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Pesto And Marinara Mozzarella Chicken Bake
Food & Drink
2 pounds boneless, skinless chicken breasts, cut into 2-inch cubes
Salt and pepper to taste
1/4 to 1/2 cup pesto
4 cups (32 ounces) marinara sauce (my favorite homemade version here)
8 thick slices mozzarella cheese or freshly grated mozzarella cheese (about 1 to 2 cups)
Hot, cooked noodles for serving (optional)
Preheat the oven to 400 degrees F. Lightly grease a 9X13-inch (or slightly smaller) baking dish with cooking spray and set aside.
Pat the chicken pieces dry with a paper towel and lightly season all sides with salt and pepper. Spoon the pesto into the baking dish and toss the chicken with the pesto until evenly covered, arranging them into a single layer.
Pour the marinara evenly over the top of the chicken. Top with mozzarella slices (or with shredded cheese, if using).
Cover the dish with lightly greased foil and bake for 15 minutes. Uncover and bake for 10-15 minutes longer until the chicken is cooked through and the cheese is hot and bubbling.
Serve over hot, cooked noodles, if desired.