Let’s Chat about Pesto Chicken Bake for a Minute
Alright, so you know those evenings when your brain is sort of frazzled, but you still want something tasty and comforting without faffing about for ages? That’s when I reach for my trusty pesto Chicken bake recipe. I remember the first time I made this was after a particularly long day, and my friend Lucy showed up at my house while it was in the oven—her face lit up like I’d just told her she’d won the lottery (well, maybe scratchcard-level enthusiasm). Ever since, this dish has been a bit of a legend among my mates. Also, let’s be real: anything that makes the kitchen smell like an Italian summer is a winner. And once, my dog tried to steal a bite straight from the countertop, so I guess you could say it appeals to literally everyone in the house!
Why I Can’t Stop Making This (and Neither Can My Family)
I make this when the thought of another plain Chicken breast makes me groan, or when I need a genuine dinner win that won’t result in a mountain of washing up. My family goes a little bonkers for it because the cheese on top gets all bubbly and golden (I admit, sometimes I triple the amount… not sorry!). Also, I used to worry about the chicken coming out dry — but, honestly, with all that pesto and cheese, it stays juicy. Hmm, the only trouble is fighting over the little crispy cheese edges — worth every tussle. It’s so good, even my partner, who claims he’s “not that into chicken,” usually cleans his plate faster than you can say “pass the salad.”
What You Need (and Substitutions If You Need to Wing It)
- 4 chicken breasts (sometimes I swap for boneless thighs if they’re on sale – they’re juicier and more forgiving if you forget about the oven till the last minute!)
- 1/2 to 3/4 cup basil pesto (store-bought is just fine; my grandma’s opinion was “only homemade!” but, look, no one’s judging after a long day)
- 1 to 1.5 cups shredded mozzarella (cheddar works too, but it goes a little oily, just a heads up)
- 1/2 cup grated Parmesan — you can skip it if you’re out, though “fancier” hard cheeses are also lovely
- Handful of cherry tomatoes, halved (or honestly, whatever tomato is lurking in the fruit bowl — they all roast up sweet!)
- Olive oil — just a splash
- Salt and pepper (I get a bit heavy-handed with the pepper)
- Optional: a sprinkling of pine nuts or walnuts on top. No pine nuts? No problem. Skip ’em!
How I Actually Get This Pesto Chicken Bake on the Table
- Preheat your oven to 200°C (about 400°F for those outside the UK). If you forget to do this first, like I always do, don’t stress — just wait an extra five minutes at the end.
- Drizzle a bit of olive oil in a baking dish and plop your chicken breasts in. Sprinkle ’em with salt and a bit too much pepper (guilty as charged).
- Spoon pesto over the top of each chicken breast. I use about 2 tablespoons per piece, but don’t measure too scientifically — just slather it on. This is where I sneak a taste of the pesto with a spoon, but shhh.
- Scatter the tomato halves around and over the chicken. Make it look haphazard – it’ll all roast up together.
- Layer on your cheeses. I do mozzarella first, then Parmesan, but you can switch that around if you’re rebellious.
- Toss on pine nuts if you’re feeling snazzy.
- Bake uncovered for about 25–30 minutes, or until the chicken is cooked through and the cheese is bubbling. Don’t worry if the cheese looks a bit patchy in places; it gooes together after resting.
- Let it sit for 5–7 minutes before digging in. (Seriously. I once sliced too early and half the cheese slid off the chicken. Learn form my impatience!)
Notes I Wish Someone Had Told Me
- If your pesto is on the oily side, just spoon it off the top of the jar before using; otherwise, your bake gets a little too oily.
- I think this bake tastes even better the next day, oddly enough. Something about the flavors mingling overnight.
- Chicken tends to shrink a bit; don’t worry if it looks a bit sad before baking—it’ll plump up.
Variations I’ve Tried (and the Occasional Flop)
- Using sun-dried tomato pesto was actually a hit (bit sweeter, kinda nice as a change).
- I once tried adding thinly sliced potatoes underneath — they didn’t cook through unless parboiled first, so… don’t do as I did there.
- If you fancy some veg, scatter baby spinach or courgette ribbons on the bottom before the chicken. Works a treat.
What If I Don’t Have the Right Equipment?
Honestly, you just need a baking dish. I once used a roasting tin — worked fine, though the bits stuck a little. If you don’t own a proper cheese grater, just crumble the cheese by hand. Rustic, right?
Storing Leftovers (If There Are Any!)
Store covered in the fridge for up to 2 days. It reheats best in the oven or a skillet, but honestly, in my house it never lasts more than a day. Cold from the fridge isn’t half bad, either (midnight snack status: confirmed).
How We Serve It (aka The Family Routine)
This with garlic bread on the side is basically tradition at this point—and a simple green salad. Sometimes, I just pile it onto a warm baguette for a makeshift sub. Don’t tell my Italian friends.
‘Pro’ Tips I Learned The Hard Way
- I once rushed the resting step — don’t. The cheese is less likely to run off like lava if you give it time.
- Don’t go overboard on pesto or it can go a bit greasy. (I mean, unless you like that, then by all means!)
- If you slice your chicken too thin, it gets overcooked. Thick-ish is better.
Frequently Asked Questions Because People Actually Ask Me These
Can I prep this ahead?
Sure thing. You can assemble the whole thing a few hours in advance and just whack it in the fridge. Bake when you’re ready. I wouldn’t let it sit much longer or the pesto can separate though.
Can I freeze it?
Good question! Technically you can freeze leftovers, but the cheese texture gets a bit weird. Still edible, just… different. Honest answer—I rarely have leftovers.
What kind of pesto do you use?
I usually use BBC Good Food’s homemade pesto when I’m feeling energetic. But otherwise, Jamie Oliver’s version or a supermarket jar is totally fine. Don’t sweat it.
What’s a good side?
Everyone in my house says garlic bread, but I also love a couscous salad if it’s sweltering outside. Oh, and chips if we’re having a ‘treat’ night.
Does this work with vegetarian options?
Actually, yeah! Sliced aubergine or thick tofu slabs work pretty well. Just cut down the baking time a bit.
Digression time: The last time I made this, I listened to a true crime podcast and (almost) forgot where I put the cheese — found it in the microwave, don’t ask. Moral of the story: Keep calm, and don’t overthink the recipe. You got this.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup basil pesto sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup cherry tomatoes, halved
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon olive oil
Instructions
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1Preheat the oven to 400°F (200°C). Grease a baking dish with olive oil.
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2Season the chicken breasts on both sides with salt and black pepper.
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3Arrange the chicken breasts in the prepared baking dish and spread the basil pesto evenly over each piece.
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4Scatter the cherry tomatoes over and around the chicken. Top each breast with shredded mozzarella cheese and sprinkle with grated Parmesan.
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5Bake uncovered for 25 minutes, or until the chicken is cooked through and the cheese is bubbling and golden.
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6Serve hot, garnished with extra fresh basil if desired.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
410cal
Protein:
48 gg
Fat:
22 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
5 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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