Baked Pesto Caprese Chicken (Printable)

Juicy chicken baked with pesto, tomatoes, and mozzarella for a delicious Italian-inspired meal ready in under an hour.

# What You Need:

01 - 4 boneless, skinless chicken breasts

02 - 7 oz fresh mozzarella cheese, sliced

03 - 2 tbsp grated Parmesan cheese (optional)

04 - 2 medium ripe tomatoes, sliced

05 - Fresh basil leaves, for garnish

06 - 4 tbsp pesto (store-bought or homemade)

07 - 1 tbsp olive oil

08 - Salt and freshly ground black pepper, to taste

01 - Preheat oven to 400°F. Lightly grease a baking dish with olive oil.

02 - Place chicken breasts in the prepared dish. Season both sides generously with salt and black pepper.

03 - Spread 1 tablespoon of pesto evenly over the top of each chicken breast.

04 - Arrange tomato slices in a single layer over the pesto-coated chicken.

05 - Place fresh mozzarella slices over the tomatoes. Sprinkle with grated Parmesan if using.

06 - Drizzle olive oil over the entire dish to promote even browning.

07 - Bake for 25-30 minutes until chicken reaches internal temperature of 165°F and cheese is melted and lightly golden.

08 - Remove from oven. Garnish with fresh basil leaves and serve immediately while hot.

01 -

The pesto keeps the chicken incredibly moist while infusing every bite with fresh herb flavor
That moment when the mozzarella turns golden and bubbly is pure kitchen magic

02 -

Undercooked chicken is dangerous but overcooked chicken is heartbreaking, check for doneness at 25 minutes
Let the dish rest for 5 minutes after baking, this keeps all those juices where they belong

03 -

Pat the chicken completely dry before seasoning, this helps it brown instead of steam
Room temperature chicken cooks more evenly, take it out 20 minutes before you start