Baked Pesto Mozzarella Chicken

HP K GF

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By Karolina Miles reviewed by Brenda Peralta, RD

on Feb 27, 2025

12 Cals: 549 Protein: 57 Carbs: 9.1 Fat: 31

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Want Italy in your home but without the fuss? This baked pesto mozzarella chicken is cheesy, savory, earthy, and garlicky. It packs 57g of protein and is gluten-free and low-carb.

This dish combines three main simple ingredients: chicken, pesto, and mozzarella. However, don’t let the simplicity of its ingredients fool you.

The meal is packed with flavor but elegant enough for any special occasion and easy to make for any casual dinner.

Each bite features tender, juicy chicken, basil pesto, gooey mozzarella, and sweet, roasted cherry tomatoes. But, what I love the most of this recipe is that it’s a one casserole dish.

Simplicity always triumphs complexity in my household as long as it means we’re bringing in all those incredible flavors.

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So, not only do you save a lot of time cooking, but there is minimal cleanup after you finish making the meal. If you like meals that are a breeze to prep but packed with a punch of flavor, you are in for a treat.

Ingredients and Substitutes
How to Make Baked Pesto Mozzarella Chicken
Ways to Modify this Baked Mozzarella Chicken
What to Serve with Pesto Mozzarella Chicken
Tips & Tricks
How to Store
Similar Dinners
Baked Pesto Mozzarella Chicken Recipe

Ingredients and Substitutes

Chicken breasts (4 large) – If you want a richer flavor, you can use chicken thighs. And, if you want a lighter option, you can use turkey breasts.

Olive oil (1 tbsp) – Swap with avocado oil or melted butter.

Salt (1 tsp)

Black pepper (½ tsp)

Paprika (2 tsp) – If you don’t have paprika you can use cayenne pepper or chipotle powder to add some spice and smokiness to the meal.

Garlic powder (1 tbsp) – You can also use garlic flakes.

Italian seasoning (1 tbsp)

Basil pesto (½ cup) – I’ve tried using other pestos to change the flavor profile. You can use sun-dried tomato pesto or arugula pesto.

Fresh mozzarella, sliced (8 oz) – Shredded mozzarella, provolone, gouda, or even burrata can also do the trick.

Cherry tomatoes, halved (1 cup) – You can use grape tomatoes or diced Roma tomatoes if you don’t have cherry tomatoes.

High Protein Baked Pesto Mozzarella Chicken

How to Make Baked Pesto Mozzarella Chicken

Step 1. Preheat your oven to 425F. Grease a large casserole dish with cooking spray or olive oil. Place the chicken on the baking dish in a single layer. Drizzle some olive oil on top.

Step 2. Season the chicken breasts with salt, black pepper, paprika, garlic powder, and Italian seasoning. You can mix the spices in a small bowl before seasoning the chicken or add them directly to the chicken.

Make sure you season both sides of the chicken breast.

Step 3. Grab the basil pesto and cover both sides of the chicken breasts. As a tip, use tongs to flip the chicken breasts.

Step 4. Place the mozzarella slices on top of the chicken, along with the halved cherry tomatoes.

Step 5. Cover the casserole dish with foil. Place it in the oven and bake for 25 minutes.

Then, remove the foil and bake for another 10-15 minutes or until you make sure the mozzarella melts and the chicken is fully cooked.

Gluten Free Baked Pesto Mozzarella Chicken

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Ways to Modify this Baked Mozzarella Chicken

Here are just a few ideas I’ve tried to customize this delicious recipe.

Add veggies: Toss in some zucchini, asparagus, or bell peppers around the chicken to add an extra flavor boost (and nutrition).
Switch the cheese: Try using other cheeses like provolone or sprinkle some Parmesan on top to add an extra umami flavor.
Dairy-free: Choose a dairy-free cheese or a plant-based cheese if you follow a plant-based diet or you have trouble digesting dairy.
Vegetarian option: For those who follow a vegetarian lifestyle, you can switch the chicken for eggplant or portobello mushrooms.
Making it extra creamy: Add a dollop of ricotta cheese under the mozzarella to add an additional layer of creaminess.
Add some spice: If you like your meals to have some heat, sprinkle crushed red pepper flakes or a dash of cayenne pepper.

What to Serve with Pesto Mozzarella Chicken

Here are some ideas for pairing this delicious pesto mozzarella chicken recipe.

Focaccia
Arugula salad with a light vinaigrette
Roasted veggies (broccoli, cauliflower, Brussels sprouts, and mushrooms)
Creamy mashed potatoes
Garlic pasta
Garlic breadsticks

Tips & Tricks

Want to get the most out of this recipe? Here are some tips I’ve learned along the way to get the most out of this meal.

Using leftovers: You can use your leftovers in different ways. You can use them in sandwiches or toss them with pasta for a quick and delicious meal.
Fresh ingredients: For the best flavor, always use fresh pesto, high-quality olive oil, and ripe tomatoes.
Prep ahead: Make the pesto and chop all the ingredients you need in advance. This can help you save time while you cook.
Balancing flavors: Taste and adjust your seasoning as you cook. If you find the recipe too acidic, you can add a pinch of sugar.

How to Store

Do you have leftovers? No problem! You can store them for later in the week!

Place the leftover chicken in an airtight container and place it in the fridge for up to 3 days. Make sure you include any leftover pesto sauce and tomatoes to keep the dish moist.

You can also place the leftovers in the freezer if you want to keep them for longer. Place the baked chicken in individual portions and keep in the freezer for up to 2 months.

Ready to have it again?

Reheat the chicken in the oven at 350F for about 15 minutes or until it’s warmed through. You can also use the microwave if you are in a hurry, but it can make your chicken a bit dry.