Baked Pesto Chicken with Sun-Dried Tomatoes and Mozzarella

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 40 minutes blends packed fresh basil leaves, pine nuts, grated parmesan cheese 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 480 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 480 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Bake uncovered for 20-25 minutes until chicken reaches an internal temperature of 165°F and cheese is bubbly and lightly golden.
  5. Step 5: Remove from oven and let rest 5 minutes before serving. Spoon any pan juices over the chicken for extra flavor.

Frequently asked questions

How long does Baked Pesto Chicken with Sun-Dried Tomatoes and Mozzarella take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Baked Pesto Chicken with Sun-Dried Tomatoes and Mozzarella?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Baked Pesto Chicken with Sun-Dried Tomatoes and Mozzarella?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Pesto Chicken with Sun-Dried Tomatoes and Mozzarella for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Pesto Chicken with Sun-Dried Tomatoes and Mozzarella?

Italian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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