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Baked Pesto Chicken Recipe

Juicy boneless chicken breasts layered with vibrant basil pesto, parmesan, and melted mozzarella cheese. A fast, low-carb Mediterranean weeknight dinner ready in under 40 minutes!
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Calories: 380
Ingredients Method Notes

Ingredients
  

  • - 4 medium boneless skinless chicken breasts (sliced horizontally into cutlets)
  • - ½ cup basil pesto store-bought or homemade
  • - 1 ½ cups shredded part-skim mozzarella cheese or sliced fresh mozzarella
  • - ¼ cup grated Parmesan cheese
  • - 1 tbsp extra virgin olive oil
  • - ½ tsp garlic powder
  • - ½ tsp Italian seasoning
  • - Salt and freshly cracked black pepper to taste
  • - Fresh chopped parsley or basil for garnish

Method
 

  1. Preheat oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with 1 tbsp olive oil.
  2. Pat chicken breasts dry with paper towels. Slice thick breasts horizontally into even cutlets.
  3. Season both sides of the chicken cutlets with garlic powder, Italian seasoning, salt, and black pepper.
  4. Arrange chicken in a single layer in the baking dish.
  5. Spread 2 tablespoons of basil pesto evenly over each cutlet.
  6. Sprinkle grated Parmesan cheese, then top with shredded mozzarella cheese.
  7. Bake uncovered for 20 to 25 minutes until internal temp reaches 165°F (74°C).
  8. Broil for 2 to 3 minutes until cheese is golden and bubbly.
  9. Rest for 5 minutes, garnish with fresh herbs, spoon pan juices over top, and serve.

Notes

- Use an instant-read meat thermometer to pull chicken at 160-162°F; carryover heat brings it to 165°F while resting.
- Serve with lemon squeeze and extra EVOO for a Mediterranean touch.