Cheesy Red Pesto Chicken with Mozzarella is a quick and easy baked dish with juicy chicken, rich pesto, and melted cheese—perfect for a simple lunch or dinner.
I really like Italian flavors, especially simple combinations that don’t need much effort but still taste great. This is one of those dishes.
Chicken breast marinated in red pesto becomes very aromatic, and when baked with mozzarella, it turns soft and juicy with a nice, melted top.
It’s a quick recipe I often make when I don’t have much time but still want something warm and satisfying. It also works well if you’re looking for a lighter, low-carb option.
How to choose the best ingredients for chicken breasts marinated with red pesto, baked with mozzarella
Chicken breast: Choose good-quality chicken. Fresh meat gives better texture and stays juicy after baking
Red pesto: You can make it at home if you have time, but a good-quality jar works just as well and saves time
Mozzarella: Use mozzarella in brine. It melts smoothly and helps keep the chicken moist, so the dish doesn’t dry out
Top Tip for Success
If you're going to make this recipe, make sure to follow this top tip!
- You can use leftover chicken the next day for sandwiches—it works really well cold or slightly reheated
- If you have time, marinate the chicken in pesto the day before—the flavor will be deeper and more aromatic
- Even a short marinade (30–60 minutes) already makes a difference
- 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 breast should stay soft and not dry
- Let the chicken rest for a few minutes after baking, so it stays juicy
Chicken breasts marinated with red pesto, baked with mozzarella.
Ingredients
Method
- Wash and dry the meat with a paper towel
- 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.
- I like green asparagus in garlic butter.
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