Dinner

4 Ingredient Pesto Chicken

Name: 4 Ingredient Pesto Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 4 chicken breasts; 1 cup pesto sauce; 1 cup cherry tomatoes; 1 cup mozzarella cheese

Jump to Recipe·Print Recipe

This 4 Ingredient Pesto Chicken is one of those easy, satisfying weeknight meals that tastes like you spent hours cooking. Tender chicken breasts get a bright, herbaceous coating of pesto, juicy bursts of cherry tomato, and a melty blanket of mozzarella. The aroma is fresh and garlicky, the texture is creamy and tender, and the colors on the plate look like summer. It comes together fast and makes a great leftover for lunches. If you like pesto with pasta, you might also enjoy this chicken pesto orzo salad for a light side or meal variation.

Recipe Information

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Difficulty Level: Easy

Nutrition Information

(Approximate per serving)

Calories per serving: 640 kcal
Protein: 64 g
Carbohydrates: 8 g
Fat: 39 g
Fiber: 1.5 g
Sugar: 2 g
Sodium: 700 mg

Why Make This 4 Ingredient Pesto Chicken

This recipe is perfect when you want a flavorful dinner with very little fuss. With only four ingredients, it’s fast to prep, yet the pesto adds deep, savory flavor and the mozzarella gives a satisfying melty finish. The tomatoes add bright acidity and a juicy pop. It’s ideal for busy nights, simple entertaining, or when you want a comforting, low-effort meal that still feels special.

How to Make 4 Ingredient Pesto Chicken

Make sure chicken breasts are roughly similar in size so they cook evenly. Spread pesto generously for maximum flavor. Scatter tomatoes to roast and concentrate their sweetness. Top with mozzarella toward the start so it melts into a creamy layer over the chicken during baking.

Ingredients:

4 chicken breasts
1 cup pesto sauce
1 cup cherry tomatoes
1 cup mozzarella cheese

Directions:

Step 1: Preparation

Preheat the oven to 375°F (190°C). Pat the chicken breasts dry with paper towels and season lightly with salt and pepper if desired. Place the chicken breasts in a single layer in a baking dish sized to hold them comfortably.

Step 2: Mixing

Spread the pesto sauce evenly over the top of each chicken breast so they are well coated. Scatter the cherry tomatoes around and between the breasts so they roast alongside the chicken. Sprinkle the mozzarella cheese over the pesto-coated chicken so it will melt and form a creamy layer.

Step 3: Cooking

Bake the dish in the preheated oven for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear. The tomatoes should be blistered and slightly softened, and the mozzarella should be melted and lightly golden in spots.

Step 4: Finishing

Remove the baking dish from the oven and let the chicken rest for 5 minutes. This keeps the meat juicy. Spoon some of the roasted tomatoes and melted cheese over each breast before serving. Optionally garnish with extra chopped basil or a squeeze of lemon for brightness.

How to Serve 4 Ingredient Pesto Chicken

Serve warm on a bed of rice, pasta, or creamy polenta to soak up the pesto-cheese juices. It’s also lovely over a simple green salad or alongside roasted vegetables for a lighter meal. For family-style dinners, place the baking dish in the center and let everyone help themselves. Add crusty bread to mop up any sauce for a comforting finish.

How to Store 4 Ingredient Pesto Chicken

Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Reheat gently in a 350°F oven or in the microwave until warm.
Freezer: Place cooled portions in freezer-safe containers for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating tip: To keep chicken moist, reheat covered with foil in the oven at 325°F until warmed through, or add a splash of water or chicken stock before microwaving.

Expert Tips for Perfect 4 Ingredient Pesto Chicken

Even thickness: Pound thicker ends of chicken breasts to even thickness so they cook uniformly.
Use good pesto: A high-quality store-bought pesto or fresh homemade pesto makes a big flavor difference.
Avoid overbaking: Check internal temperature with a meat thermometer at 25 minutes to prevent dry chicken.
Customize cheese: If you like a browner top, switch to a mix of mozzarella and grated Parmesan and broil for 1–2 minutes at the end while watching closely.
Freshness boost: Add a squeeze of lemon or a few fresh basil leaves right before serving to brighten flavors.

Delicious Variations

Caprese-style: Add torn fresh basil and a drizzle of balsamic glaze just before serving.
Veggie-packed: Add halved zucchini or sliced bell peppers to the baking dish for more color and nutrition.
Low-carb: Serve over cauliflower rice or with a side of steamed green beans.
Nutty pesto: Stir some chopped toasted pine nuts on top after baking for crunch.
Spicy: Mix a pinch of red pepper flakes into the pesto before spreading for a little heat.

Frequently Asked Questions

Q: Can I use frozen chicken breasts?
A: Yes. Thaw frozen chicken breasts completely in the refrigerator before assembling and baking. If you bake from frozen, increase cook time significantly and ensure the internal temperature reaches 165°F (74°C).

Q: Do I need to cook the pesto before using it?
A: No. Pesto is used as a flavor topping and is safe to bake directly on the chicken. Baking warms and concentrates its flavors.

Q: Can I make this with boneless skinless thighs?
A: Absolutely. Boneless thighs are more forgiving and stay juicier; reduce cooking time slightly and check temperature for doneness.

Q: Is there a dairy-free option?
A: Yes. Omit the mozzarella and finish with a sprinkle of nutritional yeast or a drizzle of extra pesto. Use a dairy-free cheese alternative if you prefer a melty topping.

Q: How can I stop the pesto from burning while baking?
A: Spread pesto thinly and cover the dish with foil for the first part of baking, then remove foil for the last 5–7 minutes so the cheese melts and the chicken browns without burning the pesto.

Q: Can I use cherry tomatoes canned or regular tomatoes instead?
A: Fresh cherry tomatoes roast nicely and add pops of juice. If using regular tomatoes, slice them thickly so they hold up while roasting. Canned tomatoes are too wet and will make the dish watery.

Conclusion

This 4 Ingredient Pesto Chicken brings bright herb flavor, juicy roasted tomatoes, and gooey mozzarella together in one simple dish that’s perfect for busy nights or casual dinners. It’s quick to prepare, reliably delicious, and easy to adapt to what you have on hand. For a similar, easy-to-follow version with helpful photos and tips, check out 4-Ingredient Chicken and Pesto Bake (Easy recipe). Give it a try — the aroma alone will make your kitchen feel like a cozy trattoria.