Baked Pesto Chicken

Over the weekend, I made this easy and yet delicious chicken dish for my family. The chicken pieces were simply coated with pesto sauce and then baked for 25 minutes. The freshly made pesto sauce was the star of this dish. It gave the chicken its tasty and wonderful flavor. The aroma that came out of the oven while the chicken was baking was amazing. My family and I enjoyed this appetizing pesto chicken with a serving of steamed rice and mixed vegetables. Love it!

Cooking Tips for Perfect Baked Pesto Chicken

For perfectly baked pesto chicken, start with evenly sized chicken pieces. This ensures that everything cooks at the same rate. If you’re using chicken breasts, try to pound them to an even thickness. This helps them cook more uniformly and prevents dry spots. Preheating the oven is crucial, so don’t skip that step. A hot oven ensures that the chicken gets a nice sear and locks in the juices. If you want to add a bit of crunch, consider broiling the chicken for the last few minutes of cooking. This gives the pesto a nice crisp layer, enhancing the flavor and texture. Also, keep an eye on the internal temperature. Chicken is perfectly cooked at 165 degrees Fahrenheit. Use a meat thermometer to check this, especially if you’re not familiar with cooking chicken. If you want to add extra flavor, marinating the chicken in pesto for a few hours or overnight can truly elevate the dish. Just make sure to store it in the fridge while marinating.

Serving Suggestions and Pairings

Baked pesto chicken pairs wonderfully with a variety of sides. Steamed rice is a classic choice, as it soaks up the delicious pesto flavor. For a healthier option, consider quinoa or couscous. These grains add a nutty flavor and texture that complements the chicken well. Mixed vegetables are a great addition, and you can easily customize them based on what you have on hand. Roasted broccoli, zucchini, or bell peppers work beautifully. If you want to take it up a notch, a fresh salad with a light vinaigrette can provide a nice contrast to the richness of the pesto. For something a bit heartier, garlic bread can be a delightful side. It’s perfect for sopping up any extra pesto sauce left on your plate. As for beverages, a crisp white wine or even a sparkling water with lemon can refresh the palate and balance the dish’s flavors. If you have leftovers, consider shredding the chicken and using it in a wrap or on top of a salad for a quick lunch the next day.

Frequently Asked Questions

Can I use store-bought pesto instead of making my own?

Absolutely, store-bought pesto works great if you’re short on time. Just make sure to choose a high-quality brand for the best flavor.

What should I serve with baked pesto chicken?

This dish pairs well with steamed rice and mixed vegetables, but you can also serve it with a simple salad or some crusty bread. The goal is to complement the rich flavors of the pesto.

How do I store leftovers?

Let the chicken cool down to room temperature, then store it in an airtight container in the fridge. It should be good for about 3-4 days, just reheat it gently before serving.

Can I make this dish ahead of time?

Yes, you can marinate the chicken in pesto a few hours or even overnight before baking. Just remember to keep it covered in the fridge.

What are some common mistakes to avoid?

One common mistake is not preheating the oven, which can lead to uneven cooking. Also, make sure to check the chicken’s internal temperature to avoid undercooking.

Baked Pesto Chicken

Liza A

Baked pesto chicken is a flavor-packed dish featuring juicy chicken smothered in a vibrant basil and garlic pesto. It's simple to make and so satisfying!

No ratings yet

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 4 servings

Calories 570 kcal

Ingredients

  

1x2x3x

• 1 large bunch fresh basil
• 2 cloves garlic smashed and peeled
• ¼ cup pine nuts
• ½ cup extra-virgin olive oil
• ½ cup freshly grated Parmesan
• ½ teaspoon kosher salt plus more for seasoning
• Freshly ground pepper to taste
• 4 boneless skinless chicken breast halves

Instructions

 

• Preheat oven to 400° F. Line baking sheet with foil.
• Pluck basil leaves from stems (about 2 cups). Wash the leaves in a large bowl of cold water and dry in a salad spinner or pat dry with paper towels.
• Put the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. With the processor running, gradually add the olive oil and process until the pesto is smooth. Transfer the pesto to a large bowl and stir in the cheese. Season with salt and pepper.
• Place chicken in a shallow dish. Add pesto and mixed thoroughly until chicken is fully coated with sauce.
• Place chicken onto prepared baking sheet, making sure top of chicken is fully covered with sauce.
• Bake for 25 minutes or until chicken is no longer pink in center.
• Serve and enjoy!

Notes

Pesto sauce recipe from: Food Network

Nutrition

Calories: 570kcalCarbohydrates: 6gProtein: 42gFat: 44gSaturated Fat: 8gCholesterol: 120mgSodium: 300mgFiber: 1gSugar: 1g

Tried this recipe?Let us know how it was!