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Pesto Baked Chicken with Mozzarella in an oval dish on a white table with striped napkin.
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Cheesy Pesto Chicken

A delicious, flavorful chicken dinner recipe that boasts fresh, bold flavors. If you love pesto, cheese, and tomato, this recipe is perfect for your family without all the extra carbs.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dinner
Cuisine: American
Keyword: chicken dinner, pesto, pesto chicken
Servings: 8 people
Calories: 333cal
Author: Amy Desrosiers
Cost: $10


  • baking sheet (broil-safe)
  • large skillet


  • 2 lbs. white meat chicken cutlets thin style
  • 1/4 tsp. black pepper
  • 1/4 tsp. kosher salt
  • 2 tbsps. olive oil
  • 8 tbsps basil pesto *see post for a fresh variety
  • 10 ounces fresh mozzarella
  • 1 cup grape tomatoes
  • 1 tsp. Italian seasoning *or dried oregano, rosemary, thyme, etc.
  • 1/4 tsp. onion powder
  • 1/4 tsp. garlic powder


  • Season chicken with salt and pepper. Pan fry chicken in a large skillet with heated oil. Fry each side for 4-5 minutes each.
  • Remove chicken from pan, and line on a broiler-safe pan (if broiling) or parchment-lined pan if baking pan.
  • Cover each cooked cutlet with a tablespoon of pesto, coat top generously and cover each piece with a slice of mozzarella and some halved tomatoes. Sprinkle with Italian spices.
  • Broil for 3-5 minutes or until cheese is bubbly and tomatoes are burst. You can also bake for ten minutes at 375 degrees Fahrenheit on the top rack for a similar effect.
  • Remove chicken from pan, and serve over pasta, rice, or your favorite side dish. We served ours with potato gnocchi & marinara.


Nutritional values may differ and are meant to be a guide. 


Serving: 1g | Calories: 333cal | Carbohydrates: 3g | Protein: 33g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 555mg | Potassium: 498mg | Fiber: 1g | Sugar: 1g | Vitamin A: 742IU | Vitamin C: 4mg | Calcium: 220mg | Iron: 1mg