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.
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!
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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