Dinner

Baked Pesto Chicken with Cherry Tomatoes and Mozzarella Recipe

ByNoah Steele March 11, 2026March 11, 2026

Introduction

This Baked Pesto Chicken is a simple yet flavorful dish perfect for weeknight dinners or gatherings. Creamy, cheesy, and bursting with basil pesto, it’s a crowd-pleaser that comes together easily in one pan.

A close-up of a cheesy baked dish in a white baking dish, showing a thick top layer of golden-brown melted cheese with some browned spots, decorated with small red cherry tomato halves and green parsley leaves scattered on top. Below the cheese layer is a creamy white sauce with visible herbs, and a green herb sauce layer at the bottom of the dish. A woman's hand holding a golden spatula lifts a slice, stretching gooey melted cheese strings back to the dish. The dish rests on a wicker surface, with a blurred bowl of red cherry tomatoes and green parsley in the white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs boneless skinless chicken breasts (3-4 breasts)
8 oz Philadelphia cream cheese (softened)

1/3 cup basil pesto (prepared)
1 cup shredded mozzarella cheese

1/2 cup cherry tomatoes (halved)
6 fresh basil leaves (chopped)

Instructions

Step 1: Preheat your oven to 375˚F (190˚C).
Step 2: In a bowl, mix the softened cream cheese and basil pesto until well combined.
Step 3: Place the chicken breasts flat in a large baking dish. Spread the pesto and cream cheese mixture evenly over each breast.

Step 4: Sprinkle the shredded mozzarella cheese evenly on top of the chicken.
Step 5: Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165˚F (74˚C).
Step 6: Remove from the oven and garnish with halved cherry tomatoes and chopped fresh basil before serving. Enjoy!

Tips & Variations

For extra flavor, marinate the chicken in olive oil and garlic for 30 minutes before baking.
You can substitute mozzarella with provolone or fontina cheese for a different melt and flavor.
Add a pinch of red pepper flakes to the pesto mixture for a hint of heat.

Serve with a side of roasted vegetables or a fresh green salad for a balanced meal.

Storage

Store leftover baked pesto chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through to maintain moisture and flavor.

How to Serve

A close-up image showing a white casserole dish filled with a layered baked dish. The bottom layer is a green, herb-filled sauce, smooth in texture. Above it sits a thick, gooey layer of melted white cheese with a golden-brown baked top. Scattered on top are chopped bright red cherry tomatoes and small green parsley leaves. A woman’s hand holding a wooden spatula lifts a cheese-covered slice, stretching gooey cheese strands from the dish. In the background, out of focus, are a bowl of cherry tomatoes and some green herbs, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pesto instead of store-bought?

Yes, fresh pesto works wonderfully and will give the dish a vibrant flavor. Adjust the quantity to your taste.

What can I serve with baked pesto chicken?

This dish pairs well with pasta, rice, roasted vegetables, or a crisp green salad for a complete meal.

Baked Pesto Chicken with Cherry Tomatoes and Mozzarella Recipe

★★★★★

4.7 from 53 reviews

Author: Noah
Total Time: 45-50 minutes

Yield: Serves 4
Diet: Gluten Free

Description

This Baked Pesto Chicken recipe features tender, juicy chicken breasts smothered in a creamy blend of basil pesto and cream cheese, topped with melted mozzarella and fresh cherry tomatoes. It’s a simple, flavorful dish perfect for a quick weeknight dinner or a special occasion.

Ingredients

Scale

Chicken

2 lbs boneless skinless chicken breasts (3–4 breasts)

Cheese and Pesto Mixture

8 oz Philadelphia cream cheese, softened
1/3 cup prepared basil pesto

1 cup shredded mozzarella cheese

Garnish

1/2 cup cherry tomatoes, halved
6 fresh basil leaves, chopped

Instructions

Preheat the Oven: Preheat your oven to 375˚F (190˚C) to ensure it reaches the perfect baking temperature for cooking chicken evenly.
Prepare the Pesto Cream Cheese: In a bowl, thoroughly mix the softened cream cheese with the basil pesto until you have a smooth, uniform green mixture that will coat the chicken beautifully.
Arrange the Chicken and Add Toppings: Lay the chicken breasts flat in a large baking dish. Spread the pesto-cream cheese mixture evenly over each chicken breast. Then sprinkle the shredded mozzarella cheese generously on top to create a melty cheesy crust.

Bake the Chicken: Bake the prepared chicken in the oven for 35-40 minutes, or until the internal temperature of the chicken reaches 165˚F (74˚C), ensuring it is fully cooked and juicy.
Garnish and Serve: Once baked, remove from the oven and garnish with halved cherry tomatoes and freshly chopped basil leaves for a burst of freshness and color. Serve immediately and enjoy your flavorful baked pesto chicken!

Notes

You can use store-bought or homemade basil pesto.

Make sure the chicken is cooked through by checking for an internal temperature of 165˚F with a meat thermometer.
Cherry tomatoes add a fresh, slightly sweet contrast; you can substitute with sun-dried tomatoes if preferred.
For a lower-fat version, use part-skim mozzarella and reduced-fat cream cheese.

This dish pairs well with a side of roasted vegetables or a fresh green salad.

Prep Time: 10 minutes
Cook Time: 35-40 minutes

Category: Main Course
Method: Baking
Cuisine: Italian-American

Keywords: baked pesto chicken, creamy pesto chicken, mozzarella chicken, chicken breast recipe, easy Italian chicken, baked chicken with pesto

Noah Steele

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