• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Cook This Again Mom

  • Recipe Index
  • About
  • Contact
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Twitter
menu icon
go to homepage
  • Recipe Index
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • search icon
    Homepage link
    • Recipe Index
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Quick Meals

    Easy Baked Pesto Chicken

    Published: Apr 3, 2021 · Modified: Jan 14, 2022 by Cook This Again Mom

    210 shares
    • Share
    • Twitter
    • Yummly
    Jump to Recipe
    pinterest image for pesto chicken

    This Easy Baked Pesto Chicken is a recipe that you will want to add to your easy weeknight dinner rotation. It is a dish that the whole family will ask you to prepare again and again.

    Layers of basil pesto, tomato, panko, and two types of cheese over a thin, boneless, skinless chicken breast. Delish!

    baked chicken breast with pesto, tomato and cheese on a plate

    This chicken dinner is so delicious you will not believe just how easy it is to prepare. And, if you are a pesto fan as much as we are, you are going to love it!

    If you have a favorite homemade pesto recipe you like, go ahead and use it. For convenience, I like using store-bought pesto. But, there are some good ones and some not-so-good ones. My favorites are in the refrigerated section by the fresh pasta.

    Jump to:
    • Ingredients needed for chicken with pesto
    • Other chicken and pesto recipes you might like
    • How to prepare this easy chicken recipe
    • Step by step chicken dinner recipe with photos
    • FAQ's and tips
    • Recipe

    Ingredients needed for chicken with pesto

    ingredients needed for pesto chicken
    • Chicken Breast - Boneless, skinless, thin cut chicken works best. You can pound a thicker cut if necessary.
    • Olive Oil
    • Panko Crumbs
    • Mozzarella Cheese - I like the pre-shredded cheese for convenience, but go ahead and shred your own if you prefer.
    • Parmesan Cheese - Again, I often buy the pre-shredded, but freshly shredded Parmesan can't be beat!
    • Basil Pesto - Homemade is great! But for a quick meal I love the kind in the plastic containers in the refrigerated section of the grocery store. Right next to the fresh pasta.
    • Tomato - Roma or tomato on the vine work great.
    • Salt
    • Pepper
    • Garlic Powder

    Other chicken and pesto recipes you might like

    • Simple Panko Crusted Pesto Salmon
    • Quick Pesto Parmesan Dinner Rolls
    • Easy Baked Chicken Parmesan
    • Roasted Whole Chicken

    How to prepare this easy chicken recipe

    1. Set the oven temperature to 450 degrees F.
    2. Cover a baking dish with aluminum foil. This makes for very easy clean-up.
    3. Shred the cheeses if necessary.
    4. In a small bowl mix together the panko, mozzarella, Parmesan, and a little olive oil. Set aside.
    5. Slice the tomatoes. Set aside.
    6. Drizzle a little bit of olive oil on the baking sheet and then place the skinless chicken breast onto the baking sheet. Drizzle or brush with a little bit more olive oil over the top of the chicken breasts.
    7. Sprinkle the salt, pepper, and garlic powder over the chicken. Next, add a layer of the pesto sauce to the chicken.
    8. Add a layer of the tomato slices.
    9. Finally, add a heaping pile of the cheese and panko crumb mixture over each piece of chicken.
    10. Place chicken into the oven and bake until the cheese is melted, the panko is browned, and the chicken is cooked.
    11. The Baked Pesto Chicken should take about 12 - 15 to bake. Total cook time depends on the thickness of the chicken breast. I usually start keeping a close eye on the chicken after about 10 minutes of cooking time.
    12. Using a meat thermometer make sure the chicken reaches a temperature of at least 165 degrees F.
    baked chicken breast with pesto, tomato and cheese on a plate

    Step by step chicken dinner recipe with photos

    • Set the oven temperature to 450 degrees F.
    • Cover a baking dish with aluminum foil. This makes for very easy clean-up.
    • Shred the cheeses if necessary.
    • In a small bowl mix together the panko, mozzarella, Parmesan, and a little olive oil. Set aside.
    • Slice the tomatoes. Set aside.
    chicken pesto in the process of preparing
    • Drizzle a little bit of olive oil on the baking sheet and then place the skinless chicken breast onto the baking sheet. Drizzle or brush with a little bit more olive oil over the top of the chicken breasts.
    • Sprinkle the salt, pepper, and garlic powder over the chicken. Next, add a layer of the pesto sauce to the chicken.
    • Add a layer of the tomato slices.
    raw chicken covered with tomato and cheese on a foil lined baking sheet.
    • Finally, add a heaping pile of the cheese and panko crumb mixture over each piece of chicken.
    • Place chicken into the oven and bake until the cheese is melted, the panko is browned, and the chicken is cooked.
    just baked pesto chicken on a baking sheet
    • The Baked Pesto Chicken should take about 12 - 15 to bake. Total cook time depends on the thickness of the chicken breast. I usually start keeping a close eye on the chicken after about 10 minutes of cooking time.
    • Using a meat thermometer make sure the chicken reaches a temperature of at least 165 degrees F.
    baked chicken breast with pesto, tomato and cheese on a plate

    FAQ's and tips

    What is the best cut of chicken to use?

