Baked Pesto Chicken

If you’re looking for a quick and delicious weeknight meal that feels a little fancy, look no further than this Baked Pesto Chicken. It’s bursting with flavor, thanks to a vibrant basil pesto that elevates juicy chicken breasts or cutlets. Topped with melty mozzarella and a sprinkle of parmesan, this dish is a guaranteed crowd-pleaser. Plus, it comes together in no time, making it perfect for busy evenings or when you want to impress guests without slaving away in the kitchen.

Why It Works Every Time

This Baked Pesto Chicken recipe works wonderfully due to the combination of moist chicken and rich flavors. Baking the chicken with pesto not only keeps it juicy but also infuses it with the aromatic notes of basil, garlic, and olive oil. The mozzarella melts beautifully, creating a comforting, cheesy topping, while the cherry tomatoes add a burst of sweetness and acidity. The addition of fresh basil ribbons right before serving brightens the dish, making it a feast for both the eyes and the palate.

What to Buy

• Chicken: 2 large boneless, skinless chicken breasts or 4 thin chicken cutlets for even cooking.
• Basil Pesto: 1 cup, either store-bought or homemade for a fresh taste.
• Cheeses: 1 cup shredded mozzarella cheese and 2 tablespoons grated parmesan cheese for that gooey, cheesy topping.
• Tomatoes: 1 pint cherry or grape tomatoes, halved to add color and flavor.
• Olive Oil: Extra virgin olive oil for greasing the pan and drizzling.
• Seasonings: Kosher salt and freshly ground black pepper to enhance flavor.
• Fresh Basil: 4-5 leaves, cut into ribbons for garnish.

Tools & Equipment Needed

• Baking Dish: A 9×13-inch dish is ideal for holding the chicken and toppings.
• Measuring Cups and Spoons: For accurate ingredient quantities.
• Cutting Board and Knife: For chopping tomatoes and slicing basil.
• Oven: Preheat to ensure even cooking and proper melting of cheese.

Cook Baked Pesto Chicken Like This

Step 1: Preheat the Oven

Start by preheating your oven to 375°F (190°C). This ensures that your chicken cooks evenly and the cheese melts to perfection.

Step 2: Prepare the Baking Dish

Grease a 9×13-inch baking dish with olive oil to prevent the chicken from sticking and to add flavor.

Step 3: Season the Chicken

Pat the chicken breasts dry with paper towels. Season both sides with kosher salt and freshly ground black pepper to taste.

Step 4: Add Pesto

Spread the basil pesto evenly over the top of the chicken. Make sure each piece is generously coated for maximum flavor.

Step 5: Add Cheese and Tomatoes

Sprinkle the shredded mozzarella cheese over the pesto-covered chicken. Then, scatter the halved cherry tomatoes around and on top of the chicken, adding color and sweetness.

Step 6: Bake

Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). The cheese should be bubbly and slightly golden.

Step 7: Finish with Fresh Basil

Once out of the oven, let the chicken rest for a few minutes. Then, sprinkle the fresh basil ribbons on top for a bright and aromatic finish.

Ingredient Swaps & Substitutions

• Chicken: You can use boneless, skinless thighs for extra moisture.
• Pesto: Spinach or arugula pesto can be a delightful alternative.
• Cheese: Try provolone or fontina for a different cheesy flavor.
• Tomatoes: Sun-dried tomatoes can be used for a more intense flavor.
• Herbs: Other fresh herbs like parsley or oregano can replace basil if preferred.

Learn from These Mistakes

• Skipping the seasoning: Always season your chicken well before adding other ingredients. This step is crucial for flavor.
• Overcooking: Use a meat thermometer to check the chicken’s doneness, as overcooked chicken can become dry.
• Not letting it rest: Allowing the chicken to rest after baking helps retain its juices, making it more tender.
• Using too much pesto: While flavor is essential, too much pesto can overpower the dish. Stick to the recommended amount for balance.

Storing, Freezing & Reheating

Leftover Baked Pesto Chicken can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, place the cooled chicken in a freezer-safe container, where it will keep for up to 3 months. For reheating, simply thaw in the fridge overnight and then reheat in the oven at 350°F (175°C) until warmed through. You can also microwave it, but be cautious to avoid drying it out.

Common Qs About Baked Pesto Chicken

Can I make Baked Pesto Chicken in advance?

Absolutely! You can prepare the dish ahead of time, cover it, and store it in the refrigerator until you’re ready to bake. Just allow extra time for baking if it’s coming straight from the fridge.

What can I serve with Baked Pesto Chicken?

This dish pairs beautifully with a simple green salad, roasted vegetables, or a side of pasta tossed with olive oil and garlic for a complete meal.

Can I use store-bought pesto?

Yes, store-bought pesto is a convenient option! Just ensure it’s high-quality for the best flavor. Homemade pesto is also a great choice if you have the time.

How can I tell when the chicken is done?

The best way to check is by using a meat thermometer. The internal temperature should reach 165°F (74°C). Alternatively, you can cut into the thickest part of the chicken to ensure that the juices run clear and there is no pink in the center.

Time to Try It

This Baked Pesto Chicken is not just a meal; it’s an experience filled with flavors and textures that will have everyone coming back for seconds. With a few simple ingredients and straightforward steps, you can create a dish that feels gourmet, yet is easy enough for any home cook. So preheat that oven, gather your ingredients, and get ready to enjoy a plate of this deliciousness that is sure to impress!