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This pesto chicken recipe is cheesy, quick to make, and has irresistible fresh tomatoes in a luxurious pesto sauce. Top it all off with melted mozzarella, and you’ve got a 30-minute chicken dinner that’s special enough for guests.

Love mozzarella chicken? Try this Mozzarella Mushroom White Wine Chicken or my Cheesy Mozzarella Chicken Bake!

close-up of a spoon serving a portion of pesto chicken from a cast iron skillet

Why you’ll love it

Sometimes I do come up with chicken recipes without cream. Shocker, right!? But rest assured, this pesto chicken is every bit as delicious with its addictive buttery pesto sauce. Oh, and did I mention the decadent mozzarella topping?

I have a feeling you’ll be making this pesto chicken bake over and over since the skillet goes so seamlessly from the stove to your oven. It’s quick and uses simple ingredients that you probably have in your pantry right now!

What you’ll need

  • Chicken – chicken breasts cut in half lengthwise to make four cutlets
  • Garlic powder – we’re seasoning the chicken generously to add loads of savory flavor
  • Olive oil and butter – a classic combo for browning the pan fried chicken
  • Garlic – using both garlic powder and garlic cloves amps up the garlicky goodness!
  • Chicken broth – for the base of the sauce. You could use white wine instead.
  • Tomatoes – use your favorite little tomato variety like grape or cherry tomatoes
  • Pesto – the signature pine nuts and basil duo make this classic sauce drool-worthy!
  • Italian seasoning – a versatile Italian herb blend that comes in one jar
  • Mozzarella – it pairs perfectly with the pesto sauce and chicken and gets beautifully golden and melty when broiled
  • Basil – using fresh basil to top off the dish adds a bright touch
ingredients for pesto chicken prepped in bowls on a marble surface

Pro tip

  • Be sure to select a brand of pesto that you really enjoy since the flavor shines in this recipe! My personal favorite is DeLallo’s pesto. Try my Homemade Pesto if you don’t want to use one from a jar.

How to make pesto chicken

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

seasoning and pan frying chicken cutlets in a skillet for pesto chicken

Preheat the oven. Cut the chicken breasts into two smaller cutlets lengthwise, and season them with garlic powder and salt & pepper. Pan fry until golden brown.

sauteing tomatoes, pesto, and seasoning and adding broth to skillet for pesto chicken

Transfer chicken to a plate, and add to the skillet the garlic, broth, tomatoes, pesto, and Italian seasoning. Cook until the tomatoes start to lose their firmness and release juice.

topping chicken with mozzarella cheese in a skillet that's ready for the oven

Add the chicken back into the skillet, and sprinkle the mozzarella on top of the chicken breasts. Bake, and then carefully broil it. Garnish with fresh basil, and serve immediately!

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

  • An oven-safe skillet is one of my most beloved kitchen items! One of my Le Creuset enameled cast iron skillets is pictured. They’re easy to clean and gorgeous pieces to have in your cookware collection.
  • I use my trusty garlic press in recipes that call for minced or crushed garlic. So easy.
  • Cut the chicken in half with a sturdy chef’s knife.

Substitutions and variations

  • You could easily swap the chicken breasts for chicken thighs. I would cook the thighs for a bit longer to help tenderize them. Ideally their internal temperature would reach around 175F as per an instant read meat thermometer. I’d use 6 chicken thighs for this recipe.
  • You can use slices of fresh mozzarella if you prefer it to the shredded kind.
  • Try swapping the mozza for another easy melting cheese like Swiss, Muenster, or Gruyère to change it up.
  • Feel free to chop up a couple of regular fresh tomatoes vs. using grape or cherry tomatoes.
  • If swapping the chicken broth for white wine, use a dry variety such as pinot grigio or a sauvignon blanc.

What to serve with pesto chicken

Leftovers and storage

  • Leftovers of this pesto chicken will last for 3-4 days in the fridge in an airtight container.
  • Reheat over a low heat on the stove or in the microwave.
  • I don’t recommend freezing this one.
a cast iron skillet with four pieces of pesto chicken in sauce garnished with basil and mozzarella

Did you have any questions about this easy chicken recipe? Let me know in the comments below if you made it and leave a star rating and review!

close-up of a spoon serving a portion of pesto chicken from a cast iron skillet
5 from 14 votes

Pesto Chicken

This pesto chicken recipe is cheesy, quick to make, and has irresistible fresh tomatoes in a luxurious pesto sauce. Top it all off with melted mozzarella, and you've got a 30-minute chicken dinner that's special enough for guests.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4


  • 2 large chicken breasts cut in half lengthwise
  • 1/2 teaspoon garlic powder
  • Salt & pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 cloves garlic minced
  • 1/2 cup chicken broth or dry white wine
  • 1 (10 ounce) package little tomatoes (grape or cherry) cut into halves
  • 1/4 cup pesto
  • 1/4 teaspoon Italian seasoning
  • 1 cup mozzarella cheese shredded
  • Fresh basil optional, to taste


