Baked Pesto Caprese Chicken (Print version)

Juicy chicken topped with pesto, fresh tomatoes, and melted mozzarella, baked until golden and bubbly.

# Ingredient List:

01 - 4 boneless, skinless chicken breasts

02 - 7 oz fresh mozzarella cheese, sliced

03 - 2 tbsp grated Parmesan cheese

04 - 2 medium ripe tomatoes, sliced

05 - Fresh basil leaves for garnish

06 - 4 tbsp pesto

07 - 1 tbsp olive oil

08 - Salt and freshly ground black pepper to taste

01 - Preheat your oven to 400°F. Lightly grease a baking dish with olive oil.

02 - Place chicken breasts in the prepared dish. Season both sides generously with salt and pepper.

03 - Spread 1 tablespoon of pesto evenly over the top of each chicken breast.

04 - Layer tomato slices over the pesto-coated chicken, distributing evenly among the breasts.

05 - Place mozzarella slices over the tomatoes. Sprinkle grated Parmesan on top if using.

06 - Lightly drizzle olive oil over the entire dish.

07 - Bake for 25 to 30 minutes until chicken reaches an internal temperature of 165°F and cheese is golden and bubbly.

08 - Remove from oven, garnish with fresh basil leaves, and serve immediately.

01 -

Everything cooks in one dish so cleanup is practically nonexistent
The pesto keeps the chicken incredibly moist while infusing every bite with basil flavor

02 -

Overcooking the chicken will dry it out so check for doneness a few minutes early
Thick chicken breasts need extra time while thin ones cook faster so adjust accordingly

03 -

Let the chicken rest for five minutes after baking so the juices redistribute evenly
Use room temperature pesto for easier spreading and better coverage