Pesto Chicken Bake
Serve this easy pesto chicken bake on busy weeknights. Browning the chicken adds more flavor and color, and it gives the chicken a jump-start on cooking, but you can skip that step and add 5-7 minutes to the bake time if you are in a rush. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Pesto Chicken Bake Tips
Can you use homemade pesto to make pesto chicken bake?
If you're someone that loves recipes with pesto, you probably already know the best store-bought pestos and have a favorite brand. However, if you prefer homemade pesto, that would work in this recipe, too.
What do you serve with pesto chicken bake?
This pesto chicken bake would be great with a pasta side dish, like fettuccini or tortellini, and a crisp green side salad with a balsamic or Italian vinaigrette.
—Peggy Woodward, Taste of Home Senior Food Editor
How do you store leftover pesto chicken bake?
Store leftover pesto chicken bake in an airtight container in the refrigerator for 2 to 3 days. Reheat in the microwave in 30-second intervals until heated through.—Peggy Woodward, Taste of Home Senior Food Editor
Ingredients
- 4 boneless skinless chicken breast halves (6 ounces each)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon canola oil
- 1/4 cup prepared pesto
- 1/2 pound fresh mozzarella cheese, cut into 8 slices
- 2 plum tomatoes, sliced
- Sliced fresh basil leaves, optional
Directions
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1Preheat oven to 400°. Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Transfer to a greased 2-qt. baking dish.
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2Top with pesto, cheese and tomatoes. Bake until a thermometer reads 165°, 15-18 minutes. If desired, sprinkle with basil.
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