Looking for a delicious, family-friendly meal that's easy to make and sure to please? Look no further than our Pesto and Tomato Chicken Casserole. This dish combines juicy chicken, fresh vegetables, and the rich flavors of homemade pesto and tomato sauce, making it perfect for busy families. Plus, it's a great way to get everyone to eat their veggies!

Pesto and Tomato Chicken Casserole


Here's what you'll need to whip up this delightful casserole:

  • Chicken Breast (4 pieces)
  • Cherry Tomatoes (2 cups)
  • Zucchini (2, sliced)
  • Bell Peppers (1 red, 1 yellow, sliced)
  • Olive Oil (2 tablespoons)
  • Salt and Pepper (to taste)
  • Mozzarella Cheese (2 cups, shredded)
  • Basil Leaves (for garnish)

For the Pesto:

  • Fresh Basil (2 cups)
  • Pine Nuts (1/3 cup)
  • Parmesan Cheese (1/2 cup, grated)
  • Garlic (2 cloves)
  • Olive Oil (1/2 cup)
  • Salt (to taste)

For the Tomato Sauce:

  • Tomatoes (4 large, chopped)
  • Onion (1, chopped)
  • Garlic (3 cloves, minced)
  • Olive Oil (2 tablespoons)
  • Salt and Pepper (to taste)
  • Basil (1 teaspoon, dried)

Customization Options:

  • Substitute chicken with tofu or halloumi for a vegetarian version.
  • Add a handful of spinach or kale for extra greens.

Step-by-Step Instructions

Preparing the Chicken and Vegetable Base

  1. Preheat your oven to 375°F (190°C).
  2. Season the chicken breasts with salt and pepper.
  3. Heat 2 tablespoons of olive oil over medium heat in a large skillet. Add the chicken breasts and cook until golden brown on both sides—about 5-7 minutes per side. Remove from skillet and set aside.
  4. In the same skillet, add sliced zucchini, bell peppers, and cherry tomatoes. Sauté for about 5 minutes until they begin to soften. Season with salt and pepper to taste.

Making Homemade Pesto

  1. In a food processor, combine 2 cups of fresh basil, 1/3 cup of pine nuts, 1/2 cup of grated Parmesan cheese, and 2 cloves of garlic.
  2. Pulse until finely chopped. With the processor running, slowly add 1/2 cup of olive oil until the mixture is smooth. Season with salt to taste.

Making Homemade Tomato Sauce

  1. In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and sauté until translucent.
  2. Add minced garlic and cook for another minute.
  3. Stir in the chopped tomatoes and dried basil. Simmer for 15-20 minutes until the sauce thickens. Season with salt and pepper to taste.

Assembly Instructions

  1. In a large casserole dish, spread a layer of the homemade tomato sauce.
  2. Place the sautéed vegetables over the sauce.
  3. Top with the chicken breasts.
  4. Spread the homemade pesto evenly over the chicken breasts.
  5. Sprinkle shredded mozzarella cheese on top.

Baking the Casserole

  1. Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes.
  2. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown.

Tips for Serving and Storing Leftovers

  • Serving: Garnish with fresh basil leaves and serve with a side of garlic bread or a fresh green salad.
  • Storing Leftovers: Allow the casserole to cool completely before storing it in an airtight container. It can be refrigerated for up to 3 days or frozen for up to 2 months.

Suggestions for Side Dishes or Wine Pairings

  • Side Dishes:
  • Garlic Bread
  • Caesar Salad
  • Roasted Brussels Sprouts
  • Wine Pairings:
  • Chardonnay
  • Pinot Noir


We hope you and your family enjoy this Pesto and Tomato chicken casserole as much as we do! If you give it a try, we'd love to hear your feedback or see your photos. Share your experience and tag us on social media!

Happy Cooking! 🍽️

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