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QUICK PREP BAKED PESTO CHICKEN centered hero view, clean and uncluttered
Yesica Andrews

Quick Prep Baked Pesto Chicken Easy Weeknight Dinner

This Bright and summery Quick Prep Baked Pesto Chicken is an easy dinner option perfect for a weeknight meal or family dinner. This baked chicken recipe combines fresh homemade pesto with tender chicken, delivering bold, fresh flavors that are quick to prepare and sure to please everyone at the table.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 packed cups fresh basil
  • 1/3 cup pine nuts
  • 1/3 cup grated parmesan
  • 2 cloves garlic
  • 1/2 cup extra virgin olive oil
  • salt and pepper to taste
  • 1.5 lb boneless skinless chicken breasts or thighs (or a mix)
  • salt and pepper to taste

Method
 

  1. Set your oven to 375 degrees F and prepare a baking sheet by lining it with parchment paper or a silicone mat.
  2. In a food processor, combine fresh basil, pine nuts, grated parmesan, and garlic. Pulse repeatedly until finely chopped and starting to form a paste.
  3. While the processor is running, gradually add olive oil to create a smooth pesto. Season with salt and pepper to your liking.
  4. Place the chicken in a bowl or sealable bag; sprinkle with salt and pepper. Add half a cup of the pesto and rub it thoroughly over the chicken.
  5. Arrange the coated chicken pieces evenly on the baking sheet.
  6. Bake until the chicken reaches an internal temperature of 165 degrees F, about 20 to 30 minutes depending on thickness.
  7. Remove the chicken from the oven and let it rest for five minutes before serving alongside the remaining pesto.

Notes

  • Using boneless, skinless chicken cuts down cooking time and makes it easy to chop leftovers for salads or pasta. Bone-in, skin-on chicken can be used but will need an extra 5 to 10 minutes in the oven. The pesto recipe yields about 1 cup; half is used on the chicken, and the rest can be served alongside or used with veggies or pasta. For extra nutrition, add up to 1/2 cup fresh baby spinach to the pesto ingredients before processing. Store-bought pesto can replace homemade pesto if desired using 1/2 cup for this recipe.