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