Baked Pesto Chicken
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Rich and savory, budget-friendly Baked Pesto Chicken is a high protein dinner recipe, easy to make in 30 minutes!
Download the Cooking Time Chart and say goodbye to rubbery chicken forever!
Chicken Pesto Recipe
This is definitely one of the high protein recipes you should keep in your back pocket for busy weeknights. When your tired body wants to order takeout but you know that cooking at home is less expensive, this is the recipe to make!
It’s so easy that it’s almost a no-cooking-required recipe! If you have some pesto in your freezer or pantry (I make Dairy-Free Pesto in large batches and freeze it), there’s very little prep for you to do!
Why This Recipe is a Favorite
- A delicious one-pan, 30 minute meal. Everything comes together in a snap, and because it’s baked in one pan, clean up is a breeze!
- Adaptable to many different nutritional needs. There’s a rich layer of gooey mozzarella that adds a lot of richness and flavor to the pesto chicken breasts. It’s one of my favorite keto dinner recipes, but if eating dairy-free is important, just skip the cheese.
- Special enough to serve to dinner guests. The rich flavor of cashew and basil pesto makes this Italian meal taste fancy. You’re the only one who will know just how easy it is to make.
If you want other baked chicken dishes, make some BBQ Chicken Thighs or Mexican Chicken Stuffed Peppers.
Ingredients and Substitutions
This is what you’ll need to make baked pesto chicken at home:
- Boneless skinless chicken breasts: Use plain chicken breasts or for extra flavor, use marinated chicken breasts!
- Olive oil or avocado oil.
- Pesto: Use my dairy free pesto recipe to stay Whole30 and Paleo compliant. If that isn’t important, this basil walnut pesto is really delicious! Or, feel free to buy it from the store if that’s easiest for you.
- Cherry tomatoes: You can use any variety that you like; Roma, heirlooms, and grape tomatoes are all good options. Just cut the larger tomatoes into 1/2-inch slices.
- Mozzarella cheese (optional): The cheese is Keto friendly but not Whole30 or Paleo. Use it or not, whichever you prefer!
- Salt and black pepper
How to Make Baked Pesto Chicken
Scroll down to the recipe card for the full step by step instructions! ⬇️
- Grease the bottom of the baking dish. Drizzle the olive oil on the bottom of an oval or square baking dish.
- Add the chicken breasts. It’s okay if they’re smooshed in a little bit, because they’ll shrink as they cook.
- Spread pesto overtop of chicken breasts. You don’t need to completely cover the breasts with pesto, but spread it evenly.
- Spread mozzarella over chicken, if using.
I recommend shredding a fresh block of cheese — it melts better than bagged shreds.
- Add a layer of tomatoes. Bake in preheated oven for 25 minutes.
- Once it comes out of the oven, give it a little sprinkle of fresh basil and salt and pepper and serve. It's fabulous on its own or with whatever side dishes you like. That's it!
We absolutely LOVE this recipe! We love the flavors and the final result.
— Bonny
Serving Suggestions
I like to serve pesto chicken with a side of Keto friendly sautéed spinach, instant pot cauliflower mashed potatoes, or spaghetti squash.
Make Ahead Instructions
This chicken pesto recipe can be prepared the night before you plan to cook it. Layer the chicken, pesto, and tomatoes in the baking dish, then cover tightly with foil or plastic wrap. Keep it in the refrigerator until you're ready to cook it.
Making this recipe? I'd love to know what you think!
Drop a star rating below or tag me on Instagram @cookathomemom!
Other 30 Minute Dinner Ideas
Easy Baked Pesto Chicken
Equipment
Ingredients
- 2 pounds boneless skinless chicken breast
- ½ cup dairy-free pesto or other pesto of your choice
- 2-3 roma tomatoes
- 1 cup shredded full fat mozzarella cheese, optional
- 2 tablespoons fresh basil
- salt and pepper to taste
Dairy Free Pesto
- 2 cups fresh basil
- ½ cup extra virgin olive oil
- 1 cup cashews raw, unsalted
- 3 tablespoons nutritional yeast
- 2 cloves garlic
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
Video
Instructions
- Preheat your oven to 375℉. Slice tomatoes into ½-inch slices, then set them aside.
- Using the flat side of a meat mallet, pound each chicken breast to a uniform thickness. Pat the chicken dry with a paper towel, and lightly season with salt and pepper.
- Drizzle oil on the bottom of the baking dish.
- Lay the chicken breasts inside the baking dish. Note: It's okay if they're squished and overlapping a little, as they'll shrink while they cook. Just avoid stacking them in a large pile.
- Spoon the pesto evenly over the breasts.
- Arrange the sliced tomatoes over the pesto.
- Bake in preheated oven for 25 minutes or when internal temperature at the thickest portion of the poultry reaches 163℉. Remove from the oven, and allow the dish to rest for 5 minutes. The chicken will continue cooking to a safe internal temperature of 165℉.
- Plate and garnish with fresh basil leaves and additional black pepper if desired.
Notes
- This dish can be prepared the night before you plan to cook it. Layer the chicken, pesto, and tomatoes in the baking dish, then cover tightly with foil or plastic wrap. Set it in the refrigerator until you're ready to cook it.
