Baked Pesto Chicken is one of my go-to meals when I don’t feel like cooking or when it is leftover night, but I don’t have any leftovers. It is so easy, it’s almost embarrassing. The pesto sauce is the star of the show in this recipe. It adds all the flavor to the chicken. On nights like these, I have no problem serving some frozen vegetables and a quick Caeser salad to accompany this meal
Ingredients
4 chicken breasts
Salt and pepper to taste
Italian seasoning
1 jar basil pesto
8 slices mozzarella or provolone cheese
Instructions
Heat oven to 350 degrees. Season chicken with Italian seasoning salt and pepper. Place the chicken breasts on a greased baking sheet. Bake for 30 minutes.
Remove the chicken from the oven and spoon some pesto sauce over the top of the chicken.
Place a slice or two of cheese over the pesto. The amount of cheese used depends on the size of the chicken breasts. If they are big, you might need two slices.
Place back in the oven and bake for another 12-15 minutes until the cheese is melted but not browned. Remove and serve. On this day, I served the Baked Pesto Chicken with a small side salad and some sauteed zucchini. Delicious!
Baked Pesto Chicken
Ingredients
- 4 chicken breasts
- Salt and pepper to taste
- Italian seasoning
- 1 jar basil pesto
- 8 slices mozzarella or provolone cheese
Instructions
- Heat oven to 350 degrees.
- Season chicken with Italian seasoning salt and pepper.
- Place the chicken breasts on a greased baking sheet.
- Bake for 30 minutes.
- Remove the chicken from the oven and spoon some pesto sauce over the top of the chicken.
- Place a slice or two of cheese over the pesto. The amount of cheese used depends on the size of the chicken breasts. If they are big, you might need two slices.
- Place back in the oven and bake for another 12-15 minutes until the cheese is melted but not browned. Remove and serve.
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