Light & Flavorful Pesto Chicken Bake for Easy Spring Dinners – A Fresh, Weeknight-Friendly Meal

Spring dinners call for something fresh, bright, and easy. This pesto chicken bake checks every box: tender chicken, juicy tomatoes, and a bubbly cheese top that feels cozy without being heavy. It’s the kind of dish you can assemble in minutes and let the oven do the work.

Serve it with a simple salad or roasted veggies, and dinner is done. The flavors are clean and vibrant, and it tastes as good on a Tuesday as it does for weekend company.

Why This Recipe Works

This recipe layers classic flavors that play well together: basil pesto, tomatoes, and creamy mozzarella. The pesto keeps the chicken moist while infusing it with herbiness and a hint of garlic.

Cherry tomatoes burst in the oven, creating a light pan sauce that coats everything without needing extra cream or butter. A quick blast of heat gives the cheese a golden top, making the dish look and feel special with very little effort.

What You’ll Need

• Chicken: 4 boneless, skinless chicken breasts (about 1.5–2 pounds total)
• Pesto: 1/2 cup basil pesto (store-bought or homemade)
• Tomatoes: 2 cups cherry or grape tomatoes, halved
• Cheese: 1 cup shredded low-moisture mozzarella or 8 ounces fresh mozzarella, sliced
• Parmesan: 1/4 cup freshly grated Parmesan
• Lemon: Zest of 1 lemon and 1–2 teaspoons lemon juice
• Olive oil: 1 tablespoon (optional if your pesto is very oily)
• Seasoning: 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/2 teaspoon crushed red pepper flakes (optional)
• Fresh herbs: A handful of basil or parsley for garnish
• Optional add-ins: 1 small zucchini, thinly sliced; or 1/2 red onion, thin wedges

How to Make It

1. Prep the oven and pan: Heat oven to 400°F (200°C). Lightly oil a 9×13-inch baking dish or similar casserole pan.
2. Season the chicken: Pat chicken dry.

   Sprinkle with salt and pepper on both sides. Place in the baking dish in a single layer.

3. Mix the pesto topping: In a small bowl, stir together pesto, lemon zest, and red pepper flakes. If the pesto is very thick, loosen with a teaspoon of olive oil or lemon juice.
4. Add tomatoes and optional veggies: Scatter halved tomatoes (and zucchini or red onion, if using) around and between the chicken pieces.

   Drizzle with a little lemon juice and a pinch of salt.

5. Spread the pesto: Spoon the pesto mixture over the chicken, coating the tops evenly. You don’t need to cover the vegetables.
6. Add cheese: Sprinkle mozzarella over the chicken breasts. Finish with the grated Parmesan.
7. Bake: Place in the oven and bake for 18–22 minutes, depending on the thickness of the chicken.

   Thick pieces may need up to 25 minutes. The chicken is done when the internal temperature reaches 165°F (74°C) and the cheese is melted and lightly browned.

8. Optional broil: For extra color, broil for 1–2 minutes at the end, watching closely.
9. Rest and garnish: Let rest for 5 minutes. Spoon some of the tomato juices over the chicken, then top with chopped basil or parsley and a light squeeze of lemon.
10. Serve: Pair with a green salad, steamed asparagus, roasted potatoes, or a side of orzo or quinoa to soak up the juices.

Storage Instructions

Cool leftovers to room temperature, then store in an airtight container in the fridge for up to 3 days.

Reheat gently at 325°F (165°C) until warmed through, or microwave in short bursts to avoid overcooking the chicken. If you want to freeze, slice the chicken first for faster reheating. Freeze in a freezer-safe container for up to 2 months, and thaw overnight in the fridge before reheating.

Why This is Good for You

This bake keeps things light without skimping on flavor.

You’re getting lean protein from the chicken, heart-healthy fats from olive oil and nuts in the pesto, and antioxidants from tomatoes and fresh herbs. It’s naturally lower in carbs and can be served with fiber-rich sides like veggies or whole grains. The lemon brightens the dish without adding extra salt, keeping the flavor fresh and balanced.

Pitfalls to Watch Out For

• Overcooking the chicken: Thin chicken breasts cook fast.

  Start checking at 18 minutes and use a thermometer for accuracy.

• Watery bake: Overloaded vegetables can release excess liquid. Keep tomato quantity reasonable and avoid salting them heavily before baking.
• Too oily pesto: Some jarred pestos are very oily. If yours pools oil, reduce added oil and use lemon juice to thin instead.
• Cheese burn: If the cheese browns too quickly, tent loosely with foil for the last few minutes.
• Under-seasoning: Pesto is salty, but plain chicken still needs a light seasoning to shine.

Recipe Variations

• Caprese Style: Use fresh mozzarella slices, add a drizzle of balsamic glaze after baking, and finish with extra basil.
• Pesto Spinach: Layer a handful of baby spinach under the chicken to wilt into the pan juices.
• Sun-Dried Tomato Twist: Stir chopped sun-dried tomatoes into the pesto for a deeper, tangy note.
• Pesto Chicken Thighs: Swap breasts for boneless, skinless thighs.

  Bake 22–28 minutes until 175°F (80°C) for extra tenderness.

• Dairy-Light: Reduce mozzarella by half and rely on Parmesan for a sharper finish, or use a lactose-free cheese.
• Veggie Boost: Add thin-sliced fennel, bell pepper strips, or asparagus pieces to the pan for more color and crunch.
• Gluten-Free and Low-Carb: The base recipe is naturally both; serve with cauliflower rice or zucchini noodles.

FAQ

Can I use store-bought pesto?

Yes. Choose a brand with a short ingredient list and a bright basil flavor. If it tastes very salty or oily, balance with lemon juice and skip extra salt.

Do I have to sear the chicken first?

No searing needed.

Baking keeps this recipe simple and still gives you juicy results, especially with the pesto coating. If you want extra browning, sear for 1–2 minutes per side before baking and reduce oven time slightly.

What sides go best with this dish?

Keep it fresh and simple: arugula salad with lemon, roasted asparagus, steamed green beans, or a light pasta like lemony orzo. Crusty bread is great for scooping up the tomato-pesto juices.

Can I make it ahead?

You can assemble the dish up to 8 hours ahead without the cheese.

Cover and refrigerate. Add cheese just before baking and add 3–5 minutes to the bake time since it will be cold going into the oven.

How do I avoid dry chicken breasts?

Use even-sized pieces, don’t overbake, and let the chicken rest before serving. A quick thermometer check is the most reliable way to keep it juicy.

What if I only have large tomatoes?

Use Roma or vine tomatoes, seeded and chopped into bite-size pieces.

Toss them with a teaspoon of olive oil and a pinch of salt before adding to the pan.

Can I make this without cheese?

Absolutely. Skip the cheese and add a sprinkle of toasted pine nuts or almonds after baking for texture. The dish will still be flavorful and satisfying.

Is there a good vegetarian option?

Swap chicken for thick slices of cauliflower or halved portobello mushrooms.

Bake until tender, adding a few minutes as needed.

Final Thoughts

This pesto chicken bake is the kind of recipe that earns a spot in your regular rotation. It’s quick to assemble, full of fresh spring flavor, and easy to adapt to what you have on hand. With a handful of pantry staples and a few bright touches, you get a meal that tastes restaurant-worthy without fuss.

Keep a jar of pesto on hand, and you’re never far from a weeknight win.