Baked Pesto Chicken

Easy Baked Pesto Chicken

This recipe is a flavorful and fuss-free way to prepare chicken breasts. The pesto adds a delicious burst of garlicky herb goodness, and the whole dish comes together in under 30 minutes.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup pesto (store-bought or homemade)
• 1/2 cup shredded mozzarella cheese (optional)
• Salt and freshly ground black pepper
• Olive oil (optional)

Cooking Guide:

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish or baking sheet.

2. Prepare the chicken: Pat the chicken breasts dry with paper towels. Season them generously with salt and pepper. You can leave them whole or slice them into cutlets for faster cooking.

3. Coat with pesto: Spread half of the pesto in a thin layer on the bottom of the prepared baking dish. Place the chicken breasts on top of the pesto. Dollop or spread the remaining pesto evenly over the chicken.

4. Bake: Cover the baking dish loosely with aluminum foil. This helps trap moisture and keeps the chicken juicy. Bake for 20-25 minutes, or until the chicken is cooked through. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer.

5. Optional cheese topping: If you like your chicken cheesy, remove the foil in the last 5 minutes of baking and sprinkle the shredded mozzarella cheese on top. Broil on high for 1-2 minutes, or until the cheese is melted and bubbly.

6. Serve: Let the chicken rest for a few minutes before slicing and serving. Enjoy with your favorite sides like roasted vegetables, rice, or pasta.

Tips:

• Pesto options: You can use any kind of pesto you like, such as classic basil pesto, sun-dried tomato pesto, or a roasted red pepper pesto.
• Chicken thickness: If your chicken breasts are very thick, you may need to increase the cooking time by 5-10 minutes.
• Marinating: For extra flavor, marinate the chicken in the pesto for 15-30 minutes before baking.
• Vegetables: Add some chopped vegetables like cherry tomatoes, bell peppers, or broccoli florets to the baking dish for a one-pan meal. Toss them with some olive oil and seasonings before adding them to the dish.
• Leftovers: Leftover baked pesto chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through.

This easy baked pesto chicken recipe is a great weeknight dinner option. It’s simple to prepare, flavorful, and can be easily customized to your liking. Enjoy!