This inventive baked chicken is a game changer for busy weeknights. A creamy blend of cream cheese and basil pesto topped with melty mozzarella yields comforting, flavorful chicken that’s quick to prepare, naturally low-carb, and highly versatile. Serve it with buttered noodles, seasoned rice, roasted potatoes, garlic bread, steamed vegetables, or a fresh salad—whatever your family prefers.
Ingredients
- 3–4 small boneless, skinless chicken breasts (about 1½ pounds)
- 8 ounces cream cheese, softened
- 1/3 cup basil pesto
- 1+ cups shredded mozzarella cheese
- Fresh chopped tomatoes and basil leaves for garnish (optional)
I recommend a good-quality refrigerated basil pesto such as Kirkland or Giovanni Rana if available.
How to Make Creamy Pesto Baked Chicken
- Preheat the oven to 375°F and grease a 9×13-inch baking dish.
- In a small bowl, combine the softened cream cheese and 1/3 cup pesto until smooth and well blended.
- Place the chicken breasts in the prepared dish. Use a spoon or spatula to spread the cream cheese mixture evenly over the top of each breast.
- Sprinkle a cup or more of shredded mozzarella over the chicken. Adjust the amount to suit your family’s cheese preference.
- Bake uncovered on the center rack for 30–45 minutes, or until the chicken reaches a safe internal temperature and is cooked through. Cooking time depends on the size and thickness of the breasts.
- Garnish with chopped tomatoes and fresh basil, then serve.
Add cream cheese to your shopping list when you plan to bake chicken—this simple addition lifts the dish from ordinary to delicious. You can easily swap the pesto for other sauces to change the flavor profile: salsa, marinara, enchilada sauce, or buffalo sauce all work well mixed with cream cheese.
This recipe is quick to assemble, kid-friendly, low carb, and packed with cheesy flavor—perfect for busy evenings when you want a comforting meal without spending much time in the kitchen. It’s reliably popular with families and easy to adapt for picky eaters.
Creamy Pesto Baked Chicken
Ingredients
- 3-4 small boneless skinless chicken breasts (about 1½ pounds)
- 1 (8oz) block cream cheese (softened)
- 1/3 cup basil pesto *see notes
- 1+ cups shredded mozzarella cheese
- fresh chopped tomatoes and basil for garnish (optional)
Instructions
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Preheat oven to 375° F and grease a 9×13 baking dish.
-
In a small bowl, combine the softened cream cheese with 1/3 cup pesto and mix until smooth.
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Place the chicken breasts in the greased dish and spread the cream cheese mixture evenly over each piece.
-
Top with a cup or more of shredded mozzarella. Adjust quantity to taste.
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Bake uncovered on the center rack for 30–45 minutes, depending on breast size, until cooked through.
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Garnish with chopped tomatoes and basil. Serve warm and enjoy!
Notes
- Choose a quality refrigerated basil pesto for best flavor.
- If your chicken breasts are large or you want a shorter cook time, pound them to an even thickness and cut in half for faster, more uniform cooking and extra crispy edges.
- For more flavor, season the breasts lightly with salt, pepper, or garlic powder before adding the cream cheese mixture.
- Cheese lovers can add a sprinkle of grated Parmesan with the mozzarella for extra depth.
- Suggested sides: garlic buttered noodles, boxed pasta or rice mixes, roasted potatoes, garlic bread, a simple salad, or steamed vegetables.
Don’t forget to save this easy chicken dinner for later!
