This pesto melt chicken is a simple, crowd-pleasing weeknight meal: marinated chicken seared until golden, topped with pesto and finished in the oven under melty mozzarella. Flavorful, fast, and satisfying.
Perfect for late-summer dinners when basil and pesto are plentiful.
If you have fresh basil or a jar of pesto to use up, this pesto melt chicken skillet is an easy, delicious option. It’s a no-fuss recipe that elevates simple chicken with bright herb flavor and gooey cheese.
Pesto is a summer staple in my kitchen — I make it often and use it on pasta, as a spread, stirred into grains, or as a finishing drizzle. It pairs beautifully with seared chicken and fresh mozzarella for an easy, satisfying meal.
This dish is delightfully straightforward. The pesto browns slightly in the oven under the cheese, adding a toasted herb note, while the mozzarella melts into a creamy topping.
How to make it
Start by marinating the chicken — you can use boneless, skinless breasts or thighs. Combine olive oil, red wine vinegar, minced garlic, dried basil (or fresh if you prefer), and a generous pinch of salt and pepper. Marinate for at least 30 minutes or up to overnight, depending on time.
Sear the chicken in a hot, oven-safe skillet just until it develops a deep golden crust. This builds flavor and helps lock in juices.
Top each piece with a spoonful of pesto (homemade or store-bought both work) and then add slices of fresh mozzarella. If you prefer, grated provolone or an Italian blend will also melt beautifully.
Finish the dish in a 400°F oven, baking the skillet until the cheese is melted and the chicken reaches an internal temperature of 165°F. Remove from the oven and garnish with fresh basil and a sprinkle of parmesan.
Serving ideas: stir extra pesto into cooked rice, couscous, or quinoa for a quick side. Toss roasted vegetables with pesto for an easy, flavorful accompaniment. Thinly sliced pesto chicken also makes a savory topping for a large salad.
Pesto Melt Chicken
Easy Pesto Melt Chicken
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Ingredients
- 1 pound boneless, skinless chicken breasts
- 4 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 garlic cloves, minced
- 1/2 teaspoon dried basil
- Kosher salt and pepper
- 1/2 cup your favorite pesto
- 8 ounces fresh mozzarella
- Fresh basil, for serving
- Parmesan cheese, for serving
Instructions
- Note: If using boneless skinless thighs, cook slightly less and check for doneness.
- Place chicken in a resealable bag or baking dish. Whisk together olive oil, red wine vinegar, garlic, dried basil, salt and pepper. Pour over chicken and refrigerate to marinate for at least 30 minutes or overnight.
- Remove chicken from the fridge about 20 minutes before cooking to take the chill off. Preheat oven to 400°F.
- Heat a large oven-safe skillet over medium heat with a drizzle of olive oil. Let excess marinade drip off each piece and add to the skillet. Sear until golden and deeply browned on both sides.
- Turn off the heat. Spoon pesto over each piece of chicken and top with slices of fresh mozzarella.
- Transfer the skillet to the oven and bake 10 to 15 minutes, or until the internal temperature of the chicken reaches 165°F. Remove from oven and top with fresh basil and grated parmesan. Serve immediately.
- Tip: Stir pesto into cooked grains like rice, couscous, or quinoa for an easy side.
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