baked pesto chicken

This easy Baked Pesto Chicken is a fast chicken dish made with skinless chicken breasts, pesto, tomatoes, mozzarella and Parmesan cheese. You can make this in the oven, or make it outside on the grill!

Chicken Pesto Bake

16 oz total boneless, skinless chicken breasts

kosher salt and fresh pepper

Skinny Basil Pesto

tomatoes (sliced thin)

mozzarella cheese

parmesan cheese

Wash chicken and dry with a paper towel. Slice chicken breast horizontally to create 4 thinner cutlets. Season lightly with salt and fresh pepper.

Preheat the oven to 400° F. Line baking sheet with foil or parchment if desired for easy clean-up.

Place the chicken on prepared baking sheet. Spread about 1 teaspoon of pesto over each piece of chicken.

Bake for 15 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes, mozzarella and parmesan cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.

To Grill: Grill chicken over medium flame on both sides until cooked through in the center.  Lower flame, top chicken with pesto, tomatoes and cheese, and close grill until cheese melts.

Chicken Pesto Bake is a simple, light dish made with skinless chicken breasts, pesto, tomatoes, mozzarella and Parmesan cheese. You can make this in the oven, or make it outside on the grill! 
 
4 Smart Points • 205 Calories 
Full recipe here: http://www.skinnytaste.com/skinny-chicken-pesto-bake/

This recipe is unbelievably delicious and takes as little as 20 minutes to make!  Tender chicken breasts are pan seared and then simmered in a flavorful pesto cream sauce for a perfectly tender and flavor packed chicken dinner.

Chicken with Pesto Cream Sauce

chicken breast (cut or pounded to thin cutlets)

tbsp flour

garlic powder

tsp salt

tsp pepper

olive oil

garlic (pressed)

heavy cream

parmesan cheese (grated)

pesto (prepared)

grape tomatoes (quartered)

basil (chopped)

Mix the flour, garlic powder, 1/2 tsp salt, and pepper together. Lightly coat each side of the chicken cutlets with the mixture.

Heat oil in a large skillet over medium high heat. Once the oil is hot, add the chicken breasts to the pan in a single layer and cook 3-4 minutes per side. Remove the chicken from the skillet and set aside.

Add the garlic to the skillet and stir for about 30 seconds.

Add the cream and parmesan cheese to the skillet and mix to combine.  Bring to a rapid boil for 2 minutes stirring regularly, then reduce the heat to low.

Stir in the pesto until combined with the cream sauce.

Place the chicken breasts back in the the sauce and let it simmer for 3-5 minutes or until the sauce has thickened.

Garnish as desired and serve immediately.

Easy pesto baked chicken thighs made with just 8 ingredients in 20 minutes! A delicious, versatile main to pair with salads, pasta, roasted vegetables, and more.

Pesto Baked Chicken Thighs

(~6 oz. each) boneless, skinless chicken thighs

tsp dried Italian herb

tsp sea salt

tsp black pepper

tsp red pepper flakes ((omit/reduce for less heat))

basil pesto

tsp olive oil ((use less for skin-on chicken thighs))

Preheat oven to 375 degrees F (190 C) and set out a large cast iron skillet (10-12 inch).

To a mixing bowl, add the chicken thighs, garlic powder, dried Italian herbs, salt, pepper, red pepper flakes, and pesto. Mix well until evenly coated, adding 1 Tbsp more pesto if using homemade (it&#39;s not usually as concentrated in flavor).

Heat the cast iron skillet over medium-high heat. Add oil and wait 1 minute for it to get hot. Add chicken thighs (skin side down if using skin-on) and cook until golden brown on the underside, about 3-4 minutes. Then flip and cook for 2-3 minutes more.

Once browned on both sides, carefully transfer the skillet to the oven (using an oven mitt) and bake until the internal temperature reads 170F / 76C (make sure to insert into the center and not hit bone for an accurate reading) — about 5-10 minutes, depending on the size of your chicken thighs.

