Easy Baked Pesto Chicken
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 Servings
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Calories
365 kcal
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Course
Main Course
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Cuisine
American
Easy Baked Pesto Chicken
Description
This recipe involves seasoning chicken breast halves with salt and pepper, then topping them with a blend of mayonnaise and basil pesto. The mixture adds moisture and herb flavor while helping the panko breadcrumbs adhere for a crunchy coating. The chicken is arranged on a baking sheet and baked at 425°F for 20-25 minutes, ideally until it reaches an internal temperature of 165°F to ensure juiciness and safety.
The high oven temperature browns the panko crumbs to a crisp, contrasting the tender chicken beneath. The pesto mayo spread offers fresh basil notes and richness from the mayonnaise, enhancing the poultry's natural flavor without requiring complicated preparation.
This baked pesto chicken can be served immediately and pairs nicely with pasta or light side dishes. Leftovers can be refrigerated for 2-3 days and reheated in an oven or air fryer to preserve the crispy topping. Freezing is not recommended, as it affects the texture of the panko coating.
Ingredients
- 4 chicken breast 1.25 pounds, halves
- salt
- black pepper
- 1/3 cup mayonnaise Best Food's Mayonnaise, aka Hellman's
- 1/3 cup basil pesto
- 3 tablespoons breadcrumbs panko is best
Instructions
- Preheat your oven to 425 degrees F. Coat a baking sheet with nonstick spray (lay some foil down first for super easy cleanup!)
- Pat each chicken breast dry with a paper towel. Sprinkle all sides with salt and pepper.
- Lay the chicken breasts on the baking sheet a few inches apart from each other.
- In a small bowl, stir together the mayonnaise and basil pesto. Spoon the pesto on top of the chicken, trying to keep it from sliding off the edges. You don't need to use all the sauce (try not to contaminate what you don't use so you can serve it with the cooked chicken).
- Sprinkle the top of each chicken breast with a good amount of panko bread crumbs, I used at least 3 tablespoons total.
- Bake at 425 for about 20-25 minutes. I highly recommend a meat thermometer, you want to get it to 165 degrees. Juices should run clear.
- Remove from the oven and serve immediately!
Quick Pesto Pasta (optional)
- Cook 1 pound of pasta according to package instructions. Drain and add 1/2 stick butter, 1/4 cup pesto, 1/2 teaspoon garlic, 1 teaspoon salt, 1/2 cup pepper jack cheese, and pepper to taste.
Notes
- Store leftovers in the refrigerator for up to 2-3 days; reheat in a 350°F oven or air fryer to maintain crispiness.
- Freezing is not recommended because the panko topping will become soggy.
- Use a meat thermometer to ensure the chicken reaches 165°F for safe consumption and optimal juiciness.
- Serve immediately after baking for best texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 365kcal | 18% |
| Carbohydrates | 7g | 2% |
| Protein | 26g | 52% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Potassium | 437mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 463IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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