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Pesto Chicken


"A simple way to prepare chicken that looks like you spent a lot of time preparing. It can also be prepared ahead of time and refrigerated until baked. Be sure to use a good quality pesto for best results. I like to serve it with pasta, but it is also nice sliced and served on a green salad."
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35 m servings 312 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 2g
  • < 1%
  • Protein:
  • 31.5 g
  • 63%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 434 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
  2. Spread about 2 tablespoons of pesto per chicken breast over the top of each breast, and wrap each breast in prosciutto slices to cover the entire breast. Place the wrapped chicken breasts into the prepared baking dish.
  3. Bake in the preheated oven until the chicken is no longer pink, the juices run clear, and the prosciutto is lightly crisped, about 25 minutes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 215
  1. 304 Ratings

Most helpful positive review

This recipe was fantastic! So easy too. I marinated chicken for a few hours in a citrus, onion, mustard seed marinade and used bacon instead of prosciutto. I'm no chef but this recipe sure mad...

Most helpful critical review

This was just ok for me. Hubby liked it more than I did. It was a good start - but next time I make it I'll definitely be doing some tweaking. Fast and easy - just lacking something...

Most helpful
Most positive
Least positive

This recipe was fantastic! So easy too. I marinated chicken for a few hours in a citrus, onion, mustard seed marinade and used bacon instead of prosciutto. I'm no chef but this recipe sure mad...

Great idea and sooooo simple! I also used bacon instead of the prosciutto, and it was in the oven for about 35 minutes, but everyone loved it.

This was phenomenal! I didn't have prosciutto, but can't wait to try it that way, too! I always season my chicken with kosher salt, pepper, and garlic powder before I make it, but the pesto wa...

To add more flavor, I pounded the chicken out and made a filling of feta, roasted red peppers, garlic, pepper and finely chopped mushrooms. I coated the inside with pesto first, then filled it a...

I never really cook and yet this turned out great! It was easy, and very delicious. For the pesto sauce I used the recipe for "15-year-old pesto sauce" and it worked out really well! I served t...

If you love Pesto you will love this. We served it on angel hair pasta and it was delicious.

super simple and very delicious. the flavors come together so well - it tastes a lot more complex than it is. salty, crispy, juicy... very good!

We really enjoyed this! I made this with a slight variation: A reviewer mentioned that she didn't like the texture of the prosciutto cooking on the outside so I decided to cook it on the inside....

Even without the prosciutto - delicious!