Basil Pesto Tomato Mozzarella Chicken Bake (gluten free)

I found this recipe when searching recipes to use all of the tomatoes and basil that are growing so plentifully in my garden!

So easy.  One pan.  Gluten Free!

Source:  Julia’s Album


  • 4 chicken breasts , boneless, skinless (I used chicken tenders and halved the recipe)
  • salt
  • 4 garlic cloves , minced
  • ½ cup basil pesto (I used fresh basil from my backyard and walnuts instead of pine nuts)
  • 2 tomatoes , sliced (I used fresh tomatoes from my backyard)
  • 8 oz fresh Mozzarella cheese , sliced
  • 2 tablespoons fresh basil


  • Preheat oven to 400 F.
  • Place chicken breasts in a medium size casserole pan. 
  • Sprinkle the chicken with salt. Top with minced garlic.
  • Spread basil pesto evenly over each chicken breast.
  • Add tomato slices on top.
  • Add thickly sliced fresh Mozzarella cheese on top.
  • Bake at 400 F in the preheated oven for 20-30 minutes, depending on the thickness of your breasts. 
  • When serving, top each chicken breast with fresh chopped basil, and a fresh slice of tomato.  Pour the juices from the bottom of the casserole pan over pasta or rice.   (I used risotto)