Easy Baked Pesto Chicken

One dish that has truly captured my heart is Easy Baked Pesto Chicken. I remember the first time I made it; the aroma filled my kitchen, instantly making it feel like home. With its simple yet vibrant ingredients, this dish became a staple in my household. Imagine succulent chicken breasts baked to perfection, slathered in a green, fragrant pesto that bursts with the freshness of basil and garlic. It’s that kind of meal that doesn’t just satisfy your hunger, but warms your soul.

This recipe is perfect for busy weekdays when I want something quick yet impressive. It’s so straightforward that even my kids love to get involved, whether it’s drizzling the olive oil or brushing on the homemade pesto. Plus, it’s one of those meals that you can serve to guests without breaking a sweat. Every bite transports you to a sunny patio in Italy, where the flavors dance on your palate. The crunch of the walnuts, the creaminess of the parmesan cheese, and the zest of the tomatoes create a symphony that makes you want to do a little happy dance after every forkful.

In essence, Easy Baked Pesto Chicken is not just a recipe; it’s a way to gather around the table, share stories, and enjoy good food with loved ones. Whether you’re cooking for yourself or hosting friends, this dish guarantees satisfaction and a few compliments too!

Ingredients to Make Easy Baked Pesto Chicken

The ingredients for Easy Baked Pesto Chicken are simple yet flavorful. Each one works together to create a delicious meal that’s both satisfying and healthy. The star of this dish is undoubtedly the chicken, complemented by a fresh, homemade pesto that gives it an irresistible twist.

• 2 ½ pounds boneless skinless chicken breast, pounded to ¾-inch thickness: This lean protein is perfect for baking, keeping the meal light yet filling.
• 1 tablespoon olive oil: Used to drizzle over the chicken, it adds moisture and richness.
• Salt and pepper to taste: Essential for enhancing flavors.
• ½ cup extra-virgin olive oil: A key ingredient in the pesto, providing healthy fats.
• ½ teaspoon kosher salt: Enhances the flavors of the pesto.
• ¼ teaspoon black pepper: Adds a subtle kick.
• 1 cup packed basil: The primary flavor in the pesto, bringing freshness and aroma.
• 1 cup packed baby spinach: Adds nutrition and a lovely green color to the pesto.
• 3 cloves unpeeled garlic: Provides a robust flavor in the pesto.
• ¼ cup walnuts, plus more for garnish: Adds crunch and depth to the pesto.
• ¼ cup grated parmesan cheese, plus more for garnish: Gives creaminess and umami to the pesto.
• 1 cup diced tomatoes: Fresh topping that adds color and sweetness.

Directions for Easy Baked Pesto Chicken

Cooking Easy Baked Pesto Chicken is a delightful experience that you’ll truly enjoy. The steps are straightforward, allowing you to savor the process as much as the end result.

1. Preheat your oven to 450 degrees Fahrenheit. This high temperature is essential for a perfectly baked chicken that stays moist inside while developing a nice crust on the outside.
2. Drizzle 1 tablespoon of olive oil on both sides of the 2 ½ pounds of boneless skinless chicken breast. Make sure to cover it evenly to ensure juiciness while baking.
3. Season the chicken with salt and pepper to taste. This simple seasoning will enhance the overall flavor of your dish. Place the seasoned chicken in a 13 x 9 x 2-inch baking dish.
4. Bake the chicken in the preheated oven until it reaches an internal temperature of 165 degrees Fahrenheit. This should take about 15 to 18 minutes. The chicken should be golden and cooked through.
5. While the chicken is baking, prepare the pesto. In a resealable plastic bag, place 1 cup of packed basil and 1 cup of packed baby spinach. Use a rolling pin to gently bruise the herbs and greens. This helps release their natural oils and flavors.
6. Transfer the bruised herbs to a food processor or blender. Then, heat a medium-sized skillet over medium heat.
7. Toast the 3 cloves of unpeeled garlic in the skillet until the outsides are lightly browned, about 8 minutes. Keep shaking the pan occasionally to ensure even toasting.
8. Remove the garlic skins and add the garlic to the food processor with the herbs. This will add depth to your pesto.
9. In the same pan, place ¼ cup of walnuts and toast them over medium heat for about 3 to 4 minutes, stirring frequently to avoid burning. Transfer the toasted walnuts to the food processor.
10. Add ½ teaspoon of kosher salt and ¼ teaspoon of black pepper to the food processor. Pulse five times to begin breaking down the greens and nuts.
11. While the food processor is running on low speed, slowly drizzle in ½ cup of extra-virgin olive oil. This will create a smooth pesto mixture with some smaller pieces remaining.
12. After about 10 seconds, add ¼ cup of grated parmesan cheese to the pesto. Process on low speed for an additional 5 seconds. Taste the mixture and season with more salt and pepper as desired.
13. Once done, transfer the pesto to a small bowl. This sauce will be the perfect topping for your baked chicken.
14. After baking, brush some of the pesto sauce on each cooked chicken breast. Carefully transfer the chicken to a serving platter.
15. To finish, top the chicken with additional chopped walnuts and parmesan cheese, along with 1 cup of diced tomatoes for added color and flavor. Serve any remaining pesto sauce on the side for extra dipping!

Recipe Notes about Easy Baked Pesto Chicken

When it comes to the Easy Baked Pesto Chicken, having a few tips up your sleeve can elevate your dish even further. Here are some thoughtful notes to keep in mind.

