Baked Pesto Chicken Recipe – Easy & Delicious

With its vibrant notes of basil and the tender juiciness of chicken, this Baked Pesto Chicken Recipe has become one of my go-to meals for busy weeknights. After testing this dish several times, I’ve discovered the nuances that elevate it from simple to unforgettable. The aroma of fresh basil wafting through the kitchen while it bakes? Pure bliss. If you’re a fan of quick yet satisfying recipes like my Quick Chicken Parm Sandwich, you’ll love this one just as much!

About Baked Pesto Chicken Recipe

This Baked Pesto Chicken is an excellent representation of how simple ingredients can yield great flavors. During my testing, I made this dish for my family on a hectic Tuesday and the dinner table lit up with cheerful chatter. It’s not only flexible—allowing for various side dishes—but also budget-friendly, making it ideal for any day of the week.

• Quick prep time, perfect for busy weeknights.
• Versatile enough to pair with numerous sides or salads.
• Family-friendly dish that even picky eaters enjoy.
• Pesto, a staple sauce from Italian cuisine, brings a fresh twist.

Key Ingredients & Their Roles

• Chicken Breasts: The star of the dish—juicy and tender. Opt for skinless or bone-in according to preference.
• Pesto: Adds a fresh, herby flavor. Homemade or store-bought works just fine.
• Parmesan Cheese: Offers a lovely salty kick. Grate fresh for the best melt.
• Cherry Tomatoes: Introduces sweetness and acidity, balancing the richness of the chicken.

How to Make Baked Pesto Chicken Recipe

1. Preheat your oven to 375°F (190°C) and coat a baking dish with a drizzle of olive oil.
2. Place chicken breasts in the dish and generously smear pesto over the top, ensuring even coverage.
3. Scatter cherry tomatoes around the chicken and sprinkle with freshly grated Parmesan cheese.
4. Bake for approximately 25–30 minutes, or until the chicken is cooked through and the cheese is bubbly and slightly golden.

Pro Tips & Troubleshooting

• During my first attempts, I learned that letting the chicken marinate in pesto for an hour makes a significant flavor difference.
• A common issue is overcooking the chicken; aim for a temperature of 165°F (75°C) to ensure tender results.
• For an extra punch, try adding lemon juice or zest to the pesto before applying it to the chicken.
• This dish can easily be doubled or halved depending on your gathering size without compromising flavor!

Storage & Make-Ahead Guide

Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat in the oven at 350°F (175°C) for about 10-15 minutes until warmed through. I found that reheated chicken retained its juicy texture surprisingly well.

Serving Suggestions

This Baked Pesto Chicken pairs beautifully with garlic bread or a fresh side salad. For a heartier meal, consider serving it alongside quinoa or roasted vegetables. If you’re looking for more inspiration, try this Easy Spicy Chicken Sandwich or my Quick Crispy Chicken Wraps.

Frequently Asked Questions

• Can I use frozen chicken for this recipe? Yes, but thaw it first for the best results.
• What can I substitute for pesto? A homemade blend of spinach, garlic, nuts, and olive oil can work well.
• Is there a vegetarian option? Absolutely! Substitute chicken with eggplant or mushroom.
• Can I double the recipe? Yes, just ensure you have a large enough baking dish.
• How do I know when the chicken is done? Use a meat thermometer to check for 165°F (75°C).

Final Thoughts

This Baked Pesto Chicken Recipe quickly became a staple in my kitchen, and I hope it finds a place in yours too! I love serving it with a simple arugula salad for a fresh contrast. Don’t forget to share your results with me—I’d love to hear how you enjoyed this dish!

More Recipes You’ll Love

• Easy Smoked Deviled Eggs – a perfect appetizer to kick off any meal.
• Chicken Alfredo Lasagna – a delicious spin on a classic that’s sure to impress.
• Crockpot Chicken and Gravy – an easy, comforting dish for busy weeknights.