“When I have no energy but still want dinner to feel special, I make this”

It started with a half-used jar of pesto staring at me from the fridge door. You know the one—leftover from last week’s pasta night, just waiting to either save dinner or grow fuzz. I had chicken. I had cheese. And I had zero mental energy for anything complicated. So I tossed it all in a baking dish, crossed my fingers, and hoped for the best.

Let me tell you: my family devoured it. My oldest asked if we ordered from “the place with the garlic bread.” I call that a win.

This Pesto Mozzarella Chicken is one of those miracle meals—it looks fancy, tastes incredible, and takes barely 10 minutes to prep. Plus, it uses ingredients I always seem to have floating around. It’s cozy comfort food with a little herbaceous flair.

Why You’ll Love This Recipe:

• It’s got melty cheese, rich pesto, and juicy chicken—what’s not to love?
• One dish = fewer dishes for you
• Budget friendly and pantry-powered
• Works for weeknights and impromptu guests

Ingredients:

• 4 boneless, skinless chicken breasts (or thighs for extra savings)
• 1/3 cup jarred pesto
• 1 cup shredded mozzarella
• Salt and pepper to taste
• 1 tsp garlic powder (optional)
• 1/2 tsp Italian seasoning
• Optional: 2 roma tomatoes or 1 large tomato, sliced thin

Directions:

1. Preheat oven to 375°F.
2. Grease a baking dish and place the chicken in a single layer.
3. Season with salt, pepper, garlic powder, and Italian seasoning.
4. Spread 1–2 tablespoons of pesto over each piece of chicken.
5. Add sliced tomato on top (optional but so good!).
6. Cover each piece with shredded mozzarella.
7. Bake for 25–30 minutes, or until chicken is cooked and cheese is bubbly and golden.

Real Mom Tip:

Stretch your pesto by mixing it with a spoonful of mayo or Greek yogurt. It adds creaminess and saves money!

Budget Breakdown:

• Chicken: ~$5
• Pesto (jarred): ~$2
• Mozzarella: ~$2
• Total: ~$9 for 4 servings = $2.25/serving

Variations & Add-Ons:

• Add spinach or mushrooms under the pesto for bonus veggies
• Use thighs instead of breasts to save money
• Serve with pasta, rice, or tucked in a toasted sandwich bun for leftovers

We had ours with some buttered noodles and roasted frozen broccoli. Everyone left the table full and happy—with zero complaints and zero stress.

Sometimes it really is the simple things.

Pesto Mozzarella Chicken (Budget-Friendly Family Version)

Serves: 4
Prep Time: 10 minutes
Cook Time: 25–30 minutes

Ingredients:

• 4 boneless, skinless chicken breasts (or thighs for a cheaper option)
• 1/3 cup jarred pesto (store brand or homemade if you’ve got extra basil/spinach)
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste
• 1 teaspoon garlic powder (optional)
• 1/2 teaspoon Italian seasoning
• Optional: 2 roma tomatoes or 1 large tomato, sliced

Instructions:

• Bake for 25–30 minutes or until chicken is cooked through and cheese is melted and golden.
• Preheat oven to 375°F.
• Lightly grease a baking dish and lay chicken pieces in a single layer.
• Season chicken with salt, pepper, garlic powder, and Italian seasoning.
• Spread about 1–2 tablespoons of pesto on each piece of chicken.
• Optional: Place a tomato slice or two on top of the pesto.
• Sprinkle shredded mozzarella generously over each chicken piece.