Spread basil pesto and these 3 ingredients over raw chicken breasts into a casserole dish for a meal you'll crave over and over

This oven baked 4-ingredient pesto chicken is the kind of no-fuss dinner that makes weeknights feel special without a lot of effort. You simply spread basil pesto and three simple ingredients over raw chicken breasts in a casserole dish, then let the oven do the work. The pesto keeps the chicken juicy and full of flavor, and the whole meal tastes like something from a cozy Italian restaurant, but it’s easy enough for a busy school night.

Serve this pesto chicken with a simple side of buttered pasta or garlic bread to soak up the extra sauce in the casserole dish. Steamed green beans, roasted broccoli, or a quick side salad with cherry tomatoes and a light vinaigrette balance the richness nicely. If your family loves cheese, add an extra sprinkle of Parmesan at the table. For a heartier meal, pair it with mashed potatoes or a warm bowl of tomato soup.

Servings: 4

4 boneless, skinless chicken breasts (about 2 pounds total)

Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch casserole dish with olive oil or a quick spritz of cooking spray to help prevent sticking and make cleanup easier.

Pat the raw chicken breasts dry with paper towels, then place them in a single layer in the casserole dish. If any are very thick on one end, you can gently pound them to an even thickness so they cook more evenly.

Season the top of the chicken breasts with salt and black pepper. This helps bring out the flavor under the pesto and cheese.

Spoon the basil pesto over the raw chicken breasts. Using the back of the spoon or clean hands, spread the pesto evenly over the tops and sides of each piece so they are well coated, just like in the photo of hands spreading pesto in the casserole dish.

Sprinkle the shredded mozzarella cheese evenly over the pesto-coated chicken breasts, making sure each piece gets a good layer so it melts into a gooey topping.

Scatter the grated Parmesan cheese on top of the mozzarella for extra flavor and a slightly golden, cheesy crust as it bakes.

Add the halved cherry tomatoes around and on top of the chicken in the casserole dish. They’ll soften and release their juices, mixing with the pesto and cheese to create a simple, flavorful sauce.

Cover the casserole dish loosely with foil and bake in the preheated oven for 20 minutes. This helps the chicken cook through gently and stay moist.

After 20 minutes, carefully remove the foil and continue baking for another 10–15 minutes, or until the chicken is cooked through (the internal temperature should reach 165°F/74°C when checked with a meat thermometer in the thickest part) and the cheese is melted and starting to turn golden around the edges.

Let the casserole rest for about 5 minutes before serving. This short rest helps the juices settle so the chicken stays tender and the sauce thickens slightly. Spoon some of the pesto-cheese-tomato mixture over each piece of chicken when you plate it.

For picky eaters, you can go lighter on the pesto for a couple of the chicken breasts or leave a small section with just salt, pepper, and mozzarella. If your family prefers milder flavors, choose a pesto that’s labeled “mild” or mix the pesto with a spoonful of mayonnaise or cream cheese before spreading to soften the flavor. You can swap the cherry tomatoes for sliced Roma tomatoes or even a handful of baby spinach leaves tucked under the cheese. For a slightly fancier version, use fresh mozzarella slices instead of shredded, or add a few thin slices of red onion on top before baking. If you need to stretch the meal, cut the chicken into smaller cutlets so you get more pieces, but reduce the baking time slightly and check for doneness earlier. For food safety, always start with fully thawed chicken, avoid rinsing raw chicken (it can spread bacteria around your sink), and wash your hands, utensils, and any surfaces that touch the raw chicken or its juices. Use a clean spoon or wash your hands before handling the pesto jar so you don’t contaminate it with raw chicken. Bake until the internal temperature of the thickest part of each breast reaches 165°F (74°C), and refrigerate leftovers within 2 hours in a shallow container. Leftovers reheat well covered in the oven or microwave; just heat until hot all the way through.