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    Home » Recipes » Meats

    By Amy · Published: Mar 2, 2019 · Updated: Oct 26, 2021 · This post may contain affiliate links. Please read my disclosure policy 2 Comments

    Baked Pesto Chicken

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    Baked pesto chicken in a skillet with overlay text.

    You’re just four simple ingredients away from the most flavorful chicken dinner the whole family will love:  Baked Pesto Chicken.

    Overhead view of pesto chicken bake in a cast iron skillet.

    When it comes to dinner, you just can’t beat quick, easy, delicious and simple… this recipe is just that.  There’s literally only five minutes of prep time required!  

    Baked pesto chicken in a black plate with rice and a fork.

    Serve it with rice or keep it low-carb with a salad.  No one will ever know you threw this together in under 40 minutes!

    Overhead view of ingredients needed for baked pesto chicken.

    Your Simple Ingredients

    • Two large boneless skinless chicken breasts, sliced in half lengthwise
    • Prepared basil pesto
    • Shredded provolone or mozzarella cheese
    • Cherry or grape tomatoes

    A Helpful Tip for Slicing the Chicken

    Place your chicken in the freezer about 30 minutes before slicing.  This firms the meat a little, making it easier to slice.

    Overhead closeup view of baked pesto chicken in a skillet with a spatula.

    Do you see all of those juices in that skillet?  Crusty French bread is a MUST for dipping.

    Hooray for quick and easy weeknight dinners!  

    More Easy Chicken Dinners

    • Lemon Rosemary Chicken Thighs
    • French Onion Chicken
    • Roasted Chicken Leg Quarters

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    Baked pesto chicken topped with melted provolone cheese and cherry tomatoes in a cast iron skillet.

    Baked Pesto Chicken

    A quick, easy and delicious dinner!
    Print Pin Rate
    Course: Main Course
    Cuisine: Italian
    Keyword: baked pesto chicken, pesto chicken bake
    Prep Time: 5 minutes
    Cook Time: 33 minutes
    Total Time: 38 minutes
    Servings: 4
    Author: Amy

    Ingredients

    • 2 large boneless, skinless chicken breasts sliced in half lengthwise
    • ½ cup prepared basil pesto
    • 1 cup shredded provolone or mozzarella cheese
    • 1 cup cherry or grape tomatoes halved

    Instructions

    • Preheat your oven to 375 degrees F.  Grease a large oven-proof skillet or baking dish.
    • Place chicken breasts in skillet or baking dish.  Spread 2 tablespoons of pesto evenly over each breast.
    • Bake (uncovered) for 30 minutes, or until chicken is done and juices run clear (will depend upon thickness).
    • Remove from oven.  Sprinkle evenly with cheese and arrange tomatoes evenly over and around chicken.
    • Return to oven and bake an additional 2 to 3 minutes, or until cheese is melted.

    Notes

    • A helpful tip for slicing the chicken – Place in the freezer about 30 minutes before slicing.  This firms the meat a little, making it easier to slice.

    Nutrition

    Calories: 307kcal | Carbohydrates: 5g | Protein: 22g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 61mg | Sodium: 646mg | Potassium: 343mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1243IU | Vitamin C: 6mg | Calcium: 306mg | Iron: 1mg

    If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.

    Tried this recipe?Mention @TheBlondCook or tag #theblondcook!

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    Reader Interactions

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      Recipe Rating




    1. Gloria Ferguson says

      March 02, 2019 at 10:57 am

      I’m really forward to making these dishes – they all look so good – Thank You !!

      Reply
      • Amy @ The Blond Cook says

        March 03, 2019 at 10:24 am

        Thank you so much, Gloria! Hope you enjoy! 🙂

        Reply

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    Hey, I'm Amy Brinkley! Welcome to my online kitchen. I love cooking simple, family-friendly recipes with everyday ingredients.

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