Easy Baked Chicken Pesto Recipe
User Reviews
5
-
Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6
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Calories
296 kcal
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Course
Main Course
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Cuisine
American
Easy Baked Chicken Pesto Recipe
Description
Easy Baked Chicken Pesto Recipe involves marinating boneless chicken breasts in olive oil, white wine vinegar, garlic, Italian seasoning, salt, and black pepper. The marinated chicken is then centered in a baking dish surrounded by trimmed green beans and halved cherry tomatoes tossed with butter, garlic, vinegar, fresh basil, and seasonings. Baking at 350°F first cooks the chicken mostly through and softens the vegetables. Adding shredded mozzarella cheese near the end allows it to melt and lightly brown on the chicken, enhancing richness and texture.
The dish highlights the herbaceous and slightly tangy notes from basil pesto combined with garlic and Italian herbs. The roasting process softens the vegetables and creates a tender, juicy chicken with a cheesy finish. The balance of protein and vegetables in one dish provides convenience.
This recipe can be enjoyed as a lower-carb option served as is or complemented with rice, pasta, or potatoes for a fuller meal. Leftovers store well in the refrigerator for several days, making it practical for meal planning and quick reheating.
Ingredients
Chicken Marinade:
- 1.5 lb. chicken breast boneless
- 1 Tbsp olive oil 15g
- 1 Tbsp white wine vinegar 15g
- 3 cloves garlic minced
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
Pesto Pan Sauce:
- 1 lb. green beans ends trimmed
- 3 cups cherry tomato halved, 450g
- 1 Tbsp butter melted, 15g
- 1 Tbsp white wine vinegar 15g
- 1/3 cup basil pesto 80g
- 4 cloves garlic minced
- 3 Tbsp basil freshly chopped
- 1/2 tsp onion powder
- Pinch salt
- Pinch black pepper
- 1 cup mozzarella cheese shredded, 112g
Instructions
- Preheat the oven to 350 degrees F.
- Add all the chicken marinade ingredients to a large ziploc bag with the chicken. Let marinate for 15-30 minutes.
- Meanwhile, prepare the pesto pan sauce. Add all the ingredients except the cheese to a 9x13-inch baking dish and toss to combine. Position the tomatoes and green beans around the edges and place the chicken in the center (they will likely overlap some and that is okay).
- Bake uncovered for 20-25 minutes or until the chicken is almost cooked through (this will depend on the thickness of your chicken). Then sprinkle the cheese evenly across the chicken and bake for another 10-15 minutes, or until the cheese is melted and the chicken is completely cooked through.
- Top with freshly cracked black pepper and fresh basil. Balsamic glaze is also delicious on this! Enjoy as is for a lower carb meal or with pasta, rice or potatoes for a more balanced meal.
Notes
- Keep leftover chicken pesto refrigerated in an airtight container or covered with foil for up to 4-5 days.
- Pair with your choice of starch like pasta, rice, or potatoes for a more balanced meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Serving | 1/6 of dish (274g) | |
| Calories | 296kcal | 15% |
| Carbohydrates | 6g | 2% |
| Protein | 41g | 82% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Fiber | 0.6g | 2% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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