Aunt Martha taught me this trick for potlucks. Only 3 ingredients for a tender, juicy bite that everyone begs for.

For picky eaters, you can split the chicken into two bowls: toss half with pesto as written, and leave the other half plain with just a little salt and pepper before topping everything with mozzarella. If someone isn’t sure about pesto, this gives them a milder cheesy chicken option. You can also use chicken tenderloins cut into chunks instead of breasts if that’s what you have.

For a different flavor, swap in sun-dried tomato pesto or a spinach-basil pesto, still keeping it to three ingredients. If you like extra cheesiness, add a little more mozzarella on top, but remember that adding more cheese may create more oil in the pan as it bakes. To keep it very low carb, choose a pesto without added sugars and serve with non-starchy vegetables.

For food safety, always start with fully thawed chicken and keep it refrigerated until you’re ready to prep. Avoid rinsing raw chicken, as that can spread bacteria around your sink area. Use a clean cutting board and knife just for the raw chicken, and wash your hands and any surfaces it touches with hot, soapy water. Check that the thickest piece of chicken reaches 165°F (74°C) with a food thermometer before serving, and refrigerate leftovers within 2 hours in a shallow container.