Creamy Pesto Chicken is a rich and flavorful dish that pairs tender, juicy chicken breasts with a luscious blend of cream cheese and pesto, finished with a layer of melted mozzarella. It’s a comforting, oven-baked meal that’s incredibly easy to prepare and full of bold, delicious flavor.

Why I Love This Recipe

I love how this dish brings together just a few simple ingredients to make something that tastes so comforting and satisfying. The creamy cheese and vibrant pesto create a perfect sauce, and the melted mozzarella on top gives it that extra cheesy touch I always crave. It’s one of those recipes that feels special, but takes hardly any effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts
⅓ cup pesto
8 oz cream cheese, softened
2 cups shredded mozzarella cheese

Directions

Preheat the oven to 375°F (190°C).
In a bowl, mix the softened cream cheese and pesto until well combined.
Lightly grease a 9×13-inch baking dish with cooking spray.
Place the chicken breasts evenly in the baking dish.
Spread the pesto and cream cheese mixture evenly over the chicken.
Top each chicken breast with shredded mozzarella.
Cover the dish with aluminum foil and bake for 45 minutes, or until the chicken is fully cooked.
For a golden top, remove the foil and broil for an additional 2 minutes.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Variations

Add cherry tomatoes or spinach into the baking dish before baking for extra color and nutrients.
Swap mozzarella for provolone or an Italian cheese blend for a different flavor.
Use boneless chicken thighs if I want a juicier cut of meat.
Add a sprinkle of fresh basil or Italian seasoning before baking for more herbal aroma.
Stir a little garlic into the cream cheese mixture for an extra savory touch.

Storage/Reheating

Storage: I store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: I reheat in the oven at 350°F until warmed through, or microwave individual portions for about 2 minutes.

FAQs

Can I make this ahead of time?

Yes, I often prepare everything in the baking dish, cover it, and refrigerate it for up to 24 hours. When I’m ready, I bake it as directed, adding a few extra minutes if it’s cold from the fridge.

Can I use homemade pesto?

Absolutely. I like using homemade pesto when I have fresh basil on hand—it gives the dish an extra-fresh flavor.

What sides go well with this dish?

I usually serve it with pasta, a simple salad, or roasted vegetables. The creamy sauce also tastes great over rice.

Is it freezer-friendly?

Yes, I freeze the assembled (unbaked) dish tightly wrapped for up to 2 months. When I want to cook it, I thaw it overnight in the fridge and then bake as usual.

How do I know when the chicken is fully cooked?

I always check with a meat thermometer—once it reaches 165°F (74°C) in the thickest part, it’s ready.

Conclusion

Creamy Pesto Chicken is one of my go-to comfort meals when I want something hearty, easy, and full of flavor. The creamy, cheesy pesto topping makes it irresistible, and I love how simple it is to throw together. It’s the kind of recipe I can make for guests or a cozy family dinner with equal success.