This quick and easy Baked Pesto Chicken Recipe features juicy chicken breasts topped with homemade or store-bought basil pesto. Ready in about 30 minutes, it’s a healthy, flavorful option for weeknight dinners and works well low-carb. Make extra to use in pasta, gnocchi, salads, pizza, or sandwiches.
I love simple chicken breast dinners that are healthy(ish), fast, and easy to prepare. This baked pesto chicken is nearly the same as a pesto mozzarella version but more versatile. Use your favorite prepared pesto or make basil pesto from scratch. It’s excellent fresh and makes great leftovers.
Table of Contents
- How to Make Pesto Chicken
- Can I Use Chicken Thighs
- How to Serve
- Storage and Freezing
- More Chicken Recipes
- Recipe Card
How to Make Pesto Chicken
Printable recipe with measurements is in the recipe card below.
1. Prepare the basil pesto (optional): You can use store-bought pesto or make your own. In a food processor, pulse pine nuts, garlic, and fresh basil until finely minced, scraping down the bowl as needed. With the motor running, slowly drizzle in the oil until mostly smooth. Add grated Parmesan and pulse until combined. Season with salt to taste.
Make-Ahead Tip
You can prepare the pesto ahead of time. Store it in the refrigerator in a sealed container with a thin layer of oil on top to help prevent browning. It will keep for up to 5 days.
2. Prepare the chicken: Preheat your oven to 400°F. Lightly spray an 11 x 8-inch baking dish with nonstick spray. Add chicken breasts, drizzle with olive oil, and season both sides with salt and pepper. Spoon the pesto over the chicken and toss or spread to coat evenly.
3. Bake: Tent the dish with foil and bake covered for 20 minutes. Remove the foil and bake an additional 5–15 minutes, until the internal temperature reaches 160°F with a digital thermometer. Cooking time varies by breast size and thickness.
4. Rest and serve: Remove from the oven and let the chicken rest for 5 minutes before slicing and serving.
Can I Use Chicken Thighs
Yes. Bone-in, skin-on thighs will need longer cooking times; boneless, skinless thighs cook faster. Use a digital meat thermometer to ensure doneness. Approximate times for bone-in, skin-on thighs:
- 350°F – 50–55 minutes
- 375°F – 45–50 minutes
- 400°F – 40–45 minutes
- 425°F – 35–40 minutes
Boneless skinless thighs typically require about 10 minutes less than bone-in thighs.
How to Serve
This pesto chicken pairs well with many sides. Popular options include:
- Fried potatoes and onions
- Buttery rice
- Creamy parsnip purée or mashed potatoes
- Zucchini casserole
- Roasted vegetables
Make a double batch for easy leftovers. Leftover pesto chicken is great in pasta, on pizza, in salads, or as a sandwich filling.
Storage and Freezing
Store leftover baked pesto chicken in an airtight container in the refrigerator for 3–4 days. For longer storage, freeze in a freezer-safe bag or container for 2–3 months. Thaw in the refrigerator before reheating for best results.
More Chicken Recipes
- Chicken Soup
- Homemade Chicken Stock
- Honey Mustard Baked Chicken
- Oven-Baked Chicken Breasts
- Chicken Stroganoff
- Chicken Cordon Bleu
- Crack Chicken Casserole
If you try this baked pesto chicken, please leave a comment and share your feedback — it’s always appreciated.
Pesto Chicken Recipe
Jessica Randhawa
Ingredients
For the pesto chicken
- 1 tablespoon olive oil
- 4 large boneless skinless chicken breasts
- salt and pepper, to season
- 1 cup prepared pesto sauce (about 1 cup; recipe below makes ~2 cups)
For the Pesto
- ⅓ cup pine nuts
- 2 cloves garlic
- 3 cups fresh basil leaves, stems removed, packed
- ½ cup extra-virgin olive oil
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon salt
Instructions
For the chicken
- Preheat oven to 400°F and spray an 11 x 8-inch baking dish with nonstick spray.
- Add chicken breasts, drizzle with olive oil, season with salt and pepper, and turn to coat.
- Spread prepared pesto over the chicken, ensuring each breast is well coated.
- Tent with foil and bake covered for 20 minutes. Uncover and bake an additional 5–15 minutes, until internal temperature reaches 160°F.
- Remove from oven and allow the chicken to rest for 5 minutes before slicing.
For the pesto
- Add pine nuts, garlic, and basil to a food processor and process until finely minced.
- With the motor running, slowly drizzle in the olive oil until mostly smooth, scraping the sides as needed.
- Add the Parmesan and process until combined. Season with salt to taste.
Notes
Pesto Sauce: If you’re short on time, use a store-bought pesto—about 1 cup is needed for the chicken. The homemade pesto recipe yields approximately 2 cups.
Prep ahead: Combine pesto, olive oil, salt, pepper, and chicken in a zip-top bag and marinate in the refrigerator until ready to bake.
Searing: Searing is optional for chicken breasts but can be helpful if using bone-in, skin-on thighs.
Doneness: Cook poultry to an internal temperature of 160°F and let rest for five minutes before slicing.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.