Easy Baked Pesto Chicken
Want to know the best parts of this recipe? How about only 3 ingredients? How about the preparation? You are simply rinsing, drying and slicing your chicken breasts into three thick strips. That’s all. You can use thighs here too.
The pesto I used on this day is my tried and true Gotham Greens from Whole Foods. Update: By popular demand, I am including my new pesto recipe below… It is fantastic and flavorful!
Baking this dish is a no brainer. And the bonus here is that it makes the chicken SUPER juicy and tender.
This is definitely a winner winner chicken dinner and please all the family and friends in your life. I served mine with some rice and poured the baking dish juices all over – chef’s kiss!
I also use this same method with my salmon, which happens to be my favorite. I slather the salmon with a thick layer of pesto and then top that with a parmesan cheese and breadcrumb mixture. Nothing beats it. Again, time and taste are terrific here.
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Easy Baked Pesto Chicken
Ingredients
- 4 chicken breasts
- salt and pepper to taste
- 3/4 cup mozzarella shredded
pesto:
- 1 cup fresh basil, no stems
- 1 tbs pine nuts
- 1 clove garlic
- 1/4 cup olive oil
- 1/4 cup freshly grated parmesan cheese
Instructions
- Preheat oven to 375 F.
- Slice your chicken breast into thick large strips. Depending on the size of the piece, slice into three or two strips. Season all the strips, front and back, generously with salt and pepper.
- Spread half of the pesto all over the bottom of your baking dish.
- Transfer the chicken to the dish in an even layer. Scoop the rest of the pesto on top and spread out with a brush or spatula to coat.
- Cover the dish with aluminum foil and bake for 20-25 minutes. Uncover and sprinkle with your mozzarella. Place back in the oven until cheese is melted. Don’t over bake… you want juicy meat. Internal temperature of meat should be 165 F. Top with chili pepper flakes.
Pesto:
- Combine the basil, nuts and garlic in a food processor until finely minced. Slowly drizzle in the olive oil until all is in. Finally mix in the grated parmesan.
Absolutely gorgeous! Thank you for sharing this recipe – I already know that it will become a firm family favourite!
Hi Helen! I’m so happy this was well received and that it will stick around for awhile!
So, I tried this recipe today. While the flavor was great I was a little disappointed. There was so much liquid from the chicken. It was too watery. I had this happen with another chicken dish I cooked in the oven. I’ll try it again but I’ll put my noodles in with the chicken. Maybe it’ll help with the liquid.
Hi Pauline, it is normal for the chicken to disperse it’s juices while baking. You can add in some rice or noodles to cook with it and absorb the water. Let me know what happens!
Yes it was way too much liquid, my chicken was swimming in it, next time I will leave the foil off the top, that should help out some. I hope
This was delicious but the pesto made too much juice I used a baster to remove most of it. Will definitely make it again
Hi Teresa, Its the chicken that releases the juices while its baking.. very common. Glad you liked it though!
just want to chime in here. I used skin-on breasts and the fat turned the liquid into a fabulous sauce which the kids poured over pasta. They were in heaven. I also threw some cherry tomotoes in the pan which flavored the sauce. Will for sure make this again!
DELICIOUS! The whole family loved it. The juices from the chicken along with the pesto was perfect over the angel hair pasta we had with it. I’m making it again tonight!