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High Protein Pesto Chicken Bake - Simple, Flavor-Packed, and Satisfying

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken breasts (boneless, skinless), 4 small or 2 large cut in half lengthwise
  • Pesto, 1/2 to 3/4 cup (store-bought or homemade)
  • Cherry tomatoes, 1 to 1.5 cups, halved
  • Fresh mozzarella, 4 to 6 ounces, sliced or shredded (or use part-skim)
  • Parmesan cheese, 2 to 3 tablespoons, finely grated
  • Olive oil, 1 tablespoon (optional, for drizzling)
  • Salt and black pepper, to taste
  • Red pepper flakes, a pinch (optional)
  • Lemon, 1 (zest and juice for brightness)
  • Fresh basil, a handful for garnish (optional)

Method
 

  1. Preheat and prep. Heat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish or line it with parchment for easy cleanup.
  2. Season the chicken. Pat chicken dry with paper towels. Season both sides with salt, pepper, and a little lemon zest. This helps the chicken stay juicy and flavorful.
  3. Layer the pesto. Spread 2 to 3 tablespoons of pesto on the bottom of the baking dish. This acts like a flavorful “bed” so the chicken doesn’t stick and absorbs more basil goodness.
  4. Arrange the chicken. Place the chicken in a single layer over the pesto. Spoon the remaining pesto over the top, coating evenly. Don’t drown the chicken—just a generous layer is enough.
  5. Add tomatoes. Scatter cherry tomatoes around and on top of the chicken. A quick squeeze of lemon juice over everything brightens the dish.
  6. Top with cheese. Add mozzarella in even layers. Sprinkle Parmesan over the top for extra savory depth. Add a pinch of red pepper flakes if you like a little heat.
  7. Bake. Bake uncovered for 18–25 minutes, depending on the thickness of your chicken. You’re aiming for an internal temperature of 165°F (74°C). If the cheese needs more color, broil for 1–2 minutes at the end, watching closely.
  8. Rest and finish. Let the chicken rest for 5 minutes so the juices redistribute. Drizzle with a little olive oil, add fresh basil, and a final hit of lemon zest if you like.
  9. Serve. Spoon the pesto-tomato juices over the chicken. Pair with roasted veggies, a green salad, or cooked quinoa or whole-wheat pasta for a balanced plate.