Baked Pesto Chicken
This baked pesto chicken recipe is our go-to protein source for meal prep and weeknight dinners in the spring and summer! Topped with homemade basil walnut pesto and plenty of mozzarella cheese, it’s savory, herbaceous, cheesy, and oh-so-tasty. Even better, it comes together with 5 ingredients we always have on hand and is completely foolproof. Winner winner chicken dinner!
We’re pesto obsessed, making jars and jars of it with herbs from our gardens every spring and summer. Seriously, we could eat it with just a spoon! So, we’re always looking for new ways to enjoy the flavors with recipes like our turkey pesto meatballs and now this baked pesto chicken recipe, too.
It’s a fun way to switch up your boring chicken dinner and is a savory comfort food that’s still super high in protein and rich in healthy fats. And who can resist all that melty cheese? Add different sides to keep things interesting, and you’ll find yourself making this dish every week!
Ingredients You’ll Need
Please be sure to scroll down to the recipe card below for the complete ingredient list and instructions!
- Chicken – We prefer to use boneless, skinless chicken breasts, finding the mild flavor pairs best with the toppings. However, boneless, skinless chicken thighs also work. Just be sure to adjust the baking time as needed. Look for equal-sized pieces so they cook at the same rate!
- Pesto – We use our homemade pesto, but store-bought pesto is totally fine.
- Cheese – Grated mozzarella adds an extra layer of salty, slightly nutty flavor to enhance the pesto and add an irresistible gooey texture. Parmesan cheese works well, too, if preferred!
How to Make Baked Pesto Chicken
- Season the chicken. Arrange the chicken in an even layer in the bottom of a greased baking pan. Season with garlic salt and black pepper on both sides.
Bake. Spread the pesto over the tops. We use a spoon or pastry brush to spread the pesto out evenly! Cover the pan with aluminum foil to lock in moisture and prevent the chicken from drying out. Bake until the chicken is nearly cooked through.
3. Add the cheese. Uncover the pan, and sprinkle the cheese evenly over the chicken pieces. Continue to bake uncovered until the cheese is melted and the chicken reaches an internal temperature of 165F when measured with a meat thermometer.
4. Serve. Let your pesto chicken rest at room temperature. This allows the natural juices to redistribute, keeping it tender and moist. Enjoy warm with the pan drippings spooned on top. Seriously, they add so much flavor!
Our Favorite Ways to Serve
We love to serve our baked pesto chicken sliced into strips and tossed with cooked pasta, fresh tomatoes, extra basil pesto, and a sprinkle of pine nuts and fresh basil on top! It’s also fab with our loaded veggie pasta salad or with rice or potatoes and roasted veggies.
Sometimes, we even slice the chicken thinly and serve it on sourdough sandwich bread with sliced tomatoes and lettuce for a filling sandwich.
How to Store
Once cool, transfer leftovers to an airtight container. This pesto chicken bake will keep fresh in the fridge for 3-4 days or in the freezer for up to 3 months.
To serve, thaw frozen chicken in the fridge overnight. Then, warm it in the microwave in 30-second intervals or covered in a baking dish with a splash of water or broth in the oven at 350°F for 15-20 minutes.
More Easy Chicken Recipes
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Baked Pesto Chicken Recipe
Equipment
- 1 knife
Ingredients
- 1 1/2 pounds skinless chicken breasts (4-6 smaller breasts)
- 1/2 teaspoon garlic salt
- 1/4 teaspoon ground black pepper
- 1/2 cup basil pesto
- 1/2 cup grated mozzarella cheese
Instructions
- Preheat the oven to 400. Spray the bottom of a 9×13 baking dish with nonstick cooking spray.
- Place the chicken breast in the baking dish and season with the garlic salt and black pepper.1 1/2 pounds skinless chicken breasts, 1/2 teaspoon garlic salt, 1/4 teaspoon ground black pepper
- Spread the pesto over the top of the chicken breasts.1/2 cup basil pesto
- Cover the pan with aluminum foil and place in the oven to bake for 25 minutes.
- Remove the pan from the oven. Uncover and sprinkle the top of the chicken with the mozzarella cheese.1/2 cup grated mozzarella cheese
- Place the chicken back in the oven uncovered for another 10 minutes or until cooked through using a meat thermometer to ensure the internal temp of the chicken is at least 165°.
- Remove the pan from the oven and let it rest 15 minutes before serving. When serving, spoon the pan drippings over the plated chicken.
- Store leftovers in an airtight container in the fridge for up to three days.
