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Pesto Chicken

Pesto Chicken made with fresh basil, spinach, garlic, walnuts and Parmesan cheese to make each bite irresistible!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner, entree, main, Main Course, main dish
Cuisine: American, Italian, Italian American
Keyword: baked pesto chicken, baked pesto chicken recipe, easy baked pesto chicken, pesto chicken, pesto chicken recipe, simple pesto chicken
Servings: 4 servings
Author: Jessica Gavin

Equipment

  • 1 9 x 13-inch baking dish

Ingredients

  • 4 boneless skinless chicken breasts about 2-2 ½ lbs
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ⅔ cup refrigerated basil pesto or 1 recipe homemade pesto
  • 6 ounces sliced fresh mozzarella
  • 1 cup cherry tomatoes optional

Instructions

  • Preheat the oven to 375 degrees Fahrenheit.
  • Season 4 boneless skinless chicken breasts with ½ teaspoon salt and ¼ teaspoon ground black pepper.
  • Add ¼ cup of the ⅔ cup refrigerated basil pesto to the bottom of a greased 9 x 13-inch baking dish. Lay the chicken breasts on top of the pesto, then top them evenly with the remaining pesto.
  • Lay 6 ounces sliced fresh mozzarella evenly over the tops of the breasts. If using, add 1 cup cherry tomatoes to the baking dish around the chicken.
  • Bake for 25-30 minutes, until the thickest part of the chicken reaches 165 degrees Fahrenheit on a thermometer. Serve immediately.

Notes

  • Fridge: Store leftover pesto chicken in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave in 30-second intervals, or in the oven at 350 degrees Fahrenheit for 15-20 minutes until the internal temperature reaches 165 degrees Fahrenheit. 
  • Freezer: If you prepare this as a freezer meal, leave the mozzarella out of the bag. Once the chicken has thawed completely and is ready to be baked, top with the mozzarella and bake as directed. 
  • Make Ahead: You may assemble this dish up to 2 days in advance, just cover it tightly with plastic wrap and store it in the refrigerator. Let it sit at room temperature for 30 minutes prior to baking.

Nutrition

Calories: 423kcal | Carbohydrates: 6g | Protein: 36g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 109mg | Sodium: 1079mg | Potassium: 533mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1337IU | Vitamin C: 10mg | Calcium: 292mg | Iron: 1mg

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