Description
Easy Baked Pesto Chicken is a simple, flavorful dinner made with tender chicken breast strips baked in basil pesto and topped with melty mozzarella cheese. With just a few ingredients and minimal prep, this hands-off oven-baked meal is perfect for busy weeknights. Serve it with rice, couscous, or orzo to soak up the delicious pesto juices.
Ingredients
- 4 boneless, skinless chicken breasts (6–7 ounces each)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup basil pesto, divided
- 1 cup shredded mozzarella cheese
- Cooking spray, for the baking dish
Instructions
- Preheat the oven to 375°F (190°C).
- Cut each chicken breast lengthwise into 3 strips. Season the chicken strips with kosher salt and black pepper.
- Lightly coat a 9 x 12-inch baking dish with cooking spray. Spread 1/4 cup of the basil pesto evenly over the bottom of the dish.
- Arrange the chicken strips in the baking dish and spread the remaining 1/4 cup pesto over the top.
- Cover the dish tightly with aluminum foil and bake for 25 minutes.
- Remove the foil and sprinkle the shredded mozzarella evenly over the chicken. Return the dish to the oven, uncovered, and bake for another 5 minutes, or until the cheese has melted and the chicken is cooked through.
- For a lightly golden cheese topping, broil for an additional 2–3 minutes, watching carefully.
- Serve hot with the flavorful juices from the bottom of the baking dish.
Notes
- Chicken: Boneless, skinless chicken breasts work best, but chicken tenders or boneless, skinless chicken thighs can also be used. Adjust the cooking time as needed and make sure the chicken reaches an internal temperature of 165°F (74°C).
- Pesto: Homemade or store-bought basil pesto both work well.
- Mozzarella: Use shredded mozzarella from a bag or grate it fresh from a block. Sliced fresh mozzarella is another option.
- Serving: Serve over rice, couscous, or orzo to soak up the delicious juices from the baking dish.
- Storage: Once cooled, store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheating: Reheat in the microwave until hot, adding some of the reserved baking juices to keep the chicken moist.
- Freezing: Freeze cooled leftovers in a freezer-safe container or bag for 4–5 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: American, Italian-Inspired