This juicy, cheesy Trader Joes Pesto Chicken Breast With Tomato And Cheese is made with fresh mozzarella, basil pesto, and ripe tomatoes, ready in just 30 minutes. The cheese bubbles into a golden crust over the vibrant green sauce for an incredible finish. I love how this simple copycat tastes fresher and less salty than the pre-packaged version from the store.
Restaurant-Quality At Home
I used to grab the pre-marinated pesto chicken packs from the refrigerated aisle, but they often ended up releasing too much water during baking, resulting in a poached texture rather than a roasted one. Making this at home with plain chicken allows me to sear the meat first, locking in juices and ensuring a much better bite.
The biggest surprise was how much flavor comes from layering the ingredients rather than just dumping them in a pan. By placing the pesto, tomato, and cheese on top after a quick sear, you get distinct layers of flavor and a beautiful presentation that looks like it came from an Italian bistro.
Jump to RecipeTrader Joes Pesto Chicken Breast With Tomato And Cheese Ingredients
- 2 large boneless, skinless chicken breasts (about 1 lb total)
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup Trader Joe’s Pesto (Genovese or Kale Cashew Pesto)
- 2 medium vine-ripened tomatoes, sliced
- 4 oz fresh mozzarella cheese, sliced into rounds
- 1 tbsp balsamic glaze (optional, for finishing)
- Fresh basil leaves (for garnish)
How To Make Trader Joes Pesto Chicken Breast With Tomato And Cheese
- Prep The Oven: Preheat your oven to 400°F (200°C). If your chicken breasts are very thick, pound them gently with a meat mallet until they are even in thickness, about 3/4 inch thick. Season both sides with salt and pepper.
- Sear The Chicken: Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and sear for 3-4 minutes on one side until golden brown. Flip the chicken over and remove the skillet from the heat (or transfer chicken to a baking dish if your skillet isn’t oven-safe).
- Assemble The Layers: Spread a generous layer of pesto over the top of each seared chicken breast. Place tomato slices over the pesto, overlapping slightly if needed. Top the tomatoes with slices of fresh mozzarella cheese.
- Bake To Finish: Place the skillet or baking dish in the hot oven. Bake for 12-15 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is melted and bubbly. If you want more color on the cheese, broil for the last 1-2 minutes.
Recipe Tips
- Dry The Mozzarella: If you are using fresh mozzarella packed in water, pat the slices dry with a paper towel before adding them to the chicken. This prevents the dish from becoming watery as it bakes.
- Check The Pesto: Trader Joe’s sells both a refrigerated pesto and a jarred shelf-stable one. The refrigerated Kale Cashew Pesto tends to have a brighter color and fresher flavor for this specific dish.
- Don’t Overcook: Since you sear the chicken first, it won’t need long in the oven. Use a meat thermometer to pull it out exactly at 165°F to keep it juicy.
What To Serve With This Dish
I love serving this chicken alongside angel hair pasta tossed with a little olive oil and garlic to soak up any extra sauce. It also pairs beautifully with a simple arugula salad dressed with lemon vinaigrette to cut through the richness of the cheese. For a lower-carb option, try roasted asparagus or zucchini spears.
How To Store
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a 350°F oven until warmed through; be careful not to overheat or the chicken may dry out.
FAQs
Can I use the pre-marinated chicken from Trader Joe’s?
Yes, you can use the package of “Pesto Genovese Chicken Breast.” Skip the seasoning and searing steps, and simply bake it with the tomato and cheese on top for about 20-25 minutes.
Can I use cherry tomatoes instead?
Absolutely. Halved cherry tomatoes work great and roast down into a sweet sauce. Just scatter them on top of the pesto layer.
Is this recipe keto-friendly?
Yes, this dish is naturally low in carbs and high in protein and healthy fats, making it excellent for keto diets.
Nutrition
- Calories: 480
- Total Fat: 32g
- Saturated Fat: 10g
- Cholesterol: 125mg
- Sodium: 850mg
- Total Carbohydrate: 6g
- Protein: 42g
Trader Joes Pesto Chicken Breast With Tomato And Cheese
2
servings10
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minutesTrader Joes Pesto Chicken Breast With Tomato And Cheese features juicy pan-seared chicken topped with vibrant pesto, warm sliced tomatoes, and melted mozzarella. Ready in just 30 minutes, this easy dinner tastes better than the store-bought version and is perfect for busy weeknights.
Ingredients
2 large boneless, skinless chicken breasts (about 1 lb total)
1 tbsp olive oil
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 cup Trader Joe’s Pesto (Genovese or Kale Cashew Pesto)
2 medium vine-ripened tomatoes, sliced
4 oz fresh mozzarella cheese, sliced into rounds
1 tbsp balsamic glaze (optional, for finishing)
Fresh basil leaves (for garnish)
Directions
- Prep The Oven: Preheat your oven to 400°F (200°C). If your chicken breasts are very thick, pound them gently with a meat mallet until they are even in thickness, about 3/4 inch thick. Season both sides with salt and pepper.
- Sear The Chicken: Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and sear for 3-4 minutes on one side until golden brown. Flip the chicken over and remove the skillet from the heat (or transfer chicken to a baking dish if your skillet isn’t oven-safe).
- Assemble The Layers: Spread a generous layer of pesto over the top of each seared chicken breast. Place tomato slices over the pesto, overlapping slightly if needed. Top the tomatoes with slices of fresh mozzarella cheese.
- Bake To Finish: Place the skillet or baking dish in the hot oven. Bake for 12-15 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is melted and bubbly. If you want more color on the cheese, broil for the last 1-2 minutes.
