Pesto Chicken Recipe

If you are looking for a low carb dinner that’s easy to make and full of flavor, then this baked pesto chicken recipe is for you! Ready to serve in less than 30 minutes, it’s perfect for a quick and easy weeknight meal.

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Stuck in a dinner rut? This easy and healthy pesto chicken bake is loaded with flavor and it’s so quick and easy to make! You need just 4 main ingredients and 5 minutes of prep. The chicken is wonderfully juicy, and be sure to use some of my homemade pesto (but store-bought will work as well)!

If you are looking for more easy weeknight meals, be sure to check out my Grilled Shrimp Skewers and Roasted Vegetables and Sausage.

Ingredients For Pesto Chicken

This chicken dinner uses simple ingredients and yet it packs so much flavor. The fresh and herby flavor of the pesto makes the chicken so delicious and juicy. And the caramelized and sweet tomatoes add an additional flavor element.

• Chicken breasts: Use skinless, boneless breasts in this recipe. If you can, use organic breasts that are air chilled.
• Cherry tomatoes: The cherry tomatoes get cooked with the chicken and they get wonderfully juicy and sweet.
• Pine nuts: Pine nuts are sprinkled over the baked chicken for added flavor and texture.
• Salt and pepper: To season the chicken.
• Pesto sauce: You can make your own pesto or use your favorite store-bought brand.

How To Make Pesto Chicken

This quick & flavor-packed pesto chicken recipe is so easy to make, it will instantly become a family favorite.

1. Preheat oven to 400 F and place 4 chicken fillets in a baking dish (you can also use a baking sheet lined with parchment paper)
2. Season each side of the chicken breasts with salt and pepper. Brush the top of the chicken fillets with pesto sauce (about 1 Tbsp for each chicken breast). Add cherry tomatoes to the baking dish.
3. Bake pesto chicken & tomatoes at 400 F for about 20-25 minutes, or until the meat thermometer reads 165 F.
4. Remove from oven, sprinkle some pine nuts over the chicken. Serve the pesto baked chicken warm with your favorite side or salad.

Recipe Notes and Tips

• Don’t overcook it. Be careful not to overcook the chicken. If you have a meat thermometer, that’s the best way to perfectly cook chicken. It should register at 165F.
• The chicken should be at room temperature before placing it in the oven so that it cooks evenly. I like to take the chicken out of the fridge 30 minutes before I plan to cook it.
• Let it rest. Let the chicken rest for 5 to 10 minutes before serving so that the juices redistribute.

What Do You Serve It With

This recipe for pesto chicken is great to serve with lots of different salads, potatoes, or veggies side dishes. Try it with:

• Baked Potato Wedges
• Rice or cauliflower rice
• Sweet Potato Fries
• Greek Salad or Cucumber Salad
• Instant Pot Artichokes

Storing Tips

This basil pesto chicken is best served as soon as it is made so that the chicken is nice and juicy. If you have leftovers, they can be stored in the fridge for 3 to 4 days. You can slice the chicken and add it to salads, or gently reheat it in the oven or a skillet.

Recipe FAQs

More Easy Chicken Recipes

• Baked Chicken Breasts
• Instant Pot Chicken Cacciatore
• Baked Chicken Fajitas
• Chicken Francese Recipe

If you enjoyed this Pesto Chicken recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

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Pesto Chicken

By: Neli Howard

If you are looking for a low carb dinner that's easy to make and full of flavor, then this pesto chicken is for you! Ready to serve in less than 30 minutes, it's perfect for a quick and easy weeknight meal.

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 servings

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Ingredients  

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• ▢ 2 chicken breasts, butterflied (sliced in half vertically)
• ▢ 8 oz cherry tomatoes
• ▢ ½ cup pine nuts
• ▢ Salt and pepper, to season chicken
• ▢ ¼ cup pesto sauce, and more for serving

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Instructions 

• Preheat oven to 400 F and place 4 chicken fillets in a baking dish (you can also use baking sheet lined with parchment paper)
• Season each side of the chicken breasts with salt and pepper. Brush the top of the chicken fillets with pesto sauce (about 1 Tbsp for each chicken breast). Add cherry tomatoes to the baking dish.
• Bake pesto chicken & tomatoes at 400 F for about 20-25 minutes, or until the meat thermometer reads 165 F.
• Remove from oven, sprinkle some pine nuts over the chicken. Serve warm with your favorite side or salad.

Video

Notes

• Don’t overcook it. Be careful not to overcook the chicken. If you have a meat thermometer, that’s the best way to perfectly cook chicken. It should register at 165F.
• The chicken should be at room temperature before placing it in the oven so that it cooks evenly. I like to take the chicken out of the fridge 30 minutes before I plan to cook it.
• Let it rest. Let the chicken rest for 5 to 10 minutes before serving so that the juices redistribute.

Nutrition

Calories: 313kcal | Carbohydrates: 6g | Protein: 28g | Fat: 20g | Saturated Fat: 2g | Cholesterol: 74mg | Sodium: 290mg | Potassium: 642mg | Fiber: 1g | Sugar: 3g | Vitamin A: 624IU | Vitamin C: 14mg | Calcium: 40mg | Iron: 2mg

Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.

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Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.