Pesto and Mozzarella Smothered Chicken


Pesto and Mozzarella Smothered Chicken

This is another ridiculously easy way to turn boneless, skinless chicken breast into a delicious dish perfect for wowing dinner guests, yet quick and cheap enough for any weeknight supper. If you’re not sure what pesto is, Wikipedia has a good explanation of its origin. But basically, its ground garlic, basil, and pine nuts whisked together with olive oil. It’s fantastic on pasta, but also delicious paired with other savory foods such as sun-dried tomatoes. Delish!

Pesto & Mozzarella Smothered Chicken | Culinary Craftiness

In this dish, I’ve topped it with sliced tomatoes. Lay the sliced on several layers of paper towels first to drain. We don’t want to dilute the pesto with juicy tomatoes.

To speed preparation for a dinner party, trim the fat and butterfly or completely split the breasts the day before. Leaving chicken breasts whole usually results in a thick, dry piece of meat. Each serving would be two pieces, but sometimes one is plenty which cuts your calories and fat in half.


Pesto and Mozzarella Smothered Chicken

(Pictured on the side is The Best Potato Casserole…ever! 😊 )

  • Best to drain the tomato slices on paper towels first | Culinary Craftiness
  • Walmart and Sam's Club usually have the best prices | Culinary Craftiness
  • Trim the fat and fillet through and through | Culinary Craftiness
  • Place chicken on baking sheet sprayed with oil then salt & pepper both sides | Culinary Craftiness
  • Top with prepared pesto | Culinary Craftiness
  • Add sliced tomatoes | Culinary Craftiness
  • To;p with shredded mozzarella cheese | Culinary Craftiness
  • Pesto and Mozzarella Smothered Chicken | Culinary Craftiness
  • Pesto and Mozzarella Smothered Chicken | Culinary Craftiness

Pesto & Mozzarella Smothered Chicken

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: Serves 4

Pesto & Mozzarella Smothered Chicken

Created by Melissa Woolard | Culinary Craftiness


  • 4 boneless/skinless chicken breasts
  • 1 jar pesto
  • 2 tomatoes, sliced thin
  • Salt & pepper
  • 2 cups mozzarella cheese


  1. Preheat oven to 400°F.
  2. Trim the fat from the chicken breasts and butterfly, cutting all the way through to make 2 fillets out of each.
  3. Lightly spray a large jellyroll pan with cooking spray. Lightly salt and pepper each side of chicken and place on pan. Spread 1-2 tablespoons of pesto on top of each breast fillet. Top with 2-3 slices of tomato. Very lightly salt tomatoes.
  4. Bake for 20 minutes. Remove from oven and top with 1/4 cup cheese on each piece of chicken. Return to oven and continue baking for another 12-15 minutes, or until chicken is cooked through, no longer pink in center, juices run clear, and internal temp reaches 165°F.
  5. If cheese isn't nicely browned, place under broiler for a minute.

Another tasty pesto treat is this Easy Pesto Bruschetta Crostini. If you’re a fan of pesto, you won’t be disappointed with this simple, yet delicious, appetizer!

Happy eating!


About Melissa

Melissa is a wife, mother, family cook, and romance novelist. The very first thing she learned in the kitchen was how to scramble eggs in an old cast iron skillet at the age of five. Her great-grandmother put her on a step-stool at the stove and thus began her passion for whipping up great tasting foods.

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