Description

There’s something special about meals that come together effortlessly but still taste like a labor of love. This Pesto Chicken is exactly that kind of dish. For me, it all started on a breezy spring evening when the garden was just beginning to show signs of life again — basil leaves sprouting, filling the air with their sweet, peppery scent. My mom always said you could taste the season in your food, and with this dish, that’s never felt more true.

Pesto Chicken is one of those recipes that feels comforting yet bright — the rich, creamy cheese melts into juicy, seasoned chicken, while the pesto brings in that burst of fresh, herby flavor. It’s perfect for busy weeknights when you want something simple but satisfying, or for relaxed Sunday dinners with family when you don’t want to spend hours in the kitchen. Over the years, it’s become a staple in our home — one that never fails to please picky eaters and flavor lovers alike.

Whether you’re cooking for your kids, your partner, or just treating yourself to a cozy meal after a long day, this dish delivers warmth in every bite.

Ingredients

Scale

4 boneless, skinless chicken breasts

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon Italian seasoning

Salt and pepper, to taste

1 tablespoon olive oil

½ cup basil pesto

1 cup shredded mozzarella cheese

1 medium tomato, sliced

2 tablespoons grated Parmesan cheese

Fresh basil leaves, for garnish

Instructions

Preheat the Oven
Set your oven to 400°F (200°C). This recipe cooks quickly, so make sure everything is prepped and ready to go.
Prep the Chicken
Pat your chicken breasts dry with a paper towel. This helps them brown better and keeps them from steaming in the pan. Season both sides with garlic powder, onion powder, Italian seasoning, salt, and pepper. Growing up, I remember watching my mom season chicken like it was second nature — just a sprinkle here, a dash there — but it made all the difference. These little steps build the base of flavor.
Sear the Chicken
In a large oven-safe skillet, heat olive oil over medium-high heat. Once shimmering, add the chicken and sear each side for about 3–4 minutes until golden. You’re not cooking them through just yet — just locking in that golden crust.
Add the Pesto
Once seared, remove the skillet from heat and spread the pesto evenly over each chicken breast. I like to use a spoon to make sure each bite gets a good amount — pesto is the star here!
Top with Cheese and Tomatoes
Sprinkle mozzarella generously over each chicken breast, then add a slice or two of fresh tomato on top. The tomato adds a juicy freshness that pairs beautifully with the basil. Finish with a dusting of Parmesan.
Bake
Transfer the skillet to the oven and bake for 15–18 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. The smell at this point? Absolutely heavenly.

Garnish and Serve
Top with freshly torn basil before serving. It’s a small touch, but the pop of color and burst of flavor it adds is so worth it.

Notes

This dish is a perfect blank canvas. You can add sliced mushrooms, swap in sun-dried tomatoes, or use shredded turkey ham for a twist. It’s a recipe that invites creativity but never sacrifices ease.