Baked Pesto Chicken with Sun-Dried Tomatoes and Mozzarella

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy baked chicken breasts topped with homemade basil pesto, tangy sun-dried tomatoes, and melted mozzarella for a vibrant Italian-inspired meal. This Italian-inspired chicken recipe, ready in about 40 minutes, blends boneless skinless chicken breasts, fresh basil leaves, pine nuts into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 445 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Italian cuisine 445 cal/serving

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Ingredients

4 (6 oz each) boneless skinless chicken breasts
2 cups packed fresh basil leaves
1/4 cup pine nuts
1/2 cup grated parmesan cheese
3, minced garlic cloves
1/2 cup olive oil
1/3 cup chopped sun-dried tomatoes
8 oz, sliced fresh mozzarella
1 tsp salt
1/2 tsp black pepper
1 tbsp lemon juice

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Instructions

Step 1: Preheat oven to 400°F. In a food processor, combine 2 cups fresh basil leaves, 1/4 cup pine nuts, 1/2 cup grated parmesan cheese, and 3 minced garlic cloves. Pulse while slowly drizzling in 1/2 cup olive oil until smooth pesto forms. Stir in 1 tbsp lemon juice, then season with 1/2 tsp salt and 1/4 tsp black pepper.
Step 2: Pat dry 4 boneless skinless chicken breasts and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Place chicken in a baking dish.
Step 3: Spread 3 tbsp pesto evenly over each chicken breast. Top each with about 1 tbsp chopped sun-dried tomatoes and 2 oz sliced fresh mozzarella.
Step 4: Bake uncovered for 20-25 minutes until chicken reaches an internal temperature of 165°F and cheese is bubbly and lightly golden.
Step 5: Remove from oven and let rest 5 minutes before serving. Spoon any pan juices over the chicken for extra flavor.