Pesto Chicken Bake

This amazing pesto chicken bake will have your whole family asking for seconds! It’s perfect for busy weeknights when you want something delicious but don’t have tons of time to spend in the kitchen. The best part is how the chicken stays super moist while the cheese gets all bubbly and golden on top.

Recipe Details

Timing & Servings: Prep Time: 10 minutes, Additional Time: 20 minutes, Total Time: 30 minutes, Serves: 8 people.

Nutrition Profile: Low-Carb, Soy-Free, High-Protein, Egg-Free, Gluten-Free.

Nutrition Facts (per serving): 218 Calories, 11g Fat, 3g Carbs, 25g Protein.

Ingredients You’ll Need

Chicken cutlets: You’ll need 8 pieces that are about 4 ounces each. These cook so much faster than whole chicken breasts, which is why this recipe is so quick!

Salt and pepper: Just half a teaspoon of each to season the chicken perfectly. Don’t skip this step – it really makes the flavors pop!

Basil pesto: A quarter cup of the refrigerated kind works great here. Buitoni is my go-to brand, but use whatever you can find at your store.

Plum tomatoes: You’ll need 4 medium ones, sliced up. These hold their shape really well when baking and don’t make the dish watery.

Mozzarella cheese: One and a half cups of the shredded whole-milk kind gives you that perfect melty, bubbly top. Trust me, don’t use the low-fat stuff here!

Fresh basil: A quarter cup sliced thin adds such a fresh pop of flavor at the end. It makes the whole dish smell incredible!

Pine nuts: Just 2 tablespoons, lightly toasted. These add the most amazing little crunch on top.

How to Make Pesto Chicken Bake

Step 1: Move your oven rack to the top third and heat it to 425°F. Spray a large rimmed baking sheet with cooking spray. Lay your chicken cutlets in a single layer on the sheet.

Step 2: Sprinkle the salt and pepper evenly over all the chicken pieces. Then spread the pesto on top, making sure each piece gets covered nicely.

Step 3: Layer the tomato slices on top of the pesto. Then sprinkle all that beautiful mozzarella cheese over everything.

Step 4: Pop it in the oven and bake for 18 to 20 minutes. You’ll know it’s done when the chicken is cooked through and the cheese is golden and bubbly.

Step 5: Take it out and immediately sprinkle the fresh basil and toasted pine nuts on top. Serve right away while it’s hot and the cheese is still melty!

Easy and Quick Pesto Chicken Bake Version

Want to make this even faster? You can skip toasting the pine nuts and just sprinkle them on raw – they’ll still taste great! Also, if you can’t find chicken cutlets, just pound regular chicken breasts to about half an inch thick. It takes an extra 5 minutes but works perfectly!

Serving Ideas

This pesto chicken bake is pretty much a complete meal all by itself! I love serving it over some buttery pasta or fluffy rice to soak up all those delicious juices. A simple green salad with Italian dressing on the side makes it feel like a restaurant meal.

Storage

Store any leftovers in the fridge for up to 3 days in a covered container. To reheat, just pop it in a 350°F oven for about 10 minutes until warmed through. The microwave works too, but the oven keeps the cheese from getting rubbery.

Substitutions

No pine nuts? Chopped walnuts or even sunflower seeds work great instead. You can swap the mozzarella for provolone or Italian blend cheese too. If you can’t find plum tomatoes, regular slicing tomatoes work fine – just pat them dry with paper towels first.

Pro Tips

• Get even cooking: Make sure all your chicken cutlets are about the same thickness so they cook evenly.

• Don’t skip the cooking spray: It keeps everything from sticking and makes cleanup so much easier.

• Toast those pine nuts: Just a few minutes in a dry pan makes them taste so much better and adds great crunch.

• Let it rest: Give it just a minute or two after baking so the juices settle and it’s easier to serve.

FAQs

Can I use frozen chicken cutlets?

Sure! Just make sure they’re completely thawed and patted dry before you start. Frozen chicken will add extra moisture and make your bake a bit watery.

What if I don’t have a rimmed baking sheet?

You bet you can use a 9×13 baking dish instead! Just arrange the chicken in a single layer and follow the same steps. It might take an extra minute or two to cook.

Can I make this ahead of time?

You can definitely prep it a few hours ahead! Just assemble everything except the fresh basil and pine nuts, cover with foil, and keep it in the fridge. Add about 5 extra minutes to the baking time if it’s going in cold.

How do I know when the chicken is done?

The internal temperature should hit 165°F when you check it with a meat thermometer. Plus, the juices should run clear and the meat shouldn’t look pink inside.

Final Thoughts

I hope you love this pesto chicken bake as much as my family does! It’s become one of our go-to dinners when we want something special but easy. Let me know how it turns out for you – I always love hearing about your cooking adventures!