Go Back
–+ servings
baked chicken pesto with tomatoes
Print

Pesto Chicken Bake

This juicy chicken recipe was made for busy nights! It packs a ton of flavor with just a handful of ingredients.
Course Chicken
Cuisine Italian
Keyword baked pesto chicken, chicken recipes, low carb, pesto chicken bake
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 servings
Calories 417kcal
Author Karly Campbell

Equipment

Ingredients

  • 4 boneless, skinless chicken breasts pounded to an even thickness, about 6 ounces each
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ cup pesto
  • 1/2 cup shredded mozzarella
  • 1/4 cup shredded Parmesan
  • ½ cup cherry tomatoes halved
  • Fresh basil for garnish

Instructions

  • Preheat oven to 425 degrees. Spray a 9x13 baking dish with non-stick spray.
  • Sprinkle the chicken with salt and pepper and then coat each piece in the pesto sauce.
  • Place the chicken in the prepared baking dish and top with any leftover pesto. Sprinkle on the mozzarella and Parmesan and top with the halved tomatoes.
  • Bake for 25-30 minutes or until the chicken reaches an internal temperature of 165 degrees.
  • Remove from the oven and sprinkle with basil before serving.

Video

Notes

You may use either homemade or jarred pesto in this recipe.

Nutrition

Serving: 1chicken breast | Calories: 417kcal | Carbohydrates: 4g | Protein: 45g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 15g | Cholesterol: 120mg | Sodium: 670mg | Fiber: 1g | Sugar: 1g | Net Carbs: 3g