Baked Pesto Chicken – A Flavor-Packed Dinner You’ll Make Again and Again
If you’ve ever stood in your kitchen wondering how to make chicken taste exciting again, Baked Pesto Chicken might just be your new favorite fix. The first time I made this dish, it was on a busy Wednesday night, and I wanted something simple yet comforting. I opened the fridge, spotted a jar of basil pesto, and thought, Why not bake it with some chicken and cheese? That decision turned an ordinary night into one of those meals you can’t stop thinking about.
There’s something irresistible about the way the pesto seeps into the tender chicken, releasing a wave of garlicky, herby aroma that fills your kitchen. This recipe is effortless, versatile, and fits just about any weeknight. Whether you’re feeding a family or prepping meals ahead, Baked Pesto Chicken delivers bold flavor with minimal effort.
What Is Baked Pesto Chicken?
Think of Baked Pesto Chicken as an Italian-inspired comfort food with a modern twist. It’s a simple oven-baked dish where juicy chicken breasts are coated in a rich, aromatic pesto sauce—made from basil, garlic, Parmesan, and olive oil—then topped with melted mozzarella or provolone. The result is a cheesy, herb-packed chicken bake that feels both elegant and effortless.
The beauty of this dish lies in its balance. The nutty, savory pesto pairs perfectly with tender chicken, while the baked cheese creates a golden crust that locks in all the flavor. It’s a perfect combination of creamy, crispy, and fresh—like something you’d order at your favorite Italian bistro, only faster and healthier.
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Baked Pesto Chicken
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Baked Pesto Chicken is a simple, flavorful dish featuring juicy chicken breasts coated in basil pesto and topped with melted mozzarella and Parmesan. Oven-baked to perfection, it’s a fast, delicious dinner ideal for weeknights, meal prep, or healthy eating plans.
Ingredients
4 boneless, skinless chicken breasts (about 1.5 lbs total)
Salt and black pepper, to taste
1 tablespoon olive oil
½ cup basil pesto (homemade or store-bought)
1 tablespoon lemon juice (optional)
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 Roma tomato, sliced thin (optional)
Fresh basil leaves, for garnish
Instructions
Preheat the oven to 400°F (200°C). Lightly grease or line a baking dish with parchment paper.
Pat the chicken dry and season both sides with salt and black pepper. Drizzle with olive oil.
Spread pesto evenly over each chicken breast, coating all sides.
Top with mozzarella, Parmesan, and tomato slices (if using).
Bake uncovered for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F.
For a golden top, broil for 2–3 minutes at the end.
Let rest for 5 minutes, then garnish with fresh basil and serve warm.
Notes
Use homemade pesto for the freshest flavor or high-quality store-bought for convenience.
Chicken thighs can replace breasts for a juicier result.
Add a squeeze of lemon juice before serving for extra brightness.
Great served with pasta, roasted veggies, or a light salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast (approx. 200g)
- Calories: 380
- Sugar: 380
- Sodium: 640 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 105 mg
Ingredients You’ll Need
The ingredient list is short, simple, and full of pantry staples. Here’s everything you’ll need to make this recipe:
Chicken
- 4 boneless, skinless chicken breasts (about 1.5 pounds total)
- Salt and black pepper, to taste
- 1 tablespoon olive oil
Pesto
- ½ cup basil pesto (homemade or store-bought)
- 1 tablespoon lemon juice (optional, for brightness)
Cheese & Toppings
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 Roma tomato, sliced thin (optional)
- Fresh basil leaves, for garnish
That’s it—no complicated steps or hard-to-find ingredients. You can even make it your own by adding a few roasted cherry tomatoes or a sprinkle of red pepper flakes for a touch of heat.
How to Make Baked Pesto Chicken
This recipe comes together in a few simple steps and requires minimal prep. You’ll love how quickly it moves from the fridge to the oven.
Prepare the Chicken
Preheat your oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment paper.
Pat the chicken dry with paper towels, then season both sides with salt and black pepper. Drizzle with olive oil and rub evenly to help the pesto stick.
