Cheesy Pesto Baked Chicken Recipe

Cheesy Pesto Baked Chicken Recipe | Flavorful & Easy Dinner

I just made this cheesy pesto baked chicken recipe last night, and I can’t stop thinking about how creamy and flavorful it turned out. I set out to create something that felt both comforting and a little fancy—without too much fuss.

The combination of aged cheese, basil pesto, and juicy chicken really hit all the right notes. If you love hearty chicken dishes, you might also enjoy this Chicken with Garlic Parmesan Rice Recipe for a slightly different take on a cheesy, savory meal.

Ingredients

Here are the ingredients you’ll need, along with tips I learned while making this dish:

• 3–4 boneless, skinless chicken breasts (about 1.5 lbs) – choose pieces of relatively even thickness for uniform cooking.
• 8 oz cream cheese, softened – bringing it to room temperature helps it mix smoothly.
• ⅓ cup basil pesto (store-bought or homemade) – choose a high quality pesto with fresh basil and good olive oil.
• 1 cup shredded mozzarella cheese – freshly shredded melts better than pre-shredded.

Garnish (optional):

• ½ cup cherry tomatoes, halved – for freshness and color
• 4–6 fresh basil leaves, chopped – adds aromatic brightness

Note: serves 4

Variations

Here are some twists you can try to adapt this recipe to your needs or tastes:

• Dairy-free / lactose-free: Use a vegan cream cheese substitute and vegan mozzarella, and check that your pesto is dairy-free (some contain Parmesan).
• Lower fat: Use part-skim mozzarella or reduce the cream cheese slightly, maybe replacing part with Greek yogurt (if you don’t mind a little tang).
• Extra flavor add-ins: Stir in minced garlic, sun-dried tomatoes, or chopped spinach into the pesto cream mixture. You can also enjoy a similar cheesy flavor in a Spinach Ricotta Pasta Bake Recipe for a vegetarian option.
• Spicy version: Add red pepper flakes or a drizzle of hot sauce on top before serving.
• Chicken thighs instead of breasts: Thighs stay more moist and can be great if you want a richer result.

Cooking Time

Here’s how much time you’ll spend making this recipe:

• Prep Time: 10 minutes
• Cooking Time: 30–45 minutes
• Total Time: 40–55 minutes

Equipment You Need

Here are the tools that will help you get this done smoothly:

• Baking dish – to hold the chicken and baking sauce
• Mixing bowl – to combine cream cheese and pesto
• Spatula or knife – to spread the creamy mixture
• Meat thermometer – so you know when chicken is safely cooked
• Cheese grater (if shredding) – for fresh mozzarella

How to Make Cheesy Pesto Baked Chicken

Preheat and prep the chicken

I set my oven to 375 °F (190–200 °C) so it’s ready when I’m done mixing. Meanwhile, I lightly grease the baking dish so nothing sticks.

Create the pesto-cream cheese mixture

Next, I stir the softened cream cheese and the basil pesto in a bowl until smooth and well blended. I taste and adjust — maybe a pinch of salt or extra pesto if I want more herb flavor.

Spread and top, then bake

I lay the chicken breasts flat in the greased baking dish, then spread the pesto mixture evenly over each piece. After that, I sprinkle the shredded mozzarella on top. Into the oven it goes, uncovered, until the internal temperature reaches about 165 °F (74 °C), which usually takes between 30 and 45 minutes.

Once baked, I garnish with halved cherry tomatoes and chopped basil before serving.

Additional Tips for Making This Recipe Better

From my own experience, here are some tweaks I used to make this dish even better:

• Let the cream cheese soften fully — I sometimes microwave it in 5-second bursts so it blends without lumps.
• Pound the chicken breasts to an even thickness so they cook uniformly.
• After baking, broil for 1–2 minutes if you want a golden, bubbly cheese top (watch carefully!).
• Let the chicken rest for 5 minutes before slicing so juices redistribute.
• Use high-quality pesto (often found in the refrigerated section) — the flavor makes a difference.

How to Serve Cheesy Pesto Baked Chicken

This dish looks great and tastes even better if you serve it thoughtfully. I like to slice the chicken and fan it out on a plate, then drizzle any pan juices over top. Garnish with extra basil leaves and halved cherry tomatoes for a pop of color.

For sides, I enjoy cauliflower rice (if keeping it low carb), a crisp green salad, or even pasta or garlic bread if you want to soak up any extra sauce. A sprinkle of freshly grated Parmesan over the top also adds a lovely finishing touch.

Nutritional Information

Here’s a ballpark idea of what one serving provides (estimate based on the original recipe):

• Calories: ~ 577 kcal
• Protein: ~ 37 g
• Carbohydrates: ~ 6 g
• Fat: ~ 45 g

Make Ahead and Storage

Refrigerating / storing

After cooking, cool the chicken to room temperature, then store in an airtight container in the fridge. It stays good for about 3–4 days.

Freezing

If I want to freeze it, I wrap individual portions tightly in foil or freezer-safe containers. It can last in the freezer for up to 2–3 months.

Reheating

I rewarm leftovers in a 350 °F (175 °C) oven for 10–15 minutes (covered to retain moisture). You can also microwave gently, but the cheese might become too rubbery.

Why You’ll Love This Recipe

Here are a few reasons this cheesy pesto chicken wins me over every time:

• It’s super simple — just a few quality ingredients and minimal steps.
• It’s versatile — works for low carb, keto, or regular meals depending on sides.
• It’s flavorful — creamy, herby, cheesy, and satisfying all in one dish.
• It reheats nicely — makes great leftovers.
• It’s customizable — you can swap cheese types, add extras, or adjust spice level.

Ben Carraoli

Cheesy Pesto Baked Chicken Recipe

I just made this cheesy pesto baked chicken last night, and I can’t stop thinking about how creamy and flavorful it turned out. I set out to create something that felt both comforting and a little fancy—without too much fuss.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• 3 –4 boneless skinless chicken breasts (about 1.5 lbs) – choose pieces of relatively even thickness for uniform cooking.
• 8 oz cream cheese softened – bringing it to room temperature helps it mix smoothly.
• ⅓ cup basil pesto store-bought or homemade – choose a high quality pesto with fresh basil and good olive oil.
• 1 cup shredded mozzarella cheese – freshly shredded melts better than pre-shredded.
• ½ cup cherry tomatoes halved – for freshness and color
• 4 –6 fresh basil leaves chopped – adds aromatic brightness

Method

 

1. I set my oven to 375 °F (190–200 °C) so it’s ready when I’m done mixing. Meanwhile, I lightly grease the baking dish so nothing sticks.
2. Next, I stir the softened cream cheese and the basil pesto in a bowl until smooth and well blended. I taste and adjust — maybe a pinch of salt or extra pesto if I want more herb flavor.
3. I lay the chicken breasts flat in the greased baking dish, then spread the pesto mixture evenly over each piece. After that, I sprinkle the shredded mozzarella on top. Into the oven it goes, uncovered, until the internal temperature reaches about 165 °F (74 °C), which usually takes between 30 and 45 minutes.
4. Once baked, I garnish with halved cherry tomatoes and chopped basil before serving.

Notes

• Let the cream cheese soften fully — I sometimes microwave it in 5-second bursts so it blends without lumps.
• Pound the chicken breasts to an even thickness so they cook uniformly.
• After baking, broil for 1–2 minutes if you want a golden, bubbly cheese top (watch carefully!).
• Let the chicken rest for 5 minutes before slicing so juices redistribute.
• Use high-quality pesto (often found in the refrigerated section) — the flavor makes a difference.