Preheat your oven to 400°F (200℃). This temperature will ensure that the chicken cooks evenly, becoming juicy and tender while the cheese melts beautifully.
Lightly grease a 9x13 baking dish with nonstick spray or olive oil. This will prevent the chicken from sticking and make for an easier cleanup.
Slice your chicken breasts in half horizontally to create 4 cutlets. Pat the chicken dry with a paper towel to remove any excess moisture, which will help achieve a nice golden color during baking.
Place the cutlets into the prepared pan. Top each piece of chicken with ½ tablespoon of basil pesto, making sure to rub or brush it evenly on the surface. This coating infuses the chicken with delicious flavor.
Flip the chicken and repeat the process so that both sides are generously coated with basil pesto. This step ensures that every bite is packed with that incredible taste.
Bake in the preheated oven for 15 to 18 minutes, or until the chicken reaches an internal temperature of 158 to 160℉ (70 to 71℃). You’ll notice that the chicken should look golden brown and slightly firm to the touch.
Once done, remove the chicken from the oven. Top each piece generously with mozzarella cheese and parmesan cheese. The melted cheese will create a delicious topping that adds flavor and texture.
Return to the oven and bake for an additional 3 to 5 minutes, or until the cheese is melted and bubbly. Keep an eye on it to prevent burning! The aroma will be irresistible.
Remove the chicken from the oven and let it rest for a few minutes. This allows the juices to redistribute, keeping the chicken moist and succulent.
While the chicken is resting, toss the cherry tomatoes with extra virgin olive oil, kosher salt, and freshly ground black pepper in a medium mixing bowl. Add the basil leaves, cutting them into ribbons before adding, and gently toss to incorporate.
Serve the Baked Pesto Chicken warm, topped with the fresh tomato mixture. The contrast of warm chicken with the cool, vibrant tomatoes is simply delightful!
