If you’re looking for a no-fuss dinner that delivers big on flavor, this baked pesto chicken is one of my go-to recipes. It’s honestly the kind of dish I make on busy evenings when I still want dinner to feel a little special.
I like that it uses pantry-friendly shortcuts or fresh homemade pesto if I’m feeling fancy. Either way, you end up with tender, juicy chicken smothered in herby pesto, gooey melted cheese, and bursts of sweet roasted tomatoes. It’s the sort of meal that makes you feel like you’re eating on a sunny patio—even if you’re just at the dining table on a weeknight.
Why This Baked Pesto Chicken Is Always on My Table
One thing I’ve learned from cooking for family and friends is that simple doesn’t have to mean boring. This recipe is proof of that.
I love that I can get this ready in about 10 minutes, pop it in the oven, and then focus on helping with homework or chatting with family. By the time the timer goes off, the kitchen smells like fresh basil and roasted garlic.
This dish is perfect in summer when basil is cheap and abundant (or you have your own plant going wild on the windowsill). But I make it year-round with store-bought pesto and it’s still fantastic.
It’s cheesy, savory, and bright from the tomatoes—like comfort food with a fresh twist. And the best part is there’s no hovering over the stove once it’s in the oven.
Ingredients You’ll Need
Let’s talk about what goes into this dish. It’s wonderfully simple, but every ingredient has its role.
- Chicken: I use boneless, skinless breasts because they bake quickly. I always pound them to an even thickness so they cook evenly—no more dry edges with undercooked centers. If you prefer thighs, they work great too and add a bit more richness.
- Pesto: Homemade is lovely if you have fresh basil lying around, but jarred pesto is my lifesaver on weeknights. It’s packed with garlic, Parmesan, and olive oil—so much flavor with no effort.
- Cheese: A mix of mozzarella for that melty pull and Parmesan for salty nuttiness. I don’t skimp.
- Cherry Tomatoes: Halved so they roast quickly and get sweet and jammy. They add freshness and balance the richness.
- Fresh Basil (Optional): I love to scatter torn basil on top before serving if I have it. It feels like finishing with a flourish.
Kitchen Tips I Swear By
Over the years, I’ve learned a few small tricks that really make this recipe work every time.
- Pound Your Chicken: Don’t skip this. It takes two minutes but means the chicken cooks evenly and stays juicy. I put it between plastic wrap or baking paper and use my rolling pin if I don’t want to hunt for the meat mallet.
- Check Doneness with a Thermometer: I was stubborn about this for years but it makes such a difference. Chicken is perfect at 165°F. No more guesswork or slicing into pieces mid-bake.
- Grease Your Baking Dish: Helps the pesto and cheese stay put on the chicken and makes cleanup easier.
- Don’t Be Stingy with Pesto: Coat every bit of the chicken generously. It’s the flavor base here, so go for it.
How I Make This Pesto Chicken Bake at Home
I’m not one for complicated steps, especially on a weeknight. Here’s how I do it:
- Pound the Chicken: Lay the breasts between plastic wrap and give them a good whack until they’re an even thickness. You don’t want them too thin—just uniform so they cook evenly.
- Season and Coat: Season both sides with salt and pepper, then toss them in a big bowl with pesto until every piece is covered.
- Assemble: Place the chicken in a greased baking dish. Scatter mozzarella and Parmesan on top. Add the halved cherry tomatoes around the chicken—it all cooks together beautifully.
- Bake: Pop it in the oven at 400°F for about 25–30 minutes, depending on thickness. I start checking at 25.
- Finish: Once it’s done, let it rest a few minutes so juices settle. If you have fresh basil, tear some over the top before serving.
That’s it. One dish, barely any cleanup.
What I Like to Serve With It
This dish is a star on its own, but I love pairing it with sides that soak up all that pesto goodness.
Some favorites from my kitchen:
- A crisp cucumber and tomato salad with a squeeze of lemon.
- Roasted or mashed cauliflower if I want to keep things low-carb.
- Buttered green beans or sautéed zucchini from the farmers market.
- A crusty loaf of bread to mop up the sauce when I’m feeling indulgent.
- Even a simple side of pasta tossed with olive oil and garlic works well.
If I’m hosting friends, I’ll often add a big green salad and call it a meal.
Storing Leftovers the Way I Do It
If we have any leftovers (rare in my house), I just pop them into an airtight container in the fridge.
They keep well for about 3–4 days. I usually reheat them gently in the oven or microwave. The cheese melts again, the tomatoes soften even more, and the flavors deepen overnight.
Honestly, leftover pesto chicken in a toasted sandwich the next day is one of my favorite things.
Low Carb Chicken Pesto Bake
When weeknights get hectic, this vibrant and cheesy chicken dish swoops in to save the day. Juicy chicken breasts coated in fragrant pesto, melty cheese, and sweet roasted cherry tomatoes—it’s the kind of meal that looks like you fussed, but only took minutes to throw together.
Ingredients
- ½ cup cherry tomatoes, halved
- ½ cup mozzarella cheese, shredded
- ¼ cup Parmesan cheese, grated
- 4 boneless, skinless chicken breasts (about 6 oz each), pounded evenly
- ½ cup basil pesto
- ½ teaspoon salt
- ½ teaspoon black pepper
- Fresh basil, for garnish
Instructions
- Get things started by preheating your oven to 425°F. Lightly grease a 9x13-inch baking dish to keep cleanup easy.
- Season your chicken on both sides with salt and pepper. Then, slather each piece generously with pesto, making sure to get that herby goodness into every corner.
- Arrange the chicken in the baking dish. If there’s any extra pesto, go ahead and spoon it over the top—more is more here.
- Sprinkle mozzarella and Parmesan evenly across the chicken, then scatter the cherry tomatoes over everything for a pop of color and flavor.
- Bake uncovered for about 25–30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
- Finish with flair: once it’s out of the oven, shower the dish with fresh basil and serve it warm.
Notes
- Jarred pesto works perfectly, but if you have homemade on hand, it takes the flavor up a notch.
- Pair it with a simple salad or some roasted veggies for a no-fuss, complete meal.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 402Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 118mgSodium: 745mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 45g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Common Questions From Friends
How do you make sure the chicken doesn’t dry out?
Pound it evenly so it cooks at the same rate, and use a thermometer. Pesto keeps it moist, but you don’t want to overbake.
Can I use store-bought pesto?
Absolutely. I do it all the time. Just get one with good ingredients and plenty of basil and garlic.
What if I don’t have cherry tomatoes?
Any tomato works. I’ve even used chopped Roma or grape tomatoes. It just adds that sweet roasted bite.
Can I make this ahead?
You can prep it earlier in the day—coat the chicken with pesto and layer in the dish. Keep it in the fridge, then bake at dinnertime.
This is the kind of recipe that always wins me compliments, even though it’s one of the simplest things I make. If you try it, let me know how you serve it—I’m always looking for new ideas.
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