheese is melted and lightly golden.
  10. For extra browning, broil for 1–2 minutes, watching carefully.
  11. Remove from the oven and let the chicken rest for 5 minutes.
  12. Garnish with fresh basil and serve with lemon wedges.

Notes

  • Chicken thighs can be used instead of chicken breasts.
  • If using very thick chicken breasts, pound them to an even thickness for more consistent cooking.
  • Use homemade or store-bought basil pesto.
  • Don't overcook the chicken; use a meat thermometer to check for 165°F (74°C).
  • Add zucchini, spinach, asparagus, or bell peppers for extra vegetables.
  • Freshly shredded mozzarella melts especially well.
  • Allow the chicken to rest before slicing to help retain its juices.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat gently in the microwave or covered in a 350°F oven.