Name: Easy Baked Pesto Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 20 ounces chicken breast (pounded to 1/2 inch thickness); 4 Tablespoons pesto sauce; 1 large Roma tomato (sliced); 1/2 cup mozzarella cheese (shredded); Parmesan cheese, optional

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Easy baked pesto chicken with tomato and mozzarella cheese is a delicious, low-carb recipe that's ready in just 30 minutes.

Baked pesto chicken with tomatoes and mozzarella cheese cut in half on on a red plate with arugula and a fork in background.

This is one of those recipes. It's so easy to make that directions almost seem silly.

Yet here I am because this 4-ingredient recipe, which doesn't even require a measuring spoon, is perfect for busy weeknights. I'm hoping your family will enjoy it as much as mine does!

It's also a nod to the power of a good pesto sauce to transform a dish into something special with minimal effort. It shines in phyllo salmon, too.

So, if you're looking for a healthy, keto-friendly dinner packed with flavor, look no further than this baked chicken pesto tomato recipe!

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Ingredient Notes
Directions with Pictures
Top Tip
What to Serve With Pesto Chicken
Storage
More Baked Chicken Recipes
📋 Recipe

Ingredient Notes

You'll need these simple ingredients to make this chicken pesto recipe:

Chicken Breasts - Select boneless, skinless chicken breasts that are not too thick. Cutlets work great and chicken things can be used instead. Pound large pieces of chicken to an even half-inch thickness so it will cook quickly.
Pesto - This recipe works with any type you already enjoy. You can make homemade pesto sauce or buy a jar at the grocery store.
Tomato - We sliced Roma tomatoes and piled several rounds on each piece of chicken. Beefsteak, cherry tomatoes, or diced tomatoes can be used instead.
Mozzarella Cheese is shredded and piled on top of the chicken. Slices can be used instead.
Parmesan Cheese is optional except at my house!

If you don't want to heat up the oven and love the Caprese combination of tomatoes and mozzarella, check out skillet bruschetta chicken.

Please refer to the recipe card below for the full list of ingredients and detailed instructions.

Directions with Pictures

Below are the steps to make this simple oven-baked chicken pesto and tomato recipe. Use more or less of any ingredient depending on your preferences.

Two boneless skinless chicken breasts topped with pesto in a glass baking dish.

Step 1. Layer chicken in a glass baking dish or a sheet pan lined with aluminum foil. Spoon pesto on top of the chicken breasts.

Slices of tomato on top of two boneless, skinless chicken breasts with pesto spread on top in a glass baking dish.

Step 2. Layer slices of tomato on top of the pesto.

Shredded mozzarella cheese layered on top of two chicken breasts layered with pesto and tomatoes in a glass baking dish.

Step 3. Sprinkle chicken with shredded mozzarella cheese and grated Parmesan cheese if desired.

Cooked pesto chicken in a glass baking dish.

Step 4. Bake in the oven. The exact cooking time will vary based on the thickness of the chicken.

Top Tip

Use a meat thermometer and cook to an internal temperature of 165°F for tender and juicy chicken every time.

Baked chicken breast topped with pesto, sliced tomatoes, mozzarella, and Parmesan cheese on a red plate with a little arugula.

What to Serve With Pesto Chicken

Pesto Chicken has an Italian vibe. My family's favorite sides are crispy green beans, zucchini noodles, roasted cauliflower rice, and roasted potatoes.

Close-up of juicy center of baked pesto chicken breast on a red plate with arugula behind it.

Storage

Store leftover pesto chicken in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave.

More Baked Chicken Recipes

If you enjoy this laid-back cooking style, be sure to check out these recipes too:

Would you like more easy, healthy, carb-conscious recipes?

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📋 Recipe