April 5, 2016

Baked Caprese Pesto Chicken

Baked Caprese Chicken | The Naptime Chef

I’ve been working on my baked chicken recipes since it seems that there are a never enough and, generally, my children like them. Since I am about the plant our new summer herb pot I decided it was time to use up the last of my frozen pesto cubes from last year and make this baked caprese pesto chicken. I know my basil will soon be plentiful again and I plan to make lots of fresh pesto as soon as I have enough!

Baked Caprese Chicken | The Naptime Chef

The inspiration for this dish is one of my favorite summer salads. I love to drizzle it with pesto and for this I added chicken as well to make it a main course. There are many similar iterations on the internet, and this is the one we loved the instant we made it. To complete the meal I served a salad and some couscous on the side. It was nothing fancy but worked out to be a completely delicious meal that came together with ease. What more could you want on a weeknight?!

Baked Caprese Pesto Chicken
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  • 1 pound boneless chicken breasts
  • 3 tablespoons pesto (homemade or store-bought)
  • 8 ounces fresh mozzarella, sliced
  • 2 small tomatoes, sliced


  1. Preheat the oven to 350 degrees F.
  2. Place the chicken breasts in a 9x13 baking diish. Spread the pesto on top so it completely covers the chicken. Then place the tomatoes on top, followed by the cheese.
  3. Bake the chicken for 40 minutes, or until the chicken is cooked through and the cheese is bubbling. Remove from the oven and allow to cool slightly, slice and serve.


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