Looking for a simple dinner that feels fancy? I’ve been making this pesto baked chicken for years, and it’s become my go-to meal when I want something that looks impressive but doesn’t keep me in the kitchen all evening. The best part? It only needs a handful of ingredients that I usually have in my fridge.
I started making this dish back when my kids were little and time was tight between after-school activities. Now it’s one of those recipes I can practically make with my eyes closed. Sometimes I’ll prep everything in the morning, pop it in the fridge, and just slide it into the oven when I get home. The smell of basil and garlic filling the house always makes everyone wander into the kitchen asking when dinner will be ready.
If you love Italian flavors but don’t want to spend hours cooking, this recipe is for you. It’s perfect for busy weeknights, and honestly, it’s nice enough for when friends come over for dinner too.
Why You’ll Love This Pesto Chicken
- Quick weeknight dinner – Ready in under an hour with just 4 ingredients, this recipe is perfect for those busy evenings when you need a satisfying meal without spending hours in the kitchen.
- Simple ingredients – With just chicken, pesto, cheese, and seasonings, you probably have most of these ingredients in your kitchen already.
- Low-carb friendly – This protein-rich, low-carb dish fits perfectly into keto and low-carb eating plans while still being incredibly satisfying.
- Kid-approved – The combination of melty cheese and mild pesto makes this dish a hit with the whole family – even picky eaters tend to enjoy it.
What Kind of Chicken Should I Use?
For this pesto baked chicken, boneless skinless chicken breasts are your best bet, though you could also use chicken cutlets if you prefer a thinner piece. Regular chicken breasts from the grocery store work perfectly fine, but if you notice they’re really thick, you might want to butterfly them or pound them to an even thickness so they cook more evenly. Fresh chicken is ideal, but if you’re using frozen chicken breasts, just make sure they’re completely thawed and patted dry before cooking – this helps the pesto stick better and ensures even cooking. Try to pick pieces that are similar in size so they’ll all be done at the same time.
Options for Substitutions
This simple recipe can be adapted with several easy swaps if needed:
- Chicken breast: If you’re not a fan of chicken breast or can’t find any, boneless chicken thighs work great too. Just note that thighs might need an extra 5-7 minutes of cooking time since they’re typically thicker.
- Mozzarella cheese: While mozzarella gives that nice melty texture, you can swap it with provolone, Italian blend cheese, or even mild cheddar. For a dairy-free version, try dairy-free mozzarella-style shreds.
- Pesto sauce: Store-bought pesto works perfectly, but you can also use homemade. If you’re not a fan of traditional basil pesto, try sun-dried tomato pesto or spinach pesto instead. Just avoid cream-based sauces as substitutes since they might separate during baking.
Watch Out for These Mistakes While Baking
The biggest challenge when making pesto baked chicken is ending up with dry, overcooked meat – to prevent this, take the chicken out of the oven when it reaches 155°F internally, as it will continue cooking to a safe 165°F while resting. Another common mistake is not patting the chicken breasts dry before seasoning, which prevents proper browning and can make the pesto slide right off – use paper towels to thoroughly dry the surface and help the seasonings stick. For the best flavor distribution, avoid spreading the pesto too thin or adding it too early in the cooking process – instead, add it during the last 10-15 minutes of baking, then top with cheese and let it melt just until bubbly. If your chicken breasts are different sizes, consider pounding them to an even thickness so they cook uniformly and avoid having some pieces done while others remain raw in the center.
What to Serve With Pesto Chicken?
This Italian-inspired chicken dish pairs wonderfully with a variety of pasta shapes – I particularly like it with angel hair or penne tossed in a bit of olive oil and garlic. For a lighter option, try serving it over zucchini noodles or with a side of roasted cherry tomatoes and fresh green beans. Since the pesto and cheese already bring big flavors, I like to keep the sides simple – a basic mixed green salad dressed with lemon and olive oil works perfectly. You could also serve some warm crusty bread on the side to soak up any extra pesto sauce from the plate.
Storage Instructions
Keep Fresh: Got leftover pesto chicken? Pop it in an airtight container and keep it in the fridge for up to 3 days. The pesto flavor actually gets even better as it sits, making your leftovers something to look forward to!
Freeze: This chicken freezes really well! Place it in a freezer-safe container or wrap it tightly in foil, and it’ll keep for up to 3 months. Just remember to label it with the date so you know when you made it.
Reheat: To warm up your pesto chicken, cover it with foil and pop it in the oven at 350°F for about 15-20 minutes, or until heated through. You can also use the microwave for quick reheating – just cover it and heat in 30-second intervals to keep the chicken juicy. The cheese might not be as gooey as when first baked, but it’ll still taste great!
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-35 minutes |
| Total Time | 40-50 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 900-1000
- Protein: 80-85 g
- Fat: 60-65 g
- Carbohydrates: 10-15 g
Ingredients
- 4 chicken breasts (boneless, skinless, about 6 oz each)
- 1/2 cup pesto (store-bought or homemade)
- pepper, to taste
- salt, to taste
- 3/4 cup shredded mozzarella (freshly shredded preferred for better melt)
Step 1: Preheat Oven and Prepare Chicken
Preheat your oven to 375°F (190°C).
While the oven is heating, slice the chicken breast into thick, large strips.
Depending on the size of each piece, slice each chicken breast into two or three strips.
Season all the strips generously on both sides with salt and pepper for flavor.
Step 2: Layer Pesto and Chicken in Baking Dish
Spread half of the pesto evenly over the bottom of your baking dish to create a flavorful base.
Arrange the seasoned chicken strips in an even layer over the pesto.
Then, take the remaining pesto and scoop it on top of the chicken strips.
Use a brush or spatula to evenly spread the pesto over each piece of chicken, ensuring full coverage.
Step 3: Bake the Chicken
Cover the baking dish with aluminum foil to lock in moisture and flavor.
Place the dish in the preheated oven and bake for 20-25 minutes.
After this time, uncover the dish and check the internal temperature of a piece of chicken.
It should reach 165°F to ensure the meat is cooked through.
Be cautious not to over bake as you want to keep the chicken juicy and tender.
Step 4: Add Cheese and Finalize Cooking
Once the chicken has reached the proper internal temperature, sprinkle mozzarella generously over the top of the chicken.
Return the dish to the oven and bake uncovered for an additional few minutes until the cheese is fully melted.
Be sure not to let the chicken overcook.
Step 5: Garnish and Serve
After removing the dish from the oven, let it sit for a minute or two.
Top the cheesy baked chicken with chili pepper flakes for a hint of heat and extra flavor.
Serve the pesto chicken hot, straight from the baking dish.
Enjoy your delicious and flavorful meal!
