Posted Jun 23, 2021, Updated Mar 29, 2024 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
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.
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).
Serve
Once the chicken breasts reach 165 degrees F, remove them from the oven and and let cool slightly. Serve warm with your favorite sides. Here are some suggestions:
Serve this pesto chicken over pesto pasta or pesto tortellini (try making your own whole wheat pasta or homemade gnocchi), or with this easy risotto recipe! My favorite way to enjoy this recipe is over a salad, my personal fave is this burrata salad. However pasta salad and caprese quinoa salad are also great choices. Serve this baked pesto chicken with a side of roasted vegetables! I have so many roasted veggie recipes, like these balsamic roasted vegetables, roasted broccoli, Parmesan green beans, and bacon brussels sprouts or balsamic roasted brussels sprouts. Homemade bread is a great side to this pesto chicken. Try this homemade french bread or the best no-knead bread!
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. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
