In this pesto chicken recipe, chicken breasts are marinated in olive oil and pesto then topped with more pesto, a sprinkle of mozzarella cheese and baked! It’s an easy, healthy flavorful main dish recipe made with only 5 ingredients!
This baked pesto chicken recipe is an easy and delicious weeknight meal bursting with flavor! Chicken breasts are marinated in olive oil and pesto then topped with more pesto, a sprinkle of mozzarella cheese and baked to perfection!
If you’re looking for a way to use fresh basil from your garden, make this homemade basil pesto sauce and use it to whip up this pesto chicken!
Pesto Chicken: Ingredients & substitutions
There are only 5 ingredients in this baked pesto chicken, we’ll discuss them as well as possible substituions.
- Chicken Breasts. I recommend organic, boneless skinless chicken breasts cut to a uniform thickness to ensure even cooking!
- Olive oil. If desired, you can substitute avocado oil or canola oil in this recipe, however olive oil is the best. For the best flavor use a high-quality olive oil.
- Pesto. I recommend making your own homemade basil pesto sauce for the best flavor. However, store-bought jarred pesto works well in the winter months when fresh basil isn’t readily available.
- Minced Garlic. Fresh, rosted garlic can be used in place of minced garlic if desired.
- Mozzarella cheese. You can use shredded or fresh mozzarella cheese on top of this pesto chicken, or omit the cheese all together if desired. I have used parmesan cheese in place of mozzarella with great results as well.
How to make Pesto Chicken
This pesto chicken recipe is so easy to make! As always, we’ll walk through the recipe step-by-step, and don’t forget to watch the video.
Marinate the chicken breasts
To begin, combine pesto, olive oil and minced garlic in a large bowl. Add the chicken and stir to coat. Cover and let marinate at room temperature for 30-60 minutes, or in the refrigerator for longer.
Prepare the chicken & Bake
Next, place a wire rack in a 9×13” baking dish and lightly spray with cooking spray. Then, use a spatula to scrape most of the marinade off the chicken.
Place the breasts on the wire rack and sprinkle a pinch of salt and pepper on top of each one. Then, spread 2 TBS pesto in an even layer on top of each chicken breast and bake for 15 minutes.
Add cheese & bake again
After 15 minutes, sprinkle mozzarella cheese on the pesto on each chicken breast and bake for an additional 5 to 10 minutes or until the temperature of the chicken is 165 degrees F and the cheese is melted. (Bake time will be shorter if your breasts are thinner, longer if they’re thicker).
Store
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze leftovers in an airtight container in the freezer for up to two months.
FAQs about Pesto Chicken
What sides go well with pesto chicken?
See above for my best suggestions! Crusty bread, roasted veggies, pasta and salad are my top picks.
Do you heat pesto before adding it to pasta?
No, simply add it to warm pasta and it will warm enough to eat.
Do you eat pesto pasta hot or cold?
I suggest, if eating it with this recipe, to enjoy it warm!
