Baked Pesto Caprese Chicken (Printable Version)
Juicy chicken topped with pesto, tomatoes, and mozzarella, baked until golden and bubbly.
# Ingredient List:
→ Poultry
01 - 4 boneless, skinless chicken breasts
→ Dairy
02 - 7 oz fresh mozzarella cheese, sliced
03 - 2 tbsp grated Parmesan cheese
→ Vegetables
04 - 2 medium ripe tomatoes, sliced
05 - Fresh basil leaves for garnish
→ Sauces & Condiments
06 - 4 tbsp pesto
→ Seasonings
07 - 1 tbsp olive oil
08 - Salt and freshly ground black pepper to taste
# Directions:
01 - Preheat your oven to 400°F. Grease a baking dish with a small amount of olive oil.
02 - Place chicken breasts in the prepared baking dish. Season both sides generously with salt and black pepper.
03 - Spread a generous tablespoon of pesto evenly over the top of each chicken breast.
04 - Arrange sliced tomatoes in a single layer over the pesto-covered chicken.
05 - Top each chicken breast with mozzarella slices. Sprinkle grated Parmesan cheese over the top if desired.
06 - Drizzle the remaining olive oil over the entire dish.
07 - Bake for 25 to 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F, and the cheese is golden and bubbly.
08 - Remove from oven, garnish with fresh basil leaves, and serve immediately.
# Expert Tips:
01 -
- It comes together in under ten minutes of prep but looks impressive enough for company
- The pesto keeps the chicken incredibly moist while adding layers of bright herby flavor
02 -
- Thicker chicken breasts might need an extra 5 minutes, so cut into the thickest piece to check for doneness
- Let the chicken rest for about 5 minutes after baking or all those delicious juices will run out onto your plate
03 -
- Pound your chicken breasts to an even thickness before starting, I learned this after cutting into undercooked middles one too many times
- Use a slotted spoon or paper towel to blot extra moisture from the tomatoes if they seem especially juicy