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Best Pesto Baked Chicken

Best Pesto Baked Chicken

This recipe is a lifesaver for busy weeknights, delivering a mouthwatering, healthy meal with minimal effort and maximum flavor. Prepare to impress yourself and your family with this incredibly delicious and surprisingly simple dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 4 chicken breasts
Course: Main Course
Cuisine: Italian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 6-8 ounces each
  • 1 cup store-bought or homemade pesto
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • salt and freshly ground black pepper to taste
Optional garnishes
  • cherry tomatoes for garnish
  • mozzarella pearls for garnish
  • fresh basil for garnish

Equipment

  • Oven
  • Paper towels
  • Medium Bowl
  • Small Bowl
  • Baking dish or baking sheet
  • Parchment paper
  • Meat Thermometer

Method
 

  1. Preheat your oven to 400°F (200°C). While the oven heats, pat the chicken breasts dry with paper towels. This step is crucial for achieving a nice sear and ensuring the pesto adheres well.
    4 boneless, skinless chicken breasts
  2. Place the dried chicken breasts in a medium bowl. Drizzle them with 2 tablespoons of olive oil. Sprinkle generously with garlic powder, onion powder, salt, and freshly ground black pepper. Toss gently to ensure each chicken breast is evenly coated with the seasonings.
    4 boneless, skinless chicken breasts, 2 tablespoons olive oil, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, salt and freshly ground black pepper
  3. In a small bowl, combine the 1 cup of pesto with the 1/4 cup of grated Parmesan cheese. Mix them together until well incorporated. This creates a flavorful "crust" for your chicken.
    1 cup store-bought or homemade pesto, 1/4 cup grated Parmesan cheese
  4. Place the seasoned chicken breasts in a baking dish or on a baking sheet lined with parchment paper for easier cleanup. Spoon the pesto and Parmesan mixture over the top of each chicken breast, spreading it evenly to cover the entire surface. Press gently to help it adhere.
    4 boneless, skinless chicken breasts, 1 cup store-bought or homemade pesto, 1/4 cup grated Parmesan cheese
  5. Place the baking dish or sheet in the preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) when tested with a meat thermometer. The exact baking time will depend on the thickness of your chicken breasts. For added visual appeal and flavor, you can add cherry tomatoes or mozzarella pearls during the last 10 minutes of baking.
    cherry tomatoes, mozzarella pearls
  6. Once the chicken is cooked, remove it from the oven and let it rest for 5-10 minutes before serving. This resting period allows the juices to redistribute, resulting in a more tender and succulent chicken. Garnish with fresh basil leaves if desired.
    fresh basil

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or on the stovetop. Can be frozen for up to 2-3 months.