Boneless Skinless Chicken Breasts – Look for ones that are about the same size, so they cook evenly. You could also use boneless chicken thighs, but the bake time will differ. Basil Pesto – When I have time, I make my own homemade pesto using fresh basil, pine nuts, parmesan cheese, olive oil, and garlic. (It’s also great for making pesto eggs!) Store-bought pesto works just fine, though — I use the one from Costco when I’m in a hurry. Fresh Mozzarella Cheese – This will come in a ball or a log, and contains more moisture than “regular” semi-firm mozzarella. Regular shredded or sliced mozzarella does work as well, but I think it tastes better with fresh. Tomatoes – Some pesto chicken recipes are basically just chicken and pesto, but I think the sweetness of tomatoes adds the perfect contrast here. The size of Roma tomatoes works well for this dish, but you could use any sliced tomato. Sometimes I even tuck sun-dried tomatoes underneath the cheese. Fresh Basil – Fresh herbs make a huge difference here, especially since we finish with them after cooking the chicken. Sea Salt & Black Pepper
You can brown the chicken if you like. If you prefer a crisp exterior, you can pan sear chicken breast first in an oven safe skillet for 3-4 minutes per side (until browned but not fully cooked through). Then, add the pesto and other toppings, and transfer to the oven for 5-10 minutes until chicken is cooked and cheese is melted. Don’t crowd the baking dish. Make sure there is enough space between them, or they will take what feels like forever to cook through. Only add toppings when the chicken is almost done. Notice that I have a 2-step baking process above. The reason is because the tomatoes and cheese will slide off if you bake with them on the entire time. It’s best to just add them toward the end, when the pesto chicken is almost done. Use a meat thermometer to check the internal temperature. It should reach 165 degrees F after the final step, though I actually prefer to take it out just a few degrees sooner and let it come to 165 while resting. Hello, juicy chicken! Resting matters. After baking, allow the chicken to rest for at least 5 minutes before serving. This allows the juices to redistribute within the meat, so it stays… well, juicy.
Noodles – An Italian meal definitely makes you think of pasta. I usually like to use lighter pasta alternatives such as zoodles (zucchini noodles) or spaghetti squash (either a quick spaghetti squash in the microwave or baked spaghetti squash). Enjoy your noodles with simple olive oil, salt, and pepper, or toss them with the same sauce you use on the chicken. Salads – A crisp Israeli salad, a classic Greek salad, or a simple romaine salad with Caesar dressing pair very well with the flavors here. Sometimes I like to slice the chicken and serve it over an arugula salad. Vegetables – I go wherever seasonal produce takes me: Sauteed asparagus in the spring, sauteed zucchini in the summer, or roasted broccoli (shown above!) pretty much all year round.
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Tips: Check out my recipe tips to help you get juicy chicken every time! I’ve also got notes to avoid the cheese sliding off and an option for a golden sear. Store: Keep leftovers in an airtight container in the refrigerator for up to 2-3 days. You can enjoy them later on their own, or make a sandwich! Just slice the leftover pesto chicken and layer with fresh lettuce, and creamy mayo on your favorite bread (I make my own flaxseed bread). Meal prep: You can assemble this dish up to 1-2 days ahead of time, and I often do! Just cover the baking dish with plastic wrap or foil, and refrigerate until you’re ready to bake. You’ll still want to add the tomatoes and mozzarella towards the end of baking, but you can slice them ahead of time as well. Reheat: Reheat in the oven at 350 degrees F for 10-15 minutes, covering loosely with foil to retain moisture. The microwave works in a pinch, but can dry out the chicken. Freeze: You can freeze this dish for up to 3 months. Thaw in the fridge overnight before reheating.
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