Easy Baked Pesto Chicken

I am having a love affair with pesto. Strangely, up until recently, I never cared much for it. I think it was the thyme pesto that really made me turn a corner into full on love.

This chicken is fabulous. Low carb (except for the crusty bread we used to sop up all of the pesto-y juices, of course), cheesy, tender, juicy. Seriously, so good — and couldn’t be easier.

Easy Baked Pesto Chicken
Serves 4 / Inspired by Kalyn’s Kitchen

Here’s what I used:

  • 1 pound of chicken breasts
  • kosher salt and freshly ground black pepper
  • 1/2 cup pesto (I love Trader Joe’s  basil pesto)
  • 1/2 cup shredded low-fat mozzarella cheese

Here’s what I did:

  1. Preheat oven to 375.  Trim all visible fat and tendons from chicken pieces, then cut each chicken breast lengthwise into 2 or 3 strips.
  2. Spray a 9×13 baking dish with cooking spray, then spread 1/4 cup basil pesto over the bottom of the dish. Lay chicken strips over the pesto, then spread 1/4 cup more basil pesto over the chicken.
  3. Cover the baking dish with tin foil and bake for 25 minutes, just until chicken is barely firm and cooked through.
  4. Remove the foil and sprinkle the chicken with 1/2 cup mozzarella. Put dish back into the oven, uncovered, and cook 5 minutes more until cheese is melted. (If your broiler is separate from the oven, start preheating it when you take the chicken out.) After the cheese has a chance to melt in the oven, broil it for another few minutes until the cheese is lightly browned.

3 thoughts on “Easy Baked Pesto Chicken

  1. Tricia says:

    This looks delish!

  2. Courtney says:

    I’m making this tonite!!

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