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze the baked chicken for up to 3 months. Just make sure to wrap it tightly to prevent freezer burn.
• Pairing: This chicken pairs wonderfully with a light salad or some roasted vegetables for a complete meal.
• Variations: Feel free to experiment with different herbs in your pesto, like parsley or cilantro, for a unique flavor twist.
• Serving Suggestions: Serve it over cooked pasta or rice for a delightful and filling meal.

What Complements This Easy Baked Pesto Chicken

When it comes to serving Easy Baked Pesto Chicken, there are numerous delightful options to consider:

• Salads: A crisp green salad with a light vinaigrette pairs beautifully, providing a refreshing balance to the savory chicken.
• Side Dishes: Roasted vegetables, such as asparagus or zucchini, make for a colorful and nutritious side.
• Pasta: Serve the chicken over a bed of pasta tossed in olive oil or a light cream sauce for a satisfying meal.
• Occasions: This dish is perfect for casual family dinners, gatherings with friends, or even a simple weeknight treat.
• Storing Leftovers: Wrap any leftover chicken tightly and store in the fridge, where it will keep for several days.
• Seasonal Pairings: During warmer months, add in seasonal vegetables like sun-dried tomatoes or fresh corn to your sides for an extra touch.

FAQ

Conclusion

The Easy Baked Pesto Chicken is a delightful dish that brings together simple ingredients in a flavorful way. Its versatility and ease of preparation make it a favorite in my kitchen. I encourage you to give this recipe a try; you might just find it becomes a regular in your weekly meal rotation. Grab your ingredients and enjoy a culinary journey that brings a taste of Italy right to your home!

Easy Baked Pesto Chicken

The ultimate comfort food, Easy Baked Pesto Chicken is the perfect blend of juicy chicken and flavorful pesto. This easy weeknight dinner is not only delicious but also quick to prepare. Try it tonight and enjoy a taste of Italy!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 2 ½ pounds boneless skinless chicken breast pounded to ¾-inch thickness
• 1 tablespoon olive oil
• salt and pepper to taste
• ½ cup extra-virgin olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 cup basil packed
• 1 cup baby spinach packed
• 3 cloves unpeeled garlic
• ¼ cup walnuts plus more for garnish
• ¼ cup grated parmesan cheese plus more for garnish
• 1 cup diced tomatoes

Equipment

• Skillet
• Grater
• Chef's Knife
• Peeler
• Cutting Board
• Mixing Bowl
• Food Processor
• Baking Sheet
• Oven
• Frying Pan
• Blender

Method

 

1. Preheat your oven to 450 degrees Fahrenheit. This high temperature is essential for a perfectly baked chicken that stays moist inside while developing a nice crust on the outside.
2. Drizzle 1 tablespoon of olive oil on both sides of the 2 ½ pounds of boneless skinless chicken breast. Make sure to cover it evenly to ensure juiciness while baking.
3. Season the chicken with salt and pepper to taste. This simple seasoning will enhance the overall flavor of your dish. Place the seasoned chicken in a 13 x 9 x 2-inch baking dish.
4. Bake the chicken in the preheated oven until it reaches an internal temperature of 165 degrees Fahrenheit. This should take about 15 to 18 minutes. The chicken should be golden and cooked through.
5. While the chicken is baking, prepare the pesto. In a resealable plastic bag, place 1 cup of packed basil and 1 cup of packed baby spinach. Use a rolling pin to gently bruise the herbs and greens. This helps release their natural oils and flavors.
6. Transfer the bruised herbs to a food processor or blender. Then, heat a medium-sized skillet over medium heat.
7. Toast the 3 cloves of unpeeled garlic in the skillet until the outsides are lightly browned, about 8 minutes. Keep shaking the pan occasionally to ensure even toasting.
8. Remove the garlic skins and add the garlic to the food processor with the herbs. This will add depth to your pesto.
9. In the same pan, place ¼ cup of walnuts and toast them over medium heat for about 3 to 4 minutes, stirring frequently to avoid burning. Transfer the toasted walnuts to the food processor.
10. Add ½ teaspoon of kosher salt and ¼ teaspoon of black pepper to the food processor. Pulse five times to begin breaking down the greens and nuts.
11. While the food processor is running on low speed, slowly drizzle in ½ cup of extra-virgin olive oil. This will create a smooth pesto mixture with some smaller pieces remaining.
12. After about 10 seconds, add ¼ cup of grated parmesan cheese to the pesto. Process on low speed for an additional 5 seconds. Taste the mixture and season with more salt and pepper as desired.
13. Once done, transfer the pesto to a small bowl. This sauce will be the perfect topping for your baked chicken.
14. After baking, brush some of the pesto sauce on each cooked chicken breast. Carefully transfer the chicken to a serving platter.
15. To finish, top the chicken with additional chopped walnuts and parmesan cheese, along with 1 cup of diced tomatoes for added color and flavor. Serve any remaining pesto sauce on the side for extra dipping!

Notes

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze the baked chicken for up to 3 months. Just make sure to wrap it tightly to prevent freezer burn.
• Pairing: This chicken pairs wonderfully with a light salad or some roasted vegetables for a complete meal.
• Variations: Feel free to experiment with different herbs in your pesto, like parsley or cilantro, for a unique flavor twist.
• Serving Suggestions: Serve it over cooked pasta or rice for a delightful and filling meal.

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Meet Juliet Sterling

Creating rich, complex flavors is my obsession, though I am just as passionate about capturing them through the lens. I develop recipes that taste like they simmered all day but are actually achievable for any home cook. I cooked and styled this dish to ensure the flavors are balanced and the presentation inspires you.