This Easy Baked Pesto Chicken recipe is a perfect example of a simple, delicious, and hands-off dinner. With tender chicken strips coated in flavorful basil pesto and topped with melty mozzarella cheese, it’s an incredibly easy dish that’s bursting with flavor. Whether you’re looking for a quick weeknight dinner or a simple meal to impress guests, this pesto chicken is sure to hit the spot. Serve it with rice, couscous, or your favorite side, and you’ll have a meal that’s as comforting as it is satisfying.
Why You’ll Love This Recipe
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Simple Ingredients: With just a handful of ingredients like chicken, pesto, and mozzarella cheese, this dish comes together quickly without any complicated steps.
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Quick and Easy: Prep takes only 10 minutes, and the oven does most of the work. It’s a hassle-free dinner that’s perfect for busy nights.
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Flavorful: The pesto gives the chicken a fresh, herby flavor, while the mozzarella adds creaminess and richness.
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Versatile: You can serve this with a variety of sides, such as rice, couscous, or even a simple salad.
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Leftovers: This dish is great for leftovers and can be stored in the fridge or freezer for future meals.
Ingredients for Easy Baked Pesto Chicken
Here’s what you’ll need to make this easy and flavorful baked pesto chicken:
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4 (6-7 oz) boneless, skinless chicken breasts
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1/2 teaspoon kosher salt
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1/4 teaspoon black pepper
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1/2 cup basil pesto (divided)
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1 cup shredded mozzarella cheese
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat the Oven: Preheat your oven to 375°F (190°C).
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Prepare the Chicken: Cut each chicken breast lengthwise into 3 strips. Season the chicken strips with kosher salt and black pepper.
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Prepare the Baking Dish: Spray a 9×12 baking dish with cooking spray to prevent sticking. Spread 1/4 cup of the pesto over the bottom of the dish.
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Add the Chicken: Place the seasoned chicken strips in the baking dish. Top with the remaining 1/4 cup of pesto, ensuring the chicken is evenly covered.
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Bake: Cover the baking dish with aluminum foil and bake at 375°F for 25 minutes.
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Add Mozzarella: Uncover the dish, sprinkle the shredded mozzarella cheese over the chicken, and return it to the oven (uncovered). Bake for an additional 5 minutes or until the cheese is melted and the chicken is fully cooked.
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Optional Broil: If you’d like the cheese to be lightly browned and crispy, broil the dish for 2-3 minutes after baking.
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Serve: Serve the pesto chicken hot with the extra juices from the baking dish. Enjoy with your favorite side!
Servings and Timing
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Servings: 4
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Prep Time: 10 minutes
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Cook Time: 30 minutes
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Total Time: 40 minutes
Storage and Reheating
Leftovers:
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Refrigerator: Leftover pesto chicken can be stored in a covered container in the refrigerator for up to 5 days. Reheat in the microwave and serve with some of the leftover juices from the baking dish to keep the chicken moist and flavorful.
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Freezing: You can also freeze leftovers! Place the cooled chicken in a freezer-safe ziplock bag or container. Label and date it, and freeze for up to 4-5 months. To reheat, defrost overnight in the fridge and then reheat in the microwave.
FAQs
1. Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs would work well in this recipe. Just keep an eye on the cook time and adjust as necessary since thighs might take a bit longer.
2. Can I use store-bought pesto?
Absolutely! Store-bought pesto is perfect for this recipe, saving time without sacrificing flavor.
3. Can I use fresh mozzarella instead of shredded mozzarella?
You can use fresh mozzarella, but shredded mozzarella melts better and provides a more even coverage. If using fresh mozzarella, tear it into small pieces and add it to the chicken.
4. What sides should I serve with this dish?
Serve this pesto chicken with rice, couscous, or orzo to soak up the delicious pesto sauce. Roasted vegetables, a fresh salad, or garlic bread are great sides as well.
5. Can I make this dish ahead of time?
You can prep the chicken ahead by seasoning it and spreading pesto on top, then cover and refrigerate it until you’re ready to bake. The baking time will remain the same.
6. Can I use a different type of cheese?
Yes, you can substitute mozzarella with other cheeses like provolone or Parmesan for a slightly different flavor.
7. Can I use boneless, skinless chicken tenders?
Yes, boneless, skinless chicken tenders can be used in place of breasts. They will cook faster, so be sure to adjust the cooking time accordingly.
8. What should I do if the chicken is overcooked?
To avoid overcooking, use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C). If you accidentally overcook it, serving with extra pesto sauce will help keep the chicken moist.
9. Can I add vegetables to this dish?
Yes, you can add vegetables like spinach, zucchini, or cherry tomatoes to the baking dish for added flavor and nutrition.
10. Is this dish gluten-free?
Yes, this dish is naturally gluten-free as long as you’re using gluten-free pesto and ensuring no cross-contamination.
Conclusion
This Easy Baked Pesto Chicken is the perfect weeknight meal—simple, flavorful, and satisfying. With juicy, tender chicken coated in delicious pesto and melted mozzarella, it’s the kind of dish that everyone will love. Whether you serve it with a side of rice or a fresh salad, this recipe is sure to become a regular in your dinner rotation
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Easy Baked Pesto Chicken
- Total Time: 40 minutes
- Yield: 4 servings
Description
This Easy Baked Pesto Chicken is the perfect hands-off dinner that delivers tender, flavorful chicken strips topped with melty mozzarella cheese and rich pesto sauce. Simple to prepare, it’s a delicious weeknight meal that’s packed with flavor and requires minimal effort!
Ingredients
4 (6-7 oz) boneless, skinless chicken breasts
½ teaspoon kosher salt
¼ teaspoon black pepper
½ cup basil pesto, divided (homemade or store-bought)
1 cup shredded mozzarella cheese
Instructions
Preheat the oven:
Preheat the oven to 375°F (190°C).
Prepare the chicken:
Cut each chicken breast lengthwise into 3 pieces. Season the chicken strips with kosher salt and black pepper.
Prepare the baking dish:
Spray a 9×12 baking dish with cooking spray. Spread ¼ cup of the pesto over the bottom of the dish.
Assemble the dish:
Add the chicken strips to the baking dish. Top with the remaining ¼ cup pesto, ensuring each strip is covered.
Bake the chicken:
Cover the baking dish with aluminum foil and bake for 25 minutes.
Add cheese and bake again:
Uncover the dish and sprinkle with shredded mozzarella cheese. Return to the oven (uncovered) and bake for an additional 5 minutes, or until the cheese is melted and the chicken is cooked through.
Optional broiling:
If desired, broil the dish for 2-3 minutes until the cheese is lightly browned and bubbly.
Serve:
Serve the baked pesto chicken hot with the extra juices from the bottom of the dish. Great over rice, couscous, or orzo!
Notes
Chicken: Boneless, skinless chicken breasts are used here, but you can substitute chicken tenders or thighs (just adjust the cook time accordingly).
Pesto: Both homemade or store-bought pesto work well for this recipe.
Mozzarella: Shredded mozzarella is preferred, but fresh mozzarella slices can also be used.
Serving Suggestions: Serve with rice, couscous, or orzo to soak up the flavorful juices.
Leftovers: Leftover pesto chicken can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave with the juices to maintain moisture. It can also be frozen for up to 4-5 months—just defrost overnight and reheat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main course
- Method: Baking
- Cuisine: American
