When you’re juggling work, life, and everything in between, having a recipe like this baked pesto chicken is a real lifesaver. I’ve made this on those evenings when I don’t have the energy for a big cleanup but still want something that tastes fresh and feels comforting. The combination of juicy chicken and garlicky basil pesto smells like summer—even in the middle of a busy Wednesday.
What I love most is how versatile it is. Some nights I keep it light with a side of roasted veggies. Other times, I’ll toss it into pasta or slice it for sandwiches the next day. It’s the kind of recipe that quietly becomes a regular in your rotation.
Let’s Talk About That Pesto
Homemade pesto truly makes this dish sing—but if you’re running short on time (we’ve all been there), a good-quality store-bought jar works just fine. When I make it from scratch, I usually do a big batch and keep it in the fridge under a thin layer of olive oil. It keeps beautifully for a few days and can quickly jazz up anything from grilled cheese to scrambled eggs.
Quick tip: Toast your pine nuts just a bit before blending. It deepens the flavor and makes the pesto even more fragrant. And if you don’t have pine nuts, I’ve swapped in almonds or cashews in a pinch—still great.
Step-by-Step: How I Make This in Under 30 Minutes
1. Make the Pesto (Optional, but Worth It)
I usually make mine in a small food processor—just basil, garlic, toasted pine nuts, olive oil, parmesan, and a pinch of salt. Once blended, I always taste and adjust. Sometimes I add a squeeze of lemon if the basil is on the sweeter side.
2. Prep the Chicken
A little olive oil, salt, and pepper go a long way. I lay the chicken breasts flat in a baking dish, spread the pesto generously over the top, and make sure everything’s well coated. It takes two minutes, tops.
3. Bake Until Juicy
Cover the dish with foil to trap the moisture. Bake at 400°F for about 20 minutes, then uncover and finish for another 5 to 15, depending on the size of the chicken breasts. I always use a digital thermometer—it takes the guesswork out and keeps the chicken from drying out.
4. Rest and Serve
Give it a quick 5-minute rest out of the oven so the juices stay locked in. That’s usually when I toss together a salad or reheat some leftover rice.
Can I Use Chicken Thighs Instead?
Definitely. In fact, I sometimes prefer thighs for their extra juiciness. If I have bone-in, skin-on thighs, I’ll bake them a bit longer and even broil for a couple of minutes at the end to crisp up the skin. For boneless thighs, you can shave off about 10 minutes of cooking time. Use a thermometer to hit around 165°F.
Serving Ideas: What Pairs Well with Pesto Chicken
This dish goes with almost anything. Some of my favorite sides include:
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Crispy roasted potatoes or sweet potatoes
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Steamed green beans, broccoli, or zucchini
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Fluffy rice or buttered noodles
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A lemony arugula salad with parmesan
Sometimes I serve the chicken sliced on top of warm pasta tossed with extra pesto. Other times, I’ll stuff it into a crusty baguette with fresh mozzarella and tomatoes for a quick sandwich.
Leftovers tip: Slice the cold chicken thin and add it to wraps with lettuce and a smear of pesto mayo. So good for lunch the next day.
How I Store and Freeze It
This chicken holds up really well in the fridge and freezer. I always make a little extra just for leftovers.
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Fridge: Store in an airtight container for up to 4 days. I like to keep a bit of the pesto on the side to refresh the flavor before reheating.
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Freezer: Let the chicken cool completely, then wrap it in foil or place in a freezer-safe bag. I label it with the date and try to use it within 2 months.
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Reheating: Let it thaw overnight in the fridge if frozen. I reheat in the oven at 350°F covered in foil to keep it moist, or gently in a pan with a splash of broth.
FAQs About Baked Pesto Chicken
Can I use store-bought pesto?
Yes! Just go for one that uses real ingredients—look for basil, olive oil, garlic, and cheese up front on the label. I avoid any with weird fillers.
What if my chicken breasts are really thick?
You can butterfly them or gently pound them to even thickness so they cook more evenly. This makes a big difference, especially if you’re in a rush.
Is it okay to skip the cheese in the pesto?
Sure. If you’re dairy-free, you can leave it out or sub with nutritional yeast for a similar salty flavor.
Can I grill the chicken instead?
Yes! Grill the chicken first, then spoon pesto on top while it’s still hot so it melts into the meat. Super tasty for summer cookouts.
Pesto Chicken
This baked pesto chicken is one of those dinners that feels fancy but takes almost no time at all. Juicy, tender chicken breasts are smothered in rich, herby basil pesto and baked until perfectly golden.
Ingredients
For the Chicken:
- 4 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 1 cup basil pesto (homemade or store-bought)
For the Homemade Basil Pesto:
- 3 cups packed fresh basil leaves (stems removed)
- ½ cup extra virgin olive oil
- ½ cup grated Parmesan cheese
- ⅓ cup pine nuts
- 2 garlic cloves
- 1 teaspoon salt (or to taste)
Instructions
- Make the pesto (if using homemade): Start by combining pine nuts, garlic, and basil leaves in a food processor. Pulse until everything is finely chopped, scraping down the sides as needed. While the processor is running, slowly drizzle in the olive oil until the mixture turns smooth and glossy. Add Parmesan and a pinch of salt, and pulse just until everything comes together. Set aside.
- Prepare the chicken: Preheat your oven to 400°F (200°C). Lightly grease an 11x8-inch baking dish or line it with parchment paper for easier cleanup. Place the chicken breasts into the dish and drizzle with olive oil. Season both sides with salt and pepper, then use your hands or tongs to make sure they’re evenly coated.
- Add the pesto: Spoon your pesto generously over each chicken breast. Use a spatula to spread it around so the top and sides are completely covered. For extra flavor, flip the chicken once or twice in the sauce to really let it soak in.
- Bake: Cover the baking dish with foil and pop it in the oven. Bake for 20 minutes, then remove the foil and continue baking for another 5 to 10 minutes—until the chicken reaches an internal temp of 160°F (71°C). Let it rest for 5 minutes before slicing so the juices stay locked in.
Notes
- Shortcut: If you’re low on time, store-bought pesto works just fine. Just make sure it’s a good-quality one with real basil and Parmesan.
- Meal prep-friendly: You can prep everything ahead—just combine chicken, pesto, olive oil, salt, and pepper in a zip-lock bag and marinate in the fridge until you're ready to bake.
- Serving ideas: Pair it with steamed veggies, plain pasta, or a simple salad for a complete meal.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 864Total Fat 70gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 53gCholesterol 113mgSodium 1299mgCarbohydrates 11gFiber 2gSugar 4gProtein 49g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This baked pesto chicken is one of those go-to recipes that feels special without being fussy. It comes together quickly, uses simple ingredients, and adapts to whatever you’ve got in the fridge. Whether you’re feeding your family on a busy Tuesday or prepping for a few days of healthy lunches, this dish really comes through.
Let me know how you serve it in your kitchen—I always love hearing the twists others add. And if you’re making homemade pesto for the first time, trust me—it’s easier than it looks and so worth it.
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