Pesto Caprese Chicken

Genuine risk with Pesto Caprese Chicken

Pesto Caprese Chicken is an easy meal we enjoy quite frequently. Its a great keto-friendly recipe that tastes just divine and decadent. Sometimes we don’t use tomatoes and fresh mozzarella and turn it into Pesto Chicken. Either way, it is amazing.

Last night, we discussed red versus white wine pairing. I of course wanted a red, he didn’t care too much and let me win. But he was also surprised I wanted red with pesto chicken. As I have probably told him 10,000 times, roasting meat makes it more red friendly. Plus the herbacousness of the pesto matches several reds remarkably well. Don’t be afraid to pair a wine with a dish that your head tells you one thing and your heart another!

Wine Suggestions

Family Ranch Cabernet Franc with Pesto and Shredded Mozzarella

Here are some suggested wine pairing options for Pesto Caprese Chicken. did you know that pesto is a super easy-to-make mix of basil, garlic, olive oil, parmesan, and pine nuts (I kill plants so I usually buy mine prepared). FYI: the last two times we had this with reds: Family Ranch 2018 Cabernet Franc and Black Sheep Finds 2017 Genuine Risk. Next time I will let my husband win and we will try a white wine. Maybe.

White Wine: Albarino, Chablis, Unoaked Chardonnay, Gewürtraminer, Grüner Veltliner, Orvieto, Pinot Grigio/Pinot Gris, Riesling, Sauvignon Blanc, Sherry, Soave, Sparkling (dry), Viognier, White Burgundy

Red Wines: Barbera, Burgundy, Cabernet Franc, Cabernet Sauvignon, Chianti, Gavi, Merlot, Nebbiolo, Pinot Noir, Dry Rosé, Sangiovese, Syrah/Shiraz, Zinfandel

Pesto Caprese Chicken

Pesto, mozzarella, tomatoes, chicken. Super simple and decadent!
Prep Time15 mins
Cook Time30 mins
Course: Main Course
Keyword: caprese, chicken, keto, mozzarella, pesto, tomato
Servings: 2


  • 2 large chicken breasts, boneless and skinless butterflied or pounded to 1/2 inch thick
  • pinch kosher salt
  • pinch black pepper
  • 1 jar pesto
  • 2 small roma tomato thinly sliced
  • 1 log fresh mozarella sliced


  • Preheat oven to 400F. Butterfly or pound chicken flat and place in casserole or oven-safe dish(es). Season both sides of chicken with salt and pepper.
  • Divide jar of pesto over each chicken, smoothing to edges. Place alternating tomato and mozzarella sliced on top of pesto. Season with more salt and pepper.
  • Bake for 30 minutes or until chicken comes out done (160F) and cheese is starting to brown.


I have discovered that the chicken will not cook in 30-40 minutes unless it is flattened.  
I have also learned that separate dishes means easier portioning and more even cooking.
You an easily omit the tomato and use shredded mozzarella also.  Sometimes the tomatoes just aren’t looking good in the store. 
This would then serve 4 easily if you aren’t keto and serve with pasta on the side with that amazing juice (don’t worry, you will have enough after baking).  Just cut each breast in two before or instead of flattening and baking.  I would then make it all in a single casserole and adjust baking time.  
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