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Pesto chicken is an easy and delicious 3 ingredient low carb meal perfect for any dinner. Everyone will love the baked pesto chicken topped with melted mozzarella.
I’m always looking for a quick, easy and delicious dinner idea and when I find one that is all three and only takes three ingredients, I’m all in! Today’s Baked Chicken Pesto is all that and more!
This is a great recipe for cutting back on carbs. But everyone will love it.
Homemade pesto is a great item to keep in your freezer. I make some every summer to freeze, but you can easily use a bottled basil pesto for the recipe as well. I am a fan of Trader Joe’s Pesto if you need a good one to try or you can try your hand at my homemade pesto recipe.
Ingredients Needed
- Chicken Breast, boneless and skinless
- Pesto
- Mozzarella Cheese
- Salt and Pepper
How to Make Pesto Chicken
- Heat oven to 375 degrees
- Season chicken with salt and pepper.
- Spread pesto in a 9 x 13 baking dish.
- Lay chicken breasts over pesto in an even layer.
- Spread remaining pesto on top of chicken.
- Cover baking dish with foil and bake chicken at 375 degrees F until chicken is cooked through, about 20-25 minutes.
- Uncover and top with cheese.
- Bake until cheese is melted, about 5 more minutes.
Check out more delicious pesto recipes:
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Pesto Chicken
Ingredients
- 4 boneless skinless chicken breasts
- 1/2 C pesto
- 2 oz. shredded part skim mozzarella cheese 1/2 C
- salt and pepper
Instructions
- Heat oven to 375 degrees
- Season chicken with salt and pepper
- Spread 1/4 cup of the pesto in a 9 x 13 baking dish
- Lay chicken breasts over pesto in an even layer and spread remaining pesto on top of chicken
- Cover baking dish with foil and bake chicken until cooked through – 20-25 minutes
- Uncover and top with cheese
- Bake until cheese is melted, 5 more minutes
- Serve hot
- I spooned the pesto from the bottom of the pan over the top of the chicken before serving
Nutrition Facts:
Honey says
That recipe looks so yummy! Thank you for sharing.
Blessings
Honey
kelly says
love pesto! my mom always made a big deal when we were kids. corned beef and cabbage, green snake bread, green kool-aid, green popcorn, the works! sadly i haven’t really continued this with our kids, my husband hates corned beef but we might try this chicken dish, looks yummy!
Suz says
Re-training and not giving up the sugar / carbs altogether sounds like a much more reasonable plan. Not having that afternoon crash and those sugar spikes is a very good thing. Thanks for inspiring me!
vicki says
I am making this for dinner TONIGHT…can’t wait for St Patty’s Day!!
Leigh Anne says
I’ve been on a low carb/low glycemic diet for 2 1/2 weeks now and have lost my 5 lb. “blog baby” , the weight I’ve put on since starting this blog. My husband finished his first full week and lost 7 lbs. He has a bit more to lose than I do. I wouldn’t mind losing another 5 lbs. I’m not willing to give up sugar/carbs all together forever – just training myself to eat a few bites instead of the whole thing. It has also helped my acid reflux problem – haven’t had to take any meds since I started!! Just pulling two pies out of the oven right now for a party we are going to tonight – I’ll have to have a few bites to make sure it’s o.k.!!
The other big difference I have noticed is my energy level is much more steady – no nose dives mid afternoon! My energy level has been more sustained which I love!!