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Mozzarella Chicken with Sun-Dried Tomato Pesto Sauce

This mozzarella chicken has juicy chicken with melted mozzarella on top, nestled in a creamy, sun-dried tomato pesto sauce. It is the perfect comfort food!

 

Mozzarella Chicken and Tomato Pesto Sauce

 

Ingredients

 

  • Chicken: A juicy, blank canvas to add all the delicious things.
  • Olive oil: To avoid burning the chicken!
  • Spices: salt, pepper, garlic powder, onion powder, ground paprika and dried basil is a basic spice blend that I use on pretty much anything. It's savory and works for many European cuisines. 
  • Fresh mozzarella: adds a melted cheesy goodness topping for your chicken. Hard to resist!
  • Squash: Adding both nutrition and interest to the mozzarella chicken.
  • Shallots: Shallots add a subtle sweetness and savory flavor which is so, so good combined with white wine and heavy cream.
  • White wine: Never use a cooking wine, always opt for one you enjoy drinking. I prefer to use a dry white wine. The acidity of the wine cuts through the heavy cream, making it a balanced dish.
  • Heavy cream: To make the sauce creamy and indulgent. You can use milk for a lower-fat option, but it will affect the flavor and consistency.
  • Cream cheese: Adds a creamy tanginess that is hard to beat.
  • Sun-dried tomato pesto: The star of the sauce. It can be homemade or store-bought, but you know which one I'd prefer!
  • Pasta: Use your favorite pasta, but for this kind of pasta (just like with my spring pea pasta), I like to use bow-tie pastas. No science behind it, but they are pretty, right? The sauce also clings perfectly to them.
  • Baby spinach: Some nutritious and delicious greenery. I add spinach to pretty much anything, it's so good!
  • Grape tomatoes: A fresh burst of sweetness in every bite. They are warm and pops in your mouth. I think they are my favorite bite in this dish!
  • Pickle brine: This is the secret ingredient of the sauce, making it pop. The sweetness and acidity balances out the creamy ingredients. If you don't have this, you can susbtitute it for lemon juice and sugar.
  • High quality parmesan cheese: To top it all off!

 

Step by step instructions

 

Preheat the oven to 400 ℉ (200 ℃). 

 

Add olive oil to a skillet to medium-high heat. Once hot, add the chicken breasts. Sprinkle with the salt, pepper, garlic and onion powder, and paprika powder. Sear the chicken for 2 minutes on each side or until they’ve got a nice sear. Place in a baking pan. 

 

Sprinkle the chicken with dried (or fresh) basil and slices of mozzarella. Bake in the oven until the chicken is finished cooking and the mozzarella has melted, about 12-13 minutes). 

 

Meanwhile, make the sauce. In the pan you cooked the chicken, add the cubed squash. Sprinkle with salt and pepper. Cook until tender, for about 5 minutes. 

 

Remove the squash from the pan and add the finely chopped shallots. Cook until the shallot is translucent, about 5 minutes. Deglaze the pan with a dash of the white wine. Scrape the bottom of the pan to get the flavors. 

 

Once evaporated, add the rest of the wine, the water and then the heavy cream and cream cheese. Stir in the sun-dried tomato pesto.

 

Meanwhile, boil pasta according to instruction on the package. Drain but reserve some pasta water.

 

Add fresh spinach, basil and grape tomatoes to the sauce and let them wilt and soften for a few minutes. Add the pasta water to reach the desired consistency. I didn't add anything on these photos.

 

Finish it off with a little pickle brine and a generous helping of shredded parmesan cheese. Taste and adjust accordingly.

 

Add in the pasta and nestle the mozzarella chicken on top. Sprinkle with more fresh basil if desired.

 

Mozzarella Chicken and Tomato Pesto Sauce

 

Mozzarella Chicken and Tomato Pesto Sauc

 

 

 

Mozzarella Chicken and Tomato Pesto Sauce

 

More easy dinner recipes:

 

 

Recipe FAQs

 

Can I use store-bought sun-dried pesto?

When I don't have the ingredients, I often buy a jar of sun-dried pesto as well, so yes, yes you can. However, it's always better to make red pesto from scratch!

