Quick Cheesy Baked Pesto Chicken

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Quick Cheesy Baked Pesto Chicken

This baked pesto chicken requires just 4 ingredients and less than 30 minutes of your time.

Prep Time5

Cook Time20

Total Time25

Course: Main Course, Side Dish

Cuisine: American, European, Italian

Servings: people

Calories: 587kcal

Author: Emily Roz

Ingredients

2 chicken breasts
2 medium tomatoes sliced
125 g mozzarella sliced
2 tablespoon pesto store-bought or homemade
1 tablespoon olive oil
salt and pepper

Instructions

Preheat the oven to 200C/180C fan (390F). Slice your chicken breasts lengthwise, creating 4 evenly sized chicken cutlets.
Place a sheet of parchment paper onto your baking tray and then evenly place the chicken breast onto it. Top each cutlet with 1-2 teaspoon pesto. Top each cutlet with 2 slices of tomato and season with salt and pepper.
Top with slices of mozzarella, more pepper, and some olive oil. Place into the oven for 15 minutes (may need longer depending on size of cutlets - see my images further up in this blog for size reference). Then place under the grill or broil for 3-5 minutes until the mozzarella cheese is bubbling and brown.
Remove your baked pesto chicken from the oven. The result should be a perfectly cooked, cheesy, juicy chicken. Serve with salad, rice, pasta, or whatever you fancy!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe, so scroll further up this blog for reference.

To double quantity: This recipe can be doubled to make the dish for 4 people. You may need two baking trays/sheet pans.

Storage: Leave any leftovers to cool and then place in an airtight container and into the fridge for up to 3 days.

Freezer: Once again, leave any leftovers to cool, then place in an airtight container (don't forget to label it with the contents and the date), and place in the freezer for up to 3 months). Leave in the fridge overnight to thaw before reheating.

Reheating: Preheat the oven to 200C/390F. Place the pesto chicken on a tray and cover with tinned foil. Reheat for 5-10 minutes until piping hot, then serve up and enjoy!

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