Description
A delicious and easy recipe for Baked Pesto Chicken, perfect for a quick weeknight dinner.
Ingredients
- 2 large boneless, skinless chicken breasts (about 1 pound total)
- 1/2 cup basil pesto
- 1 cup cherry tomatoes, halved
- 1 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, mix the olive oil, garlic powder, salt, and black pepper. Rub this mixture all over the chicken breasts.
- Place the chicken breasts in a baking dish. Spread the basil pesto evenly over the top of each chicken breast.
- Scatter the halved cherry tomatoes around the chicken in the baking dish.
- Bake in the preheated oven for 25 minutes.
- Remove the baking dish from the oven and sprinkle the shredded mozzarella cheese over the chicken and tomatoes.
- Return to the oven and bake for an additional 10-15 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the cheese is melted and bubbly.
- Let the chicken rest for 5 minutes before serving. Garnish with fresh basil leaves if desired.
Notes
- For a low-carb option, serve the chicken over a bed of sautéed spinach or zucchini noodles instead of pasta.
- Add sliced bell peppers or red onion to the baking dish for extra flavor and color.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 120mg