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    Home » Baked Pesto Chicken

    Baked Pesto Chicken

    Published: Jun 23, 2021 · Modified: Oct 9, 2022 by Laura · This post may contain affiliate links.

    Jump to Recipe

    In this pesto chicken recipe, chicken breasts are marinated in olive oil and pesto then topped with more pesto, a sprinkle of mozzarella cheese and baked! It’s an easy, healthy flavorful main dish recipe made with only 5 ingredients!

    four baked pesto chicken breasts on a platter with tomatoes

    This baked pesto chicken recipe is an easy and delicious weeknight meal bursting with flavor! Chicken breasts are marinated in olive oil and pesto then topped with more pesto, a sprinkle of mozzarella cheese and baked to perfection!

    If you're looking for a way to use fresh basil from your garden, make this homemade basil pesto sauce and use it to whip up this pesto chicken!

    Baked pesto chicken cut into slices over pasta with red tomatoes

    Pesto Chicken: Ingredients & substitutions

    There are only 5 ingredients in this baked pesto chicken, we'll discuss them as well as possible substituions.

    ingredients in this pesto chicken recipe.
    • Chicken Breasts. I recommend organic, boneless skinless chicken breasts cut to a uniform thickness to ensure even cooking!
    • Olive oil. If desired, you can substitute avocado oil or canola oil in this recipe, however olive oil is the best. For the best flavor use a high-quality olive oil.
    • Pesto. I recommend making your own homemade basil pesto sauce for the best flavor. However, store-bought jarred pesto works well in the winter months when fresh basil isn't readily available.
    • Minced Garlic. Fresh, rosted garlic can be used in place of minced garlic if desired.
    • Mozzarella cheese. You can use shredded or fresh mozzarella cheese on top of this pesto chicken, or omit the cheese all together if desired. I have used parmesan cheese in place of mozzarella with great results as well.

    How to make Pesto Chicken

    This pesto chicken recipe is so easy to make! As always, we'll walk through the recipe step-by-step, and don't forget to watch the video.

    Marinate the chicken breasts

    To begin, combine pesto, olive oil and minced garlic in a large bowl. Add the chicken and stir to coat. Cover and let marinate at room temperature for 30-60 minutes, or in the refrigerator for longer.

    two photos showing how to make baked pesto chicken: marinating chicken breasts

    Prepare the chicken & Bake

    Next, place a wire rack in a 9x13” baking dish and lightly spray with cooking spray. Then, use a spatula to scrape most of the marinade off the chicken.

    Place the breasts on the wire rack and sprinkle a pinch of salt and pepper on top of each one. Then, spread 2 TBS pesto in an even layer on top of each chicken breast and bake for 15 minutes.

    two photos showing how to make baked pesto chicken

    Add cheese & bake again

    After 15 minutes, sprinkle mozzarella cheese on the pesto on each chicken breast and bake for an additional 5 to 10 minutes or until the temperature of the chicken is 165 degrees F and the cheese is melted. (Bake time will be shorter if your breasts are thinner, longer if they're thicker).

    two photos showing how to make baked pesto chicken

    Serve

    Once the chicken breasts reach 165 degrees F, remove them from the oven and and let cool slightly. Serve warm with your favorite sides. Here are some suggestions:

    • Serve this pesto chicken over pesto pasta (try making your own whole wheat pasta or homemade gnocchi).
    • My favorite way to enjoy this recipe is over a salad, my personal fave is this burrata salad. However pasta salad and caprese quinoa salad are also great choices.
    • Serve this baked pesto chicken with a side of roasted vegetables! I have so many roasted veggie recipes, like these balsamic roasted vegetables, roasted broccoli, Parmesan green beans, and bacon brussels sprouts or balsamic roasted brussels sprouts.
    • Homemade bread is a great side to this pesto chicken. Try this homemade french bread or the best no-knead bread!
    four pesto chicken breasts on a platter with baby tomatoes

    Store

    Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze leftovers in an airtight container in the freezer for up to two months.

