Baked Pesto Chicken
Posted Jun 23, 2021, Updated Aug 21, 2023
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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!
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!
Pesto Chicken: Ingredients & substitutions
There are only 5 ingredients in this baked pesto chicken, we’ll discuss them as well as possible substituions.
- 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.
Prepare the chicken & Bake
Next, place a wire rack in a 9×13” 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.
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).
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 or pesto tortellini (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!
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.
FAQs about Pesto Chicken
See above for my best suggestions! Crusty bread, roasted veggies, pasta and salad are my top picks.
No, simply add it to warm pasta and it will warm enough to eat.
I suggest, if eating it with this recipe, to enjoy it warm!
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Baked Pesto Chicken Recipe
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
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 9×13” 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made this for my family and we all loved it! We also made the French bread to go along with it.
Thank you so much Elise! I’m so glad you love it as much as we do!