Description
This Pesto Chicken Bake is a flavorful and easy-to-make dish featuring tender chicken cutlets topped with aromatic pesto, fresh tomato slices, and melted mozzarella cheese. Perfect for a quick weeknight dinner or a cozy meal, this baked recipe combines wholesome ingredients into a delicious and satisfying entrée.
Ingredients
Scale
Chicken and Seasoning
- 2 pounds chicken breast cut into 4 cutlets
- 2 teaspoons minced garlic
- Salt, to taste
Toppings
- 4 tablespoons pesto
- 2 large tomatoes, sliced
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the Oven: Preheat your oven to 400ºF (204ºC) to prepare for baking the chicken, ensuring it cooks evenly and achieves a lovely golden top.
- Prepare the Chicken: Arrange the chicken cutlets in a single, even layer in a baking dish. Lightly season each cutlet with salt, then evenly spread about 1/2 teaspoon of minced garlic across each piece. Next, spread 1 tablespoon of pesto over the top of each chicken cutlet to infuse rich basil and garlic flavors.
- Add Tomato and Cheese Toppings: Layer 2 to 3 fresh tomato slices on top of each pesto-covered chicken cutlet. Finally, sprinkle 1/4 cup of shredded mozzarella cheese over each piece to create a deliciously melty, cheesy finish during baking.
- Bake the Chicken: Place the baking dish in the oven and bake for 22 to 25 minutes. Use a meat thermometer to check that the chicken’s internal temperature reaches 165ºF (74ºC) to ensure it is fully cooked and safe to eat. The juices should run clear when pierced.
- Rest and Serve: After baking, cover the dish and let the chicken rest for about 5 minutes. This step helps the juices redistribute, keeping the chicken tender and moist before serving.
Notes
- Chicken cutlets can be purchased pre-cut or you can slice chicken breasts yourself.
- If fresh pesto is unavailable, store-bought pesto works well for convenience.
- For a dairy-free version, substitute mozzarella with a plant-based cheese alternative.
- Use ripe, firm tomatoes for the best texture and flavor.
- Leftover chicken bake can be refrigerated for up to 3 days and reheated gently.