    Baked pesto chicken breast whole over pasta with red tomatoes

    FAQs about Pesto Chicken

    What sides go well with pesto chicken?

    See above for my best suggestions! Crusty bread, roasted veggies, pasta and salad are my top picks.

    Do you heat pesto before adding it to pasta?

    No, simply add it to warm pasta and it will warm enough to eat.

    Do you eat pesto pasta hot or cold?

    I suggest, if eating it with this recipe, to enjoy it warm!

    Baked pesto chicken cut into slices over pasta with red tomatoes

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    Baked Pesto Chicken Recipe

    Laura
    In this pesto chicken recipe, chicken breasts are marinated in olive oil and pesto then topped with more pesto, a sprinkle of mozzarella cheese and baked! It’s an easy, healthy flavorful main dish recipe made with only 5 ingredients!
    5 from 3 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 10 mins
    Cook Time 25 mins
    Marinating 30 mins
    Total Time 1 hr 5 mins
    Course Main Course
    Cuisine Italian
    Servings 8 Servings
    Calories 257 kcal

    Equipment

    • baking sheet
    • roasting wire rack
    • instant read thermometer

    Ingredients
      

    Marinade:

    • 2 lbs chicken breasts sliced thin (4 breasts)
    • 1 tsp minced garlic
    • 2 TBS basil pesto
    • 2 TBS olive oil

    Pesto Chicken:

    • ½ cup basil pesto
    • ½ cup mozzarella cheese
    • Salt and pepper to taste
    • Optional: chopped fresh basil or parsley to garnish
    Prevent your screen from going dark

    Instructions
     

    • In a large bowl, combine pesto, olive oil and minced garlic. Add the chicken and stir to coat. Cover and let marinate at room temperature for 30-60 minutes, or in the refrigerator for longer.
    • Preheat oven to 375 degrees F.
    • Place a wire rack in a 9x13” baking dish and lightly spray with cooking spray.
    • Use a spatula to scrape most of the marinade off the chicken, then place the breasts spread apart on the wire rack and sprinkle a pinch of salt and pepper on top of each one.
    • Spread 2 TBS pesto in an even layer on top of each chicken breast.
    • Bake in preheated oven for 15 minutes.
    • After 15 minutes, sprinkle 2 TBS mozzarella cheese on the pesto on each chicken breast.
    • Bake an additional 5 to 10 minutes or until the temperature of the chicken is 165 degrees F and the cheese is melted.
    • Remove and let cool slightly. Serve warm with pasta, roasted tomatoes, a salad, etc.

    Video

    Notes

    Chicken: 

    I used 2 lbs of chicken (which was 2 breasts) and cut each one lengthwise so it was thinner.

    Store

    Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze leftovers in an airtight container in the freezer for up to two months.

    Ingredient Substitutions

    • Olive oil. If desired, you can substitute avocado oil or canola oil in this recipe, however olive oil is the best. 
    • Pesto. I recommend making your own homemade basil pesto sauce for the best flavor. However, store-bought jarred pesto works well in the winter months when fresh basil isn't readily available.
    • Minced Garlic. Fresh, rosted garlic can be used in place of minced garlic.
    • Mozzarella cheese. You can use shredded or fresh mozzarella cheese on top of this pesto chicken, or omit the cheese all together if desired. I have used parmesan cheese in place of mozzarella with great results as well.

    Nutrition

    Serving: 0.25lbCalories: 257kcalCarbohydrates: 2gProtein: 27gFat: 15gSaturated Fat: 3gTrans Fat: 1gCholesterol: 80mgSodium: 356mgPotassium: 427mgFiber: 1gSugar: 1gVitamin A: 469IUVitamin C: 2mgCalcium: 73mgIron: 1mg
    Tried this recipe?Let us know how it was!

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

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    Reader Interactions

    Comments

    1. Elise

      August 21, 2022 at 3:39 pm

      5 stars
      I made this for my family and we all loved it! We also made the French bread to go along with it.

      Reply
      • Laura

        August 21, 2022 at 3:58 pm

        Thank you so much Elise! I'm so glad you love it as much as we do!

        Reply

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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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