Why I Love This Recipe

This is one of those dinners that looks like you spent way more time on it than you actually did. The chicken stays incredibly juicy under a layer of creamy pesto aioli and melted mozzarella, while the fresh basil and extra drizzle of sauce at the end make every bite taste bright and flavorful. It’s simple enough for a busy weeknight but feels like something you’d order at your favorite neighborhood Italian spot.

Enjoying The Leftovers

This chicken is just as good the next day, and it’s incredibly versatile. Slice it over pasta, serve it with roasted vegetables, tuck it into a sandwich, or chop it up for a quick lunch salad. The extra pesto aioli is worth saving for dipping, spreading, or drizzling over just about everything.

Storing

Store the chicken in an airtight container in the refrigerator for up to 4 days. Keep any extra pesto aioli in a separate container and add it after reheating for the freshest flavor.

Reheating

Warm the chicken gently in the microwave or in a covered baking dish until heated through. Finish with fresh basil and a drizzle of the reserved pesto aioli just before serving to bring all the fresh, herby flavors back to life.

A baked pesto aioli chicken plated on top of cooked green beans sitting next to the baking dish with the chicken bake.
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Pesto Aioli Chicken Bake

Creamy, cheesy, and packed with fresh basil flavor, this Pesto Aioli Chicken Bake is an easy dinner you'll want to keep on repeat. Tender baked chicken is topped with melted mozzarella and a rich pesto aioli sauce for a high-protein meal that pairs perfectly with pasta, rice, or roasted vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
US M
Servings 6

Ingredients

  • 2 lbs thinly sliced chicken breasts
  • Avocado oil spray
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper
  • 3 cups shredded mozzarella cheese
  • fresh basil for garnish
  • Paired with choice of veggies, pasta, rice, etc!
For the pesto aioli
  • 1/2 cup mayo
  • 1/4 cup pesto
  • 2 cloves garlic, minced
  • 1 tbsp lemon juice
  • pinch of salt and pepper
US – M

Instructions

  • Preheat the oven to 375℉.
  • Spray an even layer of avocado oil into a large baking dish.
  • Season the chicken with thyme, rosemary, garlic powder, salt, and pepper.
  • Add the chicken to the baking dish in an even layer.
  • To make the pesto aioli, add all the ingredients to a small bowl and mix well. Taste and add more salt as necessary.
  • Set aside about 1/4 cup of aioli in a small dish. We will use this to drizzle some over the chicken at the end.
  • Brush the remaining aioli onto the chicken in an even layer.
  • Top with mozzarella cheese and cover with foil.
  • Bake for about 15 minutes, then remove the foil and bake for another 15 minutes or until the chicken reaches 165 degrees. The cooking time will depend on how thick your chicken is!
  • I like to broil mine at the end for about a few minutes to make my cheese golden brown.
  • Finally, top it with fresh basil and a drizzle of pesto aioli. Serve with your choice of veggie, pasta, or rice. Enjoy!

Equipment

9×13 baking dish
mixing bowls
measuring cups

Nutrition Per Serving

Calories: 519kcal | Carbohydrates: 3g | Protein: 45g | Fat: 35g | Fiber: 0.4g