Spinach Pesto Chicken Breasts

Spinach Pesto Chicken Breasts

DRAGONNKITTEN

"I came up with this while trying to get my husband to eat more veggies."
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Ingredients

55 m servings 179 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 179 kcal
  • 9%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 1.3g
  • < 1%
  • Protein:
  • 26.5 g
  • 53%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 169 mg
  • 7%

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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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 375 degrees F (190 degrees C).
  2. Mix the spinach and pesto together in a bowl; spread half the mixture into the bottom of a glass baking dish. Place the chicken breasts onto the spinach mixture; top with the rest of the mixture. Cover the dish with aluminum foil.
  3. Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear, about 30 minutes. Uncover and sprinkle the Parmesan cheese. Return to the oven and bake until the cheese has begun to melt and brown, about 15 minutes.

Footnotes

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

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Reviews

Read all reviews 91
  1. 117 Ratings

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Most helpful positive review

This is a good base recipe. I followed other reviewers suggestions. I added the following: 4T of pesto (instead of 2), 1 t minced garlic & 1 t white wine to the pesto mix. I layered in with t...

Most helpful critical review

A little bland so I jazzed it up with some fresh chopped garlic and I let the chicken breasts marinate in the pesto-which I doubled overnight. A great base recipe for a busy working person

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This is a good base recipe. I followed other reviewers suggestions. I added the following: 4T of pesto (instead of 2), 1 t minced garlic & 1 t white wine to the pesto mix. I layered in with t...

A little bland so I jazzed it up with some fresh chopped garlic and I let the chicken breasts marinate in the pesto-which I doubled overnight. A great base recipe for a busy working person

This was good, but just a little bland. I would recommend seasoning the chicken breasts with salt and pepper before placing on the spinach and pesto. I did use about double the recommended pesto.

OK, so this time I broke my own rule -- which is to always make the recipe as-is the first time through (how else are ya gonna' know, right?) I followed the other reviewers' suggestions, adding...

5 stars with some small changes. After reading the reviews I added more pesto. I make a light pesto in the summer (less than half of the regular oil) and freeze it, used about 6 cubes. I also...

What I like about this recipe is there are so few ingredients. I usually have to log onto my computer to pull up recipes but this one, I remembered right off hand! I used much more pesto then ca...

Easy, delicious and fast. I was really tired when I searched for something to make for dinner. This recipe looked simple and I had the ingredients. Well, this is the 2nd time I've made it this...

Excellent! I added some fresh minced garlic as was suggested and it was delicious! This'll be on the frequently made chicken recipes list for me! Thanks for posting this!

We tried this tonight, and enjoyed it. Like many others, I seasoned the chicken breasts with sea salt & pepper. I also followed the advice of many reviewers who suggested adding a few cloves of ...

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