Pesto Chicken
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
4 -6 servings
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Course
Main Course
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Cuisine
Italian
Pesto Chicken
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This Pesto Chicken Bake is an easy one-pan-meal OR you can just bake the pesto chicken sans veggies – either way, this Pesto Chicken is destined to become a go-to dinner favorite! The chicken breasts are smothered in basil pesto sauce and seasonings then lined on top of green beans and tomatoes that all baked in ONE PAN. The chicken is finished off with ooey gooey mozzarella cheese (as much or as little as you like) because pesto chicken and mozzarella are sublime together. You can serve the Pesto Chicken Bake as is, or with pasta, rice or mashed potatoes. You can prep the entire dinner ahead of time then refrigerate and bake when ready – ideal for all those busy nights!
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Ingredients
- 4 chicken fillets (large chicken breasts sliced through the equator)
- 1/2 cup freshly grated mozzarella cheese
Pesto Sauce
- 1/2 cup prepared basil pesto
- 1/2 tsp EACH salt, pepper, onion powder, garlic powder, paprika
Vegetables (optional)
- 2 tablespoon olive oil divided
- 1 tablespoon pesto
- salt and pepper
- 1 lb. green beans ends trimmed
- 1 pt cherry tomatoes halved (or whole for more firm)
Instructions
- Whisk the pesto sauce ingredients together in a large bowl. Add chicken and stir to evenly coat. Let chicken rest while you prep green beans (instructions to follow) and tomatoes (preferably 20-30 minutes) or cover and refrigerate up to 8 hours.
- Transfer beans to a 9x13 baking dish and toss with 1 tablespoon olive oil, 1 tablespoon pesto, 1/4 teaspoon salt and 1/8 teaspoon pepper. Line green beans down the center of the pan, leaving room on both sides to add the tomatoes later.
- While tomatoes are still on the cutting board, toss with 1 tablespoon olive oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. Reserve for later.
- Line chicken on top of green beans and spoon over any remaining pesto sauce from the bowl.
- Cover pan with foil and bake at 400 degrees for 15 minutes. Uncover and line tomatoes on each side of chicken. Cover and bake an additional 15-30 minutes or until chicken is almost cooked through (an instant read thermometer should register 160 degrees F, and will reach 165 after chicken bakes with cheese. Cooking time may be more or less depending on thickness of chicken).
- Top chicken evenly with mozzarella cheese and bake, uncovered, for 3 minutes or until melted.
- Let chicken rest 5-10 minutes before slicing chicken. Serve Pesto Chicken with pasta, rice, couscous, etc.
Notes
- ***See post for TONS of ways to use pesto chicken
- This Pesto Chicken is so tantalizing you are going to want to make it in every form! To make Grilled Pesto Chicken:
- You can assemble the Pesto Chicken Bake with the green beans and chicken but hold the tomatoes. Cover tightly with foil and refrigerate.
- When ready to bake, let the dish sit at room temperature for 30 minutes. Bake and add tomatoes according to recipe instructions.
- Remove skin from chicken thighs.
- Sear chicken for 3-5 minutes per side until golden.
- Coat with pesto sauce.
- Line chicken thighs on top of green beans (don’t add tomatoes yet).
- Cover and bake at 400 degrees F for 25 minutes.
- Remove chicken from oven, line tomatoes on each side of chicken, cover and bake an additional 15 minutes. Check for doneness then continue to bake an additional 10-15 minutes if needed or until chicken is cooked through and registers 175 degrees F.
- When chicken done, top evenly with mozzarella cheese and bake, uncovered, for 3 minutes or until melted.
- Line green beans down the middle of the 9x13 baking dish according to recipe directions. Bake for 10 minutes.
- Meanwhile, sear chicken for 3-5 minutes per side until golden.
- Coat chicken with pesto sauce.
- Line chicken thighs on top of green beans. Line tomatoes on the sides of the green beans.
- Cover and bake at 400 degrees F for 20 minutes, remove foil and check for doneness. Continue to bake an additional 5-10 minutes if needed OR until cooked through.
- When chicken done, top evenly with mozzarella cheese and bake, uncovered, for 3 minutes or until melted.
- Grease and preheat the grill to medium heat, 400°F.
- Coat chicken breasts in pesto sauce ingredients per directions.
- Grill chicken over direct heat undisturbed for 5-7 minutes per side, or until chicken is cooked through (An inserted thermometer should read 165 degrees F). Add cheese the last few minutes of grilling to melt.
- Let chicken rest 5 minutes before chopping or slicing.
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