Can I use other types of cheese instead of mozzarella?

I wouldn't recommend it, as mozzarella is a mild and perfectly melty cheese. However, you can also use burrata, but then I would add it after the chicken has been in the oven.

How do I prevent the chicken from drying out?

To prevent the chicken from drying out, make sure not to overcook it. Searing the chicken quickly on both sides (2 minutes are enough) and then finishing it off in the sauce will help keep it moist and tender.

How do I know if the chicken is cooked through?

Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (75°C) when fully cooked.

Alternatively, you can make a small cut in the thickest part of the chicken to ensure there is no pink and the juices run clear.

Enjoy!

Did you like this recipe? Here are more pasta recipes I think you'd like:

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This recipe was originally published on August 31st 2017, but updated on March 26th 2024 for better photos and content.

 

📖 Recipe

Mozzarella Chicken and Tomato Pesto Sauce

Mozzarella Chicken with Sun-Dried Tomato Pesto Sauce

Yield: 4 people
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

You can have both that delicious homemade mozzarella chicken AND spare time, because this will only take 35 minutes! Sweet homemade tomato sauce with a sun-dried kick and creamy, melted mozzarella, what's not to love?

Ingredients

  • 2 large chicken breasts
  • 1 tablespoon olive oil
  • ½ teaspoon each of salt, pepper, garlic powder, onion powder and paprika powder
  • 1 teaspoon dried basil
  • 4 slices fresh mozzarella (1 ball, 100 grams)
  • 1 squash, cut in small cubes
  • ⅓ cup white wine (80 milliliters)
  • 2 shallot onions, finely chopped
  • ⅓ cup water (80 milliliters)
  • ⅓ cup heavy cream (80 milliliters)
  • 5 ounces cream cheese (150 grams)
  • 1 cup sun-dried tomato red pesto (130 grams)
  • 8 ounces of pasta (230 grams, e.g., bow tie pasta)
  • Pasta water, to thicken (optional)
  • 2 cups baby spinach (65 grams)
  • 1 cup grape tomatoes (175 grams)
  • 1 tablespoon pickle brine (or 1 tablespoon lemon juice + ½ teaspoon sugar)
  • 2 tablespoons shredded high quality parmesan cheese

Instructions

  1. Preheat the oven to 400 ℉ (200 ℃).
  2. Add olive oil to a skillet to medium-high heat. Once hot, add the chicken breasts. Sprinkle with the salt, pepper, garlic and onion powder, and paprika powder. Sear the chicken for 2 minutes on each side or until they’ve got a nice sear. Place in a baking pan.
  3. Sprinkle the chicken with dried (or fresh) basil and slices of mozzarella. Bake in the oven until the chicken is finished cooking and the mozzarella has melted, about 12-13 minutes).
  4. Meanwhile, make the sauce. In the pan you cooked the chicken, add the cubed squash. Sprinkle with salt and pepper. Cook until tender, for about 5 minutes.
  5. Remove the squash from the pan and add the finely chopped shallots. Cook until the shallot is translucent, about 5 minutes. Deglaze the pan with a dash of the white wine. Scrape the bottom of the pan to get the flavors.
  6. Once evaporated, add the rest of the wine, the water and then the heavy cream and cream cheese. Stir in the sun-dried tomato pesto.
  7. Meanwhile, boil pasta according to instruction on the package. Drain but reserve some pasta water.
  8. Add fresh spinach, basil and grape tomatoes to the sauce and let them wilt and soften for a few minutes. Add the pasta water to reach the desired consistency. I didn't add anything on these photos.
  9. Finish it off with a little pickle brine and a generous helping of shredded parmesan cheese. Taste and adjust accordingly.
  10. Add in the pasta and nestle the mozzarella chicken on top. Sprinkle with more fresh basil if desired.
Nutrition Information:
Yield: 4 Serving Size: ¼
Amount Per Serving: Calories: 632Total Fat: 38gSaturated Fat: 17gTrans Fat: 0gCholesterol: 162mgSodium: 747mgCarbohydrates: 41.7gFiber: 1.7gSugar: 2.8gProtein: 30.5g

Nutrition information isn't always accurate, estimate for informational purposes only.

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