Juicy Basil Pesto Chicken with Melted Mozzarella is a quick and flavorful dish—perfect for an easy lunch or low-carb dinner.
I really like simple dishes inspired by Italian flavors, especially when they don’t take much time. This is one of those recipes I come back to often.
Chicken baked with basil pesto becomes very aromatic, and when you add melted mozzarella on top, it turns soft and juicy with a nice, rich finish.
It’s quick to prepare and works well for both lunch and dinner. I also like it as a lighter, low-carb option that still feels satisfying.
How to choose the best ingredients
Chicken breast: Choose good-quality chicken. It makes a difference—the meat stays more tender and juicy after baking
Green pesto: You can make it at home if you have time, but a good-quality jar works just as well and makes the recipe quicker
Mozzarella: Use mozzarella in brine. It melts better and helps keep the chicken moist, so it doesn’t dry out
Top Tip for Success
If you're going to make this recipe, make sure to follow this top tip!
- Leftover chicken works well the next day—use it in sandwiches or wraps If you have time, marinate the chicken in pesto the day before—the flavor will be deeper
- Even a short marinade (30–60 minutes) makes a difference if you’re in a hurry
- Bake the chicken covered at first to keep it juicy, then uncover at the end to melt and lightly brown the mozzarella
- Don’t overbake—the chicken should stay soft and moist
- Let the chicken rest for a few minutes after baking, so it keeps its juices
- Slice evenly or pound slightly before baking so it cooks more evenly
How to Enjoy!
- With asparagus sautéed in butter and garlic — simple and works perfectly with the flavors
- With a simple green salad — adds freshness and balances the richness
- With grilled zucchini, peppers, or eggplant — keeps everything in the same flavor direction
- With toasted bread or ciabatta — great for catching all the pesto and melted mozzarella
- As a warm main on its own — simple, filling, and enough without extras
- Cold or reheated the next day — slice it and use in sandwiches or wraps
Chicken breasts marinated with green pesto, baked with mozzarella
Ingredients
Method
- Wash the chicken breasts, dry them, and peel them from the veins. We cut it into 3-4 slices.
- Spread the pesto well on each of the slices. You can stack one on top of the other. We put such breasts in the oven for about 30 minutes to make them taste like pesto.
- After 30 minutes: Take the breasts out of the refrigerator.Place them on the baking tin.Place the sliced mozzarella on them.
- We do not have to lubricate with anything because the pesto has olive oil in it, and besides, the chicken breasts let go of juice, and they will be in such a mixture not so much as bake, but stew.
- Bake for about 30-40 minutes at 180. However, make sure that the sauce in which they are baked does not evaporate until the end because our food will be dry, and it should be juicy and aromatic. If we serve it quickly, the sauce will be continuous, and I love this version the most. You can also use the prepared breasts on the next day for sandwiches, as long as they are left.
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