Pesto Mozzarella Chicken is cooked to perfection on one pan in just 30 minutes! I love this tender, juicy chicken breasts recipe made flavorful with vibrant pesto and gooey mozzarella cheese. I’ve also included the recipe for crispy green beans!
What’s in pesto mozzarella chicken?
I love that this one pan meal is ready to eat in 30 minutes. This easy dinner requires minimal prep and just a few simple ingredients. It checks all the right boxes!
- Green Beans: These made the perfect side for this easy chicken recipe! They get cooked on the same sheet pan which makes clean up a breeze.
- Mozzarella Cheese: I like using sliced mozzarella cheese for this recipe, but shredded also works just fine if that’s what you have on hand.
- Olive Oil: Avocado oil also works if preferred.
What kind of pesto do I use?
I like to use sun-dried tomato pesto for this recipe, and red pepper pesto also works well. The slight acidity in the tomato pesto cuts through the creamy cheese and really adds a wonderful flavor. You can use a basil or green pesto instead.
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How to Store and Reheat
Chicken and green beans make great leftovers for lunch the next day! Just store in the fridge then microwave for 1-2 minutes when ready to serve.
How to Freeze
Let everything cool to room temperature prior to freezing in an airtight container for up to 3 months. Date, label, and let it thaw in the fridge prior to reheating.
Notes from the Test Kitchen
I’m always sure to line my sheet pan with foil. This will prevent anything from sticking and it also makes clean up nice and quick!
Pesto Mozzarella Chicken with Green Beans (Sheet Pan Recipe)
Ingredients
- 12 ounces green beans washed and trimmed
- 2 tablespoons olive oil
- ½ teaspoon garlic salt
- 2 tablespoons Italian panko breadcrumbs
- 2 boneless skinless chicken breasts
- salt and pepper to taste
- 2 tablespoons sun dried tomato pesto or red pepper pesto
- 2 slices mozzarella cheese or about 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 425℉.
- Line a small baking sheet with foil.
- Place the green beans on the baking sheet and toss in olive oil and garlic salt. Add in the breadcrumbs and toss to fully coat. Push green beans to one side of the baking sheet.12 ounces green beans, 2 tablespoons olive oil, ½ teaspoon garlic salt, 2 tablespoons Italian panko breadcrumbs
- Pat chicken breast dry with a paper towel. Season each side with salt and pepper to taste.2 boneless skinless chicken breasts, salt and pepper
- Lay chicken breasts on opposite side of the baking sheet, as shown.
- Carefully spread on 1 tablespoon of pesto to each chicken breast.2 tablespoons sun dried tomato pesto
- Cover each chicken breast with a slice of cheese.2 slices mozzarella cheese
- Cook for 25 minutes, or until chicken reaches internal temperature of 165℉.
- Serve and enjoy!
Notes
How to Make Pesto Mozzarella Chicken Step by Step
Prepare the green beans: Line a small baking sheet with foil. Place 12 oz of green beans on the baking sheet. Toss with 2 tbsp oil and 1/2 tsp garlic salt. Add 2 tbsp Italian panko breadcrumbs and toss to coat. Push the green beans to one side of the pan.
Prepare the chicken: Pat 2 chicken breasts dry with paper towels. Season with salt and pepper to taste. Lay chicken breasts on the sheet pan next to the green beans. Spread 1 tbsp of pesto all over each chicken breast. Cover each chicken breast with 2 slices of mozzarella cheese (or 1 cup shredded cheese).
Bake: Bake at 425°F for 25 minutes.
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