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I love pesto. So I was really excited to try this recipe out. I can’t even describe how this basil pesto added such amazing flavor to this chicken. I feel like this is something I would have ordered at a nice restaurant but was able to make it at home. This was absolutely fantastic! It will definitely not disappoint.

4 pieces of chicken pesto chicken topped with 4 tomato slices each and covered with white melted cheese on top. Green garnish lays beside the chicken.

Rating: 5 stars  Difficulty of Recipe: 3 stars
Review: This was my first time making pesto and it turned out fantastic! The chicken was perfect and moist and had tons of flavor. I will definitely make this again!

 

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Skinny Chicken Pesto Bake

By: Alyssa Rivers
I feel like this is something I would have ordered at a nice restaurant but was able to make it at home. This was absolutely fantastic! It will definitely not disappoint.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 Servings

Ingredients 

  • 2 chicken breasts 16 oz. boneless, skinless
  • salt and pepper to taste
  • 4 tsp skinny basil pesto *see recipe below
  • Roma tomatoes thinly slices
  • 6 Tbsp reduced fat mozerella cheese shredded
  • 2 tsp parmesan grated

Basil Pesto:

  • 1 cup fresh basil
  • 1 clove garlic
  • 1/4 cup parmesan grated
  • salt and pepper to taste
  • 2 1/2 tbsp olive oil

Instructions 

  • Preheat the oven to 400 degrees. Prepare the basil pesto by pulsing in a food processor. Add the basil, garlic, parmesan, and salt and pepper. Slowly add the olive oil. Set aside.
  • Wash the chicken and dry with paper towel. Slice the chicken breast horizontally to create four thinner cutlets.
  • Line a baking sheet with foil or parchment paper. Lay chicken on the foil. Spread 1 tsp basil pesto on top. Bake for 15 minutes until the center is no longer pink.
  • Remove from oven and top with tomatoes, mozzarella, and parmesan cheese. Bake for another 3-5 minutes or until cheese is melted.

Nutrition

Calories: 321kcalCarbohydrates: 2gProtein: 32gFat: 20gSaturated Fat: 6gCholesterol: 95mgSodium: 426mgPotassium: 453mgFiber: 1gSugar: 1gVitamin A: 650IUVitamin C: 3mgCalcium: 216mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course
Cuisine: American, Italian American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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1 Comment

  1. Hi Alyssa, It was such a pleasure to meet you & visit at BYB. Your blog looks so great. I’m happy to be following on Google+ & I’m looking forward to trying some of your recipes.

    Warmly, Michelle – Faith, Trust & Pixie Dust
    PS – I blogged about you today!