Pesto chicken is the juiciest, most flavorful baked chicken recipe. This easy pesto chicken recipe is foolproof and takes less than five minutes hands on time! Enjoy it with veggies, mashed potatoes or on a bed of pasta. It’s the perfect easy chicken dinner that we all love – it’s flexible, simple to throw together, and bursting with flavor! This has become one of my most popular chicken recipes ever.
Such a delicious chicken dish. Easy to make. And kids love it! This is on rotation at our house. So easy to prep, cook and get on the table.
★★★★★
– sydney –
I love an easy dinner and this pesto chicken is no exception! It’s the perfect healthy dinner recipe that takes just a few minutes to make. It requires just three ingredients and five minutes hands on time.
I think that’s because readers love when recipes are clean, simple, and delicious – just as much as we do! When I share recipes, you can be sure that they are full of flavor and SO easy to make. This baked pesto chicken recipe is lean, delicious and beyond simple.
It’s a one dish dinner recipe you’ll make again and again! No need to pan sear, marinate or season the chicken, just bake, allow it to rest, and enjoy. The pesto is filled with flavor and fragrance from the oil and basil, and seals in the moisture to create a juicy chicken for any occasion.
This foolproof chicken is never dry – it comes out perfect every time. I serve it straight out of the baking dish for our family or transfer to a platter for entertaining.
Ingredients
- Chicken Breasts – We like to use boneless skinless chicken breasts, but you can substitute with chicken thighs. Thighs are more forgiving and remain juicy even if slightly overcooked.
- Pesto Sauce – Purchase your favorite pesto in a jar at the grocery store or make your own by pulsing 2 cups basil, 1/2 cup olive oil, 2 tablespoons pine nuts and 1 tablespoon minced garlic in a food processor.
- Extra Virgin Olive Oil – Use a high quality olive oil for the best flavor. Butter, melted coconut oil, walnut oil, sunflower oil, canola oil and vegetable oil can be substituted if needed.
Recipe Variations
Take this simple baked pesto chicken in a new direction with a pesto variation!
Tips
- Depending on how salty your jar of pesto is, you might want to add a little salt and pepper. Totally personal preference!
- Don’t over-bake this chicken recipe! You’ll dry it out. In my oven, 20 minutes is usually perfect.
- The thickness of your chicken breasts can make a difference here. If you’re using very thick breasts, you might want to pound them out a little for more even baking.
- A little pesto goes a long way! It adds an incredible layer of fragrant flavor you’re going to love – but you might want to experiment with how much works best for your family.
- Add a little Parmesan cheese if you want to give it even more vibrant flavor. Parmesan and pesto are a match made in heaven!
I have shared all of my favorite ways to use this collection of 13 amazing recipes with pesto.
Serving Suggestions
Serve a rounded meal with these side dish suggestions!
Pesto Chicken
Ingredients
- 20 ounces boneless skinless chicken breasts boneless, skinless (approximately 3 breasts)
- 1 tablespoons extra virgin olive oil
- 3 tablespoons pesto
- salt and pepper to taste, optional
Instructions
- Preheat oven to 400℉.
- In a baking dish, brush both sides of chicken breasts with olive oil and spread pesto on top of each.20 ounces boneless skinless chicken breasts, 1 tablespoons extra virgin olive oil, 3 tablespoons pesto, salt and pepper
- Bake 20 minutes. Remove from oven.
- Allow chicken to rest for 10 minutes (it will continue to cook). Slice or dice.
Julie’s Tips
- We like to use boneless skinless chicken breasts, but you can substitute with chicken thighs. Thighs are more forgiving and remain juicy even if slightly overcooked.
- Lightly season the chicken with salt and pepper before adding the pesto. This enhances the overall flavor.
- Marinate the chicken in the pesto for at least 30 minutes to allow the flavors to penetrate. For a deeper flavor, marinate for several hours or overnight in the refrigerator.
- Ensure the chicken is evenly coated with pesto. Use a brush or your hands to spread it thoroughly.
- Baking Time Varies – The thickness of your chicken breasts can make a difference here. If you’re using very thick breasts, you might want to pound them out a little for more even baking. Don’t over-bake.
Substitutions
- Pesto Sauce – Purchase your favorite pesto in a jar at the grocery store or make your own by pulsing 2 cups basil, 1/2 cup olive oil, 2 tablespoons pine nuts and 1 tablespoon minced garlic in a food processor.
- Extra Virgin Olive Oil – Use a high quality olive oil for the best flavor. Butter, melted coconut oil, walnut oil, sunflower oil, canola oil and vegetable oil can be substituted if needed.
Variations and Optional Add Ins
- Parmesan Cheese
- Salt and Pepper
- Red Pepper
How to Store
- Refrigerate – Store in an airtight container up to 4 days refrigerated.
- Freeze – Store in an airtight container or freezer bag, up to 3 months.
Video
Estimated nutrition information is provided as a courtesy and is not guaranteed.
I haven’t made this in years – forgot all about it and I happen to have chicken out for tonight and have a jar of pesto in the fridge!! thanks!!
Mmm this looks so good!
YUM! So easy and delicious! I could eat pesto on everything 🙂
Looks delicious! If it’s fool proof, then I’m in!
Using pesto is such a great way to add so much flavor and really change up a dish! I’m all for an easy recipe with loads of deliciousness.