This skillet-to-oven chicken dish uses jarred sun-dried tomato pesto and melty mozzarella for rich, savory flavor, then finishes with fresh chopped tomatoes and basil for a bright, fresh contrast. It’s an easy, dinner that feels elevated but comes together quickly.
4 boneless, skinless chicken breasts
2 Tbsp olive oil, divided
2 tsp Italian seasoning
Montreal steak seasoning, to taste
½ cup jarred sun-dried tomato pesto
4–6 oz low-moisture mozzarella cheese, sliced
1 cup cherry tomatoes, chopped
¼ cup fresh basil leaves, thinly sliced
1 Tbsp balsamic vinegar
Place the chicken breasts between two pieces of plastic wrap or parchment paper. Pound to an even thickness, about ½–¾ inch thick. Pat dry with paper towels.
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Season both sides of the chicken with Italian seasoning and Montreal steak seasoning.
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Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add the chicken and sear for 3–4 minutes per side, until golden brown but not fully cooked through. Transfer the chicken to a lightly greased casserole dish.
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Spread 1–2 Tbsp sun-dried tomato pesto over each chicken breast. Top with mozzarella.
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Bake uncovered at 375°F for 12–15 minutes, or until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F.
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While the chicken bakes, toss together the chopped tomatoes, basil, and balsamic vinegar. Spoon over the chicken just before serving.
