Easy baked pesto chicken is tender strips of chicken that are flavored with pesto and covered in melty mozzarella cheese for a simple, scrumptious and hands-off dinner! Just 3 ingredients!
I am always looking for more and more ways to use pesto.
Sometimes it’s because I’ve made a big batch of homemade basil pesto - or found some stashed in the freezer.
And sometimes it’s because I bought a giant jar of it at Costco.
Regardless, I love having pesto on hand and it brightens up so many dishes.
And today, it’s part of this super simple and utterly delicious easy baked pesto chicken.
We’ve got tender strips of chicken that are flavored with pesto and covered in melty mozzarella cheese.
It’s baked until hot and bubbly, with plenty of amazing juices left in the baking dish that you are going to want to drizzle all over everything on your plate.
(And you totally should.)
And you guys, we are talking just 3 ingredients for this recipe.
That’s right, you can make this ANY time because you probably have all of these on hand.
Plus, it’s super simple to prep and is hands off as it bakes in the oven.
It's gluten-free and low-carb as is, too.
Dinner time has nothing on us!
Also, if you’re a pesto lover like me, you should check out this Italian chicken skillet with pesto and creamy pesto pasta with spring vegetables.
So let’s get cooking.
I’ve got some quick notes and tips on how to make chicken baked pesto.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Recipe Notes:
- Chicken: I use boneless, skinless chicken breasts and cut them into about 3 strips each. You could also substitute chicken tenders or try using boneless, skinless chicken thighs if you like. Just keep an eye on the cook time and adjust as needed.
- Pesto: Feel free to use homemade or store-bought, either works just fine.
- Mozzarella: Shredded mozzarella (from a bag or shredded from a block) is what I’ve always used. You could try sliced fresh mozzarella as well if you’d like.
- Serving: I recommend serving this over rice or couscous or even orzo to help soak up some of those yummy juices in the baking dish.
Then you just need a vegetable to round out your meal.
Broccoli, green beans, asparagus, even just a side salad would all be great here.
Finally, we don’t typically have any leftovers, but here’s what to do if you have extras.
Storage Tips:
Leftovers of pesto chicken baked, once cooled down, can be stored in a covered container in the refrigerator for up to 5 days.
Reheat in the microwave until hot. And definitely reheat and serve with some of the extra juices from the baking dish. It helps keep the chicken moist and flavorful.
You can also freeze leftovers. Place in a freezer-safe ziplock bag or container, label and date it, then freeze for up to 4-5 months. Defrost overnight in the refrigerator and then reheat.
The leftovers are great for a rice or grain bowl for lunch. You can also heat the chicken and make it into a wrap!
So much yum.
I hope you give this a try soon for an easy, delicious dinner win!
Enjoy!
XO,
Kathryn
Easy Baked Pesto Chicken
Ingredients
- 4 (6-7 oz) boneless, skinless chicken breasts
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup basil pesto, divided
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 375 degrees F.
- Cut each chicken breast lengthwise into 3 pieces. Season the chicken strips with salt and pepper.
- Spray a 9x12 baking dish with cooking spray. Spread ¼ cup of the pesto over the bottom of the dish.
- Add the chicken strips then top with the remaining ¼ cup basil pesto.
- Cover the baking dish with aluminum foil and bake at 375 for 25 minutes.
- Uncover the dish, sprinkle with the mozzarella cheese and return to the oven (uncovered). Bake for 5 more minutes, or until the cheese is melted and the chicken is cooked through. If desired, broil the dish for 2-3 minutes, or until lightly browned.
- Serve the pesto chicken hot with extra juices from the bottom of the dish.
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