Pesto Chicken Bake Recipe
Juicy chicken, gooey mozzarella, and sweet blistered tomatoes in a garlicky basil sauce, all from five ingredients and one dish.
Servings: 4 Servings
Calories: 459kcal
Ingredients
- 6.5 oz basil pesto divided
- 10 oz cherry tomatoes
- 1.5 lbs boneless skinless chicken breasts 6-8 oz / 170-225g each
- 1 tbsp balsamic vinegar
- 4 oz fresh mozzarella ball drained
- Salt and pepper
Instructions
- Heat the oven to 400°F / 200°C (180°C fan).
- Spread half the pesto over the bottom of the dish. Scatter the tomatoes around the edges.6.5 oz basil pesto, 10 oz cherry tomatoes
- Lay the chicken down the middle of the dish, on the pesto. Season with salt and pepper and drizzle the balsamic over the tomatoes.1.5 lbs boneless skinless chicken breasts, Salt and pepper, 1 tbsp balsamic vinegar
- Spread the rest of the pesto over the chicken.
- Bake for 20 minutes.
- Tear the mozzarella over the chicken. Bake for another 8-10 minutes, until the chicken reaches 165°F / 74°C.4 oz fresh mozzarella ball
- Rest for 3 minutes. Squash the tomatoes with a spoon and stir them into the pesto. Spoon the sauce over each piece.
Notes
- 10-12 oz breasts: bake 30 min before adding the cheese.
- Use regular balsamic, not glaze. Glaze burns at this heat.
- Place tomatoes around the edges in a single layer so they blister.
- Squash every tomato. That’s your sauce.
- Go by temperature, not time.
Nutrition
Calories: 459kcal | Carbohydrates: 7g | Protein: 44g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 123mg | Sodium: 657mg | Potassium: 788mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1326IU | Vitamin C: 18mg | Calcium: 193mg | Iron: 1mg