Add the Pesto
Spread a generous spoonful of pesto over each chicken breast, making sure to coat it completely. You can even lift the edges slightly so the pesto seeps underneath—this ensures every bite is flavorful.
Add Cheese and Toppings
Top each piece with shredded mozzarella and a sprinkle of Parmesan. If you’re using tomatoes, place a few slices over the cheese. This adds color and a burst of sweetness that balances the pesto beautifully.
Bake
Place the baking dish on the middle rack and bake uncovered for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F. If you want a golden top, switch the oven to broil for the last 2–3 minutes—but watch closely to avoid burning.
Step 5: Rest and Serve
Remove the dish from the oven and let the chicken rest for 5 minutes. Garnish with fresh basil and an extra drizzle of pesto before serving.
The result? Juicy, tender chicken smothered in melted cheese and bursting with bright, herby flavor.
Serving Suggestions and Pairings
Baked Pesto Chicken pairs well with a variety of sides, whether you’re aiming for something light or indulgent. For a balanced, low-carb meal, serve it with roasted vegetables, sautéed zucchini noodles, or a crisp garden salad.
If you want something heartier, pair it with buttery garlic pasta or a side of mashed potatoes. A slice of warm garlic bread is always a winner too—it’s perfect for soaking up that extra pesto sauce. And if you’re meal prepping, this dish keeps beautifully in airtight containers with a serving of quinoa or brown rice.
Dietary Variations
One of the best things about this dish is how easily it adapts to different dietary needs.
Gluten-Free
This recipe is naturally gluten-free—just make sure your pesto and cheese are certified gluten-free, as some brands include additives or thickeners.
Low-Calorie
To cut calories, reduce the cheese or choose a part-skim mozzarella. You can also use less pesto and add a few tablespoons of chicken broth to keep the chicken moist.
Keto or Low-Carb
Baked Pesto Chicken is a dream for low-carb eaters. Just skip the tomatoes if you want to lower the carb count even further.
Vegan or Dairy-Free
Swap the chicken for tofu or plant-based chicken strips, and use vegan pesto (made without Parmesan). Top with a dairy-free mozzarella alternative that melts well.
Halal or Kosher
Ensure your chicken is certified halal or kosher, and that your pesto and cheese meet the same dietary standards.
Simple adjustments like these let you enjoy the same vibrant flavors no matter your diet.
Tips and Tricks for Perfect Results
- Use fresh pesto if possible—it adds a burst of brightness and freshness that jarred versions can’t match.
- Don’t overbake the chicken; use a thermometer to check for doneness. Overcooking dries it out quickly.
- Add a squeeze of lemon before serving for extra freshness.
- Double the recipe if you’re meal prepping; it reheats perfectly for lunch or dinner.
If you’ve ever thought chicken dinners were dull, this one will change your mind. It’s flavorful, satisfying, and ready in under 30 minutes—proof that simple ingredients can still taste extraordinary.
When your kitchen fills with the scent of basil and melted cheese, you’ll know you’ve made something special. Whether it’s a busy weeknight or a relaxed weekend meal, Baked Pesto Chicken brings a touch of Italian comfort to your table without the fuss. It’s the kind of recipe that never gets old—easy to love, easy to make, and always delicious.
FAQ
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs work beautifully in Baked Pesto Chicken because they stay juicy and tender. Just adjust the baking time slightly—add about 5 extra minutes since thighs are usually thicker.
Do I need to make my own pesto?
Not at all. Store-bought pesto works perfectly for this recipe. If you want a fresher flavor, stir in a little lemon juice or extra garlic before spreading it on the chicken.
Can I make baked pesto chicken ahead of time?
Yes, you can assemble the dish up to a day in advance, cover it, and refrigerate until ready to bake. It’s great for meal prep—just pop it in the oven when you’re ready to cook.
What can I serve with baked pesto chicken?
This dish pairs wonderfully with pasta, roasted veggies, or a crisp green salad. For a lighter option, try cauliflower rice or zucchini noodles to keep it low-carb.
How do I reheat leftovers without drying them out?
Cover the chicken with foil and warm it in the oven at 325°F for about 10 minutes, or until heated through. A quick splash of chicken broth or a drizzle of olive oil helps keep it moist.
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