Baked Pesto Chicken

This Baked Pesto Chicken takes just minutes to prep, is simple, tasty, and the perfect meal to add to your dinner rotation.

When I’m short on time and ingredients, dinner recipes like this Baked Pesto Chicken saves the day. For the same reasons, I also frequently make Ranch Chicken, and Lemon Pepper Chicken—only a small handful of ingredients and ready in about 30 minutes!

few ingredients, lots of flavor

Are you looking for a way to change up that boring ol’ chicken dish?

Today we have the BEST Baked Pesto Chicken recipe that is amazingly simple to whip up and is super yummy! What we love most about this recipe is its simplicity.

I’m all about simple dinner recipes, so I’m glad we found this one. It would be perfect served with your favorite salad and side.

Depending on your love for Pesto, you can add or take away as needed. Because we love pesto, there was no skimping on our end. And, of course, we always tend to add more cheese, which I don’t feel bad for. 🙂

No matter how much pesto or cheese you add, you really can’t mess up this Chicken with Pesto recipe. There are only a few ingredients, but the result is amazing!

Pesto Chicken – a 2-step recipe

This Pesto Chicken Recipe is about as easy as it gets. The chicken needs to bake for about 40 minutes, but the actual preparation takes only a couple of minutes!

PREP. Preheat oven to 400°F. Line a baking sheet with foil with cooking spray.

COAT. In a medium bowl, toss chicken with pesto to coat (you can use our homemade pesto recipe if wanted).

BAKE. Place chicken on a baking sheet and bake for 35 minutes or until cooked through. Remove from oven and top with tomatoes and cheese. Bake for an additional 5-7 minutes or until the cheese has melted.

SERVE. Serve warm and ENJOY! This chicken is delicious on its own, or with cooked rice, pasta, or healthy zucchini noodles.

Recipe Tips

Pesto. Use canned pesto or make your own at home using fresh basil, parsley, garlic, pine nuts, parmesan cheese, lemon juice, olive oil, salt, and pepper. This Pesto Sauce post has the full recipe. 

Chicken. I used two full-sized chicken breasts weighing about 6 oz each. Use an equal amount of boneless skinless chicken thighs and bake for 25-30 minutes or chicken tenders and bake for 20-25 minutes.

Tenderize the chicken with a meat tenderizer, or rolling pin, before coating it with the pesto. Not only does it help the chicken to be tender, but it can help create an even thickness so the chicken will cook evenly. 

Chewy chicken can be the result of a few factors:

• Muscle condition, known as woody breast, is a muscle condition that causes the chicken to be pale in color, hard to the touch, and have a poor texture.
• Other factors include undercooking or overcooking the chicken. 

Storing Info

Make ahead of time. Make this Baked Pesto Chicken according to the directions, except for adding the tomato. Save those to add right before baking. Store one of the following ways:

• Fridge: Cover the baking dish with plastic wrap and store it in the refrigerator for 1-2 days.
• Freezer: Place Basil Pesto Chicken in a freezer-safe airtight container, label, and freeze for 1-3 months. Thaw overnight in the fridge. Bake according to the recipe directions.

STORE. Place leftover Pesto Chicken in an airtight container and keep it in the fridge for up to 4 days. Reheat in the oven, or in the microwave if you’re in a hurry.

Recipe FAQ

For more baked chicken recipes, check out:

• Baked Parmesan Chicken
• Crispy Cheddar Chicken
• Creamy Swiss Chicken Bake
• Baked Chicken Fingers
• Ranch Chicken

Adapted from Food.