Can I use store-bought pesto for baked pesto chicken?

Yes, store-bought pesto works perfectly well for baked pesto chicken and is what many home cooks use. Just choose one with a fresh basil aroma and good olive oil flavor. If the pesto is very salty, season the chicken lightly and adjust after baking.

How do I keep baked pesto chicken from drying out?

The biggest key is not overbaking the chicken. Covering the dish for the first part of baking helps lock in moisture, and removing it as soon as the chicken is just cooked through keeps it tender. Cutting the chicken into smaller, even pieces also makes a big difference.

Can I make baked pesto chicken with chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and stay especially juicy. They may need a few extra minutes in the oven, but the method stays the same. Thighs also pair nicely with the rich pesto flavor.

Is it normal to have liquid in the baking dish?

Yes, a little liquid in the bottom of the dish is completely normal. It comes from the chicken juices mixing with the pesto and creates a flavorful sauce. Many people like to spoon it over rice or vegetables when serving.

Can I prepare pesto chicken ahead of time?

You can assemble the dish a few hours ahead and keep it covered in the refrigerator. Let it sit at room temperature for about 15 minutes before baking so it cooks evenly. It’s best baked fresh rather than fully cooked ahead.

Baked Pesto Chicken – Easy Comfort Dinner from the Oven

Description

A comforting baked pesto chicken made with tender sliced chicken breasts, basil pesto, and melted mozzarella. This easy oven dinner uses simple ingredients and delivers juicy, flavorful results that feel right at home on a busy weeknight or family table.

Ingredients

Scale

4 boneless, skinless chicken breasts
Salt, to taste
Freshly ground black pepper, to taste
1/2 cup basil pesto
1/2 cup shredded mozzarella cheese
Nonstick cooking spray

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Instructions

Preheat the oven to 375°F and lightly spray a baking dish with nonstick cooking spray.
Trim the chicken and slice each breast lengthwise into evenly sized pieces.
Spread half of the basil pesto evenly over the bottom of the baking dish.
Arrange the chicken pieces in a single layer over the pesto and season lightly with salt and black pepper.
Spoon the remaining pesto over the chicken, coating each piece.
Cover the dish tightly with foil and bake until the chicken is just cooked through.
Remove the foil, sprinkle the mozzarella evenly over the chicken, and return to the oven.
Bake uncovered until the cheese is melted, then briefly broil until lightly browned.
Serve hot, spooning the flavorful juices over the chicken if desired.

Notes

Store-bought basil pesto works well, but homemade pesto can be used if available.
Avoid overbaking to keep the chicken tender and juicy.
A small amount of liquid in the baking dish is normal and adds flavor when serving.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 430
Sugar: 2 g
Sodium: 620 mg
Fat: 26 g
Saturated Fat: 9 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 1 g
Protein: 38 g
Cholesterol: 110 mg