This simple baked chicken recipe transforms weeknight dinners into something comforting and flavorful with minimal effort. A creamy blend of softened cream cheese and basil pesto pairs perfectly with a generous topping of shredded mozzarella to create a low-carb, family-friendly meal that’s quick to prepare and endlessly adaptable. Serve it alongside buttered noodles, seasoned rice, roasted potatoes, garlic bread, steamed vegetables, or a fresh salad for a complete dinner everyone will enjoy.
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
- Chopped tomatoes and fresh basil leaves for garnish (optional)
I recommend a high-quality refrigerated basil pesto from the grocery store for the best flavor.
How to Make Creamy Pesto Baked Chicken
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- In a small bowl, mix the softened cream cheese with the basil pesto until smooth and well combined.
- Arrange the chicken breasts in the prepared dish and spread the cream cheese–pesto mixture evenly over each breast using a spoon or spatula.
- Top with a generous layer of shredded mozzarella—use as much or as little as you like.
- Bake uncovered on the center rack for 30–45 minutes, or until the chicken reaches a safe internal temperature and is cooked through. Cook time varies with the size and thickness of the breasts.
- Garnish with chopped tomatoes and fresh basil, then serve.
Cream cheese is a great ingredient to keep on hand for simple baked chicken dinners—mix it with pesto as shown here or try other flavor pairings like salsa, marinara, enchilada sauce, or buffalo sauce to switch things up.
This recipe is fast to assemble (about five minutes of hands-on prep), kid-friendly, low in carbs, and loaded with cheesy flavor—ideal for busy weeknights when you want a satisfying meal without a lot of fuss.
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.
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In a small bowl, combine the block of softened cream cheese with 1/3 cup pesto.
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Place the chicken breasts into your greased dish and use a spoon or spatula to spread the cream cheese mixture evenly over top of the chicken.
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Sprinkle a cup or more of shredded mozzarella over top. No need to actually measure if your family loves cheese, just go with your heart!
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Bake, uncovered, in the center rack of your oven for 30-45 minutes or until the chicken is cooked through. The cook time will highly depend on the size and thickness of your chicken breasts.
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Garnish with fresh chopped tomatoes and basil. Enjoy!
Notes
- Choose a refrigerated, high-quality basil pesto for the best flavor.
- If your chicken breasts are large or you want to shorten the cook time, pound them to an even thickness and slice them in half before baking for quicker, more even cooking and extra crispy edges.
- Season the chicken with salt, pepper, or garlic powder before adding the cream cheese mixture if you prefer additional seasoning.
- For extra cheesiness, sprinkle a little grated Parmesan over the mozzarella before baking.
- This dish pairs well with garlic buttered noodles, boxed pasta or rice mixes, roasted potatoes, garlic bread, salad, or steamed vegetables.
Save or pin this easy chicken dinner for your next busy weeknight!
