Baked Pesto Chicken Recipe -
Baked Pesto Chicken Recipe
  • READY IN 30 mins

Baked Pesto Chicken

Recipe by  

"Great dish for entertaining. Not only is it easy but tasty."

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Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    25 mins

    30 mins


  1. Preheat oven to 400 degrees F. Line baking sheet with heavy-duty foil.
  2. Place chicken and pesto in medium bowl; toss to coat. Place chicken on prepared baking sheet.
  3. Bake for 20 to 25 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes and cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.
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Reviews More Reviews

Most Helpful Positive Review
Sep 23, 2008

So good! Great flavor, easy and delicious! I marinated the chicken for about an hour in the pesto before baking so the flavor could really sink in! Will definitly be making this again!

Most Helpful Critical Review
Nov 08, 2008

The only thing hubby and I liked about this was that the chicken was cooked perfectly--tender and juicy. Ideally the various flavors in a dish should all marry well and blend together for a finished product that has its own taste and no one flavor is dominant. While I had high hopes and expectations for this, I was really off the mark on this one. The chicken, while tender and juicy, was just flavorless chicken coated with a pronounced flavor of (homemade) pesto which didn't permeate into the chicken at all. This, then, topped with raw tomato barely heated under the melted, near flavorless mozarella, made for a very disappointing meal.

Oct 29, 2008

Try buying thick breasts and lightly poking them all over with a fork to help the marinade really seep into the chicken. Cut a pocket into each breast and stuff it with motz cheese, closing it with a toothpick. Marinate the chicken for at least an hour, then bake according to the directions. After adding the tomato feel free to add a light sprinkling of cheese for presentation. The only way I can get the males in my family to eat chicken breast (deemed to be "boring" and "too healthy") is to stuff it with cheese.

Sep 22, 2008

I cooked this for my family yesterday and they LOVED it! This recipe was quick to prepare, did not have too many ingredients, is completely affordable and tastes great! It has just the right amount of spice, and the chicken comes out of the oven so tender you can cut it with a fork. I could not find frozen pesto sauce though, so I used the pesto you find in the spaghetti isle at the store... it was delish! It will be a new "regular" in our family meals.

Oct 07, 2008

So easy I can't even believe it...I used my own fav pesto. Didn't have mozzarella, so I sprinkled with feta cheese. AWESOME. Next time I think I'll add some chopped sun dried tomatoes instead of fresh. Anything this easy and tasty gets 5 stars from me, thanks for the idea!

Oct 13, 2008

A group of men and I served this meal to a group of women to honor them and the women thought it was absolutely phenomenal! We put the pesto sauce in a gallon sized bag, got the chicken covered then when we were done, we put the remaining pesto over the chicken. The women loved it!

Sep 25, 2008

Was surpised to see that by the time I finished dishing out the dinners- my daughter had gobbled her chicken down. No tomatoes for my son however. The left over chicken was made into chicken salad sandwich and hubby gobbled that down too-Will make again

Oct 05, 2008

Excellent and easy. We have the flash frozen boneless skinless chicken breasts which can be baked from frozen, so I spread pesto over the frozen breasts and cooked. Cook times worked even with the frozen, and it turned out flavorful and delicious. We both loved it; this is a great meal to turn to on weeknights! Thanks so much.


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  • Calories
  • 329 kcal
  • 16%
  • Carbohydrates
  • 7.8 g
  • 3%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 16.8 g
  • 26%
  • Fiber
  • 1.9 g
  • 7%
  • Protein
  • 34.6 g
  • 69%
  • Sodium
  • 496 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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