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

Easy baked pesto chicken with tomato and mozzarella cheese is a delicious, low-carb recipe that's ready in just 30 minutes.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 267kcal
Author Marjory Pilley

Ingredients

  • 20 ounces chicken breast pounded to ½ inch thickness
  • 4 Tablespoons pesto sauce
  • 1 large Roma tomato sliced
  • ½ cup mozzarella cheese shredded
  • Parmesan cheese, optional

Instructions

  • Preheat oven to 375°F.
  • Place chicken breast in a glass baking dish or on a baking sheet lined with aluminum foil.
  • Top each chicken breast with 1 Tablespoon pesto, 1-2 slices of tomato, and 2 Tablespoons of mozzarella cheese. Sprinkle with Parmesan cheese, if using.
  • Bake, uncovered, for about 20 minutes or until chicken is cooked through and reaches an internal temperature of 165°F.

Video

Notes

See step-by-step pictures, serving ideas, and more above.
Storage:
Store leftover pesto chicken in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave.

Nutrition

Calories: 267kcal | Carbohydrates: 2g | Protein: 34g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 102mg | Sodium: 393mg | Potassium: 607mg | Sugar: 1g | Vitamin A: 695IU | Vitamin C: 5.9mg | Calcium: 105mg | Iron: 0.8mg
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