Baked Pesto Chicken Recipe
Make this 5-ingredient baked pesto chicken recipe in an hour for a savory, cheesy, herbaceous main course perfect for pairing with all your favorite sides!
Servings: 4 servings
Calories: 416kcal
Cost: $10.00
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 9x13 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.
Notes
Calories will be lower per serving if using 6 chicken breasts versus 4. Calories and nutrition are calculated for 4 chicken breasts.
Nutrition
Serving: 1serving | Calories: 416kcal | Carbohydrates: 1.5g | Protein: 40.7g | Fat: 28.1g | Saturated Fat: 6.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.9g | Trans Fat: 0g | Cholesterol: 14.7mg | Sodium: 307.6mg | Potassium: 10.6mg | Fiber: 0.5g | Sugar: 0.4g | Vitamin A: 25.1IU | Vitamin C: 0mg | Calcium: 70.7mg | Iron: 0.1mg