    Use thin-cut chicken breast for best results in this pesto chicken bake recipe.

    Is Baked Pesto Chicken easy to prepare?

    Yes! It is unbelievably simple and tasty!

    What should I serve with Pesto Chicken?

    Maybe a side of garlic pasta, a simple salad, or a veggie like Oven Roasted Cauliflower.


    baked chicken breast with pesto, tomato and cheese on a plate

    Find all my recipes on Pinterest at Cook This Again. Or, on Facebook at Cook This Again.

    Thank you for stopping by and checking out my family’s favorite recipes.

    If you tried this recipe for Easy Baked Pesto Chicken and liked it, please use the stars on the recipe card to rate it. If you have a question or suggestion about this or any other recipe, please leave a comment, and I will respond as soon as possible.

    Recipe

    baked chicken breast with pesto, tomato and cheese on a plate

    Easy Baked Pesto Chicken

    Layers of basil pesto, tomato, panko, and two types of cheese over a thin, boneless, skinless chicken breast.
    5 from 1 vote
    Print Rate
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Servings: 4 Servings
    Calories: 423kcal
    Author: Cook This Again, Mom!

    Ingredients

    • 1 ½ pounds Chicken Breast thin cut
    • ½ teaspoon Salt
    • ½ teaspoon Garlic Powder
    • ¼ teaspoon Pepper
    • 4 Tablespoons Basil Pesto
    • 2 Tomatoes sliced
    • ½ cup Panko Crumbs
    • ½ cup Mozzarella shredded
    • ¼ cup Parmesan Cheese grated
    • 2 tablespoons Olive Oil

    Instructions

    • Pre-heat the oven to 450 degrees F.
    • Line a baking sheet with aluminum foil.
    • In a small bowl, mix the panko crumbs, mozzarella, Parmesan, and a couple teaspoons of the olive oil. Set aside.
    • Drizzle baking sheet with olive oil and place the chicken on it. Drizzle a little more olive oil over the chicken.
    • Sprinkle the salt, garlic, and pepper over the chicken.
    • Spread a teaspoon of pesto over the chicken.
    • Add a layer of sliced tomatoes.
    • Top with a pile of the panko and cheese mixture.
    • Bake the chicken for about 12 – 15 minutes or internal temperature of the chicken reaches a temperature of at least 165 degrees F.
    Click here to add your own private notes.

    Nutrition

    Calories: 423kcal | Carbohydrates: 10g | Protein: 44g | Fat: 22g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 875mg | Potassium: 812mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1010IU | Vitamin C: 10mg | Calcium: 198mg | Iron: 1mg

    This recipe was adapted from a recipe by Laura in the Kitchen.

    « Tart Lemon Bars
    Molasses Bran Muffins »
    210 shares
    • Share
    • Twitter
    • Yummly

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    keri bitmoji

    Hi! My name is Keri.

    I am the mom behind Cook This Again, Mom! and I love to cook! Well, most of the time I do.

    Welcome to my recipe blog!

    Learn more about me →

    Easter and Mother's Day Favorites!

    • Simple Broccoli Casserole
    • Fresh Apricot Pie
    • Fresh Orange Cake with Cream Cheese Frosting
    • Corn Flakes Cookies
    • Raw Apple Cake
    • Tart Lemon Bars
    • Baked Buttermilk Donuts
    • Virgin Mimosas

    Popular Recipes

    • Simple Bell Pepper Casserole
    • Pork Chops with Garlic White Wine Sauce
    • Homemade Potato Soup
    • Grandma's Easy Jam Squares
    • Homemade Shake and Bake (copycat)
    • Easy Smoked Sausage Jambalaya
    • Simple No-Veggie Meatloaf (with or without Cheese)

    Footer

    We may earn money or products from the companies and/or linked items on this site.



    About

    Privacy Policy

    Disclosure

    Terms and Conditions

    Newsletter

    Sign Up!

    Contact

    Contact


    Copyright © 2022 Cook This Again, Mom! on the Foodie Pro Theme

    Affiliate Disclosure - Terms and Conditions - Privacy Policy