Description
Juicy chicken breasts baked with garlicky basil pesto, fresh mozzarella, and sweet cherry tomatoes. A quick, comforting Italian-inspired dish that’s perfect for weeknights yet elegant enough for guests.
Ingredients
Units
Scale
- 4 large chicken breasts
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tsp paprika
- 1 tbsp garlic powder
- 1 tbsp Italian seasoning
- 1/2 cup basil pesto
- 8 oz fresh mozzarella (sliced)
- 1 cup cherry tomatoes (halved)
Instructions
- Preheat oven to 425°F (220°C). Grease a large casserole dish with cooking spray or olive oil.
- Place chicken breasts in a single layer, drizzle with olive oil.
- Season both sides with salt, pepper, paprika, garlic powder, and Italian seasoning.
- Spread basil pesto evenly over both sides of chicken.
- Top with mozzarella slices and scatter cherry tomatoes over chicken.
- Cover dish with foil and bake for 25 minutes.
- Remove foil and bake an additional 10–15 minutes, until cheese is golden and chicken is cooked through (165°F internal temperature).
- Let rest for 5 minutes before serving.
Notes
- Pat mozzarella dry before layering to avoid excess moisture.
- Pound chicken breasts to even thickness for uniform cooking.
- Store leftovers in the fridge up to 3 days or freeze up to 2 months (without tomatoes).
Nutrition
- Calories: 365