  • Preheat your oven to 400F and move the rack to the top third of the oven.
  • Cut the chicken breasts in half lengthwise so you have 4 thinner cutlets. Season them with the garlic powder and some salt & pepper.
  • Heat the oil and butter in a skillet over medium-high heat. Once the skillet is hot, cook the chicken for 4-5 minutes/side or until golden (but don't overcook as it will be finished in the oven). Transfer chicken to a plate.
  • To the skillet, add the garlic, broth, tomatoes, pesto, and Italian seasoning.
  • Scrape up and brown bits from the bottom of the pan and cook until the tomatoes start to lose their shape and release the juice (about 3-5 minutes).
  • Take the pan off the heat and add the chicken back in. Top the chicken pieces with the mozzarella.
  • Transfer the skillet to the oven and cook for 5 minutes and then carefully broil for another few minutes to brown the cheese (watch it carefully so it doesn't burn). If you don't want to broil, I'd cook the chicken in the oven for 7 minutes or until it registers 165F.
  • Garnish with fresh basil and serve immediately. I recommend serving it with something that will absorb the rich sauce like mashed potatoes or rice.


  • If you don’t own an oven-safe skillet, transfer the chicken to a baking dish for the baking portion of the recipe.


Calories: 348kcal, Carbohydrates: 6g, Protein: 32g, Fat: 21g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 103mg, Sodium: 588mg, Potassium: 647mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1216IU, Vitamin C: 14mg, Calcium: 188mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

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5 from 14 votes

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  1. Rachel Kline says:

    5 stars
    This was bursting with flavor, we loved it! We ate it as a main without sides as we are small-portion eaters and it was perfect. We made the leftovers into sandwiches; I put it on a lightly buttered croissant and grilled it in the panini grill for a great lunch. I shared this recipe with my colleagues and two have since made it and loved it as well.

    1. Natasha says:

      Excellent!! I love the repurposing of the leftovers idea too! Thanks for sharing. I appreciate you passing the recipe onto your coworkers too! 😀

  2. Maggie says:

    Made this for the first time today and my family loved it! It’s delicious and easy. Thank you😊

    1. Miranda @ Salt & Lavender says:

      So happy your family all enjoyed the chicken, Maggie! Thank you for leaving a review. 🙂

  3. Maryam Hamer says:

    5 stars
    We love rice in our household, this dish has been a great find for a quick weeknight super served with rice for the family. Everyone asked for second helping.
    Thank you x

    1. Miranda @ Salt & Lavender says:

      You’re very welcome, Maryam! So pleased it’s a hit in your home! 🙂

  4. Amanda says:

    5 stars
    Another AMAZING recipe of yours! They never disappoint! I just made this for the first time, and this will definitely be one of our regulars. Delicious!

    1. Miranda @ Salt & Lavender says:

      Aw thank you, Amanda! We’re so happy you’re enjoying the recipes! 🙂

  5. Camille says:

    5 stars
    Question: I’m going to make this tonight for 13 people so I’m thinking the oven would be best. If I brown the chicken in a pan (after seasoning), then transfer to a baking sheet, what temp should I use and how long? Thanks so much!
    PS I gave a premature 5 stars because I didn’t want to mess up your ratings, I hope that’s okay!

    1. Natasha says:

      Hi Camille! I would say timing should still be similar since the skillet is transferred to the oven in step 7. So, transfer to the baking sheet and still do it on 400F until the chicken is cooked through. Let me know how it goes or if you have any more questions.
      That’s so kind of you re: the ratings! I definitely appreciate the 5 stars, but you can just leave them blank if you’re asking a question – it won’t negatively affect me. 🙂

  6. Chris D. says:

    5 stars
    Lazy day for me: Foil covered baking sheet, added chicken, pricked with fork, seasoned as instructed. Smeared pesto on top of each piece. Topped with mozzarella slices and drizzled with a little olive oil. Threw halved tomatoes and some white wine in the bottom. Baked for about 20 minutes. Very good and super easy.

    1. Natasha says:


  7. Gwyn says:

    When cutting the breasts in half length-wise, is the knife parallel to the cutting board, or perpendicular? I’m assuming parallel, but want to be sure. Thank you!

    1. Natasha says:

      Hi! Parallel. You’re simply thinning them out (so they’re half as thick). Hope you enjoy the recipe, Gwyn! 🙂

  8. Karen Aburumman says:

    5 stars
    Made this tonight. So delicious and easy to make. This is going to become a regular dish for me. Love it!

    1. Natasha says:

      That’s great to hear, Karen. Thanks for your review! 🙂

  9. Spencer Cundy says:

    5 stars
    I made this a few nights ago as per the recipe, it turned out a treat thank you..
    It was so good I am aloud to make it again.

    1. Miranda @ Salt & Lavender says:

      That’s great to hear!! Thanks so much for taking the time to write us a review, Spencer.

  10. AngelaML says:

    5 stars
    OMG Natasha – I knew immediately when this popped up in your newsletter last week that I would have to have this make this ASAP as it had all of my favorite ingredients (chicken, pesto, tomatoes, mozzarella) !!! It did not disappoint at all, and was a great hit! My family all loved it! We served over Jasmine rice.

    I liked that I could use less of the mozzarella on my chicken pieces (watching my cholesterol). We don’t have a oven ready skillet so used my husband’s new enameled baking dish which worked great.

    Love, love, love this dish and will definitely be making again in the future! Thank you!!! ❤️

    1. Natasha says:

      Excellent!! I’m so happy you guys all enjoyed it! 🙂 You’re very welcome. Appreciate your review as always.