Baked pesto chicken

Based on 62 ratings
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Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
10
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
chicken breast halves (boneless, skinless)
plum tomatoes
75 g pesto
60 g mozzarella cheese (shredded)
fresh basil for serving
Metric
Imperial

Utensils

  • medium bowl
  • oven
  • rubber spatula
  • cutting board
  • knife
  • ovenproof frying pan or baking sheet
  • aluminum foil (optional)

Nutrition per serving

Cal
290
Protein
38 g
Fat
13 g
Carb
2 g
  • Step 1/4

    Preheat oven to 200°C/400°F. Slice tomatoes. Place chicken and pesto in medium bowl; toss to coat.
    • plum tomatoes
    • chicken breast halves
    • 75 cup pesto
    • medium bowl
    • oven
    • rubber spatula
    • cutting board
    • knife

    Preheat oven to 200°C/400°F. Slice tomatoes. Place chicken and pesto in medium bowl; toss to coat.

  • Step 2/4

    Place chicken in large ovenproof frying pan or on baking sheet lined with heavy-duty foil.
    • ovenproof frying pan or baking sheet
    • aluminum foil (optional)

    Place chicken in large ovenproof frying pan or on baking sheet lined with heavy-duty foil.

  • Step 3/4

    Bake at 200°C/400°F for approx. 20 – 25 min, or until chicken is no longer pink in the center. Remove from oven.
    • oven

    Bake at 200°C/400°F for approx. 20 – 25 min, or until chicken is no longer pink in the center. Remove from oven.

  • Step 4/4

    Top chicken with tomato slices and cheese. Bake for approx. 3 – 5 more min., or until cheese is melted. Garnish with fresh basil, if desired. Enjoy!
    • 60 g shredded mozarella cheese
    • fresh basil for garnish

    Top chicken with tomato slices and cheese. Bake for approx. 3 – 5 more min., or until cheese is melted. Garnish with fresh basil, if desired. Enjoy!