Remove from the oven and let rest in the pan for ~5 minutes before serving.

This dish pairs well with roasted potatoes, roasted eggplant, pesto pasta salad, roasted asparagus, or a simple green salad.

Best when fresh, though leftovers will keep covered in the refrigerator for up to 2-3 days. Reheat in the oven or microwave until hot. Not freezer friendly.

Baked Pesto Chicken is one of our families favorite meals. &nbsp;It is full of flavor and loaded with cheesy goodness. &nbsp;Since it is only a few simple ingredients and one dish, you can make it quickly and clean up is easy. &nbsp;

Baked Pesto Chicken

lbs boneless (skinless chicken breast (3-4 chicken breasts))

oz Philadelphia cream cheese (softened)

basil pesto (prepared)

mozzarella cheese (shredded)

cherry tomatoes (halved)

Preheat the oven to 375˚F.

Mix softened cream cheese and pesto together until combined.

Lay chicken breasts flat in a large baking dish. Spread pesto mixture evenly over the chicken breasts and sprinkle the mozzarella over the top.

Bake for 35-40 minutes or until the chicken is cooked through (internal temperature of 165˚F.)

Garnish with cherry tomatoes and fresh basil.  Enjoy!

Amazing!! I made this for the first time last week and I'm making it again tonight. I didn't change a thing, it was outstanding. Thank you

I made this tonight, and while the flavor was good, the cream cheese curdled. Any idea how to keep this from happening? Thanks!

This recipe is so good! Definitely a bonus that it’s so easy to put together. My daughter asked that I add this to the rotation. Thanks!

I'm on an Android tablet and it won't do the Five star rating for me. Please give 5 stars. Thx!

I love this recipe and have been making it since I saw it in December.  Got an air fryer this week and made it in that.  It was delicious!!  Just need to make a few adjustments next time. I ususally cut the recipe in half for me.

This recipe was so easy and so good! I’ll be making it again for sure.  I love the leftover suggestions too.

This recipe is one of the most delicious I have ever tasted!!!!
I did make my own pesto and used almonds, not pine nuts, because I'm allergic to pine nuts. THIS RECIPE IS A KEEPER!

This juicy chicken recipe was made for busy nights! It packs a ton of flavor with just a handful of ingredients.

Pesto Chicken Bake

boneless, skinless chicken breasts (pounded

salt

pepper

pesto

mozzarella

Parmesan

basil (for garnish)

Preheat oven to 425 degrees. Spray a 9x13 baking dish with non-stick spray.

Sprinkle the chicken with salt and pepper and then coat each piece in the pesto sauce.

Place the chicken in the prepared baking dish and top with any leftover pesto. Sprinkle on the mozzarella and Parmesan and top with the halved tomatoes.

Bake for 25-30 minutes or until the chicken reaches an internal temperature of 165 degrees.

Remove from the oven and sprinkle with basil before serving.

I tried this tonight and OMG!! Absolutely delicious!! Minor modifications; I cut a small onion in the rolls and laid it down in the dish, then the chicken on top of onions. It is absolutely perfect!! Thanks so much.

https://content.jwplatform.com/videos/is1PjlUC.mp4

This PESTO CHICKEN BAKE is one of the easiest chicken recipes you'll make, but it packs a ton of fresh flavor! You can start with jarred or homemade pesto, depending on what you prefer. Either way, this pesto chicken comes out juicy, flavorful, and just perfect for any night of the week!

Top 5 baked pesto chicken recipes from across the web

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Chicken Pesto Bake

Chicken with Pesto Cream Sauce

Pesto Baked Chicken Thighs

Baked Pesto Chicken

Pesto Chicken Bake

Top 5 baked pesto chicken recipes from across the web

The most viewed baked pesto chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Pesto Bake

Chicken with Pesto Cream Sauce

Pesto Baked Chicken Thighs

Baked Pesto Chicken

Pesto Chicken Bake

The most viewed baked pesto chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine