Lazy Pesto Chicken Bake

on Mar 27, 2026

Cals: 347 Protein: 40.1 Carbs: 2.5 Fat: 18.3

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Get all the delicious earthy flavor of basil pesto mixed with gooey mozzarella cheese. This dish is simple, high protein, low-carb, gluten-free, and packed with 40 grams of protein.

You have no idea how many times I get home and I immediately wonder, what are we going to have for dinner.

While I love cooking, there are times when I need something quick. Something that I can whip up easily, but that’s still nutritious and comforting.

I know that this lazy pesto chicken bake is going to change your life. It requires minimal effort, no advanced culinary skills, and relies on basic ingredients you probably already have in your pantry or fridge.

One of the best things about this recipe is its nutrition. The macros are incredibly friendly for different goals. It’s already keto-friendly but you can have it along with cauliflower rice for the ultimate low-carb dinner.

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Or if you want something more balanced, try placing this delicious chicken on top of some garlic pasta.

At just 347 calories per serving, it’s a great way to help you stay on track with your health goals in a delicious way.

Ingredients and Substitutes

Chicken breasts, boneless and skinless (4) – You can replace them with chicken thighs or turkey breast. If you want a plant-based option, you can use firm tofu or portobello mushrooms.

Kosher salt (½ tsp)

Black pepper (¼ tsp)

Basil pesto, divided (½ cup) – Swap with store-bought homemade arugula pesto, spinach pesto, or even sun-dried tomato pesto for a unique twist.

Mozzarella, shredded (1 cup) – Substitute with provolone, gouda, or a plant-based alternative.

How to Make Lazy Pesto Chicken Bake

Step 1. Preheat your oven to 375F and prepare a 9×12 baking sheet by greasing it with cooking spray. Spread ¼ cup of the pesto evenly across the bottom of the baking dish.

Step 2. Slice each chicken breast lengthwise into 3 strips. Season both sides of the chicken breasts with salt and pepper and place them in the baking dish.

Step 3. Spread the rest of the ¼ cup of pesto on top of the chicken breasts.

Step 4. Cover the chicken with aluminum foil and place it in the oven for 25 minutes. Remove the foil and sprinkle the mozzarella cheese on top. Place it back in the oven (uncovered) and bake for another 5 minutes.

Step 5. Once the cheese melts, you can broil it for another 2-3 minutes. Remove from the oven and serve.

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How I Would Modify This Recipe

Adding extra veggies: Try adding fresh spinach, cherry tomatoes, eggplant, or mushrooms.
Spice it up: Add some crushed red pepper flakes or drizzle some of your favorite hot sauce.
Make it dairy–free: Replace the mozzarella with your favorite plant-based cheese. You can also try using nutritional yeast to give it that cheesy flavor.

My Tips & Tricks

Don’t skip the foil: Covering the dish for the first 25 minutes traps the steam. This is going to keep the chicken strips moist and prevent the pesto from drying.
Slice it evenly: When you cut the chicken breasts into strips, try to make them the same thickness. This is going to allow the chicken to cook evenly.
Use high–quality pesto: Since there are so few ingredients, it’s important you choose the best ones. Choose a pesto you love or try making it at home.

My Storage Tips

This is a great meal to use for meal prepping. Allow the chicken to cool down and place them in an airtight container. You can keep it in the fridge for up to 4-5 days.

When you want to have it again, place it in the microwave on medium heat and cook it for 1-2 minutes. Make sure you don’t cook it too quickly on high power, otherwise it can make the chicken rubbery and the cheese to separate.