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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
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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.
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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