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+ servings

Pesto Chicken Bake

This dish is extra delightful because it can be served in so many different ways. It’s perfect with a side salad, or over pasta, or both salad and pasta. It’s lovely with side of steamed rice too!
Prep Time10 minutes
Cook Time1 hour
Servings - 4 servings


  • 4 small boneless chicken breasts
  • Salt and pepper to taste
  • 8 oz. container pesto
  • 15 oz. can diced tomatoes
  • 1 Tbsp Italian seasoning
  • 2 cups shredded mozzarella cheese
  • Fresh basil garnish
  • 16 oz. pasta use gluten free as needed
  • Salad as side dish


  • Preheat the oven to 400 F.
  • Place the chicken breasts into a 9×13-inch baking dish and sprinkle with a little salt and pepper. Spread a dollop of pesto onto each chicken breasts.
  • Pour the diced tomatoes over the top of all the chicken, then sprinkle the Italian seasoning over the top. Add the shredded mozzarella cheese on top.
  • Bake in the preheated oven for 50 to 60 minutes, or until chicken is cooked through. Cooking time may vary depending on thickness of the chicken.
  • Prepare the salad.
  • Prepare the pasta.
  • Serve Pesto Chicken Bake garnished with basil over pasta with salad.

Freeze & Thaw Instructions

  • Assemble all ingredients (except garnish, pasta, and salad) into a freezer friendly 9×13 tray as directed above. Cover with foil or lid.
  • Put tray in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer.
  • Thaw in the fridge overnight, or a warm shallow dish of water for about 20 minutes, before transferring to the oven and baking as directed.