Description
This Pesto Baked Chicken recipe features tender chicken breasts topped with fresh basil pesto and melted mozzarella and Parmesan cheeses. It’s a simple, flavorful meal baked to perfection, with an optional fresh tomato bruschetta topping.
Ingredients
Scale
- 1 pound boneless skinless chicken breasts (or thighs)
- Salt and pepper to taste
- 1/2 cup basil pesto
- 2 cups mozzarella cheese, shredded
- 1/4 cup parmigiano reggiano (parmesan cheese), grated
- 2 cups tomato bruschetta (optional)
Instructions
- Place the chicken in a baking dish and season with salt and pepper to taste.
- Spread the basil pesto over the chicken.
- Sprinkle the mozzarella and parmigiano reggiano cheeses over the pesto.
- Bake in a preheated 350F/180C oven for 25-35 minutes, or until the chicken is cooked through (reaches 165F internally).
- If the topping starts to brown too quickly, cover the dish with foil.
- Top with fresh tomato bruschetta before serving, if desired.
Notes
- Bake time may vary depending on the size of the chicken breasts. Use a meat thermometer to ensure the chicken reaches 165F.
- For extra flavor, add 1/2 teaspoon onion powder with the salt and pepper.
- Add 1/2 teaspoon red pepper flakes with the salt and pepper for a touch of heat.
- For a creamier dish, spread 8 ounces of room temperature cream cheese over the chicken before adding the pesto.
Nutrition
- Serving Size: 1 serving (chicken only)
- Calories: 338
- Sugar: 1.3g
- Sodium: 1026mg
- Fat: 24g
- Saturated Fat: 6.6g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 3.3g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 207mg
Keywords: Pesto Baked Chicken, baked chicken, pesto chicken, cheese baked chicken, easy chicken recipe, weeknight dinner