Description
A delightful dish that combines the rich flavors of pesto, juicy chicken, and fresh mozzarella, perfect for family dinners or gatherings.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs or 680 g)
- 1 cup fresh basil pesto (store-bought or homemade)
- 2 cups mozzarella cheese, shredded
- 1 cup cherry tomatoes, halved
- 1/4 cup balsamic glaze
- 3 cloves garlic, minced
- 1 cup breadcrumbs (preferably Italian-style)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts with salt and pepper. Sear in a skillet with olive oil for 4-5 minutes on each side until golden brown.
- In a mixing bowl, combine basil pesto, minced garlic, and half of the mozzarella cheese.
- In a greased baking dish, spread a layer of the pesto mixture, place the chicken on top, and coat with the remaining pesto mixture. Add cherry tomatoes and sprinkle with remaining mozzarella.
- Mix breadcrumbs with olive oil and sprinkle over the casserole.
- Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 15-20 minutes until chicken is cooked through and top is golden brown.
- Let rest for 5 minutes and drizzle with balsamic glaze.
- Garnish with fresh basil leaves and serve warm.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, place in the oven at 350°F (175°C) until warmed through.
- Can be frozen before baking for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 100mg
Keywords: Baked Pesto Caprese Chicken Casserole, Chicken Casserole, Italian Chicken Recipe