Easy Pesto Chicken
This 3 ingredient pesto chicken is baked to juicy perfection in under 30 minutes. The chicken is coated in fresh basil pesto, topped with mozzarella cheese and baked perfectly so the chicken is tender and cheese bubbles and melts on top. This low carb, simple meal will become a dinner staple!
Servings: 4 people (1 chicken breast each)
- 4 (4-5 ounce) chicken breasts
- Salt and pepper to taste
- 1/2 cup (6.5 ounces) basil pesto vegan (dairy free) pesto recipe or store bought
- 4 ounces fresh mozzarella optional
Preheat the oven to 400°F. Pat the chicken dry and trim off any excess fat if needed. If your chicken breast is much larger than 4-5 ounces, you may need to slice it in half lengthwise to get a 4-5 ounce portion (chicken breasts can be very thick and large). The chicken will cook more evenly if each piece of chicken is similar size. Season both sides of the chicken with salt and pepper.
Spread 1/4 cup of the pesto into the bottom of a square baking dish. Place the chicken breasts in the dish and cover them with the remaining pesto. If using the mozzarella, place a 1-ounce slice on top of each piece of chicken.
Bake in the preheated oven for 22-26 minutes, or until the internal temperature of the chicken reaches 165°F. If you want the mozzarella brown and bubbly, turn on the broiler for the last 1-2 minutes.
If using the fresh mozzarella, remove the chicken from the oven at 20 minutes (or when it reaches about 160 degrees) and place back in the oven and broil for 2-3 minutes
If your chicken breast is larger than 5 ounces you may need to cook it longer. Use an instant read thermometer to check if they're done.
Store: In an air tight container for up to 3 days.
Serving: 4ounces | Calories: 285kcal | Carbohydrates: 1.5g | Protein: 27.5g | Fat: 17.9g | Cholesterol: 83mg | Fiber: 0.4g | Sugar: 0.4g